The index list helps us to comprehend which meals are best as well as worst with regard to controlling our blood glucose levels.

As we have experienced, when blood glucose levels obtain too high, insulin is released into the bloodstream by the pancreatic to help disperse the sugar. The blood insulin transports the actual glucose in order to cells requiring extra energy. The cells have “insulin receptors” positioned so that insulin may bind for them, facilitating glucose entry as well as utilization within the cells. Once inside the cells, the sugar is burnt to produce heat and adenosine triphosyphate, (ATP) the molecule that stores and releases energy as needed by the cell.

Whenever cells become less sensitive to the effects of blood insulin, they take less sugar, so much more glucose than normal remains in the bloodstream. Outcome? The pancreatic over-compensates by working harder and releasing even more insulin.

The combination of insulin-insensitivity and insulin over-production usually leads to 1 of 2 results:

Possibly, the pancreas gets worn-out and blood insulin production slows down to unusually low levels. Outcome? We develop type 2 diabetes. (About 30 percent of cases)

Or, the actual insulin-resistant patient doesn’t develop diabetes (because the pancreas continues to produce sufficient insulin) but, rather, contracts hyperinsulinism (abnormally high amounts of insulin in the blood), which can cause persistent obesity as well as high blood pressure, high levels of triglycerides, low HDL (good) cholesterol, cardiovascular disease, and possibly some cancers.

Reduced GI Foods Cause Lower Insulin Levels

This is why experts are beginning to identify the health advantages associated with following a reduced GI diet. Simply because lower GI foods are converted into glucose a lot more slowly, causing less insulin to be created.

This is not the last word on this topic, by any means. Research into insulin insensitivity and the relationship between levels of insulin and obesity is continuing. However, the overconsumption of high-GI foods (and high-fat fast-food) is a major reason for concern.

The brand new carbohydrate-classification system known as the Glycemic Index rates the carbohydrate quality within foods according to its instant effect on blood glucose level. Thus carbs which break down quickly into glucose during digestion, causing an immediate rise in glucose levels, have a High GI worth. Those carbohydrates that break down more gradually, are given a good Intermediate or Low GI worth. Click http://diabetesguidelines.org/ for more facts.