THE SCIENCE OF EAT­ING

Good Health Choices - - Eat Smart -

When we con­sume too much food, we top up our liver and mus­cle glyco­gen from ex­cess carbs and pro­tein (which by this stage have con­verted to glu­cose). This glyco­gen is stored in our fat cells and mus­cles. Once th­ese lo­ca­tions are at full ca­pac­ity, our bod­ies start to look at other ways to han­dle the ad­di­tional food.

With nowhere to put th­ese sub­stances, our blood sugar and blood lipid lev­els in­crease. Mean­while, ex­cess fat in­creases the in­flam­ma­tory sig­nalling in our body, which ac­cel­er­ates the cas­cade of prob­lems re­lated to el­e­vated blood glu­cose. This leads to the devel­op­ment of in­sulin re­sis­tance and type 2 di­a­betes.

A study pub­lished in the pres­ti­gious jour­nal Cell saw re­searchers screen

800 peo­ple for the com­po­si­tion of their gut biome, in ad­di­tion to look­ing at ba­sic blood work (choles­terol lev­els, blood glu­cose and in­flam­ma­tory mark­ers). Dur­ing the study, they ate daily meals in­clud­ing an equal amount of car­bo­hy­drates from ei­ther bread, bread plus but­ter, glu­cose or fruc­tose. Us­ing a con­tin­u­ous glu­cose-mon­i­tor­ing de­vice placed be­neath their skin, re­searchers tracked the re­sponse par­tic­i­pants had to the meals they ate.

The most ground­break­ing find­ing was that a per­son’s glycemic re­sponse (how much their blood glu­cose in­creased) was in­flu­enced by ge­netic fac­tors, ex­er­cise, body fat lev­els and, most in­ter­est­ing of all, the gut mi­cro­biome.

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