Not sure. I think that since swimming lowers body temperature, it draws blood away from the stomach and slows down gastric emptying and absorption of glucose. It tends to delay blood sugar spikes which gives you more time to use it and for insulin to work.
Awesome info.
Would total calories for the day or the way macros were set up prior to eating all the fast acting carbs have an effect?
So, all this talk about sugar being evil and at the end of the day to your body there is no difference between 100 g of carbs be it from bread, rice, cereal or candy?
Not true. Fast starches may as well be glucose (sugar) but sucrose and corn syrup are 50% fructose which causes additional problems at high levels-namely high triglycerides, fatty liver, liver insulin resistance and metabolic syndrome, but activity will still effectively eliminate a lot of fructose.
Yes, if liver glycogen has already been filled it would make things worse. If you eat a lot of fat earlier in the day it will make you somewhat insulin resistant.
A bit off topic but, what would is worse the hignintake of fast acting carbs or fat/oils such as corn, soy or even peanut butter?
Is there a difference when eaten alone worse when mixed? Would the higher carb be better if active?
I have fast carbs, but remember that you can slow them down with protein, fat, fiber and acids like vinegar. Also be aware that high gluten is not fast. The gluten surrounds starch molecules and makes the them very slow (glycemic index of 20-35 for al dente pasta, very crusty bread and pizza crust). The problem I have with them is that they require more insulin that an equal amount of other carbs (at least for more wheat sensitive people) by causing allergenic effects on the intestinal lining, and other sensitive tissues like nasal lining. For people like me they are inflammatory which means they produce extended inflammation after I eat them.
I don’t have the worst high linoleic cooking oils in my house. You will usually get enough omega 6 by accident or from other fats like olive oil. I try to stay under 75 grams of sugar, 25 from fructose, and under 10 grams of omega 6, ideally <6. If you are gaining weight, fructose and high omega 6 are much worse because the excess fructose will form triglycerides in the liver and the omega 6 will get loaded into adipose cells which may and that if you try to lose fat, you will release inflammatory omega 6s into you system as you mobilize the fat.
I think that Americans may have a particularly hard time losing fat because their adipose was built largely on linoleic acid which has negative effects when released. Bulking on fructose bearing sugars and linoleic acid is deadly. Combine that with foods that are irritating to your system and you get constantly elevated cortisol which causes insulin resistance ( chronically elevated cortisol) and block night time growth hormone secretion which leads to more inflammation because you don’t heal daily micro trauma.
So…would higher carbs be better?
I myself have noticed a difference between high gluten and simpler carbs. I have actually eaten big bowls of cereal, sometimes sugary other times low sugar with an added banana and have found it a lot easier to digest than a “healthy” french bread. I am talking over 200 g of carbs in a sitting.
After eating the bread I don’t have nasal issues but, do feel bloated, a similar feeling to over eating. The cereal however causes no issues.
@mertdawg where would you place oats and would there be a difference if they are left it water overnight?
I don’t eat oats, legumes or corn flour. They are less allergenic than wheat but they tend to be trigger foods for me and do cause some nasal congestion/wheezing symptoms, but I’d put the order of allergenic foods for me like this:
Wheat------------>Sourdough>Beans/Corn flour-------------->Oats/“nuts” with skin>Brown rice/whole kernel corn>Potato>White rice with white rice being basically a non factor. Now the oats have a much lower GI than white rice so they are absorbed more slowly but they are not proportionately more allergenic so if they work for you that is good.
Note that I also have found my son, who has type 1 diabetes to need substantially more insulin for high gluten wheat, somewhat more for corn flour, sourdough and beans and very little if any extra for oats and whole kernel corn, rice and potatoes.
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