TedTest

From the Ted Talk by Richard J. Wood: How do carbohydrates impact your health?

Unscramble the Blue Letters

Which of these has the least carbohydrates? This roll of bread? This bowl of rice? Or this can of soda? It's a tirck question. Although they may differ in fats, vitamins, and other nutritional ctenont, when it comes to cbras, they're pretty much the same. So what exactly does that mean for your diet? First of all, carbohydrate is the nutritional category for sugars and molecules that your body breaks down to make sugars. Carbohydrates can be spmile or complex depending on their structure. This is a simple sugar, or monosaccharide. Glucose, fructose, and galactose are all simple sugars. Link two of them together, and you've got a disaccharide, lsoacte, maoltse, or sucrose. Complex carbohydrates, on the other hand, have three or more simple saurgs strung together. Complex carbohydrates with three to ten linked sugars are oligosaccharides. Those with more than ten are polysaccharides. During digestion, your body bkreas down those complex carbohydrates into their monosaccharide blidnuig blocks, which your cells can use for energy. So when you eat any carbohydrate-rich food, the sugar level in your blood, normally about a teaspoon, goes up. But your digestive tract doesn't respond to all carbohydrates the same. Consider starch and fiber, both polysaccharides, both derived from plants, both coposmed of hundreds to tauodsnhs of monosaccharides joined together, but they're joined together differently, and that changes the efceft they have on your body. In starches, which plants mostly store for energy in roots and seeds, glucose molecules are joined together by aphla liknages, most of which can be easily cleaved by enzymes in your digestive tract. But in fiber, the bdons between monosaccharide molecules are beta bonds, which your body can't baerk down. fbeir can also trap some sathercs, pnnivteerg them from being cleaved, resulting in something cllaed resistant stacrh. So foods high in starch, like crackers and white bread, are dgeetisd easily, quickly releasing a whole bunch of glucose into your blood, exactly what would happen if you drank something high in glucose, like soda. These foods have a high glycemic index, the amount that a particular food raises the sugar level in your blood. Soda and white bread have a siamilr glycemic index because they have a similar effect on your bolod sugar. But when you eat foods high in fiber, like vegetables, futris, and whole grains, those isidgletbine beta bonds slow the release of glucose into the blood. Those fodos have a lower glycemic index, and foods like eggs, cheese, and meats have the lowest glycemic index. When sugar mvoes from the dgitiseve tract to the blood stream, your body kckis into atocin to transfer it into your tissues where it can be pcrsseoed and used for energy. Insulin, a hormone synthesized in the pancreas, is one of the body's main tools for sugar management. When you eat and your blood sugar rises, insulin is secreted into the blood. It prompts your muscle and fat clles to let glucose in and jump starts the conversion of sugar to energy. The degree to which a unit of insulin lowers the blood sugar helps us ursnenatdd something called insulin stsvniieity. The more a given unit of insulin lowers blood sugar, the more sensitive you are to insulin. If insulin sensitivity goes down, that's known as insulin resistance. The pancreas still sends out insulin, but cells, especially muscle cells, are less and less responsive to it, so blood sugar fails to decrease, and blood insulin continues to rise. Chronically consuming a lot of carbohydrates may lead to insulin rseasntcie, and many scientists believe that islinun resistance leads to a serious condition called metabolic syndrome. That involves a constellation of symptoms, including high blood sgaur, increased waist creincerfcume, and high blood pusrrsee. It increases the risk of developing conditions, like cuocaadaivrlsr disease and type II diabetes. And its prevalence is rapidly isrieancng all over the world. As much as 32% of the population in the U.S. has metabolic syndrome. So let's get back to your diet. Whether your food tastes sweet or not, sugar is sugar, and too many carbs can be a problem. So maybe you'll want to take a pass on that pasta sushi roll pita burrito donut burger sdwnacih.

Open Cloze

Which of these has the least carbohydrates? This roll of bread? This bowl of rice? Or this can of soda? It's a _____ question. Although they may differ in fats, vitamins, and other nutritional _______, when it comes to _____, they're pretty much the same. So what exactly does that mean for your diet? First of all, carbohydrate is the nutritional category for sugars and molecules that your body breaks down to make sugars. Carbohydrates can be ______ or complex depending on their structure. This is a simple sugar, or monosaccharide. Glucose, fructose, and galactose are all simple sugars. Link two of them together, and you've got a disaccharide, _______, _______, or sucrose. Complex carbohydrates, on the other hand, have three or more simple ______ strung together. Complex carbohydrates with three to ten linked sugars are oligosaccharides. Those with more than ten are polysaccharides. During digestion, your body ______ down those complex carbohydrates into their monosaccharide ________ blocks, which your cells can use for energy. So when you eat any carbohydrate-rich food, the sugar level in your blood, normally about a teaspoon, goes up. But your digestive tract doesn't respond to all carbohydrates the same. Consider starch and fiber, both polysaccharides, both derived from plants, both ________ of hundreds to _________ of monosaccharides joined together, but they're joined together differently, and that changes the ______ they have on your body. In starches, which plants mostly store for energy in roots and seeds, glucose molecules are joined together by _____ ________, most of which can be easily cleaved by enzymes in your digestive tract. But in fiber, the _____ between monosaccharide molecules are beta bonds, which your body can't _____ down. _____ can also trap some ________, __________ them from being cleaved, resulting in something ______ resistant ______. So foods high in starch, like crackers and white bread, are ________ easily, quickly releasing a whole bunch of glucose into your blood, exactly what would happen if you drank something high in glucose, like soda. These foods have a high glycemic index, the amount that a particular food raises the sugar level in your blood. Soda and white bread have a _______ glycemic index because they have a similar effect on your _____ sugar. But when you eat foods high in fiber, like vegetables, ______, and whole grains, those ____________ beta bonds slow the release of glucose into the blood. Those _____ have a lower glycemic index, and foods like eggs, cheese, and meats have the lowest glycemic index. When sugar _____ from the _________ tract to the blood stream, your body _____ into ______ to transfer it into your tissues where it can be _________ and used for energy. Insulin, a hormone synthesized in the pancreas, is one of the body's main tools for sugar management. When you eat and your blood sugar rises, insulin is secreted into the blood. It prompts your muscle and fat _____ to let glucose in and jump starts the conversion of sugar to energy. The degree to which a unit of insulin lowers the blood sugar helps us __________ something called insulin ___________. The more a given unit of insulin lowers blood sugar, the more sensitive you are to insulin. If insulin sensitivity goes down, that's known as insulin resistance. The pancreas still sends out insulin, but cells, especially muscle cells, are less and less responsive to it, so blood sugar fails to decrease, and blood insulin continues to rise. Chronically consuming a lot of carbohydrates may lead to insulin __________, and many scientists believe that _______ resistance leads to a serious condition called metabolic syndrome. That involves a constellation of symptoms, including high blood _____, increased waist _____________, and high blood ________. It increases the risk of developing conditions, like ______________ disease and type II diabetes. And its prevalence is rapidly __________ all over the world. As much as 32% of the population in the U.S. has metabolic syndrome. So let's get back to your diet. Whether your food tastes sweet or not, sugar is sugar, and too many carbs can be a problem. So maybe you'll want to take a pass on that pasta sushi roll pita burrito donut burger ________.

Solution

processed
sugar
preventing
alpha
foods
sensitivity
fiber
effect
indigestible
sandwich
thousands
sugars
called
starches
understand
increasing
digestive
action
moves
content
lactose
resistance
linkages
pressure
composed
cells
kicks
fruits
building
similar
cardiovascular
simple
break
digested
carbs
breaks
blood
bonds
starch
maltose
insulin
circumference
trick

Original Text

Which of these has the least carbohydrates? This roll of bread? This bowl of rice? Or this can of soda? It's a trick question. Although they may differ in fats, vitamins, and other nutritional content, when it comes to carbs, they're pretty much the same. So what exactly does that mean for your diet? First of all, carbohydrate is the nutritional category for sugars and molecules that your body breaks down to make sugars. Carbohydrates can be simple or complex depending on their structure. This is a simple sugar, or monosaccharide. Glucose, fructose, and galactose are all simple sugars. Link two of them together, and you've got a disaccharide, lactose, maltose, or sucrose. Complex carbohydrates, on the other hand, have three or more simple sugars strung together. Complex carbohydrates with three to ten linked sugars are oligosaccharides. Those with more than ten are polysaccharides. During digestion, your body breaks down those complex carbohydrates into their monosaccharide building blocks, which your cells can use for energy. So when you eat any carbohydrate-rich food, the sugar level in your blood, normally about a teaspoon, goes up. But your digestive tract doesn't respond to all carbohydrates the same. Consider starch and fiber, both polysaccharides, both derived from plants, both composed of hundreds to thousands of monosaccharides joined together, but they're joined together differently, and that changes the effect they have on your body. In starches, which plants mostly store for energy in roots and seeds, glucose molecules are joined together by alpha linkages, most of which can be easily cleaved by enzymes in your digestive tract. But in fiber, the bonds between monosaccharide molecules are beta bonds, which your body can't break down. Fiber can also trap some starches, preventing them from being cleaved, resulting in something called resistant starch. So foods high in starch, like crackers and white bread, are digested easily, quickly releasing a whole bunch of glucose into your blood, exactly what would happen if you drank something high in glucose, like soda. These foods have a high glycemic index, the amount that a particular food raises the sugar level in your blood. Soda and white bread have a similar glycemic index because they have a similar effect on your blood sugar. But when you eat foods high in fiber, like vegetables, fruits, and whole grains, those indigestible beta bonds slow the release of glucose into the blood. Those foods have a lower glycemic index, and foods like eggs, cheese, and meats have the lowest glycemic index. When sugar moves from the digestive tract to the blood stream, your body kicks into action to transfer it into your tissues where it can be processed and used for energy. Insulin, a hormone synthesized in the pancreas, is one of the body's main tools for sugar management. When you eat and your blood sugar rises, insulin is secreted into the blood. It prompts your muscle and fat cells to let glucose in and jump starts the conversion of sugar to energy. The degree to which a unit of insulin lowers the blood sugar helps us understand something called insulin sensitivity. The more a given unit of insulin lowers blood sugar, the more sensitive you are to insulin. If insulin sensitivity goes down, that's known as insulin resistance. The pancreas still sends out insulin, but cells, especially muscle cells, are less and less responsive to it, so blood sugar fails to decrease, and blood insulin continues to rise. Chronically consuming a lot of carbohydrates may lead to insulin resistance, and many scientists believe that insulin resistance leads to a serious condition called metabolic syndrome. That involves a constellation of symptoms, including high blood sugar, increased waist circumference, and high blood pressure. It increases the risk of developing conditions, like cardiovascular disease and type II diabetes. And its prevalence is rapidly increasing all over the world. As much as 32% of the population in the U.S. has metabolic syndrome. So let's get back to your diet. Whether your food tastes sweet or not, sugar is sugar, and too many carbs can be a problem. So maybe you'll want to take a pass on that pasta sushi roll pita burrito donut burger sandwich.

Frequently Occurring Word Combinations

ngrams of length 2

collocation	frequency
blood sugar	4
digestive tract	3
body breaks	2
simple sugars	2
complex carbohydrates	2
sugar level	2
foods high	2
glycemic index	2
insulin lowers	2
insulin sensitivity	2
insulin resistance	2
metabolic syndrome	2
high blood	2

Important Words

action
alpha
amount
beta
blocks
blood
body
bonds
bowl
bread
break
breaks
building
bunch
burger
burrito
called
carbohydrate
carbohydrates
carbs
cardiovascular
category
cells
cheese
chronically
circumference
cleaved
complex
composed
condition
conditions
constellation
consuming
content
continues
conversion
crackers
decrease
degree
depending
derived
developing
diabetes
diet
differ
differently
digested
digestion
digestive
disaccharide
disease
donut
drank
easily
eat
effect
eggs
energy
enzymes
fails
fat
fats
fiber
food
foods
fructose
fruits
galactose
glucose
glycemic
grains
hand
happen
helps
high
hormone
hundreds
ii
including
increased
increases
increasing
index
indigestible
insulin
involves
joined
jump
kicks
lactose
lead
leads
level
link
linkages
linked
lot
lowers
lowest
main
maltose
management
meats
metabolic
molecules
monosaccharide
monosaccharides
moves
muscle
nutritional
oligosaccharides
pancreas
pass
pasta
pita
plants
polysaccharides
population
pressure
pretty
prevalence
preventing
problem
processed
prompts
question
quickly
raises
rapidly
release
releasing
resistance
resistant
respond
responsive
resulting
rice
rise
rises
risk
roll
roots
sandwich
scientists
secreted
seeds
sends
sensitive
sensitivity
similar
simple
slow
soda
starch
starches
starts
store
stream
structure
strung
sucrose
sugar
sugars
sushi
sweet
symptoms
syndrome
synthesized
tastes
teaspoon
ten
thousands
tissues
tools
tract
transfer
trap
trick
type
understand
unit
vegetables
vitamins
waist
white
world