About Blood Sugar

Most of the carbohydrates we eat comes from plants and are found in foods such as bread, vegetables, fruit and berries, as well as cakes and sweets. Carbohydrates are converted into glucose in the body and are an important source of energy, especially for the brain. Glucose is also found in free form in the blood as blood glucose, also called blood sugar, and is stored in muscle and liver cells as glycogen (glycogen is a chain with small glucose molecules).

Glycemic index (GI) is intended to provide a picture of how various carbohydrate-rich foods affect blood sugar, whether they provide a quick and high blood sugar rise or a slow and more moderate rise. White sugar is an example of a quick and sharp high blood sugar rise and wholegrain bread with fibre (photo) has a slower absorption of glucose into the blood stream and has a more stable effect on blood sugar.

With a diet high in simple carbohydrates, like white bread, fruit juice, white pasta and sweets, the blood sugar levels fluctuate often and sharply, going up quickly and down suddenly as well. This fluctuation makes you more frequently hungry and increases your need for more sugar and sweets. In the following article you can read more about this subject.
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