Wednesday, 10 April 2013

Slow Carbs and Fast Carbs Diet

Protein hormones such as insulin, leptin, adiponectin, IGF-1, and ghrelin react to what you eat, especially to carbs. Keeping many of these in balance regulates your metabolism - i.e., what you can do to burn fat. If you eat fast carbs that spike your blood sugar levels, the hormone response is too strong which last too long. The overall result is metabolic imbalance (e.g., overstorage of fat).

Slow carbs , however, come from foods that do not result in a huge or long-lasting spike in blood sugar levels, especially when balanced with the correct amount of protein and fat each and every meal. The net result is the hormone response is measured and balance, giving the body a chance to get rid of excess body fat.


There are three powers, or macronutrients, the body may use: carbohydrates, fats and proteins. They are made of different molecular structures that need varying degrees of processing before they may be used as energy. Carbohydrates are processed quickly and therefore are the body's primary energy source, preserving fats for back-up energy and protein to construct and maintain muscles. Fat is required as the secondary source of energy when high-energy output isn't needed or when carbohydrates are unavailable. Proteins are hardly ever used as energy since they're needed to build cells for body tissues, for example muscle and skin. The index list rates carbohydrates "fast" or "slow."

Index list

The glycemic index is a scale from 0 to 100 that ranks carbohydrates based on their effect on the body's blood sugar levels level. Slow carbs they are under 55, and include beans, lentils and grapefruit; fast carbs are gone 70, such as potatoes. Slow carbs don't raise blood sugar levels, while fast carbs can spike it; each process carries advantages and disadvantages.

Slow Carbohydrates

The theory is the fact that slow carbs take longer to soak up, keeping you full longer without flooding the bloodstream with glucose. It's also hypothesized that the body will use, or oxidize, more body fat when eating slow carbs since less glucose can be obtained. Slow carbs are typically complex sugar molecules, called polysaccharides, containing fiber, minerals and vitamins. These carbs take longer to digest preventing a rush of glucose soon after a meal. Examples of these carbs include lentils, black beans, soy beans, skim milk, lean protein, cottage type cheese, non-starchy vegetables.

Fast Carbohydrates

Fast carbohydrates are processed quickly and they are lower in fiber and higher in calories than slow carbs. Fast carbs are usually simple carbohydrates containing one sugar molecule, or monosaccharide. Fast carbohydrate foods include white bread, chips, soda and candy. Fruit is a straightforward carbohydrate containing a one sugar molecule, called fructose, but fruit can also be rich in fiber, vitamins and minerals. Due to the fructose, however, fruits are high in glycemic index and considered fast carbs. There will always be exceptions to rules, some complex carbs, for example potatoes, are considered "fast" because the starch leads to a spike in blood sugar. Occasionally fast carbs are desirable, for example low blood sugar levels, or after high-intensity exercise, when glucose is required for muscles, cells and organs quickly.

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