why does maltose have a higher gi index than glucose?

Answer 1

The glycemic index (GI) of carbohydrates compares their ability to release glucose into the blood (and therefore stimulate insulin secretion) with that of an equivalent weight of pure glucose (glycemic index 100).

All carbohydrates increase blood sugar levels (and so have a glycemic index) and therefore cause insulin to be released from the pancreas in order to control the amount of glucose in the blood. The more glucose that has been made available in the blood, the more insulin is released to control it. The relative effciency with which carbohydrates do this is known as the glycemic index.

The importance of the glycemic index is that it predicts how much insulin will be released and therefore, how the body will respond. For example metabolise fat (use it for fuel - low glycemic index) or store excess energy as fat (high glycemic index).

This happens in two ways.

Firstly, the presence of insulin (high glycemic index) instructs the liver that energy requirements are more than being met by current food intake, so the breakdown of fat to provide energy from body stores is unnecessary. Therefore, insulin (and so high glycemic index) stops the body from burning fat for energy.

Secondly, and at the same time, excess sugar in the blood is quickly targeted to be stored for later energy requirements and is converted to fat. So, insulin ( and high glycemic index) also causes the body to store more fat.

If the blood sugar level remains high, i.e. with really high glycemic index foods, more insulin is released in an effort to reduce it.

From these two very simple rules, it should be easy to see that any high glycemic index food that causes sudden increases in blood sugar and therefore massive release of insulin is likely to lead to increased fat production and storage.

The 2-unit in which glucose molecules are joined in chains are called maltose, the product of starch digestion in the malting process. The GI value of maltose is only slightly higher than glucose (105 vs. 100) and it depends on the higher transition time of maltose in the digestive system (as it has to be broken down).

Answer 2

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Answer 3

Yes. And if you follow your new diet, and exercise, you will be healthier than you ever have been in your life. And if you lose the weight, and stay on the diet, you might be able to come off the diabetic medicine. You should quit drinking and smoking, too. You will when you are ready to. Really, diabetes and heart disease go hand in hand. If you are diabetic, heart disease follows. Add cirrhosis and congestive heart failure or COPD in there, and you have a recipe to be dead at age 40. Try this: you will be the envy of all your friends if you lose the weight, your significant other will find you way more interesting[or you will get a significant other] and the people at the fast food place will never miss you. Go to the American Diabetes Association website, it is not scary. And one more thing. You know that spare tire we all have around our middles? It is ALIVE! It secretes hormones, it has it's own blood supply. You have an alien under your belt. Lose it. You will be eating a balanced diet, learn to like fruits and veggies. Learn to like spices, they have no calories. . I personally did mental exercises, I taught myself to dislike french fries and beef. Can't stand them now. Diabetes is not the task it used to be. So many resources out there, and some new thinking about diet has made it better. Be grateful. Your new mantra: Weight loss + exercise= buff body= women will look at me.

Answer 4

This is because the maltose molecule contains basically 2 glucose molecules, BUT its less than twice the size and contains nothing else to dilute its concentration according to its size.
So when the enzymes in the body break it down, the concentration of glucose in the blood rises beyond that of when glucose is absorbed directly.

Answer 5

it is the structure, maltose contains 2 molecules of glucose, so if you split it (digestion) you get 2x the glucose calories. in diet you should be away from ready available sugars unless you are going to the gym 30 minutes after eating sugary products. for the gi diet the best sugars are maple syrup, agave syrup, fructose xylitol. i personally settled for fructose and agave syrup for value and quality. you will find them in every organic products shop like holland & barrett

Answer 6

Structure.

Answer 7

Something to do with Maltesers...?