Just a Good Glance at Foods Releases Insulin

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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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