Glucose - sugar grape, widely distributed in nature. Located in the vegetable juices, especially fruit. Amount of glucose in the fruit depends on their species and state of maturity. Glucose is a physiological sugar - in body fluids. Under the influence of yeast ferment
Galactose - rarely occurs in the free state. In plants, occurs primarily in the form of galactans (agar), and in animals min. as a component of milk sugar and cerebrosides.
Mannose - in the animal component of complex polysaccharides, which are part of protein simplexes. In the world of plant occurs as a hard carbohydrate (some species of nuts and beans). The diet does not play a major role,
Fructose - fruit sugar, found in fruit, fruit juice, honey. Fructose is sweeter than sucrose by 73%, dissolved in water, taste the fruit and honey.


They usually occur in the form of polysaccharides or in combination with the aglycones. There are yeast fermentation.
Arabinose - component resins and vegetable gums,
Xylose - xylan component - rubber wood,
Ribose - does not occur in nature in the free state


Carbohydrates are organic compounds - polyhydric alcohols consisting of carbon, hydrogen and oxygen, in which the ratio of hydrogen to oxygen is the same as in water (H2O), which is 2:1. Are commonly found in all plants: cereals, potatoes, pulses, fruits, and also in animal organisms.

Features of carbs:
- the cheapest and most readily available source of energy which is used primarily to maintain constant body temperature, the work of internal organs and to perform physical labor. , 1 g carbohydrates releases 4 kcal,
- Glucose is almost the sole source of energy for the brain and muscles,
- carbohydrates allow the economical balance of proteins and fats,
- supplied carbohydrates in the diet or synthesized in the body, are the building - blocks for the generation of structural elements of cells or biologically active substances (galactose, ribose, galacturonic acid, amonocukry, acetylated sugars, etc.)
- carbohydrates are not processed (overall) play an important role in water and mineral water, reducing the excretion of these compounds,
- participate in the construction of cellular membranes,
- some polysaccharides (dietary fiber), although they are not digested by the human body and absorbed, it does play an important role in regulating gastrointestinal motility.

Healthy diet in winter

1. The number of meals is important in the winter diet

- Should be at least four, and five optimally eaten as uniform intervals. The fact that every 3 hours eat something, we can maintain thermal balance in the body. Therefore, I recommend to eat every day: breakfast, second breakfast, lunch, afternoon tea and dinner.

2. Make sure you eat breakfast. Morning is the fastest fat burning and body best assimilates nutrients.

But it has to be specially scheduled breakfast. It should appeal to Chinese medicine, which is among the foods, the body emerged wyziębiające products. Our bodies wyziębiają first of all raw water and all beverages based on the crude that is not boiled: orangeades, tonics, pepsi but also beer. Wyziębiają the spices and salt and salt products to the forefront, and spices and acidic products. Products wychładzające almost all raw fruits and vegetables and cooked them so willingly salads and salad. And milk and milk products. So in conclusion, the winter should avoid these products, especially for breakfast - before leaving the house to freeze. Preferably in the morning to select high-quality meats.

3. Recall of childhood dinners and soups now undervalued. In winter it's a great meal full of healthy ingredients. A great idea for lunch, where they will not thicken or to add cream. Hot dishes should reign on our table.