4) what is the difference between a hi gi carbohydrate and a low gi carbohydrate
Glycemic index Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI. The concept was developed by Dr. David J. Jenkins and colleagues[10] in 1980â€“1981 at the University of Toronto in their research to find out which foods were best for people with diabetes. A lower glycemic index suggests slower rates of digestion and absorption of the foods' carbohydrates and can also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and can improve long-term blood glucose control[11] and blood lipids. The insulin index is also useful for providing a direct measure of the insulin response to a food.
Small intestine Absorption of the majority of nutrients takes place in the jejunum, with the following notable exceptions:
Small intestine Food from the stomach is allowed into the duodenum through the pylorus by a muscle called the pyloric sphincter.
Glycogen As a meal containing carbohydrates or protein is eaten and digested, blood glucose levels rise, and the pancreas secretes insulin. Blood glucose from the portal vein enters liver cells (hepatocytes). Insulin acts on the hepatocytes to stimulate the action of several enzymes, including glycogen synthase. Glucose molecules are added to the chains of glycogen as long as both insulin and glucose remain plentiful. In this postprandial or "fed" state, the liver takes in more glucose from the blood than it releases.