insulin to carbohydrate ratio for indian foods

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insulin to carbohydrate ratio for indian foods

  1. 1. INSULIN-TO-CARBOHYDRATE RATIOFOR INDIAN FOODSHow much Insulin should I take?
  2. 2. Introduction The amount of rapid/short acting insulin required to cover a specific number of grams of carbohydrate is called the insulin-to carbohydrate ratio. This ratio helps you calculate how much insulin you need for the amount of carbohydrate you plan to eat. A brief note on carbohydrates, insulin and their function are given below: CARBOHYDRATES Carbohydrate maintains the functional activity of the cells, apart from supplying the energy needed for the functioning of the human body. It is one of the major constituents of a healthy and balanced diet. Carbohydrate is either dominant nutrient in the food stuffs, or found in minimal quantity. It is vital to know the amount of carbohydrate present in the food, especially when you are following a particular diet plan. Most men however, need about 4-5 carbs (60-75gms) at each meal. Most women generally need about 3-4 CHO choices (45-60gms) at each meal. Some Facts about Carbohydrates (also called carbs or CHO) Carbohydrates are the bodys main source of fuel. Carbohydrates are found in grains, fruits and vegetables and milk and provide energy, vitamins, minerals and fiber. Carbohydrates raise your blood sugar more than any other nutrient. When you eat any type of carbohydrates, they are broken down into glucose and it enters your bloodstream. The hormone insulin helps the cells in your body to take up this glucose and use it for energy. Carbohydrates from fruits, vegetables, whole grains, and low-fat dairy foods are a part of a healthy diet. SUGAR In the past, people with diabetes were told to hold the sugar. Current scientific literature has found little truth in the notion that sugars raise blood glucose any more than other carbohydrates. The most important factor in controlling blood sugar is the amount of carbohydrates eaten in a meal and not the type. What that means is not that you can eat sweets and sugars liberally, but that an occasional sweet treat may be okay as long as you make adjustments in the total amount of carbohydrate eaten in that meal.
  3. 3. CARBOHYDRATE COUNTINGCarbohydrate counting is not a diet; it is a way of planning your carbohydrateintake to manage your blood sugar levels. It places importance in keeping thecarbohydrate content of your meals and snacks consistent from day to day. Eatingthe same amount of carbohydrate for your meals and snacks everyday ensuresbetter blood glucose control. Carbohydrate counting is used to teach patients howto control their blood glucose. Carbohydrate counting ensures that you can havevariety and flexibility in your diet and most importantly can follow your traditionaldiet. WHAT INSULIN DOES ?Four hormones are produced by the Langerhans islet cells. Insulin is produced inthe B cells, glucagon in the A cells, somatostatin in the D cells, and pancreaticpolypeptide in the F cells. Insulin promotes anabolism (building up of tissues) andinhibits catabolism (breaking down of tissues) in muscle, liver, and fat cells. Itincreases the rate of synthesis (blending) of glycogen, fatty acids, and proteins.Lack of insulin causes diabetes mellitus (a disease characterized by excess sugar inthe blood and other body fluids). INSULIN PRODUCTIONInsulin production is stimulated by high levels of glucose and inhibited (limited) bylower levels of glucose. Insulin regulates glucose with glucagon. Glucagoncatabolizes (changes into a product of simpler composition) glycogen to glucoseand also raises the blood sugar. Glucagon can be given to increase the blood sugarwhen intravenous (by needle) glucose cannot be given. Glucagon takes abouttwenty minutes to raise the blood sugar. Intravenous glucose raises itinstantaneously, which is why it is preferred in treatment. Together insulin andglucagon ensure that the body stores and maintains the proper level of glucose forits energy needs.
  4. 4. C arbohydrates when consumed in higher amount; whether its being stored in the liver or the muscles, the total storage capacity of the body for carbohydrate are really quite limited. An average person can store about three hundred to four hundred grams of carbohydrate inRelationship-Carbohydrate and Insulin your muscles. In the liver, where carbohydrates are accessible for glucose conversion, you can store only about sixty to ninety grams. N ot only do increased insulin levels tell the body to store carbohydrates as fat, they also tell it not to release any stored fat. This O nce the glycogen levels are filled in both the liver and the muscles, excess carbohydrates have makes it impossible to use our own stored body fat for energy. So the excess carbohydrates in your diet not just one fate: to be converted into fat only make you fat, they make sure and stored in the adipose, that is, you stay fat. fatty, tissue. In a nutshell, even though carbohydrates themselves are fat-free, excess carbohydrates end up as excess fat. Any meal or I nsulin is released by the pancreas after you eat carbohydrates. This causes a rise in blood sugar. Insulin snack high in carbohydrates will assures your cells receive some blood generate a rapid rise in blood sugar necessary for life, and glucose. To adjust for this rapid rise, increases glycogen storage. the pancreas secretes the hormone However, it also drives the body to use insulin into the bloodstream. Insulin more carbohydrate, and less fat, as then lowers the levels of blood fuel. And, insulin converts almost glucose. The problem is that insulin half of the dietary carbohydrate to fat is essentially a storage hormone, for storage. If you want to use more evolved to put aside excess fats for energy, the insulin response carbohydrate calories in the form of must be moderated. Diets high in fat in case of future. So the insulin refined sugars release more insulin thats stimulated by excess thereby allowing less stored fat to be carbohydrates aggressively promotes burned. High insulin levels also the accumulation of body fat. In suppress two important hormones: other words, when too much glucagon and growth hormone. carbohydrate is consumed, there is a Glucagon promotes the burning of hormonal message send, via insulin, fat and sugar. Growth hormone is to the body (actually, to the adipose used for muscle development and cells) to store fat. building new muscle mass.
  5. 5. On average each serving consists of following: 80 Calories, 15 grams of Carbohydrates, and 3 grams of protein and trace fat. The list of Indian foods with the amount of carbohydrates they produce in our body per serve is given below:Carbohydrates - Indian Food Sources ** Estimated Facts: The Insulin required is calculated with an IC ratio of 1:10 or 1:15. (The ratio is the number of units of insulin you need to inject for each gram of carbohydrates you consume) an adult with no insulin resistance should be in the 1:10 to 1:15 range.

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