Understanding Carbohydrate Glucose and Blood Sugar : Eat To Beat Diabetes

Eat To Beat Diabetes Type 2 Diabetes,Pre-Diabetes,Fructose, Glucose,Sucrose,Carbohydrate,Carbs,Low Carb,Paleo,Cholesterol,Lipids,Triglycerides,Insulin Resistance,Metabolic Syndrome,Fatty Liver,Belly Fat,Obesity,Comfort Eating,Food,Mood,Insulin,Fat,Hunger,Metabolism
12 Weeks to better Health
Understanding Carbohydrate Glucose and Blood Sugar

Member Login

Existing Program Members...
Click Here to log in.

If you are not yet a member,
Click Here to register.

Like Us on Facebook

About Glucose

Type 2 diabetes and pre-diabetes occur as a result of the way our bodies metabolise carbohydrate foods, so let’s start with what these foods actually are.

Carbohydrates are sugars and starches

Carbohydrate-containing foods include bread, potato, pasta, rice, cereal, sugar, honey, fruit and milk.

These foods all have something in common. When they are eaten and digested, the end result is a mixture of sugars, predominantly glucose. Glucose is used to provide fuel for the body; therefore, carbohydrates are often thought of as energy foods.

To explain this further, consider that the starch in pasta, rice, bread, cereals and so forth is made up of many sugar units joined together. The sugar we add to our tea and coffee and the naturally occurring sugars in fruit, milk and honey consist of simpler single or double sugar units. When all these foods are digested, the sugar units are broken apart and most end up in our blood as glucose.

We then refer to this glucose as blood sugar or blood glucose. To make this easier to visualise, take a slice of bread as an example. The starch in bread is made up of many sugar units joined together.

When you eat a slice of bread, the sugar units are broken apart and end up as glucose.

One 35gm (1 oz) slice of white, multigrain, rye, wholemeal, sourdough or gluten-free bread ends up as 3 teaspoons of sugar.

Bread doesn’t taste sweet, but eating a slice provides us with the same amount of sugar as we would get by scooping 3 teaspoons from the sugar bowl.

In the same way, after digestion, one medium potato ends up as 4 teaspoons of sugar, 1 cup of cooked rice or pasta as 9 teaspoons, 1 large glass of milk as 3 teaspoons and 1 small apple as 3 teaspoons of sugar.

This information is often a surprise to people. You may have been advised to limit sugar-containing foods but haven’t been told that bread, fruit, rice, pasta and cereal also end up as glucose in the blood. These foods therefore raise the blood glucose level in the same way that consuming sugary foods or drinks will.

If you have a blood glucose monitor you may have seen this. Test before and then one hour after eating carbohydrate, and generally you’ll see that the level of glucose is higher.

What can I do to control diabetes and pre-diabetes?

In order to normalise blood glucose, there are 3 components of the Eat to Beat Diabetes plan:

  • Diet
  • Exercise (if possible)
  • Medication (sometimes)

In our program you will learn about what happens to carbohydrates in your body, why your blood glucose levels are high at times and how to correct this.

We believe that type 2 diabetes should be seen as a problem with carbohydrate metabolism that can be corrected and that it's a mistake to describe this condition as an incurable, progressive disease. When the cause of diabetes is understood and properly managed, weight loss and improvements in blood glucose levels and well-being can be achieved. We’ve seen many examples of this in our clinical practices on both sides of the world and hope that you will experience these improvements for yourself as a result of following the Eat to Beat Diabetes plan.


Franziska and Jennifer

Understanding Carbohydrate Glucose and Blood Sugar