The approach suggested of Available Carbohydrates will obscur the extensive
differences in functionality of the various carbohydrates.It will add to
the present confusion through oversimplification of food macronutrients
,playing into the hands of food mischief- makers. Much difference among
carbohydrates sources resides in food structure, without which informed
decision-making about macronutrients is not possible.Let's not pretend
otherwise.
Regards
Professor Mark L Wahlqvist MD FRACP,FAFPHM,FAIFST
Past President IUNS
On 21 Dec. 2017 07:01, "Haytowitz, David" <[log in to unmask]>
wrote:
Hello:
As we redesign our Nutrient Databank System we will be adding “Available
Carbohydrates” to the database. We understand “Available carbohydrate” to
be the sum of sugar and starch, However, we wonder which sugars are
included in the value for sugar. Is the value for sugars just the sum of
the individual monosaccharides and disaccharides (sucrose, glucose,
fructose, lactose, maltose, galactose) or do they include other sugars
(Dextrins, inulin, oligosaccharides, organic acids and sugar alcohols)?
Thanks,
David
David B. Haytowitz
Nutritionist
Nutrient Data Laboratory, USDA-ARS
10300 Baltimore Ave
<https://maps.google.com/?q=10300+Baltimore+Ave&entry=gmail&source=g>.
B-005, Rm. 161, BARC-West
Beltsville, MD 20705
Ph. 301-504-0714 <(301)%20504-0714>
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