Glucose is usually used by the body’s cells as fuel that keeps us going. Glucose comes from the carbohydrates we eat and can also be produced by the liver. Glucose needs insulin (a hormone) to help it get into our cells so it can be used productively. The pancreas usually produces this insulin, but in the case of diabetes, insulin is either not produced at all, or there is not enough (insulin resistance) meaning that glucose builds up in the blood.
Type 1 diabetes is when no insulin is produced by the pancreas.
Type 2 diabetes is when insufficient insulin (Insulin Deficiency) is produced or the cells don’t react to it (Insulin Resistance)
In addition to a low GI diet, certain rare sugars called monosaccharides can also help you to maintain healthy blood sugar levels. Most people have heard of using glucosamine for healthy joints, but other sugars have important functions too. The effects of L Arabinose, a type of sugar of the same class as glucose, on stabilising sugar levels and helping with weight loss is well documented.
When the sugar-rush we feel after eating reaches a particular level, our body realises we are not going to need the glycogen we already have stored in our liver, and converts that excess glycogen into fat for long-term storage. This is believed to be a significant cause of obesity. When people claim “It’s my metabolism...” they are often correct. Breaking the fat storage cycle keeps the sugar levels in check and effectively alters metabolism.
High Fructose Corn Syrup is a sweet substance made from corn and used in a wide range of products as a substitute for sugar. It was developed in response to a growing number of issues in sourcing cane sugar, such as high costs, climate changes, stability issues in acidic foods, and restrictions on trading.
High Fructose Corn Syrup is used range of staple foods including cereals, yoghurts, cordials, fizzy drinks, fruit juices, cakes, biscuits ice cream,, salad dressings, bread, sweets and chocolate bars. It is also is used to enhance the flavour of food, to alter the texture of food, and to color, preserve or to help ferment food.
Fructose is quickly metabolised in the liver leading to the production of triglycerides, free fatty acids and very low density lipoproteins (containing cholesterol) increasing cardiovascular risks and the risk of developing non-alcoholic fatty liver disease. Fatty liver disease is, in turn, a common cause of insulin resistance and Type 2 diabetes.
High blood glucose levels, known as Hyperglycaemia, is associated with the following symptoms:
Chronic Hyperglycaemia can cause:
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