The body closely regulates blood glucose (also know as blood sugar) to maintain an adequate supply of glucose for cells. If blood glucose levels drop too low. A person becomes shaky and weak. If blood glucose levels rise too high, a person becomes sluggish and confused and may have difficulty breathing. Two hormones produced by the pancreas tightly control blood glucose levels. When blood glucose levels rise after a meal, the pancreas releases the hormone insulin into blood. Insulin acts like a key, "unlocking" the cells of receptors on the surface of cells, increasing their attraction for glucose and increasing glucose uptake by cells. Insulin also stimulates liver and muscle cells to store glucose as glycogen. As glucose enters cells to deliver energy or be stored as glycogen, blood glucose levels return to normal.
When an individual has not eaten in while and blood glucose levels begin to fall, the pancreas releases another hormone call glucagons. Glucagon stimulates the body to break down stored glycogen, releasing glucose from protein. Another hormone, epinephrine (also called adrenaline), exerts effects similar to glucagons to ensure that all body cells have adequate energy for emergencies. Released by the adrenal glands in response to sudden stress or danger, epinephrine is call the "fight-or-flight" hormone.
Different foods very in their effect on blood glucose regulation. Foods rich in simple carbohydrates or starch but low in fat or fiber tend to be digested and absorbed rapid absorption cause a corresponding large and rapid rise in blood glucose levels. The body reacts to this rise by pumping out extra insulin, which rapid lowers blood glucose levels. Other food, especially foods rich in dietary fiber, resistant starch, or fat, cause a lesser blood glucose response with smaller swings in blood glucose levels.
The glycemic index measures the effect of a blood glucose levels. Foods with a h9igh glycemic index cause a faster and higher rise in blood glucose than foods with a low glycemic index. Although some experts disagree on the usefulness of the glycemic index for humans, diets that emphasize foods with a low glycemic index many offer important health benefits.
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