Hello,
I would like to ask for an explanation of how chewing reduces the glycemic index. I understand the improvement in nutrient processing, but I cannot explain the GI. Perhaps a link to study the physiological processes.
Thank you.
From food containing carbohydrates, which we chew and masticate thoroughly and slowly, a smaller portion of sugars is released and absorbed in the mouth due to mechanical breakdown and the time needed for enzymatic cleavage of carbohydrates. This results in an initial (mild) increase in blood sugar levels. After the food mass reaches the small intestine, pancreatic enzymes begin to act, and with a certain delay from the processes occurring in the mouth, a second (more pronounced) wave of blood glucose increase occurs. Since postprandial glycemia is measured within a 90-120 minute interval after eating, the slow consumption process of high-carbohydrate meals is advantageous in relation to the rate of blood sugar level increase (glycemia is lower, as the values are "averaged") compared to eating quickly (in such a situation, the release of sugar 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.