Let’s start by explaining what blood sugar is and what it can cause. Glycemia denotes the amount of glucose that we find in the blood, this sugar is a fundamental energy resource for our body.
Blood glucose levels depend on the glucose introduced into the body through food, on hormonal reorganization and on the body’s reserve.
The balance in the blood glucose grouping is in charge of two hormones: glucagon and insulin. Normal fasting blood glucose levels range from 70 to 100 mg / dL.
In a normal situation, after the meal, the pancreas increases the secretion of insulin to make sure that the glucose swallowed with the food is used by the cells. Conversely, if you are overweight or obese, an event known as “insulin resistance” develops.
It is a condition characterized by a reduced ability of the cells of external organs, particularly muscles, adipose tissue and the liver, to replicate insulin. These cells then become less sensitive to the action of insulin, making more insulin essential to perform its tasks.
In the early stages, the pancreas produces more insulin to balance. However, over time, subjected to a greater workload, it begins to no longer be able to cope with the body’s increased demand for insulin.
The diet we follow determines, among many values, also the levels of glucose in the blood. When we exceed 126 mg / dl, we speak of hyperglycemia. In this case it is necessary to intervene on the diet to avoid negative effects on health.
Many people have their blood sugar raised due to this food – here’s which one
In fact, not only nutrition but also a lack of physical activity, stressful conditions, insufficient rest, an abuse of carbohydrates and snacks and prolonged dehydration can raise blood glucose levels and, in the most serious cases, cause diabetes. . We are talking about a lethal food that raises blood sugar levels and not a little, frying.
This food, having a high glycemic index, causes the level of glucose in the blood to rise, leading to hyperglycemia. However, the glycemic index is not always the same, but depends on several factors, such as the degree of oil contained in the frying (the more it is fried, the higher the GI), or the cooking time (the heat increases the IG, so it must be as short as possible).