Download Fate of glucose:

Fate of glucose:
After eating glucose enters the bloodstream
Insulin is produced in the pancreas in response to high glucose levels
Insulin allows for more glucose to be taken up by the cells faster for glycolysis
Glucose is converted to glucose-6-phosphate once inside the cells so it can’t leave and
glucose keeps coming in because the concentration is always lower inside than out
Excess glucose is converted to glycogen for storage in muscles and liver.
Between meals blood glucose levels fall
The pancreas secretes glucagon in response to low blood glucose levels
Glucagon prompts liver cells to convert glycogen back into glucose so it can be used as
energy
A carb rich diet keeps insulin levels high in the blood and tells the body to store energy
not use it.
Glycogen is only 1% of the body’s total energy reserves and can be depleted within 12
hours.
The brain is the main glucose hog and the reason glucose is so important
The brain uses 2/3 of the glucose consumed
The rest of your body’s energy reserves are 78% in body fat and 21% in proteins.
Diabetes is a problem with insulin so diabetic’s cells can’t uptake and efficiently use
glucose so blood sugar levels stay high.
Energy from fats
Excess fat is stored in adipose tissue
Fat is broken down into glycerol and the fatty acids
Glycerol is converted to PGAL which can enter glycolysis
The fatty acid chains can enter the Kreb’s cycle
Fatty acids have more C and H atoms than pyruvate. They are broken down more slowly,
but they yield more energy.
Energy from Proteins
Amino acids are released by digestion and travel through the bloodstream
Amino group is removed and converted from ammonia to urea and excreted as urine
The carbon backbone can be converted to carbs or fats or can be sent to the Kreb’s cycle.
Proteins are generally used as a last resort.
Diets abound but what should you eat? Low fat high carb, low carb high fat, etc…?
Simple sugar spikes insulin levels, but when the sugar is gone insulin and blood glucose
levels drop to lower than before so you feel hungrier.
Simple sugars are highly refined food, candy, sports drinks, soft drinks, etc…
As long as insulin is floating around the bloodstream fats will not be metabolized, they
will be stored. So, we keep eating because we are hungry and we keep storing fat because
we keep our insulin levels too high.
Glucose stimulates adipose cells to secrete leptin and the stomach to secrete less ghrelin
(hunger diminishes). Fructose and high fructose corn syrup do not have this same effect,
so you still feel hungry even though you have consumed the same amount of calories.
Whole grains and complex carbohydrates take longer to digest and so they raise blood
glucose levels slower which raises insulin levels slower.
You need to eat all of the food groups.
Fats are important for energy, insulation, cell membranes, and solubility of vitamins.
Essential fatty acids: Found in tuna, salmon, sardines, avocados, nuts (brazil, sesame,
walnut)., flaxseed oil.
Omega-3 fatty acids are derived from Linolenic Acid,
Omega-6 from Linoleic Acid, and
Omega-9 from Oleic Acid.
Cholesterol types: good fats raise your HDL or "good cholesterol". One of the jobs of this
High Density Lipoprotein (HDL) or "good cholesterol" is to grab your bad cholesterol
(trans fats and animal fats, LDL (Low Density Lipoprotein), and escort it to the liver
where it is broken down and excreted. High LDL levels trigger heart disease and stroke.
Proteins are essential also
Essential amino acids: methionine, isoleucine, leucine, lysine, phenylalanine, threonine,
tryptophan, valine.
Animal proteins are complete (aa ratios match human needs). Plant proteins are
incomplete (lack some aa we need). Vegetarians must be careful to eat a variety of plant
proteins to get all the aa they need.
Eating fats and proteins you stay fuller longer. They can cause insulin levels to drop
enough to trigger ketosis – a condition that allows muscle cells to use stored fat and the
liver to produce ketones, which are fats that serve as a backup fuel for the brain.
There are also a laundry list of vitamins and minerals that your body needs to function.
Most of them can be obtained without supplements if you eat a healthy balanced diet.
www.health.gov
USDA government recommendations for dietary consumption
55% of diet coming from carbohydrates!
Limiting refined grains, saturated fats, trans-fatty acids, added sugar or caloric sweeteners
and salt.
BMI (body mass index) is an indicator of weight related health risks. If your BMI is over
27 you are putting yourself at risk.
BMI calculator
BMI = (weight in pounds X 703) / (height in inches)2
You can also calculate how many calories you should consume: (preferred weight in
pounds) (10 if not physically active) (15 if moderately active) (20 if highly active)
Then subtract for age 25–34 (-0)
35-44 (-100)
45-54 (-200)
55-64 (-300)
Over 65 (-400)
Ideal weight guidelines are 100 pounds for a 5 foot tall woman (add 5 pounds for each
inch)
Ideal weight guidelines are 106 pounds for a 5 foot tall man (add 6 pounds for each inch)
Not only do you need to manage caloric intake, but you need to balance caloric intake
with energy expended.