Latest carbohydrates, more complex, are called “slow sugars” because they are gradually absorbed by the intestine. They must indeed be broken, initially, in elementary carbohydrate molecules (glucose, fructose and galactose).

They are opposed to monosaccharides, known as “rapid absorption of sugars, which are immediately absorbed. These have the disadvantage of too quickly stimulate the mechanisms for regulating blood sugar (insulin secretion during a meal), and not to alleviate hunger long enough. A balanced meal should contain two varieties of sugar. Unfortunately, the current trend is to replace the carbohydrate sugars faster (decrease in consumption of pulses and starches in favor of fruit or chocolate bars).

Note finally that the absorption of fructose is also faster than other simple sugars, but it is immediately used half and half in the reserves stored in the form of glycogen. Its use does not trigger insulin secretion, unlike other sugars “fast”, which might have an interest in certain cases of diabetes.