Non impact carbs- що е то?
Moderators: Милко Георгиев, pa4080
Non impact carbs- що е то?
Значи хапвам напоследък едни протеинови барчета на оптимум, които са 50г- 20г протеин, 18г въглехидрати, но пише, че въглехидратите, кото трябва да се броят от тези, които си ги смятат са 1г щото другите останалите имали минимално влияние върху нивото на кръвната захар. Аз знам за 2 вида въглехидрати бързи (прости) и бавни (сложни). Съответно едните с висок, а другите с нисък гликемичен индекс, но независимо, че вторите покачват нивото на кръвната захар доста по- бавнбо, равномерно и стабилно все пак го правят. А какъв ли ще е този 3- ти вид, маркетинг или имам някаква празнина в знанията
Non-impact carbs е най-новата измишльотина на low carb индустрията (въгл., които не вдигат много инсулина). В повечето случаи става дума за "sugar alcohols", които са въглехидрати и са калории (и здраво активират ензимите за де ново липогенеза). Цялата идея е да им ядеш здраво въглехидратните вафли и да си мислиш, че си на НВД, и че няма да надебелееш щото ядеш малко non-impact въгл. Дори разни Atkins Bars се рекламират като 3 гр. non-impact carbs, а всъщност са 23 гр. въгл. 
Кво ще кажеш за това:
Glycemic and insulinemic responses to energy bars of differing macronutrient composition in healthy adults.
Hertzler SR, Kim Y.
The Ohio State University, School of Allied Medical Professions-Medical Dietetics Division, The Ohio State University Interdisciplinary Ph.D. Program in Nutrition, Columbus, OH 43210, USA. [email protected]
BACKGROUND: This study investigated how energy bars of differing macronutrient composition affect postprandial glycemia and insulinemia in normal subjects compared with white bread and chicken breast controls. MATERIAL/METHODS: A total of 20 healthy adult subjects were recruited to participate in this randomized block protocol. After an overnight fast, subjects were fed 60-g portions of one of 5 meals, which were as follows: low carbohydrate bar (Atkins Advantage Bar, LC), moderate carbohydrate bar (Balance Bar, MC), high carbohydrate bar (Power Bar, HC), white bread (WB), and chicken breast (CHI). Capillary fingerstick and venous blood samples were analyzed for glucose and insulin concentrations, respectively, at baseline and at 15, 30, 45, 60, 90 and 120 minutes after start of the test meal. RESULTS: Compared with WB, plasma glucose area under the curve (AUC) for the meals was: 71% (P<0.001) lower for the LC bar, 50% (P<0.001) lower for MC bar, 4% (P=0.996) higher for the HC bar, and 83% (P<0.001) lower for the CHI. Serum insulin AUC, again compared with WB, was: 26% (P=0.497) lower for the LC bar, 35% (P=0.210) higher for the MC bar, 73% (P<0.001) higher for the HC bar, and 78% (P<0.001) lower for the CHI. CONCLUSIONS: This study demonstrated that substitution of other macronutrients for carbohydrate is effective for reducing postprandial glycemia. However, the insulin response may not decrease to the same degree and, for some bars, may actually be elevated compared with white bread.
Glycemic and insulinemic responses to energy bars of differing macronutrient composition in healthy adults.
Hertzler SR, Kim Y.
The Ohio State University, School of Allied Medical Professions-Medical Dietetics Division, The Ohio State University Interdisciplinary Ph.D. Program in Nutrition, Columbus, OH 43210, USA. [email protected]
BACKGROUND: This study investigated how energy bars of differing macronutrient composition affect postprandial glycemia and insulinemia in normal subjects compared with white bread and chicken breast controls. MATERIAL/METHODS: A total of 20 healthy adult subjects were recruited to participate in this randomized block protocol. After an overnight fast, subjects were fed 60-g portions of one of 5 meals, which were as follows: low carbohydrate bar (Atkins Advantage Bar, LC), moderate carbohydrate bar (Balance Bar, MC), high carbohydrate bar (Power Bar, HC), white bread (WB), and chicken breast (CHI). Capillary fingerstick and venous blood samples were analyzed for glucose and insulin concentrations, respectively, at baseline and at 15, 30, 45, 60, 90 and 120 minutes after start of the test meal. RESULTS: Compared with WB, plasma glucose area under the curve (AUC) for the meals was: 71% (P<0.001) lower for the LC bar, 50% (P<0.001) lower for MC bar, 4% (P=0.996) higher for the HC bar, and 83% (P<0.001) lower for the CHI. Serum insulin AUC, again compared with WB, was: 26% (P=0.497) lower for the LC bar, 35% (P=0.210) higher for the MC bar, 73% (P<0.001) higher for the HC bar, and 78% (P<0.001) lower for the CHI. CONCLUSIONS: This study demonstrated that substitution of other macronutrients for carbohydrate is effective for reducing postprandial glycemia. However, the insulin response may not decrease to the same degree and, for some bars, may actually be elevated compared with white bread.
-
Лазар Радков (Thai)
- изгонен.
- Posts: 58
- Joined: Tue Jan 11, 2005 14:44
- Location: София
-
Лазар Радков (Thai)
- изгонен.
- Posts: 58
- Joined: Tue Jan 11, 2005 14:44
- Location: София
