saccharides

There cannot be the [... carbohydrates or also known as saccharides, are the most plentiful out of the four major classes of biomolecules.

We Blog A Lot 2009

I want LOTS of carbon in my foods: plenty of carbohydrates, simple and complex saccharides, proteins made up of amino acids that all include delicious carbon, even fiber with carbon-filled cellulose etc!

“Low Carbon” Otarian to Open in Midtown on Thursday | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

As you can see from the table below, the omnivores (Traditional) actually consumed a little more carb (saccharides) each day than did the vegetarians (Alternative), but not enough to reach significance.

Vegetarians AGE faster | The Blog of Michael R. Eades, M.D. 2008

You may have come across studies that actually identify carbohydrate molecules (glucose or other saccharides) that have been shown to directly effect cells in the same way as addictive drugs do (or even excitotoxins).

Carbohydrates are addictive | The Blog of Michael R. Eades, M.D. 2008

Fructose, glucose, and Sucrose are all mono-saccharides and have the same glycemic index i.e. are equally fast in making your blood sugar and insulin levels rise.

The Volokh Conspiracy » WATCH IT, FATSO: 2004

Both procedures break up boiled starch so that it collapses into smaller saccharides, including sugars, and releases the water that keeps it thick.

Chapter 26 1996

In either case, the starch is hydrolysed into lower saccharides, predominantly glucose, which in turn are used either as raw material for chemical industries or as substrates for micro-organisms in the production of microbial proteins for human or animal consumption.

Chapter 7 1983

Group Predominant compound Activity By-product I High proportion of di - and mono-saccharides Sugar-cane growing and processing Molasses

Chapter 5 1979

Cheese-making Whey II Di - and mono-saccharides with some structural polysaccharides Fresh fruit collection centres Rejected or damaged fruit Rum and liquor making

Chapter 5 1979

The saccharification of the starch is accomplished by the combined action of acid and microbial amylases from bacilli, and the resulting maltose-glucose solution is then subjected to isomerization to yield fructose (42 per cent), glucose (50 per cent), and some higher saccharides

Chapter 5 1979