If we examine the foods that we eat, we will realize that it consists of mainly one food type – carbohydrates. Glucose and cane sugars that we sweeten our coffee with are the simplest carbohydrates. Bread, noodles, rice, flour, tapioca are all carbohydrates that are digested, broken down and turned into glucose and are absorbed into the bloodstream as such.
We realize now that after every meal that we eat, we absorb a considerable amount of glucose into our bloodstream, derived from the digestion of carbohydrates in our food. For Asian people who eat essentially rice or tuba (tapioca, yam, sweet potatoes), there will indeed be a very considerable absorption of glucose into the bloodstream after a meal.
However, in spite of this high absorption of glucose, the blood glucose level after a meal does not rise beyond approximately 140 mg/DL. This is because the body has already prepared itself to receive this high amount of glucose. The body responds by producing a varying amount of a hormone called insulin from its islet cells. This insulin induces the muscle and fat cells of the body mainly to quickly and rapidly store away the glucose absorbed.
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Tags: blood glucose, carbohydrate
