The foods we eat provide us with energy and nutrients we need. Sugar, or glucose, is the main nutrient that feeds the body cells. The way energy is metabolized by the body is subject to variations over time and depending on the individual. The dietary intake was in fact never constant from one day or week to week, and factors such as age, sex, weight, physical activity, health status of person also varies from one individual to another and over time, nutrient needs are continually reassessed by the agency. Still, how can we calculate about our energy needs? Why carbohydrates and glucose are in particular, are essential?
[...] You should know that during pregnancy the metabolism of glucose and control of insulin secretion are altered. Indeed, to meet the needs glucose (and energy in general) of the fetus the woman's body adapts. On the one hand, the ability to make reservations easily and quickly increased, leading to an increase in the number and size of cells in the pancreas that produce insulin and therefore an increase in insulin secretion has following a meal. On the other hand, a hormone secreted by the placenta, placental lactogen stimulates insulin secretion and provide a stable supply of glucose to the fetus. [...]
[...] It is similar to the IG and the CG rather than depending on the blood glucose levels, it is based on blood levels of insulin. This index is more interesting, especially in diabetics, given that certain foods trigger an insulin response (and thus affect blood sugar) even if they do not contain carbohydrates or disproportionate relative to their carbohydrate content. Blood glucose: blood glucose. Acetyl CoA: intermediate metabolism of ATP from glucose. glycemic response: the response of blood glucose (increase or decrease) following ingestion of food. [...]
[...] Thus, the sugar in the blood is not used by the cells which results in increased production of glucose by the liver and muscles (as glycogen), or from other substrates (amino fatty or amino acids). Types of diabetes Insulin resistance: At this stage the patient does not hyperglycemia, however, cells become more resistant to insulin (insulin less effective). This means that a larger amount of insulin will be needed to achieve the same insulin response: the glucose enters the cell and is used by it. [...]
[...] The recommended diet in terms of macronutrient percentage is similar to the general population with the exception of the distribution of carbohydrates: Carbohydrate 50 to to 65% complex carbohydrates and 40 to 35% of simple sugars and limit sugary foods to Protein Fat These are percentages of total energy intake which corresponds to about 2200 kcal for women aged between 20 and 40 years and 2700kcal for a man. Foods with low GI and CG are preferred (beans, lentils, pastas, bran bread or rye, quinoa, vegetables, apples, apricots, grapefruit, plums and peaches) because these foods allow the body monitors more effectively the blood glucose. [...]
[...] Unlike the macronutrients (carbohydrates, proteins and fats), digestion of micronutrients (vitamins and minerals) do not release any energy (0kcal), but they are essential for the proper conduct of metabolic reactions. So the energy in food comes from carbohydrates (about 17kJ or 4kcal per gram), protein (about 17kJ or 4kcal per gram), fat (about 38kJ or 9 kcal per gram) and alcohol (about 29kJ or 7kcal per gram). These specific macronutrients: carbohydrates Carbohydrates can be divided into 2 categories: simple sugars and complex. [...]
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