Simple carbohydrates are monosaccharides, among which include glucose and fructose, sweeteners responsible for sweet taste of many fruits.

This kind of simple sugars are dangerous because of their innocuous appearance, in many cases, no one would think that getting fat when you eat fruit and yet, it is fatter.

Glucose and fructose are simple sugars and are present in fruits, vegetables and honey. They are the least bad, but be careful with them.

Combined two simple sugars are disaccharides. For example, table sugar or sucrose is a combination of glucose and fructose that occurs naturally in fruits or vegetables like beets and sugarcane, besides other fruits.

Lactose, in turn, is the main sugar in milk and milk products, while maltose is a disaccharide of the malt.

In short: sugar, honey, maple syrup, jams, jellies and candies are pure sugar and simple carbohydrates easily absorbed.

Other foods such as dairy products, some fruits and some vegetables, are also simple sugars, but spread over a larger amount of water.

Industrial products prepared from refined sugars as well as having a high calorific and low nutritional value, are treated and quickly absorbed sugars, however, very difficult to remove, so its use should be very moderate and as an exception healthy eating. You can only eat an occasional whim.

60% of the monosaccharides are metabolized but others are converted into lipids then move to the adipose tissue.

There are several types of carbohydrates: monosaccharides formed by a sugar molecule, disaccharides, who produce two monosaccharides hydrolyzed, 2 molecules of sugar, or oligosaccharides, which produce the hydrolysis of three to twenty monosaccharide molecules.

Finally the most dangerous, polysaccharides, which when hydrolyzed produce more than twenty monosaccharide molecules, ie thousands of sugar molecules.

Carbohydrates or carbohydrate is a basic class of chemical compounds biochemists. We talked about how primary biological energy storage or whose other forms of energy storage is the ingestion of fats or proteins.

Carbohydrates are stored as reserve molecules in almost all vegetables, which are large amounts of starch (made from glucose) and lipids (vegetable oils), although these lesser extent.

Many organs and tissues used interchangeably carbohydrates and lipids as an energy source, but other bodies can not metabolize lipids and must be continuously supplied with glucose.

Carbohydrates are formed of structural units of sugars and classifiable according to the number of sugar units that are combined in each molecule. A schematic classification of carbohydrates is as follows:

Monosaccharides:
glucose, fructose, galactose.
Disaccharides:
Sucrose, lactose, maltose.
Polyols:
Isomalt, sorbitol, maltitol.
Oligosaccharides:
Maltodextrin, fructo-oligosaccharides.
Polysaccharides:
starch: amylose, amylopectin.
Polysaccharides:
No starch: cellulose, pectins, hydrocolloids.

However, this little table clarifies what exactly, where they are and how to avoid excessive consumption of carbohydrates.