When it comes to carbohydrates, they are broken down by various enzymes into simple sugars then glucose so they can be absorbed into the blood. Digestive enzymes chop long starch molecules into simpler ones and they are just like biological scissors.
If we cannot burn all the fat we consume, the remainder is stored as fat tissue and this is according to the experts. This is a fat-burning ability that is determined by the amount of insulin in our bloodstream. You need to remember that a major factor in insulin release is the glycemic index (GI) value of the carb-foods or meal consumed. When insulin levels are low, we burn mainly fat. But we mainly burn carbs if they are high. But as in the case of individuals suffering from insulin insensitivity, a problem arises when insulin levels remain constantly high. In such cases, the constant need to burn carbs reduces our fat-burning ability. Result? More fat is therefore stored as fatty (adipose) tissue.
Generally speaking, the speed of digestion is determined by the chemical nature of the carb itself, and thus how “resistant” it is to the activity of the enzymes. A simple sugar is digested or metabolized much faster and it is also usually much less resistant to starch. There are things that slow down digestion and these would include the presence of acid (from gastric juices or the food itself), and the presence of soluble fiber.
High Insulin Levels May Increase Risk of Obesity
Experts are linking high insulin levels, together with a reduced ability to burn fat, with obesity because of this reason. High insulin levels are typically determined by the type of carbs we eat and this is what you may also notice. With high GI foods or meals, higher levels of insulin are triggered unlike immediate or low GI foods. This is why the Glycemic Index is considered to be so important in assessing carb eating habits.
The human body is fueled by glucose, therefore all foods must be converted into glucose before they can be used as fuel. Carbohydrates are considered to be the body’s “preferred” source of energy and the brain’s essential source of energy and they are more easily converted into glucose than protein or fat.
Simple carbs (excepting fruit sugar) are more easily converted into glucose because their molecular structure breaks down faster in the stomach and small intestine. Therefore these carbs raise glucose levels in the bloodstream quite rapidly (less than 30 minutes). Diabetics would occasionally suffer from an excessively low blood-glucose level and this explains why they can quickly restore their balance by eating simple carb-foods, like sweets.
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