NYJetsFan.com Forums: fat metabolism in the fire of carbohydrates - NYJetsFan.com Forums

Have you ever seen marketing headlines like how to lose weight fast or lose weight while you sleep. How about lose weight now.

In all reality to lose weight you have to expend more calories then consumed. The following article is focused on carbohydrates. Maybe after reading the weight loss article you can figure out the best way to lose weight for you.





Carbohydrates And Losing Weight!

Author: Daniel J.Fox




In simple terms, carbohydrates are broken down by various
enzymes into simple sugars then glucose so they can be absorbed
into the blood. Digestive enzymes are like biological scissors -
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 fat-burning ability
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.] When insulin
levels are low, we burn mainly fat. When they are high, we burn
mainly carbs. But a problem arises when insulin levels remain
constantly high, as in the case of individuals suffering from
insulin insensitivity. In such cases, the constant need to burn
carbs reduces our fat-burning ability. 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 usually
much less resistant than a starch, and is digested or
metabilized much faster. Things that slow down digestion
include: the presence of acid (from gastric juices or the food
itself), and the presence of soluble fiber.



High Insulin Levels May Increase Risk of Obesity



This is why experts are linking high insulin levels, together
with a reduced ability to burn fat, with obesity. And as you
can see, high insulin levels are typically determined by the
type of carbs we eat. High GI foods or meals trigger higher
levels of insulin than intermediate or low GI foods. This is
why the Glycemic Index is considered to be so important in
assessing carb eating habits.



As we have seen, the human body is fuelled by glucose.
Therefore all foods must be converted into glucose before they
can be used as fuel. 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). This explains why diabetics, who
occasionally suffer from an excessively low blood-glucose
level, can quickly restore their balance by eating simple
carb-foods, like sweets.




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