Carbohydrates Fast And Slow: A Mistaken Notion

Traditionally, carbohydrates were classified according to their chemical structure: simple or complex, with the assumption that the first to taste sweet went faster in the blood than the latter (flour and starches). It was thought that simple carbohydrates, consisting of one to two basic molecules (glucose, fructose, galactose), were more rapidly degraded by the digestive system as complex carbohydrates consist of long chains of molecules based (as starch), resulting in a gradual release of glucose into the blood through them. But the work precipitates, which led to the classification of the glycemic index carbohydrate, have shown that this view is false. There is now evidence that starch can be degraded much faster than a simple sugar by our digestive system. Thus, starches may cause a higher rise in blood sugar than sweet foods. These findings have shattered the notion of fast and slow sugars, but now totally obsolete unfortunately still widely used.

The physiological reality shows that all carbohydrates, when consumed, causes elevation of blood sugar (or glucose) to a maximum value. However, this hyperglycemia appears almost simultaneously for all carbohydrates, whether simple or complex. The work of ML Wahiqvist has shown that all carbohydrates consumed on an empty stomach is absorbed in 20 to 30 minutes.

The glycemic index measures the power hyperglycemic

From this given, we can see that what differentiates each carbohydrate is basically the value of the glycemic peak following ingestion it causes. Pic will be higher with white bread or com flakes with the lens. It is this power hyperglycemic extent that the glycemic index, or GI, which thus reflects the ability of a carbohydrate to raise blood sugar after consumption, compared to a pure carbohydrate (whose value was set at 100). Thus, more food will be hyperglycemic, and the GI will be.