Friday, August 14, 2009
Carbohydrates are the most important source of energy. Carbohydrates are not bad for you, all you need to do is make sure you are eating the RIGHT carbohydrates and you will feel better, reduce the risk of disease and lose weight.
In simple terms, carbohydrates are broken down by enzymes into simple sugars different from glucose which can then be absorbed into the blood. Digestive enzymes are like scissors biological - that cut the long starch molecules into simpler.
According to experts, if we can not burn all the fat we consume, the rest is stored as fat tissue. This ability to burn fat is determined by the amount of insulin in the blood. [Note: an important factor in the release of insulin is the glycemic index (GI) value-carbohydrate food or foods consumed.] When insulin levels are low, mainly in fat burning. When you are high, primarily burning carbohydrate. But a problem arises when insulin levels remain consistently high, as in the case of people who suffer from insulin insensitivity. In such cases, the constant need to burn carbohydrates reduces our ability to burn fat. The result? More fat is stored as fat (adipose) tissue.
In general, the speed of digestion is determined by the chemical nature of carbohydrates in it, and therefore as "resistant" is the activity of enzymes. A simple sugar tends to be much less resilient than a starch, and is digested much faster or metabilized. Things that slow down digestion include the presence of acid (gastric juice or the food itself), and the presence of soluble fiber.
High insulin levels may increase the risk of obesity
This is why the linkage of the high insulin levels, along with a reduced ability to burn fat with obesity. And as you can see, high insulin levels are typically determined by the type of carbohydrates we eat. Foods with high GI foods or trigger higher levels of insulin intermediate or low GI foods. For this reason, the glycemic index is seen as important in the assessment of dietary carbohydrate.
As we have seen, the human body thrives on glucose. Therefore, all food must be converted into glucose before they can be used as fuel. Carbohydrates are easily converted into glucose that the protein or fat and is considered the body's "preferred" source of energy and brain of the essential source of energy.
Simple carbohydrates (with the exception of fruit sugar) are more easily converted into glucose because their molecular structure breaks down faster in the stomach and small intestine. Therefore, these carbohydrates increase glucose levels in the blood fairly quickly (less than 30 minutes). This explains why diabetics who sometimes suffer from an excess of low blood glucose, can quickly restore their balance by eating simple carbohydrates, foods such as sweets.