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Carbohydrates, where all are you hiding?

September 16th, 2015 | by Czech Association
Carbohydrates, where all are you hiding?
Diet Guides
18

Newly diagnosed diabetic type 2 gets from a doctor recommendation that he/she should eat rationally, restrict to carbohydrates, fats, alcohol, cigarettes, joined the movement, less salted …

It might give us a pretty poison, or even disgust, that’s for sure. In addition, some of these recommendations not really understand. So let it shine a bit of our food under the slogan: Enemies don’t be afraid, do not look at the amount and we fear what we do not know.

In Type 2 diabetes the pancreas does not preclude either already enough insulin or our tissue insulin insensitive. A raw glucose (or blood sugar), which remains in the blood for a long time, very harmful to our body.

From which food does the sugar get into your bloodstream during digestion?

It’s not just a sugar cube into a cup of coffee, or perhaps sweets in a candy store. In the food is hidden not only sugars but also starch, collectively known as carbohydrates.

We can find carbohydrates in most foods, from sweets and fruit, which containe mainly simple sugars. Despite grain and flour products, e.g. bread, pasta, rice and legumes to potatoes, which contained most starches, sugars thus folded.

All carbohydrates are converted to the final product glucose, which is the main energy source for physical and mental activity.

In terms of nutrition and most favorable energy intake we need to focus a little more to carbohydrates and get acquainted with their division.

Sugars and simple carbohydrates

They are absorbed directly and quickly as a source of usable energy, which is an advantage eg. during sports. For diabetics it is advisable to consume as little as possible, so that blood sugar levels did not rise too quickly.

We find it in beet and cane sugar, milk, malt and beer (malt sugar), honey, every fruit, especially grapes.

Starches and polysaccharides

They have a more complicated construction and therefore are absorbed into the blood more slowly.

We find them everywhere, which uses flour, eg. In bread, dumplings, soup thickener, bread, rice, pasta. Carbohydrates are also all cereals and legumes, such as lentils, beans, peas, oatmeal, barley, millet … Do not forget the potatoes and some species sweeter vegetables such as carrots, beets, corn, green peas.

The rate of absorption of glucose into the blood processed also influences glycemic index.

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