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What are the advantages and disadvantages of eating a staple food (carbohydrate) at every meal?

Carbohydrate: the molecular structure is composed of carbon, hydrogen, and oxygen. Carbohydrate contains sugar, but it is not exactly equal to sugar. It contains a certain proportion of three elements, C, H, and O. The ratio of H and O is exactly the same as that of water, which is 2: 1. It is like a compound of carbon and water, so such compounds are called carbohydrates.

Starch is the storage form of carbohydrates in most foods, and when you chew rice, etc., you feel a little sweet because salivary amylase in saliva hydrolyzes starch into a disaccharide: maltose. Starch is a high polymer of glucose, and it is also composed of a large amount of glucose. After entering the body, it needs to be hydrolyzed to the disaccharide stage to maltose, and then completely hydrolyzed to obtain monosaccharide, which is used by the human body.

Dietary fiber is a polysaccharide and also a carbohydrate, but it is special, it can neither be digested and absorbed by the gastrointestinal tract nor can it produce energy.

The cooking method largely determines your figure. Try to steam, bake, boil, try not to fry, and the more delicate things you deal with, like the simple carbohydrates we mentioned above, the easier it is. Let's get fat. Control the intake of carbohydrate types, and eat complex carbohydrates instead of simple carbohydrates.

The intake of carbohydrates should account for 50-55% of the total calorie intake throughout the day. Carbohydrates must be eaten, especially high-quality carbohydrates, such as grains, beans, and potatoes.



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