The word might make you think of spaghetti, white bread, or other foods that'll supposedly

make you gain weight.

But dietary science is more complicated than that, and carbs are also found in fruits,

grains, vegetables, and milk.

They help you make and store energy, poop a little better, and are one of the three

classes of macronutrients that you need to live.

Chemically, carbs are pretty simple: just carbon, hydrogen, and oxygen.

Hence the name – “carbo” for the carbons and “hydrate” for water.

But not all carbs are the same.

There are simple carbohydrates – the monosaccharides and disaccharides – and complex carbohydrates,

or polysaccharides.

These words just describe the structure of the molecules – so, monosaccharides are

the basic building blocks of longer carbohydrate chains.

Monosaccharides are also commonly called simple sugars, and taste sweet.

Like, you've probably heard of glucose.

We can thank plants for glucose – and, really, for most carbohydrates that we eat – because

they convert carbon dioxide and water into glucose during photosynthesis.

There are also molecules like fructose, which is found in some fruits and honey, and galactose,

which is in milk.

All three of these molecules are isomers, so they have the same chemical formula, but

their atoms are arranged differently.

This gives them different chemical properties, like levels of sweetness.

Now, the taste of sugars is great, but carbs are really important because they're a great

source of energy.

Glucose metabolism is basically when glucose undergoes a bunch of chemical reactions in

cells to make these molecules called ATP.

And cells in your body use chemical energy from ATP to do pretty much everything – move,

grow, especially keep your brain functioning.

So, monosaccharides are small enough to pass from your intestines into your bloodstream,

and then into different cells in your body that starts these energy-producing chemical

reactions.

But lots of the carbs we eat aren't plain old monosaccharides.

When two are bonded together, you get a disaccharide – like maltose, which makes cooked sweet

potatoes sweet, sucrose, which is table sugar, and lactose, the sugar in milk.

These have to be digested by enzymes before they can enter your bloodstream.

Some people can't break them all down, though, like if you're lactose-intolerant.

So bacteria might do it instead, which can make you feel all gassy and bloated.

And polysaccharides, or complex carbs, are just a bunch of monosaccharides bonded together.

Like, starch is a long chain of glucose molecules that plants use to store energy.

You have enzymes that can break down starch from foods like grains or potatoes, but it

takes a little longer to digest and absorb than monosaccharide-filled foods, like candy

bars.

On the other hand, we store extra glucose in the form of glycogen, mostly in our liver

and skeletal muscle cells.

See, there's this chemical produced by your pancreas called insulin that helps regulate

your blood sugar.

When you have too much glucose in your bloodstream, more insulin is released.

And it basically tells your body to start making glycogen, to store for later when you

need energy.

And glycogen is the reason that endurance athletes, like marathon runners, will sometimes

eat a bunch of carbs before exercising.

They're trying to store more glycogen, so when their body needs energy, their cells

can break those polysaccharides down and have lots of glucose to metabolize.

But here's the catch: you can only store so much.

And when your liver and skeletal muscle cells can't hold anymore, any extra glucose will

be converted into energy-dense fats for storage.

Sound familiar?

That fear that eating too many carbs makes you fat?

So that's why people might go on low-carb diets – to avoid making and storing more

fat molecules, even though eating carbs in moderation is not unhealthy.

If your body runs low on carbohydrate fuels, it'll start to metabolize these fats to

make energy instead.

There are different chemical reactions involved, and different byproducts get created.

But if you completely eliminate carbs from your diet, your body might not get enough

fiber, which is a group of compounds – including some complex carbohydrates – that we don't

have the enzymes to digest.

At first, that doesn't seem at all helpful, because we typically eat food to give our

bodies energy or chemical building blocks to make more stuff.

But some kinds of fiber – like cellulose, a polysaccharide that gives plants structural

support – help promote healthy bowel movements by adding bulk to your stool.

And other kinds of fiber can dissolve in water, forming a sludgy mixture that can reduce your

LDL cholesterol levels – the kind that can build up in your bloodstream and be dangerous.

These fiber molecules bind to cholesterol and these chemicals called bile acids – which

are made from cholesterol – in your intestines, so you excrete them.

So fiber is your friend, and you shouldn't be afraid of carbohydrates.

They're important nutrients, can taste delicious, and give your body lots of energy.

But it is possible to have too much of a good thing.

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