melloweagle30
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joined Apr 2009
What actually happens when you consume different types of sugars? Depending on the glycemic index, they trigger varying levels of insulin release. For any elite athlete, the goal is to minimize those insulin spikes as much as possible. But why is that?
The reason is that an intense surge of that specific hormone causes your body to burn through energy incredibly fast, draining your reserves almost immediately and triggering a whole chain reaction in your metabolism.
Think of it like a matchstick. If you light it in open air, it burns at a steady pace. If you thrust it into a pure oxygen environment, it flares up instantly; however, if you place it in a space with limited oxygen, it burns with a much smaller flame but lasts significantly longer.
If you want to sustain that "burn" over a long period, you need to fuel yourself for a slower, more controlled release. Therefore, glucose—which carries a glycemic index of 100—"burns" far too quickly. This causes a massive spike in insulin, making it somewhat impractical unless used for specific training disciplines or carefully balanced with other carbohydrates.
I just saw this on a cooking blog and it got me thinking, so I wanted to ask.