BLG 312 Lecture Notes - Lucozade, Blood Sugar, White Bread
11 Feb 2013
School
Department
Course
Professor
Document Summary
Effect of 50g carbohydrates on blood glucose levels: thus, how much and how quickly glucose is released from food, 50g of glucose gi = 100. Low gi (<55) - slow release of glucose/energy from food. High gi (>70: factors that affect gi. Branching of starch (more bonds takes longer to digest lower gi) Fibres and vinegar (lowers ph) slow down absorption of starch. Low gi food (fruit, vegetables, pasta, rice: complex/intrinsic sugars, contain large carbohydrates (starch) Made up of many bonds that need to be broken. Blood glucose levels rise and fall slowly. Glucose is converted to glycogen (storage compound) in the liver. Keeps blood glucose levels constant: prevents disease and improves control of blood glucose in diabetics. High gi food (lucozade, white bread, croissants, candy: simple/extrinsic sugars, contain small carbohydrates (glucose) Easy to digest and quickly absorbed from the gut. Rapid and prolonged rise of blood glucose levels. This releases large amounts of insulin from the pancreas.
