High
Glycemic Carbohydrates and Blood Sugar
In
humans, carbohydrates, including sugars, are converted into glucose.
In response to the glucose entering the bloodstream, the pancreas
releases insulin (a hormone). The insulin then transports the
glucose-sugar into muscle cells and the liver for later use as
an energy fuel.
Certain
carbohydrates, known as high glycemic carbohydrates, break down
very rapidly, sending an excess amount of glucose into the bloodstream.
When that happens, the pancreas responds by sending out large
amounts of insulin to handle the load.
Glycemic
researchers rank carbohydrates and sugars according to their ability
to break down into glucose and enter the bloodstream, thus triggering
excess insulin to be released. This ranking system is called the
“glycemic index.” The glycemic reaction of mixed meals,
prepared foods, packaged foods, or foods containing multiple ingredients
is called the “glycemic response.”
The
average American’s diet contains an abundance of high glycemic
foods. Consistent consumption of high glycemic foods causes an
excess of insulin levels in the body. Excess insulin exacerbates
insulin resistance. It is currently estimated that one-fourth
of all Americans are insulin-resistant. Insulin resistance causes
muscle cells to lose sensitivity to insulin, thus requiring higher
and higher amounts of insulin to be released in order to meet
the demands of the incoming glucose.
When
the pancreas can keep up with the demand (in part hereditary),
insulin resistant individuals stay in relative balance, with weight
gain and lethargy as a side effect. When the pancreas cannot cope
with the strain, blood glucose abnormalities are often a result.
THE
GLYCEMIC INDEX
It
is important for individuals with blood sugar imbalances to pre-determine
the glycemic response of a food, meal, carbohydrate, sugar or
sweetener. All sugars, carbohydrates, and foods have a glycemic
response in the body. Glucose has a glycemic index of 100, which
creates a significant rise in blood sugar and insulin. Dextrose,
maltodextrins, sucrose (table sugar), honey, high fructose corn
syrup, and many other carbohydrates and sugars are commonly used
in foods and drinks. These sugars/carbohydrates are high glycemic
and can cause the following negative responses in the body:
• Elevation of blood sugar
• Elevation of insulin
• Increased risk of diabetes
• Stimulation of fat-storage and size of
fat cells
GLYCEMIC
INDEX
Trutina Dulcem is acceptable for most diabetics, hypoglycemics,
persons with Syndrome X, or anyone wishing to avoid blood glucose
elevation. Trutina Dulcem is very low glycemic and carries the
Seal of Approval from the Glycemic Research Institute in Washington,
D.C. The glycemic index of 40 grams of Trutina Dulcem is 19. One
serving size of TD (1 gram) will not elicit any significant glycemic
response.
TRUTINA
DULCEM IS INSULIN-INDEPENDENT
Unlike common sugars and carbohydrates, Trutina Dulcem (TD) is
insulin-independent and therefore metabolized without the action
of insulin. Trutina Dulcem is low glycemic and does not cause
over-elevation of blood sugar or insulin (see Glycemic Chart).
Glucose
is absorbed via the sodium-dependent transport system and induces
a high glycemic response. TD is absorbed via the sodium-independent
transport system. Absorption of Trutina Dulcem does not take place
at levels below 30 grams ingested at one time.
Diabetics
who have fruit sugar or fructose intolerance (Request
Contraindications Document) will need to consult with
their physician prior to using Trutina Dulcem.
SPORTS
NUTRITION
MUSCLE
GLYCOGEN
Carbohydrates that are stored in the body’s muscle tissue
are referred to as muscle glycogen. Muscle glycogen is essential
in sports performance, endurance, and the conversion of fat to
energy. The more muscle glycogen available during sustained exercise,
the greater the potential for improved endurance. Sustained exercise
requires available muscle glycogen.
Different
sugars have different effects on muscle glycogen depletion rates.
Glucose and other high glycemic sugars and carbohydrates like
maltodextrins, provide a quick spurt of energy. This triggers
the release of insulin and increases the depletion of muscle glycogen.
This negative biochemical chain reaction also suppresses the conversion
of fat to energy, which can cause an athlete to “hit the
wall.” In the average person it causes stimulation of fat-storage,
increased size of fat cells, weight gain, lack of energy, blood
sugar swings and exacerbation of development of diabetes and other
blood sugar disorders.
GLYCOGEN STORAGE
Unlike high glycemic sugars and carbohydrates, low glycemic sugars
and carbohydrates (like Trutina Dulcem) do not cause a rapid rise
in either blood sugar or insulin. Low glycemic carbohydrates/sugars
help energy stores in the muscles last longer, thus increasing
the potential for greater endurance during exercise. Sports drinks,
that are low glycemic, taken prior to exercise, result in a much
lower rate of muscle glycogen depletion.
Flavored
waters, energy drinks and sports drinks made with high glycemic
carbohydrates and/or sugars can reduce sports performance. Low
glycemic sugars/carbohydrates such as Trutina Dulcem can be used
in place of high glycemic sugars to help alleviate muscle glycogen
impairment during athletic events (1).
FASTER
RECOVERY
Trutina Dulcem, used in a sports drink or hydration drink, re-establishes
the baseline of blood glucose; thus, rapidly speeding post-exercise
recovery. The low glycemic carbohydrates in Trutina Dulcem provide
well-balanced energy superior for use in athletic products, including
endurance-related drinks and waters. Additionally, TD will not
elicit a hypoglycemic reaction as do other drinks made with sucrose,
maltodextrins, sucrose, and other high glycemic carbohydrates.
As a natural ingredient, Trutina Dulcem meets all the guidelines
as set forth by the IOC.
(1)
Glycemic Index and Exercise Metabolism, Research & References,
GRI, 2000
Blood
Sugar Chart
Click
here to view the Blood
Sugar Chart.
