Very complex carbs (dietary fiber) also have a very complicated molecular structure, and also are resistant to most digestive enzymes produced by the human body. As a result, they cannot be broken down into glucose or other nutrients at all. This is why fiber transits the intestinal tract largely undigested. This has a knock-on effect on the speed of digestion of other carbs around them. For example, where certain starches are “protected” by indigestible fibrous wrapping, the enzymes cannot get to grips with the starch as fast as normal. Also, the presence of soluble fiber in the stomach and intestine typically creates a viscous mass of digesting-food in which carbs and enzymes take longer to mix. Result? Carb digestion slows down.
As we have seen, because the human body runs on glucose all carbs are converted into glucose in the digestive tract. The glucose then enters the bloodstream and thus contributes to a rise in “blood-glucose”.
Blood Glucose Must be Kept Within Limits
A very high level of glucose in the blood is toxic, while a very low level is detrimental to bodily functions. Therefore the body has a system to regulate the amount of glucose in the bloodstream to ensure that it remains balanced within safe parameters. This glucose balancing system depends upon two mechanisms: hunger and insulin.
Low Blood Glucose Triggers Hunger
If blood-sugar levels drop, the brain causes us to feel hungry. Result? We eat food that is then converted into glucose and our blood glucose levels rise. If we don’t eat and blood-glucose levels fall too low, we trigger the condition known as hypoglycemia.
If we eat a diet that contains too many high GI carbs (carbs that are rapidly converted into blood glucose) we force our body to respond by releasing equally large amounts of insulin into our bloodstream to cope with the glucose. Over time this excessively high level of insulin can cause the “insulin-receptors” in our cells to become less sensitive to insulin.
The hunger-or-insulin see-saw mechanism works well, provided that we don’t eat too many high glycemic index (GI) carbs that are rapidly converted into glucose. When this happens, when a LARGE amount of glucose enters the bloodstream (called a “sugar spike”), the system responds by releasing a LARGE quantity of insulin. (It thinks we’ve eaten a huge amount of food.) The amount of insulin is so large that not only does it disperse the food-glucose we have just eaten, it disperses a lot more. Result? Our blood glucose falls too low. So, within a short time (about 2-3 hours) the brain tells us to feel hungry and we recommence eating. This rapid rise and fall in blood glucose, caused by excess production of insulin, is not good for our health or our eating habits.
[Sponsored] Bryan Seawell is the proud owner of this article and he owns a site called: “caralluma burn review“. See how he can help you with his site: “caralluma burn review” and allow him to share with you his best known secrets here at his exclusive site, “caralluma burn review“. Thank you for your trust and belief in Bryan. Hope it will benefit you and others. Have a wonderful day ahead. [Sponsored]
Tags: Balancing System, Blood Glucose Levels, Blood Sugar Levels, Bloodstream, Bodily Functions, Dietary Fiber, Digesting Food, Digestion, Digestive Enzymes, Digestive Tract, finess, healt, healt and finess, Human Body, Hypoglycemia, Insulin Receptors, Intestinal Tract, Intestine, Low Blood Glucose, Molecular Structure, Soluble Fiber, Starch, Starches
The world has been searching for the indefinable fountain of youth since the creation of time. We all seem to drop that young at heart vigor and we would all like to come across and feel younger as we mature. Is it feasible that the fountain of youth has been with us all along but we just didn’t acknowledge it?
Science has confirmed that the source of the greater part of age-related weakening, most diseases and other disorders are caused by free radicals. A free radical is a vastly erratic molecule that is created in the course of oxidative processes within the body. A free radical is in fact a molecule that has an unpaired electron. Since on the whole processes in our bodies need oxygen we are repetitively creating free radicals. The oxygen molecules that we take in are often compromised due to environmental pollutants, cigarette smoke and even the natural processes of our bodies like digestion. When the oxygen molecule loses an electron it will steady itself by stealing an electron from another molecule. This is what creates a free radical.
A free radical or unpaired oxygen molecule is a vastly unstable factor. We have need of a few of them for numerous functions but when they turn up in disproportionate quantities they can be very damaging and hurtful to our cells. Free radicals contribute to many disorders including grave diseases such as cardiovascular diseases and cancers. They also contribute to aging declines.
However, nature has provided the solution to free radical damage. Antioxidants are effective nutrients that are found in the healthiest foods on earth. An antioxidant will come in and throw in the lost electron to the free radical and in this manner counterbalance it. Antioxidants can also prevent the formation of free radicals in the first place. A diet plentiful in antioxidants can really be a fountain of youth. Fruits, vegetables, whole grains and other healthy foods are rich with antioxidants. The more you can finish free radical damage the more you will be able to preserve the wholesome vitality of youth.
The deterrence of free radical damage by antioxidants is an ongoing process. In reality even more free radicals are created as the others are being neutralized. As a result antioxidants must be repetitively replaced inside our bodies. We ought to eat a wholesome food intake on a on a daily basis basis. It has been confirmed that the safest and most effective method to obtain antioxidants is through diet. Ideally, 8 to 10 fruits and vegetables should be consumed daily but a minimum of 5 is suggested.
Antioxidant capacity in food is measured by what is referred to as the Oxygen Radical Absorbance Capacity or ORAC. The ORAC is a number that corresponds with the degree of antioxidants traits in that food. Foods with high ORAC scores include spinach, kale, oranges, sweet potatoes and others. Most berries contain high ORAC scores including cranberries, blueberries and the acai berry. The acai berry actually has one of the record ORAC scores ever found in nature.
The highest benefits of antioxidants come from the synergy of the various nutrients working in concert. That is why it is intelligent to consume a large selection of healthy foods. One separate antioxidant will not provide the benefit that it will when pooled with the other nutrients. That is one explanation why it is better to get your antioxidants from foodstuff rather than supplements.
The obscure fountain of youth has been with us forever. We just didn’t realize it. Age related decline along with a number of diseases and disorders can all be prevented and even stopped by the ingestion of a large range of wholesome antioxidants in your diet.
Access expert info in the topic of immune system boosters – welcome to your individual knowledge pack.
Tags: Acai Berries, Acai Berry, Antioxidant, Antioxidants, Cardiovascular Diseases, Cigarette Smoke, Digestion, Electron, Environmental Pollutants, Fountain Of Youth, Free Radical Damage, Free Radicals, Fruits Vegetables, Healthiest Foods, Healthy Foods, Natural Processes, Oxidative Processes, Oxygen Molecule, Oxygen Molecules, Whole Grains, Young At Heart
