by
Paul
Benhaimunits of insulin. On average we secrete 30 units per day. This is
why a fast for over seven days moves the body to a different level,
allowing it to be cleansed deep down. Insulin ‘sweeps’ glucose,
amino acids and free fatty acids into cells where energy is stored
as fat. In most individuals blood sugar levels do not vary much,
due to the actions of insulin and glycogen. Insulin prevents sugar
levels from rising too high and glycogen prevents sugar levels
from falling too low.
Glucose is either used immediately or stored as glycogen
in the liver and muscle. Any remains are stored as fat. Insulin also
causes the storage of fat. Glycogen uses this fat to increase sugar
levels to their balances when sugar levels fall below normal, which
is a reason why fasting (cutting out our intake of sugar) can lead to
weight loss.
To understand the importance of carbohydrates, it is
important to think in terms of how much peak or rise in glucose
levels they cause within the body when eaten. It should also be
noted that the glycemic index is measured by how highly a given
weight of a product effects the body over a period of time. Some
products produce a very high peak in blood sugar levels, but
reduce dramatically soon after. They are given a lower glycemic
index but are more damaging than some of the products higher on
the table. In contrast, bread produces only a slight high, but over a
long period of time. If you eat a substantial amount of one product
that is low on the glycemic index, this will have more of a
detrimental effect than eating smaller amounts of a products that
is higher. NB: Most foods increase their glycemic index when
cooked.
There are many other reasons why we should take note of
the glycemic index until we are able to note the affects of such
foods by instinct or the resulting reactions. Foods lower on the
glycemic index help stabilize our blood sugar levels and
consequently our moods. My experience of this has had a more
dramatic affect on me than any other major dietary change I have