FOOD 3040 Lecture Notes - Lecture 14: Blood Sugar, Emulsion, Insulin

• School: University of Guelph
• Department: Food Science
• Course: FOOD 3040
• Professor: Michael Rogers

Document Summary

Eating what is not available in the past: refined sugars, refined cereals, processed/ high fat/ high salt foods, domestic meat marbling, eat high caloric foods, addictives- sulphites, organic acid, emulsifiers. Insulin encourages our tissues to consume the glucose in our bloodstream after we eat a meal. After a meal, insulin stops the liver from releasing any fat, a potential metabiolic fuel, in the blood. Side effects of sugar blood sugar level consistently runs too high resistant to insulin not a deficiency cells become resistant to its action which results in the blood sugar being too high. Health and chem oilseed processing removed all fiber, minerals, water, soluble vitamins, protein and most lipid soluble vitamins. 7 markers: glycemic load, fatty acid composition, macronutrient composition, micronutrient density, acid-base balance, sodium-potassium ratio, fibre content. Glycemic index- comparison of the blood glucose raising potential based on equal amounts of carbohydrates in food.