Food and Nutritions
In many cases consume carbohydrates in the diet, ie, potatoes, legumes, vegetables, grains of all kinds, cereals, breads, fruits and tubers. After digestion of glucose in the blood is drained and the arrival triggers the production of insulin, much more the higher the glycemic index (effect of rapid release of blood sugar) from food intake.
If the presence of glucose is high for consuming foods high glycemic load, then after you have met the needs of replenishment of glycogen, the excess will become subcutaneous fat.
Therefore, insulin is released to the levels of glucose and fat can be if we eat a very high glycemic load.
Controlling blood glucose levels remain within the range in which the body uses glucose for energy, called normoglycemia drastically reduces the energy storage as fat.
What is sought is to maintain stable blood glucose levels by preventing insulin spikes during which the extra intake of carbohydrates into fat.
To do so is necessary to structure a diet providing adequate nutrients to the body continuously controlling the type and amount of carbohydrates consumed, including for those of low glycemic index.
The idea is to provide the body what it needs to function properly without additional contributions can be converted to energy reserves. In addition, food intake must be frequent, 6 or more servings controlled throughout the day.
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