Carbs and Blood Glucose Levels
Effects of Carbohydrates on Blood Sugar Level

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Glycemic Index GI of Carbs
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Carbs and Blood Glucose Levels

Insulin Regulates Blood Glucose - Glucagon - Pancreas - Glucose Energy Metabolism - Glucose Monitors

How Blood Glucose Works

In simple terms, for the sake of our health, blood-glucose levels need to remain within certain levels. The body regulates these blood sugar levels using two mechanisms: hunger and insulin.

  • When blood-glucose levels fall, the brain causes us to feel hungry. Result? We eat food that is converted into glucose and our blood sugar levels rise. If we don't eat and blood-glucose levels fall too low, we trigger the condition known as hypoglycemia.

  • When our blood-glucose levels rise, the brain tells our pancreas to release insulin. Result? The insulin helps to disperse the glucose and our blood sugar levels fall. Without insulin to regulate a rise in blood-glucose, the amount of sugar in our bloodstream can become toxic, triggering the condition known as hyperglycemia.

Effect of Carbohydrate Foods on Blood Glucose Levels

When carbs are eaten and digested, they are converted to glucose and enter the bloodstream where they raise blood-glucose levels. How fast these carbs raise blood-sugar levels depends on their glycemic index value.

  • Individual carb-containing foods or (more commonly) carb-containing meals with a high glycemic index value cause a "spike" in blood-glucose levels. Meaning, our blood-sugar rises very fast, triggering an equally rapid response from the pancreatic gland which pumps out enough insulin to deal with the excess blood sugar. Result? Within an hour or so, the large secretion of insulin has dispersed all the excess blood glucose and then some. So we feel hungry again!!

  • Individual carb-containing foods or carb-containing meals with a low glycemic index value raise blood-glucose levels in a slower more sustained manner. So the pancreas responds by releasing a more moderate amount of insulin. Result? Hunger is kept at bay and we feel satisfied for longer.

Carbs and Blood Glucose Levels - Bottom Line

Not all carbohydrates cause a "spike" or rapid rise in blood sugar. Only carbs with a high glycemic value do this. Some diet "experts" imply that all carbs are bad for our blood-sugar levels. This is not true. Indeed, even the effect of higher glycemic index carbs can be mitigated by combining them with lower glycemic value foods.

Carbohydrates Definition
Carbohydrates Information
Complex Carbs Guide
Simple Carbs Guide
Starch/Starchy Carbohydrates
Sugars Carbohydrates
Carb Counting Guide
Facts About Carbohydrates
Diabetes, Carbs and Diet

Fiber in Diet
Dietary Fiber
Types of Fiber
Best Sources of Fiber
Benefits of Fiber
Daily Fiber Needs

Nutrition & Carbohydrate
Nutrition in Carbs
Minerals in Carbohydrates
Vitamins in Carbohydrates
Phytochemicals in Carbs

Carbs and Glycemic Index
Digestion of Carbs
Blood Glucose Levels
Glucose into Energy
What is Glycogen?
How is GI Measured?
What Affects Glycemic Value?
Glycemic Index Food Chart
Glycemic Index Food Pyramid
Glycemic Value of a Meal
GI Values in Carbohydrates
GI Value For Beans
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Carbohydrate in Foods
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Carbs in Food cont/
Pasta
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Popcorn
Potatoes
Pretzels
Rice
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Soup
Soy Food
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Syrups
Vegetables
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Diabetes, Insulin, Obesity
Diabetes Information
Hyperglycemia - High Blood Glucose
Hypoglycemia - Low Blood Glucose
Obesity Information
Diabesity, Diabetes and Obesity
Insulin Information
Insulin and Obesity
Types of Insulin
Hyperinsulimia - High Insulin Levels
Insulin Resistance Syndrome


Carbs-Information.com provides general information about different types of carbohydrate, like monosaccharides, disaccharides, oligosaccharides, polysaccharides, as well as nutritional value of carbohydrates, carb-content of foods, plus details of GI values of all food groups, plus advice about diabetes, impaired glucose tolerance and insulin resistance. But no information is intended as a substitute for medical advice. Copyright 2003-2018.