The regulatory mechanism for blood sugar levels
When you eat rice, bread or other typical food with lots of carbohydrates, it is digested by the stomach and the small intestine where it is absorbed as glucose in the blood.
Figure 1: Glucose absorption
- 1The sugar in food is absorbed in the blood as glucose.
- 2Pancreas separates the insulin in response to the increase in glucose.
- 3While the glucose is absorbed in the liver, muscles, fat (fat) tissues and other cells, the blood sugar level decreases to the level it was before something was eaten.
This is the mechanism that is found in healthy people.
When glucose enters the bloodstream, insulin facilitates its absorption in the cells of the body..
The blood sugar level does not fall if the sugar in the blood is not treated properly because of, for example, what insulin is excreted or resistance to the effect of insulin.This indicates a sensitivity to diabetes.
What is BMI?
| BMI = Weight (kg) ÷ height (m)2 | BMI is a measure of body fat based on your weight relative to your height.BMI less than 18.5 = low body weight, BMI 18.5 to 25 = ordinary body weight, BMI 25 or more = obese. |
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What is a healthy blood sugar level
- Fasting blood sugar levels 99 mg/dl (Japan Society of Ningen dock)
- Postprandial blood sugar (2 hours after eating) 7.8 mmol/l (140 mg/dl) (International Diabetes Federation)
The blood sugar level increases every time you eat
Your blood sugar level rises immediately after eating a meal or snack (Figure 2).
In untreated diabetes patients, blood sugar levels do not return to the level of the meal.The risk of developing diabetes is increasing because insulin is not excreted properly or does not work properly in the body.
To ensure that insulin works well, it is important not to eat too much and to prevent them from becoming knowing.Diabetes and maintaining good health.
Which foods do not increase blood sugar levels much?
Foods with a high calorie
Many people think that all foods with high calories increase blood sugar levels, but this is not always the case.
In general, foods that ensure that blood sugar levels rise the most, the many carbohydrates that are quickly converted into energy, such as rice, bread, fruit and sugar.
Subsequently, foods with high proteins such as meat, fish eggs, milk and dairy products and fatty foods.
Although carbohydrates influence blood sugar levels, you will not be unbalanced and you will not feel satisfied after your meal, which can lead to excessive food consumption that is rich in proteins and fat.
Food containing three important nutrients
| Carbohydrate (Sugar and dietary fiber) | Rice, bread, noodles, potatoes, beans, vegetables, mushrooms, seaweed, fruit, sugar, etc. |
|---|---|
| Egg white | Meat, seafood, eggs, soybeans and soy products, milk and dairy products, etc. |
| fed | Olie one knows |
Carbohydrates quickly increase blood sugar levels.Depending on the amount of dietary fiber.
When taking bread as an example, rye bread and pizzadorpe with full grain and pizzadorpe are low -food, while French bread and bagels are high gi -food.
It is important to know which foods are low GI and what high GI are.
The University of Sydney has defined foods with a GI value of more than 70 as "High Gi Foods" as "Low Gi Foods" when using glucose as a reference food (where glucose = 100).
Because high GI foods cause a sudden rise in blood sugar levels, large quantities of insulin are eliminated to treat the sugar in the blood, so that a tip of insulin secretion holds the sugar.absorbed in the body so that the blood sugar levels gradually rise.
It is very important to lead a healthy life to know what food is low in food (which cause moderate amounts of sugar).
To ensure that carbohydrates, an essential type of nutrient, are absorbed by the body in moderate quantities, related to blood sugar levels, obesity and of course a healthy diet.
Gi of main food
| It | Gi | Reference |
|---|---|---|
| Soybeans, dried, cooked | 20 | 1 |
| White rice | 77 | 2 |
| White rice with barley | 67 | 2 |
| Brown rice | 55 | 2 |
| Soba (Buckwheat -Noodles) and Udon (Japanese wheat -notes) | 47 | 2 |
| Spaghetti | 46 | 2 |
| white bread | 74 | 2 |
| CauBro | 62 | 2 |
| Boter | 59 | 2 |
| Croissant | 67 | 2 |
| pancake | 67 | 2 |
| Sweet potatoes, Yams and Taros | 51 | 2 |
| Jam and Jam | 51 | 2 |
| Risk | 91 | 2 |
| Snacks made from wheat flour | 63 | 2 |
| Cookies and cookies | 59 | 2 |
| Chocolate | 43 | 2 |
| So, caramels and chewing gum | 74 | 2 |
| Donuts | 76 | 2 |
| Boiled beans | 16 | 2 |
| Raisins | 64 | 2 |
| Oranges | 39 | 2 |
| Banana | 51 | 2 |
| Calls | 37 | 2 |
| Strawberry | 40 | 2 |
| Grapes | 50 | 2 |
| Pumpkin | 75 | 2 |
| Vegetable juice | 38 | 2 |
| Cacao | 51 | 2 |
| Soft drink | 61 | 2 |
| Milk Vol knows | 27 | 2 |
| Light milk | 30 | 2 |
| Yogurt (sweetened) | 24 | 2 |
| Yogurt (unsweetened) | 36 | 2 |
| Ice cream | 61 | 2 |
Reference 1: Fitz-Henry, A., In Vitro and in VIVO speeds for carbohydrates Digestion in Aboriginic Bushfoods and Modern Western Foods., In Human Nutrition Unit.1982, University of Sydney: Australia.
RefERENTIO 2: Taro 1000, and Al.am J Clin Nut 2006; 83: 1161-9
