Low-carb Smoothies More Than 135 Recipes To Satisfy Your Sweet Tooth Without Guilt

1: The Skinny on Low-Carb Diets: What's It All About? If you wish to grow thinner, diminish your dinner. H. S. Leigh Understanding the metabolic and nutritional principles behind the low-carbohydrate diet is not rocket science, but without an adequate discussion outlined in simple terms it can seem that way. There are only a few simple definitions that you need to familiarize yourself with in order to clearly understand the scientific theory behind the diet and how it allows you to lose weight in an easy and healthful way. So, before delving into the explanation, let's define those terms that will set you on the pathway to becoming a first-class carbomeister. Calorie: Officially a measure of heat, a calorie, in dietary terms, is a measure of the amount of energy the body can derive from a particular food. The more calories provided by a foodstuff, the longer it will take the body to "burn up" that nutrient. Carbohydrate: Carbohydrates are one of three major nutrient groups that provide energy for the body, the other two being protein and fat. All carbohydrates are composed of single sugars or strings of sugar bound together. Single sugars, such as table sugar (sucrose), fruit sugar (fructose), and dairy sugar (lactose), are referred to as simple carbohydrates. Plants bind excessive sugars together, resulting in complex carbohydrates, often referred to as starches. Most complex carbohydrates, such as potato starch or wheat flour, are edible and digestible, but some, such as cellulose (from celery), cannot be digested. Glucose: Glucose (also known as dextrose) is a simple sugar found in fruits and honey. It is also the form of sugar that circulates in the human bloodstream. The blood level of glucose is the major stimulus for insulin secretion from the pancreas. Glycogen: Glycogen is the form in which the body stores excess glucose in the liver and muscles. It is essentially composed of a number of glucose molecules strung together. Glycogen is an energy storehouse for the body, and when needed, it can be broken down into glucose and released from its storage sites. Glucagon: Glucagon is one of two major hormones produced by the pancreas (the other is insulin). When the blood sugar level is low, glucagon is released and acts to stimulate the liver to break down its stored glycogen into glucose and release it into the bloodstream. This hormone also promotes the breakdown of protein and fat to produce energy when blood glucose is not at an adequate level for the body's needs. Glycemic Index: The glycemic index of a carbohydrate-containing food is a measure of the degree it raises your blood sugar after it is eaten. For example, white bread raises blood sugar higher and faster than apples, so its glycemic index is high, while apples get a low glycemic index rating. Insulin: Insulin is one of two major hormones produced by the pancreas (the other is glucagon). It is released by the pancreas when the blood glucose rises and then helps transfer glucose into cells where it can be used as a source of energy. In fatty tissue, insulin promotes the conversion of excess glucose to fat, and in the liver it causes excess glucose to be stored as glycogen. In muscle, it promotes the entry of amino acids, the building blocks of protein. Diabetes is due to inadequate production of insulin, reduced sensitivity to its effect, or both. When insulin secretion is excessive, this hormone can elevate cholesterol levels and inhibit the breakdown of previously stored fat. Ketones: Ketones are chemicals that result from the breakdown of fat that occurs when the body does not have enough glucose for energy production and the liver's store of glycogen has been used up. Although there are always some ketones circulating in the bloodstream, fasting or a very low-carbohydrate diet increases the amount of these suRodnitzky, Donna Pliner is the author of 'Low-carb Smoothies More Than 135 Recipes To Satisfy Your Sweet Tooth Without Guilt', published 2005 under ISBN 9781400082308 and ISBN 1400082307.