While starch is the most abundant complex carb most people eat, we also eat other complex carbs. Just like starch, our body has to break these down into simple sugars so we can use them for energy or store them for later use – either as glycogen or fat.
For a long time, scientists knew and reported about five taste receptors on the human tongue (well, umami was also a fairly recent discovery): Sweet (simple sugars, sweeteners, sweet amino acids) Salt Sour (acids) Bitter Umami, also known as Savory (amino acids and L-glutamate from meat, mushrooms, etc.)
A “carb” is short for carbohydrate. If you take a look at the two parts of that word, you’ll get a big hint as to how complex carbs are broken down by the body and how complex carbs are built in the first place! The term “carbo” refers to carbon, one of the most basic […]