Understanding Carbohydrates
If you have type 1 diabetes, you must match your carbohydrate intake to your insulin dose. To get the best blood sugar result, your carbohydrate count must be accurate.
Carbohydrates are counted in grams, which is a measure of weight – and even a few grams more or less can make a difference in your blood sugar reading.
In this section, you will learn about:
- The Chemistry, Digestion and Sources of Carbohydrates
- How to Count Carbohydrates
- Reading
Food Nutrition Labels:
including How to Count Fiber, and Count Sugar Alcohol - Using the Exchange System
- Weighing the Food
- Demystifyling Sugar and Artificial Sweeteners
Chemistry, Digestion and Sources of Carbohydrates
Chemistry of carbohydrate
Carbohydrate is sugar – and includes both single sugar units called sugar (or glucose) and chains of sugar units chemically linked together called starch. Carbohydrate has to be broken down into single sugar units to be absorbed.
Digestion of Carbohydrates
Carbohydrate has to be broken down into single sugar units to be absorbed.
Sources of carbohydrate
Carbohydrates are found in:
- Rice, grains, cereals, and pasta
- Breads, tortillas, crackers, bagels and rolls
- Dried beans, split peas and lentils
- Vegetables, like potatoes, corn, peas and winter squash
- Fruit
- Milk
- Yogurt
- Sugars, like table sugar and honey
- Foods and drinks made with sugar, like regular soft drinks and desserts
Fiber
What about fiber? Fiber is a complex carbohydrate found in fruit, vegetables and whole grains. However, while you can eat fiber, you do not digest it. It will not cause your blood sugar levels to rise, so you do not need to take insulin to cover the fiber.
Additional resource materials
We have compiled resources for you to use to learn more about carbohydrates and their role in managing your care. Here is a list of topics in print-friendly PDF format ready for your download: