January 09, 2011

Animal sources of carbohydrates

Sources of carbohydrates 
Most animal foods, such as meats, poultry, and fish, contain only traces of carbohydrate in the form of glycogen, used for muscle contraction. Eggs also contain mere traces of carbohydrate. Only liver contains an appre­ciable amount, and this is in the form of glycogen. In all animals the liver serves as a temporary storehouse of quickly available fuel for the body, and it may contain from 2% to 6% of glycogen. Another source of glycogen in foods is scallops, which are the muscles of shellfish and contain about 300 of glycogen.
Fresh milk contains about 5% of carbohydrate in the form of lactose, a disaccharide. When consumed in amounts greater than those ordinarily present in milk, some lactose may not be digested. An undigested residue oflacrose in the large intestine has a laxative action which may be desirable in certain instances but in excess causes diarrhea. Lactose is an excellent medium for the growth of certain u set!.! I acid-tolerant bacteria and has been used therapeutically to increase this ty'Pe of bacterial flora in the large in t('stines. Lactose also seems to increase the absorption or utilization of calcium, and often this find­ing is cited as the reason for the efficient utilization of calcium from milk. Sometimes lactose is given as an accompnniment of calcium salts prescribed for persons who have an allergy to milk and must obtain their calcium in another form.

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