Statistics show that Americans consume approximately 2-3 pounds of sugar a week or 160 pounds in a year. The rate in which we consume sugar has increased dramatically over the past 20 years. This statistic has undoubtedly contributed to having such a high incidence of obesity, diabetes and cardiovascular disease in our country today. The health effects that bring about these consequences takes place overtime. Continually having elevated insulin levels can lead to the development of insulin resistance. With insulin resistance the cells of the body no longer respond normally to insulin . The risk for diabetes, heart attack and stroke and a variety of other diseases becomes increased.
Consuming too much sugar affects our health on many levels. Every time we eat sugar our body produces insulin. Insulin helps push the sugar to the muscles, tissue and liver and then it is converted to glycogen for energy reserves. The capacity to store glycogen is limited therefore the excess sugar is converted into fat storage.
The glycemic index of foods is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream rate high on the gylcemic index. Carbohydrates that break down slower, releasing glucose more gradually into the bloodstream, have a lower glycemic index rating. The following is a link to the Revised International Table of Glycemic Index and Glycemic Load Values.
A Slower rate of digestion usually requires less insulin demand which in turn helps maintain and improve stable glucose levels. Maintaining a stable blood sugar level will contribute to a healthy energy level and help reduce the risk of numerous health conditions that are associated with insulin resistance.
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