Slow carbohydrates have a complex branched structure. This is what slows down the rate of their assimilation by the body. Energy during their splitting is released gradually, therefore a person does not feel hunger for a long time.
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The structure of slow carbohydrates. Starch
Slow carbohydrates are polysaccharides consisting of several monosaccharides. In general, any saccharides are absorbed by the body only in the form of glucose. The division of carbohydrates into fast and slow is related to the rate of conversion of saccharides to glucose. Slow carbohydrates have a complex structure that is slowly broken down and absorbed. As a result, the body is provided with energy evenly. Unlike simple carbohydrates, which are absorbed instantly and give a sharp short-term jump in energy. The use of any carbohydrates is better to transfer to the first half of the day, when carbohydrate metabolism is the most intense.
So, slow digestion of complex carbohydrates does not provoke a jump in insulin, which does not contribute to the deposition of fat. There are many types of slow carbohydrates: starch, glycogen, fiber, dextrin. Starch breaks down in the gastrointestinal tract. It is found in legumes and crops. That is why cereals are so recommended for use. Accordingly, there is starch in coarse grain bread. Also in pasta of the highest grades.