GLYCEMIC INDEX
Glycemic index enables us to determine the quantity of sugar in food. Understanding which foods are best and worst for regulating our blood sugar levels is easier with the glycemic index.
As we’ve seen, the pancreas releases insulin into the bloodstream to help absorb glucose. The insulin moves the glucose to the cells that need more energy. The “insulin receptors” are positioned in the cells to allow insulin to bind to them, promoting glucose uptake and utilisation.
Once within the cells, the glucose is used to create heat and ATP. This is a chemical that stores and releases energy as the cell requires.
Diabetes & Glycemic Index
More glucose than usual stays in the bloodstream because cells become less sensitive to insulin. As a result, they take less glucose. result? The pancreas overcompensates by producing more insulin and working harder. This could further damage the pancreas.
Either the pancreas becomes exhausted, resulting in low amounts of insulin production. result? Type 2 diabetes sets in.
Low Glycemic Index Foods cause lower Insulin Levels
This is why specialists are starting to realise the benefits a low GI diet has on one’s health. Low GI foods make your body less insulin because they slowly turn into glucose.
By no means is this the last word on the matter. There is still much to learn about insulin sensitivity and the connection between high insulin levels and fat. Yet, an important source of worry is the excessive consumption of high-GI foods (particularly high-fat fast foods).
The Glycemic Index is a novel system for categorising carbohydrates food. It ranks the number of carbohydrates in foods based on how they affect blood sugar levels right away.
As a result, foods with a high GI value during digestion quickly break down into glucose and cause a spike in blood sugar levels. Carbs with a slower rate of digestion are given an Intermediate or Low GI score.
