In other words, “carbohydrate is driving insulin is driving fat,” says George Cahill, a professor at Harvard Medical School.
A carbohydrate is usually though not always essential for the growth of anarobes and serves them as the best source of energy.
The food value it does have is carbohydrate in the form of sugar.
These vegetables have their carbohydrate content still further reduced by changing the water in which they are cooked three times.
The other great member of the starch, or carbohydrate, group of foods is sugar.
The largest proportion of carbohydrate lies in the center, this substance growing less toward the outside of the grain.
Bread and butter afford a good combination of fat and carbohydrate.
Cereal starch is the most difficult of all carbohydrate matter to digest.
Any carbohydrate in the broth is destroyed by the Bacterium coli.
The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food.
The name carbohydrate was given to these compounds because, in composition, they are apparently hydrates of carbon. In structure, however, they are far more complex. [Flood]
carbohydrate car·bo·hy·drate (kär'bō-hī'drāt')
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals; they are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1.
Any of a large class of organic compounds consisting of carbon, hydrogen, and oxygen, usually with twice as many hydrogen atoms as carbon or oxygen atoms. Carbohydrates are produced in green plants by photosynthesis and serve as a major energy source in animal diets. Sugars, starches, and cellulose are all carbohydrates.