Just a Good
Glance at Foods Releases Insulin
by Tanya
Zilberter, PhD
From
bestlowcarbs.com:
The insulin level
rises already in the first minute after the start of a
carbohydrate-rich meal,
whereas the glucose level begins to increase only in the third minute.
This
early rise in insulin level is observed also when either
carbohydrate-free food or even "food" without any caloric value is
offered.
In 1974, Drs Fischer, Hommel, Fiedler, and
Bibergeil published an article titled "Reflex mechanism on insulin
secretion," that now is considered classical work on insulin
regulation. It's been followed by research data showing the details of
insulin secretion time course.
The insulin level rises already in the first
minute after the start
of a carbohydrate-rich meal, whereas the glucose level begins to
increase
only in the third minute. This early rise in insulin level is observed
also
when either carbohydrate-free food or even "food" without any caloric
value
is offered. The phenomenon is now well-researched under the name
"cephalic
phase of insulin release" though it is amazing how little it influenced
the
art and science of dietetics.
FOOD INTAKE is considered as the primary
cause of insulin secretion.
In this view, carbohydrate-containing foods are absorbed into the
circulation
and stimulate the pancreatic beta-cells to secrete insulin. However,
careful
analysis of the time course of insulin secretion during carbohydrate
ingestion
has shown that insulin secretion can start even before glucose is
actually
absorbed. This so-called early insulin response is elicited by
stimulation
not only of taste buds but also through sight and smell of the food or
even
by meal anticipation.
Artificial Sweeteners Are Not the Answer
Sweet taste - even from artificial sweeteners -
causes an increase in
calories coming from fat and protein. No surprise considering what
we've
learned today.
Sweet taste, even coming with artificial
sweetener, raises glucose concentration
in the blood before the food has a chance to be digested. Why? Because
your
body knows that eventually, it will have all the carbs you've swallowed
and
it doesn't wait until it that happens. When the sweet food is real, the
carbohydrates
eventually get into the blood.
And if they're not?
Well, nature never counted on us inventing
artificial sweeteners. Being fooled, your body reacts rather
vindictively: it forces you to want
more sweet food plus eat more next time, no matter what food you agree
to
have.
So, you'd be better off without artificial
sweeteners. There are other
tasty foods you can have on a low-carb diet.
Some Clinical Data on Fats:
| Preference
for high-fat foods appears to be a universal human
trait.
How much fat we eat appears to be
determined simply by the amount
of fat available.
Fats are especially provocative in the
obese, who tend to overeat
fatty foods more than the lean.
Clinical Data on Other Tasty Foods:
Good tasting foods increased so-called
diet-induced thermogenesis
(heat production after meals) and reduced food efficiency (how many
calories
are used and how many pass through the intestines).
Good tasting foods increase energy
expenditure. It seems like a
paradox, but when you eat what you really enjoy, you body gets less of
this
particular food's calories. Sources Endocrinol Exp 1974
Jun;8(2):137-46
Am J Physiol 1975 Oct;229(4):1019-22
Physiol Behav 1990 Jun;47(6):1295-7
Am J Physiol Endocrinol Metab 278(4):E603-E610
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