(34) Carbohydrates Part 2

Insulin

A hormone secreted by the pancreas that stimulates the uptake of glucose from the blood into the cells and promotes the storage of glycogen.

Glucagon

A hormone secreted by the pancreas that stimulates the breakdown of glycogen into glucose, raising blood glucose levels when they are low.

Glycogen

The storage form of glucose in the liver and muscles.

Hyperglycemia

High blood glucose levels.

Hypoglycemia

Low blood glucose levels.

Insulin resistance

A condition where the body's cells become less responsive to insulin, often due to high levels of glucose and insulin being present over time.

Type 1 Diabetes

An autoimmune disorder that affects about 5% of the population, characterized by inadequate or absent insulin production.

Type 2 Diabetes

The most common form of diabetes, accounting for about 95% of cases, characterized by insulin resistance and insufficient insulin production over time.

Metabolic syndrome

A combination of chronic diseases, including diabetes, cardiovascular disease, and hypertension.

Glycemic index (GI)

A measure of how quickly and how much a food raises blood glucose levels after ingestion.

Low GI foods

Foods that slowly raise blood sugar levels and are beneficial for maintaining stable glucose levels.

High GI foods

Foods that cause rapid spikes in blood glucose levels, potentially leading to a crash and cravings.

Artificial sweeteners

Chemicals used to sweeten foods that are typically much sweeter than sugar but may have negative health effects.

Natural sweeteners

Sweeteners derived from natural sources, often lower in calories or non-caloric, such as stevia and sugar alcohols.

Erythritol

A sugar alcohol used as a sweetener that may also help prevent dental cavities.

Stevia

A natural sweetener derived from the leaves of a shrub that has been used in botanical medicine and is now common in foods.

Agave

A natural sweetener that has a low glycemic index and is a good alternative for those with diabetes.