Good evening, I would like to ask for an explanation of how chewing reduces the glycemic index. I understand the improvement in nutrient processing, but I am somehow unable to explain the GI. Perhaps a link to study the physiological processes. Thank you.
When we thoroughly and slowly chew and masticate food containing carbohydrates, a smaller portion of sugars is released and absorbed in the mouth due to mechanical breakdown and the time required for enzymatic cleavage of carbohydrates. This leads to the first (mild) increase in blood sugar levels. After the food mass reaches the small intestine, pancreatic enzymes begin to act, resulting in the second (more pronounced) wave of blood glucose increase, with some time delay from the processes occurring in the mouth. Since postprandial glycemia is measured in the time interval of 90-120 minutes after a meal, the slow process of consuming a high-carbohydrate diet is advantageous concerning the rate of blood sugar level increase (glycemia is lower because the values are "averaged") compared to eating in a hurry (in which situation sugar release into the blood occurs only from the small intestine, making the process more abrupt).
Themes: Weight loss Glycemic index
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.