When you eat, your body breaks down all carbohydrates, and some
portion of proteins, into a sugar substance called glucose
(GLUE-coas). Then, with help from the hormone, insulin, glucose
enters the cells, where it becomes your body's major source of
fuel. If you don't have enough insulin, or your cells don't
respond properly, excess glucose collects in your blood.
Consistently high glucose, or blood sugar, levels are a sign of
diabetes (die-uh-BEE-tees). Different carbohydrates have a
different effect on your glucose level. For example, pasta or
white bread causes blood sugar levels to surge quickly, while
coarse breads or brown rice have much less impact. The amount of
blood sugar increase caused by a food within two or three hours
of consumption is known as its 'glycemic (gly-SEEM-ick) index.'
But individual foods aren't the only factor that determines
blood sugar levels. Variables like the method of cooking, the
amount of processing, how fast you eat, and what else is eaten
during the meal can also have an