By Scott Isaacs
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Additional info for Hormonal Balance: Understanding Hormones, Weight, and Your Metabolism
Glucose zips straight through the liver, but fructose and galactose must be converted by the liver to glucose before moving on. So foods like fruits, vegetables, whole grains, and dairy products, which have fructose and galactose, are ultimately converted to glucose by the liver, but this takes time. The result is that these foods cause less spiking of blood sugar than other carbohydrates. Glucose is detected by the beta-cells of the pancreas, which respond by pumping out insulin. There are two phases of insulin release.
They are the most common organic compounds found in nature and are the substances produced by green plants during photosynthesis. Your body requires insulin to properly metabolize carbohydrates. Carbohydrates in one way or another are the focus of many fad diets. For most of these plans, breads, pasta, sugary foods, and grains Insulin and Food 27 are off-limits; the idea is to keep insulin production low. The upshot is that high insulin levels will make you fat. Many “low-carb” or “no-carb” diets have helped people shed pounds.
Measuring blood glucose is not the same thing as measuring insulin response. However, the two are closely related, so it can be assumed that they work in conjunction. The body requires less insulin to process low–glycemic index foods. Some have suggested the development of an insulinemic index as a true measure of the body’s insulin response to food. The glycemic index can be affected by a number of variables. Acidity lowers the glycemic index; so does a high amount of fiber. The way in which foods are cooked also affects the glycemic index.