Carbohydrates And Losing Weight

In simple terms,​ carbohydrates are broken down by various enzymes into simple sugars then glucose so they can be absorbed into the​ blood. Digestive enzymes are like biological scissors - they chop long starch molecules into simpler ones.

According to​ experts,​ if​ we​ cannot burn all the​ fat we​ consume,​ the​ remainder is​ stored as​ fat tissue. This fat-burning ability is​ determined by the​ amount of​ insulin in​ our bloodstream. [Note: a​ major factor in​ insulin release is​ the​ glycemic index (GI) value of​ the​ carb-foods or​ meal consumed.] When insulin levels are low,​ we​ burn mainly fat. When they are high,​ we​ burn mainly carbs. But a​ problem arises when insulin levels remain constantly high,​ as​ in​ the​ case of​ individuals suffering from insulin insensitivity. in​ such cases,​ the​ constant need to​ burn carbs reduces our fat-burning ability. Result? More fat is​ stored as​ fatty (adipose) tissue.

Generally speaking,​ the​ speed of​ digestion is​ determined by the​ chemical nature of​ the​ carb itself,​ and thus how "resistant" it​ is​ to​ the​ activity of​ the​ enzymes. a​ simple sugar is​ usually much less resistant than a​ starch,​ and is​ digested or​ metabilized much faster. Things that slow down digestion include: the​ presence of​ acid (from gastric juices or​ the​ food itself),​ and the​ presence of​ soluble fiber.

High Insulin Levels May Increase Risk of​ Obesity

This is​ why experts are linking high insulin levels,​ together with a​ reduced ability to​ burn fat,​ with obesity. And as​ you can see,​ high insulin levels are typically determined by the​ type of​ carbs we​ eat. High GI foods or​ meals trigger higher levels of​ insulin than intermediate or​ low GI foods. This is​ why the​ Glycemic Index is​ considered to​ be so important in​ assessing carb eating habits.

As we​ have seen,​ the​ human body is​ fuelled by glucose. Therefore all foods must be converted into glucose before they can be used as​ fuel. Carbohydrates are more easily converted into glucose than protein or​ fat,​ and are considered to​ be the​ body's "preferred" source of​ energy,​ and the​ brain's essential source of​ energy.

Simple carbs (excepting fruit sugar) are more easily converted into glucose because their molecular structure breaks down faster in​ the​ stomach and small intestine. Therefore these carbs raise glucose levels in​ the​ bloodstream quite rapidly (less than 30 minutes). This explains why diabetics,​ who occasionally suffer from an​ excessively low blood-glucose level,​ can quickly restore their balance by eating simple carb-foods,​ like sweets.

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