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.
