Scribd Logo
Upload

Welcome to Scribd!

  • How Carbs Affect Blood Glucose - Glycemic Index & Load Explained

    Uploaded by

    Ria
    18 views1 page
    It was once believed that sugar raised blood glucose levels more than starch due to its simpler structure, but it was found that white bread and fries affect blood sugar the same as glucose. Fructose has a minimal effect on blood sugar. Carbohydrates are now classified based on their glycemic index, which measures how quickly a food raises blood sugar levels, and glycemic load, which considers the index and amount of carbs. This led to carbohydrate counting for diabetics planning meals.

    Original Description:

    Blood Gluc

    Original Title

    Blood Glucose Levels

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    It was once believed that sugar raised blood glucose levels more than starch due to its simpler structure, but it was found that white bread and fries affect blood sugar the same as glucose. Fructose has a minimal effect on blood sugar. Carbohydrates are now classified based on their glycemic index, which measures how quickly a food raises blood sugar levels, and glycemic load, which considers the index and amount of carbs. This led to carbohydrate counting for diabetics planning meals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    18 views1 page

    How Carbs Affect Blood Glucose - Glycemic Index & Load Explained

    Uploaded by

    Ria
    It was once believed that sugar raised blood glucose levels more than starch due to its simpler structure, but it was found that white bread and fries affect blood sugar the same as glucose. Fructose has a minimal effect on blood sugar. Carbohydrates are now classified based on their glycemic index, which measures how quickly a food raises blood sugar levels, and glycemic load, which considers the index and amount of carbs. This led to carbohydrate counting for diabetics planning meals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Blood glucose levels

    It used to be believed that sugar raised blood glucose levels more quickly than did starch because of its simpler chemical structure. However, it turned out that white bread or French fries have the same effect on blood sugar as pure glucose, while fructose, although a simple carbohydrate, has a minimal effect on blood sugar. As a result, as far as blood sugar is concerned, carbohydrates are classified according to their glycemic index, a system for measuring how quickly a food we eat raises blood sugar levels, and glycemic load, which takes into account both the glycemic index and the amount of carbohydrate in the food.[60] This has led to carbohydrate counting, a method used by diabetics for planning their meals.[

    You might also like