Carbohydrate/Glucose/Glycogen

Question

Dear George

Can you please give me clear explain about why is sugar in the food so bad ?!

There is a part of your previous answer:
"First we will start with the complex.  These types of carbohydrates consist of your whole grains, brown rice, and different types of breads.  These are considered "better carbs" because they release energy into your body slowly.On the other hand, there is the simple kind which consists of foods such as fruits, and foods high in sugar.  These food release energy into your body very quickly and are not as beneficial to us."

So monosaccharide will going to be digest fast and increase sugar blood rapidly and rest og glucose we will than transform as glycogen inside liver. High sugar blood level invite insulin to react and control sugar level, than insulin breake reserve in fat !?
But if we eat polysaccharide and wait 2hours same will hapen same if we not spend energy, glycogen will anyway transform in fat.

So I am not totally clear is it any difference at the end ?

(100ml orange juice 46k, carboydrate 10.6g / sugar 10.6g)
Because I drink orange juice and eat chocolate is not same even both are made from monosaccharide. (difference: chocolate produce from refined sugar so there is no vitamines & minerals)
Is it correct that monosaccharide fructose (if I drink orange juice) not react on blood sugar level ?!

Thank you explanation in advance

Daniel


Answer
Dear Daniel,

  If you are not physically active you will store any type of sugar as fat eventually.  The real difference between the starches that you mentioned is that the monosaccharides are digested faster therefore causing a spike in your blood sugar levels. This can lead you to feeling drowsy and fatigue when blood sugars drop.

   Monosaccharide(simple)sugars (the kind that comes in a bag for baking or spooning into your coffee) are the worst for you. Your body rapidly turns this sugar into glucose, which is then stored as fat for later usage by your body.  

  In addition, fructose has a less affect on blood sugar levels however it has other side effects when overconsumed.

For example, in a recent study, John Bantle, M.D., of the University of Minnesota sequentially placed 18 Type I (insulin-dependent) and Type II (noninsulin-dependent) diabetics on two diets. The only difference between the diets was that one contained carbohydrate as starch, which is digested as glucose, and the other contained carbohydrate as fructose.

When they consumed the fructose, the diabetics had fewer spikes in bloodsugar levels. Three of the Type I diabetics were able to reduce their insulin intake, a positive change. However, according to Bantle's report in the Nov. 1992 Diabetes Care, the diabetics' total cholesterol rose an average 7 percent, and their "bad" low-density lipoprotein (LDL) cholesterol rose almost 11 percent. The fructose increased their risk of heart disease!

For more answers to your nutrition questions check out www.planetyorgos.com

-George Rapitis, MS
www.juiceblend.com  

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