When you eat something with a high glycemic index you get a spike in bloodsugar/insulin, right? Well, when you eat something with a low glycemic index there isnt a large increase in bloodsugar/insulin. Heres my question, with the low G.I. food will the rise in bloodsugar/insulin, however much smaller it may be when compared to a high G.I. food, be sustained for a longer period of time than if it was a high G.I. food?
Eating low GI has to do more with insulin control and “trickling” glucose into the blood at a rate that the body can deal with it and not have to store it as fat. High GI is great post WO when the muscles are ready to accept large quantites of glucose but at other times the body can have trouble disposing of larger quatities of glucose in short time frame and must convert them to fat. So low GI digests slowly and trickles glucose into the blood at a rate the body can metabolize and this controls blood sugar and insulin levels at a more stable level. All foods have differing GI’s, so it’s hard to make a generalization about low GI in regard to exact effect on blood glucose and insulin. Suffice it to say low GI will definatley moderate blood sugar and insulin at times of less activity as compared to high GI.
Wanted to add, insulin is produced to clear high blood glucose levels and prevent high blood sugar and the problems it causes. If glucose enters the blood at a slow enough rate for the body to metabolize, much less insulin is produced as the body has no need to clear large excessive quantites of glucose from the blood. So insulin levels are really determined by blood glucose levels as the body wants to keep blood glucose in a tight range.
Thanks Heb. 'preaciate it.
Is the body able to accept moderate amounts (or any amount) of high G.I. carbs after let’s say a 16 hour fast without it turning into fat?
or do you feel that the only time to accept high G.I. is postworkout?
for Heb, John Berardi told me that insulin sensitivity does not correlate with metabolic rate.