Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 In a message dated 3/28/02 9:14:11 AM, writes: << A common nutrition myth is that sugar spikes the blood sugar, but it does not. Fructose is low on the glycemic index, as is lactose. Pure glucose is the highest, while refined starches (glucose chained together) comes in second. Sucrose, with one glucose and one fructose, is fairly average on the glycemic index. So sugar does not spike your blood sugar. >> Although are right that sucrose lies between glucose and fructose on the glycemic index and thus does not lead to an insulin response as fast a pure glucose, our bodies are quite handy at taking apart the diglyceride sucrose and turning both the glucose element and the fructose element into blood glucose which does spike insulin -- all carbos (high glycemic or low, complec or simple) and to some extent protein invoke an insulin response. Sucrose or white bread is often used as the standard upon which other carbos are measured as either high or low. They are both considered high. Namaste, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 I think the " apparent " confusion on this topic is simply one of perspective or semantics. I believe that the statement about sugar not " spiking " blood sugar levels was based on the notion that in a healthy person there will not be such an unstable sharp response to sugar consumption. So the " cause " label is more accurately placed with " poor response " by the body than " poor consumption " on the person. While in many physiology breakdown situations this idea of the " cause " being " poor response " is true. The flip side is that you will be hard pressed to find a SINGLE person today who has these sugar/carbohydrate mechanisms fully functional and not hyperreactive. So from a practical viewpoint nearly the entire population when exposed to sucrose, glucose, fructose, starch or the like will have a hyper blood sugar response which certainly while not technically sound in pronouncing the " poor food " as a cause of the hyper reactivity from a day to day practical perspective it is an accurate assessment in that you'll be hard pressed not to find this line of activity happening in most everyone to some degree. Yes in our perfect state these substances would not have nearly the impact they do today, however in the spirit of being realistic which at times is more important than being pinpoint accurate, that perfect state which I'm certain has existed in the past. At this time in our history is as much fantasy as the easter bunny. I believe the state can be restored however to date there is no evidence to suggest such an accomplishment has occured on a cultural level. Sincerely, DMM > > In a message dated 3/28/02 9:14:11 AM, @y... > writes: > > << A common nutrition myth is that sugar spikes the blood sugar, but it > > does not. Fructose is low on the glycemic index, as is lactose. Pure > > glucose is the highest, while refined starches (glucose chained > > together) comes in second. Sucrose, with one glucose and one > > fructose, is fairly average on the glycemic index. So sugar does not > > spike your blood sugar. > > >> > Although are right that sucrose lies between glucose and fructose on the > glycemic index and thus does not lead to an insulin response as fast a pure > glucose, our bodies are quite handy at taking apart the diglyceride sucrose > and turning both the glucose element and the fructose element into blood > glucose which does spike insulin -- all carbos (high glycemic or low, complec > or simple) and to some extent protein invoke an insulin response. Sucrose or > white bread is often used as the standard upon which other carbos are > measured as either high or low. They are both considered high. > > Namaste, Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 Sucrose or > white bread is often used as the standard upon which other carbos are > measured as either high or low. They are both considered high. > > Namaste, Liz Small correction: glucose or white bread are the two standards. If white bread seperates foods as being high or low, then sucrose is low at 89. Fructose is very, very low. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 Mike- >So from a practical viewpoint nearly the entire population when >exposed to sucrose, glucose, fructose, starch or the like will have a >hyper blood sugar response which certainly while not technically sound >in pronouncing the " poor food " as a cause of the hyper reactivity from >a day to day practical perspective it is an accurate assessment in >that you'll be hard pressed not to find this line of activity >happening in most everyone to some degree. Yes in our perfect state >these substances would not have nearly the impact they do today, While someone in a perfect state of health wouldn't have a dramatic reaction to one dose of refined starch or sugar, if you switched his diet from its ideal state to a diet high in refined carbs, pretty soon those refined carbs would stress his system to the point that he would have that reaction, so I don't think it's unfair or inaccurate to say refined carbs are the (primary) cause. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2002 Report Share Posted March 30, 2002 > Sucrose or > > white bread is often used as the standard upon which other carbos > are > > measured as either high or low. They are both considered high. > > > > Namaste, Liz > > Small correction: glucose or white bread are the two standards. If > white bread seperates foods as being high or low, then sucrose is low > at 89. Fructose is very, very low. <<<<<<<<<<<<Maybe you've already covered this but isn't white bread a poor standard? Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 Wow! This is fascinating. I thought sugar of any type would raise insulin. I would really appreciate it if you would explain more. Is there some book I could read that explains this? I have a family history of diabetes (Late adult onset Type II), although my sugar has been very normal so far. From: " Dr. Marasco " <mmarasco@...> Reply- Subject: Re: I need a good idea for breakfast for a exerciser. ( i seem to not feel so good ) Date: Mon, 14 Oct 2002 13:02:51 -0000 I don't know if we've discussed this before or not. What you are discribing is not uncommon, its usually present with certain folks on low carb diets. Essentially the protein elicits an insulin response of sorts. Realize that insulin not only moves sugar from the blood it also moves amino acids which is why insulin is present even without carb consumption. The problem is when you wake in the morning your blood sugar is already low from the nights fasting. You then consume protein which places some insulin in cirulation which results in further lowering of blood sugar, this essentially induces a hypoglycemic state which correlates with your description. The way to offset this is to eat some carbohydrate with your egg bfast preferrably some fruit (ie. berries, cherries) this will provide a small amount of sugar for the blood and in turn will not result in the hypoglycemic state and in addition the fructose will have a small inhibitory effect on the insulin response. I hope this helps. DMM > > > > That's funny yogabud how different people are. I was soaking > > mixed > > > rolled > > > > grains overnight then warming them in the morning and eating > them > > > with raw > > > > cream and a little maple syrup. I thought this was an > excellent > > > breakfast > > > > (still do) but it was making me feel like crap. So i switched > to > > > soft-boiled > > > > eggs over a rye cracker with lots of raw butter and feel > > > wonderful! So maybe > > > > if you try my old breakfast idea you will feel good. > > > > Elaine _________________________________________________________________ Choose an Internet access plan right for you -- try MSN! http://resourcecenter.msn.com/access/plans/default.asp Quote Link to comment Share on other sites More sharing options...
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