Not All Carbohydrates Are Created Equally

Some carbohydrates are more favorable than others. What distinguishes one from the other is the rate at which it enters the bloodstream. Those that enter the bloodstream quickly are considered high-glycemic carbs, while those that enter more slowly are lower on the glycemic index. High-glycemic carbs cause glucose levels to spike and therefore signal the release of insulin. Low glycemic carbs have a more moderate effect on glucose levels and subsequent insulin release. Eating too many high-glycemic carbs will not only ultimately rob you of your health; they will invariably make you fat and keep you that way! (Refer back to my blog entitled Fighting Fat As We Age).

Basically all fruits, except bananas and dried fruit, and all vegetables, except carrots, corn and potatoes are low-glycemic carbohydrates. Virtually all grains, starches, and pasta are high-glycemic. For a complete list you can go to www.glycemicindex.com.

As we have learned, carbohydrates and the hormone insulin play a formidable role in the overall hormonal effect of food, but they are only part of the story. Hormones very rarely act alone, rather, they work in pairs; pairs that have equally important yet opposite physiological effects. The hormone that works opposite insulin is also produced in the pancreas, but is not nearly as famous. This hormone is called glucagon. While insulin is the ?fat-storage hormone,? glucagon is the ?fat-burning hormone.? The delicate dance these two hormones perform helps us to maintain normal blood sugar levels thereby allowing the brain and body to function optimally.

So, if insulin is released in response to eating carbohydrates, guess what stimulates the release of glucagon? If you guessed PROTEIN, you’re spot on!