Eat an easily digestible simple carbohydrate, like a plain bagel, toast or oatmeal.
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"Every cell, from the brain, to the organs, to the skeletal muscle runs on glucose, which is a simple carbohydrate that can be efficiently processed for energy," says Cara Harbstreet, MS, RD, LD, of Street Smart Nutrition.
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Horses do not have a gall bladder, so bile flows constantly. Most food is digested and absorbed into the bloodstream from the small intestine, including proteins, simple carbohydrate, fats, and vitamins A, D, . Any remaining liquids and roughage move into the large intestine.
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Cellulosic ethanol is produced using the lignocellulose biomass that comprises much of the mass of plants. Essentially at the core of the plant material is cellulose, which can be broken down into simple carbohydrate sugars. After these sugars have been extracted, they can be then be fermented into an alcohol, which is known as ethanol. The most widely used and promising means of creating cellulosic ethanol is called the cellulolysis process.
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A ploye or ployes is a Canadian pancake type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick. First invented in Nova Scotia, they later spread to the St. John Valley and Maine. Much like grits, or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup or cretons, could vary in taste.
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Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule. Milk is utilized in the making of doughnuts, but in large scale bakeries, one form of milk used is nonfat dry milk solids. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins. The ability of the casein and whey proteins to absorb excess water is essential to prolonging the doughnut's freshness.
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A similar product to the rice-dextrin (modified starch) produced by this step is often sold under the name of malto- dextrin, but this commercial product often employs corn or wheat flour as the ingredient rather than rice. The rice-dextrin solution then undergoes a further heat-assisted saccharification step involving the addition of further enzyme isolates, which convert the complex carbohydrates (rice-dextrins) into a solution rich in the simple carbohydrate maltose. The solution is then partially evaporated by boiling, until the final desired water content of the syrup is achieved. Brown rice syrup generated by this process is protein, fibre (hemicellulose) and lipid free and usually consists of 65–85% maltose, 10–15% maltotriose, 5–20% dextrins and only 2–3% glucose.
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