When dieticians speak of carbohydrates, do they include dietary fibre? Also, what are carbohydrates? Saccharides and polysaccharides?
This is from Uviv. Cal. San Francisco, "Understanding Fiber",
To summarize – you need to take the total amount of carbohydrate in a serving MINUS the carbohydrate in the fiber.
(Source: Diabetes Teaching Center at the University of California, San Francisco)
Carbohydrates can be categorized according to how well they are digested or absorbed:
a) WELL-DIGESTIBLE (4 Cal/g):
- Monosaccharides (glucose, fructose, galactose, mannose...)
- Disaccharides (sucrose, lactose, maltose...)
- Oligosaccharides (fructo-oligosaccharides, galacto-oligosaccharides...)
b) POORLY DIGESTIBLE/ABSORBABLE (2 Cal/g):
- Sugar alcohols or polyls (maltitol, mannitol, sorbitol, xylitol...)
c) NON-DIGESTIBLE (2 Cal/g):
- Dietary fiber (various oligo- and polysaccharides, such as oligofructans and cellulose)
Diabetics who want to calculte how carbohydrates will affect their blood sugar levels need to subtract the amount of fiber from total carbohydrates.