When it comes to carbohydrates, they are broken down by various enzymes into simple sugars then glucose so they can be absorbed into the blood. Like biological scissors is one way to describe digestive enzymes and they chop long starch molecules into simpler ones.
According to experts, if we cannot burn all the fat we consume, the remainder is stored as fat tissue. This is a fat-burning ability that is determined by the amount of insulin in our bloodstream. [Note: a major factor in insulin release is the glycemic index (GI) value of the carb-foods or meal consumed.] We burn mainly fat when insulin levels are low. But if they are high, then we mainly burn carbs. But a problem arises when insulin levels remain constantly high, as in the case of individuals suffering from insulin insensitivity. In other words, the constant need to burn carbs reduces our fat-burning ability. The result? More fat is stored as fatty (adipose) tissue.
Generally speaking, the speed of digestion is determined by the chemical nature of the carb itself, and thus how "resistant" it is to the activity of the enzymes. A simple sugar is digested or metabolized much faster and it is also usually much less resistant to starch. In fact, the presence of acid (from gastric juices or the food itself), and the presence of soluble fiber are some of the things that would slow down digestion.
It's True That High Insulin Levels May Increase Risk of Obesity
This is the reason why experts are linking high insulin levels, together with a reduced ability to burn fat, with obesity. You may also see that typically, high insulin levels are determined by the type of carbs that we eat. Higher levels of insulin are triggered by high GI foods or meals. Because of this, the Glycemic Index is considered to be so important in assessing carb eating habits.
All the foods must be converted into glucose before they can be used as fuel due to the fact that the human body is fueled by glucose. Carbohydrates are more easily converted into glucose than protein or fat, and are considered to be the body's "preferred" source of energy, and the brain's essential source of energy.
Simple carbs (excepting fruit sugar) are more easily converted into glucose because their molecular structure breaks down faster in the stomach and small intestine. Therefore these carbs raise glucose levels in the bloodstream quite rapidly (less than 30 minutes). Diabetics would occasionally suffer from an excessively low blood-glucose level and this explains why they can quickly restore their balance by eating simple carb-foods, like sweets.
According to experts, if we cannot burn all the fat we consume, the remainder is stored as fat tissue. This is a fat-burning ability that is determined by the amount of insulin in our bloodstream. [Note: a major factor in insulin release is the glycemic index (GI) value of the carb-foods or meal consumed.] We burn mainly fat when insulin levels are low. But if they are high, then we mainly burn carbs. But a problem arises when insulin levels remain constantly high, as in the case of individuals suffering from insulin insensitivity. In other words, the constant need to burn carbs reduces our fat-burning ability. The result? More fat is stored as fatty (adipose) tissue.
Generally speaking, the speed of digestion is determined by the chemical nature of the carb itself, and thus how "resistant" it is to the activity of the enzymes. A simple sugar is digested or metabolized much faster and it is also usually much less resistant to starch. In fact, the presence of acid (from gastric juices or the food itself), and the presence of soluble fiber are some of the things that would slow down digestion.
It's True That High Insulin Levels May Increase Risk of Obesity
This is the reason why experts are linking high insulin levels, together with a reduced ability to burn fat, with obesity. You may also see that typically, high insulin levels are determined by the type of carbs that we eat. Higher levels of insulin are triggered by high GI foods or meals. Because of this, the Glycemic Index is considered to be so important in assessing carb eating habits.
All the foods must be converted into glucose before they can be used as fuel due to the fact that the human body is fueled by glucose. Carbohydrates are more easily converted into glucose than protein or fat, and are considered to be the body's "preferred" source of energy, and the brain's essential source of energy.
Simple carbs (excepting fruit sugar) are more easily converted into glucose because their molecular structure breaks down faster in the stomach and small intestine. Therefore these carbs raise glucose levels in the bloodstream quite rapidly (less than 30 minutes). Diabetics would occasionally suffer from an excessively low blood-glucose level and this explains why they can quickly restore their balance by eating simple carb-foods, like sweets.