Blood Sugar after Eating – Dr. Jeff Volek
Written by Chris on January 14, 2014
The idea behind this short post is actually simple. Many people don’t know this and I think that it would pay a lot for most of us to know. According to Dr. Jeff Volek we normally carry about 8 g of sugar flowing through our bloodstream (that’s approximately 2 tea spoons), in the form of glucose. For the sake of you understanding better: sugar=carbohydrate=glucose. So it’s one and the same thing. Thus, after you finish eating there will be a rise in blood sugar due to the content of carbohydrate that was ingested (carbohydrate = bread, whole wheat foods, pasta, rice, sweets, potatoes, etc). So, unless you have a meal, your blood sugar will rise due to the amount of carbohydrate you eat. And one tends to eat than 8 g per each meal. For reference, a portion of 100g of wheat bread (white or whole-wheat, doesn’t matter) has 50g of carbohydrate, which is ~6 times more than you normally carry in . Your body needs to take care of that high blood sugar, so what it does is that it stimulatesthe , which will reduce the sugar in your blood to the normal level. There are three things that take place at this particular point: 1. As long as your insulin focuses on lowering the blood sugar, the excess sugar (glucose) that your body will not use as immediate energy will go directly into the (so, it ends up in the fat storage). 2. The second thing that happens at high insulin levels is that all the fat you eat ends up in the . 3. The third thing that happens is that as your blood sugar level is back to normal, you’ll have the crash. You’ll feel less energyzed and you’ll be hungry. Think of the situation when you had lunch at noon and you feel tired and . This is what practically happens inside of you. However, eating a high-fat meal does not stimulate blood sugar, hence insulin levels. This means that your body can burn the fat that you give it, as long as carbohydrate intake is . If you check Jeff’s presentation, he’ll make you understand better than me Resources: 1. 2. Relatedposts: Comments comments
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