The Conversion of Food Into Glucose

As you probably know, the Diabetes Pyramid showed six food groups. Each of this group yields glucose, a simple sugar, when digested and absorbed by the body. Glucose is the body's ultimate source of energy.
For instance, let us consider rice as the food in question. Since rice is starchy, it stands to reason that it is rich in carbohydrates. Carbohydrates have different types and are grouped according to the complexity of their chemical structure. Rice before ingestion is a polysaccharide. Polysaccharides are the most complex of all carbohydrates.


For it to be converted to its simplest form, glucose, a monosaccharide, the body utilizes various enzymes found in the saliva and the pancreas to break down the chemical bonds that hold the complex structure together. Think of the polysaccharide as a metal chain and a set of pliers as enzymes. Once broken, the monosaccharide is now ready to be absorbed by the small intestines into the blood stream. The blood transports glucose to various cells that require it and the extra glucose are stored in the liver for future use. The circulating glucose is normally high right after eating a meal.
When blood sugar levels go up, the body releases a hormone called insulin. The role of insulin is simply to keep blood sugar levels from rising abnormally. This is done by the following:

• Converts the extra glucose into glycogen in the liver
• Promotes the transport of glucose to starving cells
• To prevent the conversion of the body's protein sources into glucose

In the case of diabetics, insulin is either completely absent (IDDM) or insufficient and the cells are insensitive to its presence (NIDDM). Because of this the body is unable to utilize glucose properly and it accumulates in the blood stream causing fatal emergencies such as diabetic coma and diabetic ketoacidosis. When a diabetic eats a meal loaded with carbohydrates his blood sugar levels goes up quickly and the body responds by releasing insulin. This insulin surge sometimes makes the blood sugar levels drop too low 3-5 hours after the meal and a hypoglycemia ensues. Hypoglycemia is a condition where blood glucose levels drop below normal and symptoms such as sweating, thirst, irritability and disorientation are observed. This is the reason why complex carbohydrates such as bran and whole wheat bread are preferred over sodas and candy bars for diabetics. Also, this is the reason why having a consistent meal time is essential to a diabetic diet plan.
However, in normal individuals, the high sugar levels are quickly brought down by insulin. In cases where the blood sugar levels drop too low, the body releases another hormone called glucagon. Therefore, these two hormones work together to regulate blood glucose levels.