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CU-Boulder IPHY 2420 - Maintaining Blood Glucose Levels

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IPHY 2420 1nd Edition Lecture 6 Outline of Last Lecture I. AnnouncementsII. CarbohydratesIII. MONOSACCHRIDES & DISACCHARIDESIV. SucroseV. Alternative SweetenersVI. Complex CarbohydratesVII. What is Whole Grain? VIII. What happens to Carbohydrates in Your Body?Outline of Current Lecture –I. Maintaining Blood Glucose Levels II. Ketone Bodies and KetosisIII. What is Hypoglycemia?IV. What is Diabetes?V. What is Lactose Intolerance?Current LectureMaintaining Blood Glucose Levels:HORMONE WHEN SECRETED Action on GlucoseInsulin Blood glucose increase Pancreas releases insulin and there is an uptake of sugar by cells-Glucagon Blood glucose decrease Glycogen breakdown and synthesis of glucose Your brain requires 80% of the glucose in your body. When you don’t consume sugar your body gets it from glucagon – Diabetics: Do not have or respond to that insulin unless they give themselves an injectionThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.What happens when you don’t eat?2 Body reserves: 1. Stored Glucagon – Glycogenolysis: breakdown of glucagon releasing glucose into the blood.2. Fats – Lypolsis: breakdown of triglycerides for energy. We don’t feel good during this back up process.Ketone Bodies and Ketosis- Form as result of incomplete fat break down.- Poorly controlled diabetes- Fasting or starving- Low-carb, high –protein diet (Atkins Diet: very dangerous, putting body into constant stress state. Ketosis: Condition that occurs with very high blood ketone bodies – opposite of homeostasis, unconsciousness or death may occur. Distinct fruity breath… acid levels very high in the body because we breakdown fat and not glucoseBody Priorities: For energy we burn: Glucagon, glucose, fat and proteinsAre Carbs Fattening? Dependent on the type: added sugars, refined starches, high-fructose corn syrupHealthier choices: Fiber rich foodWhat is Hypoglycemia?- Abnormally low blood glucose levels – most of us have experienced the symptoms of this – feeling faint, dizzy etc.…- The real disease means your body is not using sugars properly- true hypoglycemia is rare. Reactive HypoglycemiaThe body reacts too strongly, the blood glucose drops after eating highly refined carbs- Pancreas responds to the carb intake by secreting excess insulin - Your body constantly needs sugarWhat is Diabetes?- Massive issue in this country – it is so common that we don’t realize how serious it is. Diabetes is linked to obesity levels- Diabetes Mellitus- Group of serious chronic diseases characterized by abnormal glucose, fat and protein metabolism.Type 1 - Not as common- “Youth/Children” Diabetes – Young girls or boys under 18 –normal body weight- Autoimmune disease – the body fights itself – insulin shock or coma- Beta cells stop making insulin – insulin pumps add insulin and monitor levels 24/7- Weight loss, dry mouth, out of nowhere, life longType 2- most common type- Insulin Resistant cells – your cells can still produce and respond to insulin but they resist it. Number one cause of this is obesity or stressing it. - Fat, over 40 and sedentary - Relatively fixable- changing lifestyle, and diet can reverse type 2 diabetic - Something is stressing your body out for years – stress state of being obese can cause this- Nerves and capillaries pull away from each other – sores that do not heal - Blood is starving for glucoseControlling Diabetes:- Maintenance of normal glucose levelso Daily self testing o Maintain healthy body weighto Special dietsWhat is Lactose Intolerance? LACTOSE INTOLERANCE: Inability to digest lactose caused by inadequate lactase - Affects million of Americans- Very common in people in African, Asian and Eastern European descent – not a lot of milk in adult diet.- Bacteria in large intestines cannot break down lactose; this causes bladder problems, diarrhea, bloating, gas, and intestinal cramps. Your body is hot and the milk curdles. - Simple absence or presences of the enzymes-Glycemic Index and Glycemic LoadGlycemic Index - method of classifying carb-rich food by comparing the rise in blood glucoseGlycemic load – grams of carbs in a serving of food multiplied by food’s glycemic index - Potatoes have the highest GI and something like Peanuts have the lowest


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CU-Boulder IPHY 2420 - Maintaining Blood Glucose Levels

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