This provides an extremely useful overview of carbohydrates. It includes the structure of physiological carbohydrates. Effects of cooking and technology are detailed.
The different types of carbohydrate as well as the digestion and absorption are included, including the role of gut microflora. Metabolism of carbohydrate and carbohydrate rates in health and disease are also covered.
This monograph is a useful reference and contains clear explanations and good diagrams.
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