<Book details at the end of this blog post.>
What is actually the problem with sugar?
Page 210 – 213
When food existing out of carbohydrates enters the body, the carbohydrates are first broken down into their individual building blocks in the small intestine, which breaks up simple sugars, such as glucose. It takes some time for the carbohydrates to break down into simple sugars so that they can be absorbed. This time depends on how the carbohydrates are made. If they are large molecules in the diet (e.g. fiber in plants), glucose will be absorbed slowly into the blood and the blood glucose level will rise slowly. If the carbohydrates from the nutrition are very small molecules, ie pure sugar, pure glucose, then it will be very fast that glucose is taken up in the blood, and the blood sugar level will rise very fast. And that’s the problem with sugar and sugary carbohydrates in the food: when we eat sugar, the sugar level in the blood rises quickly, and so that the blood sugar level is back within normal limits, insulin is released very quickly and heavily. The effect is that the blood sugar level drops instantly and quickly, but the insulin level is then significantly increased for 2-3 hours! Why? The sugar level drops so fast, because the insulin places itself on all the cells that have an insulin receptor (and this is all muscle cells and all fat cells), and thereby sugar is transported into the cell. Insulin levels remain so high because insulin is a protein hormone that needs to be slowly broken down in the liver so that it no longer works. And this process takes more than 2-3 hours.
You could argue now: Well, why has not evolution done that better? Quite simply, because there has never been this problem with so much sugar in food in human affairs. In nature, in plants, in animals, sugar is never so small decomposed before.
And what is now actually the problem of a high insulin level in the blood?
The first reaction that causes insulin when there is a lot in the blood, but the sugar level has already returned to normal, is: insulin makes you hungry! Insulin makes you hungry for sweets! Why? Because insulin says: Now I’m already in the blood, now I want to stuff sugar into the cells! So, you will eat … you will eat sweets first of all. And so the blood sugar level will rise again very fast. A devilish cycle.
Second, insulin will try to do its main job of keeping blood sugar levels within normal limits. But the muscle and fat cells will say, “We are still so fed up with the last sugar meal, we do not need that much sugar” and will simply “wipe away” some of their insulin receptors so insulin will not stuff that much sugar into the cells again. The effect of this is that sugar levels in the blood may not decrease and the insulin will panic because it has to fear that it cannot achieve its main task, which is to keep up the sugar level in the blood in the normal range. However, the constant high sugar level leads to further insulin secretion, and this is repeated over weeks and months. The sugar level is constantly elevated in the blood, so we can speak of a diabetes mellitus. And that is just the beginning!
Thirdly, as described above, insulin pushes the sugar into the muscle and fat cells. These make energy from the sugar. But by getting so much sugar, they fill up their storages. These storages are called glycogen in muscle and liver cells. However, there their storage space is limited to 400 grams. In fat cells, the storage of sugar takes place in the form of fat, and this storage space is unfortunately not unlimited. High insulin makes you fat.
I am reading a lot about nutrition and digestion. I will give some extracts of books, magazines and documents I read respectively watch. As such you will have the most important ideas at a glance. As such, these are not my personal studies, but just repetition of someone’s else studies.
This blog post was out of:
Book: Die Heilung der Mitte (Healing of your “middle”)
Author: Dr. med. Georg Weidinger