The glycemic index helps us understand which foods are the best and the worst for controlling blood glucose.
As we have seen
when blood glucose levels are too high, the pancreas releases insulin into the bloodstream to help dissipate glucose. Insulin transports glucose to cells that need extra energy. The cells have "insulin receptors" located so that insulin can bind to them, making it easier for glucose to enter and use cells. Once in the cells, glucose is burned to produce heat and adenosine triphosphate (ATP), a molecule that stores and releases energy as needed by the cell.
When cells become less sensitive to the action of insulin, they absorb less glucose, so more glucose remains in the bloodstream than normal. Result? The pancreas compensates for this by working harder and releasing more insulin.
The combination of insulin insensitivity and insulin overproduction generally leads to one of two results:
Or the pancreas wears out and insulin production decreases to abnormally low levels. Result? We are developing type 2 diabetes. (About 30 percent of cases)
Or, the insulin-resistant patient does not develop diabetes (because the pancreas continues to produce enough insulin), but instead, hyperinsulinism (abnormally high levels of insulin in the blood) is reduced, which can cause chronic obesity as well as hypertension. , high triglycerides, low (good) HDL cholesterol, heart disease, and possibly some cancers.
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Low GI foods cause lower insulin levels
That's why experts are beginning to recognize the health benefits of a low GI diet. Because low GI foods are converted to glucose much more slowly, resulting in less insulin production.
In any case, this is not the last word on this subject. Research on insulin insensitivity and the relationship between insulin levels and obesity is ongoing. However, excessive consumption of high GI foods (and high-fat fast foods) is a major cause for concern.
A new carbohydrate classification system, known as the glycemic index, assesses the quality of carbohydrates in foods according to their direct effect on blood glucose levels. Thus, carbohydrates that are rapidly broken down into glucose during digestion, causing a rapid rise in glucose levels, have a high GI value. Carbohydrates that break down more slowly are attributed to a medium or low GI.
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