High-Concentrate Glucose Foods to Identifying Sources

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Foods that contain high concentrations of glucose primarily include sugary items such as candy, soft drinks, and sweeteners like honey and maple syrup. These foods have a high glycemic index and can significantly impact blood sugar levels, making them particularly concerning for individuals with insulin issues, such as diabetics. Starches found in pasta, rice, bread, and potatoes are complex carbohydrates that, while not containing glucose directly, are metabolized into glucose, thereby raising blood sugar levels. Additionally, other sugars like sucrose, maltose, fructose, and lactose can also elevate blood glucose when consumed. While glucose is essential for energy and brain function, excessive intake of fructose is problematic as it can lead to fat accumulation and does not signal satiety effectively. Some individuals, such as those who are lactose intolerant, may struggle to digest certain sugars, but overall, glucose itself is not inherently harmful when consumed in moderation.
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Can anyone tell me what kinds of food contain high concentrate of glucose?

thank you.
 
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Candy / soft drinks / anything sweet... but you probably knew that.
 
Very high glycemic index
 
i guess so... that's for people who have insulin problems? diabetics?
 
pasta, rice, bread things of that nature. basically a lot of stuff that is cut out of an atkin's diet.
 
outsider said:
i guess so... that's for people who have insulin problems? diabetics?


i heard it is bad for the body
 
As a type II diabetic I have been on the receiving end of a lot of diet advice. One thing I was told and you can check out is that potatoes are quickly converted to some sugar (I don't know if it's glucose) in the bloodstream
 
Honey, maple syrup and some fruits such as http://www.encyclopedia.com/html/g1/glucose.asp such as; candy, chewing gum, jams, jellies, and table syrups.

Many foods contain other sugars such as; sucrose, maltose, fructose and lactose. When consumed, these sugars can raise your blood-glucose levels and if metabolized further are converted to energy, carbon-dioxide and water. Starches (pasta, bread, rice, potato) are complex carbohydrates and do not contain glucose as such, but larger molecules. When metabolized, starches will also increase your blood-glucose level.
 
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Ouabache said:
Many foods contain other sugars such as; sucrose, maltose, fructose and lactose. When consumed, these sugars can raise your blood-glucose levels and if metabolized further are converted to energy, carbon-dioxide and water. Starches (pasta, bread, rice, potato) are complex carbohydrates and do not contain glucose as such, but larger molecules. When metabolized, starches will also increase your blood-glucose level.

Hmm.. : Are there any sugars we cannot digest!??

Yes, lactose-intolerants do not process lactose. But I'm referring to the human digestive tract in the
"most tolerant" :rolleyes: humans.

:shy: There might be some sugars we cannot digest--...I mean what are they?
 
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  • #10
outsider said:
Candy / soft drinks / anything sweet... but you probably knew that.

Yes, but glucose is not bad at all and it only contains a little bit of glucose. Glucose is good because it activates your brain to know it is getting food in. What is wrong with all those things is the fructose in it. fructose becomes for most of the part fat and it doesn't give a signal to the body that there is comming in nutritions! So think twice before giving your kids a coke; coke is hitting the liver, even better coke = ethanol (beer) without the buzz!
 
  • #11
gravenewworld said:
pasta, rice, bread things of that nature. basically a lot of stuff that is cut out of an atkin's diet.

The only thing why an atkin's diet works is because it's cutting out all fructose by it! So actually eating small amounts of glucose and complex carbs is good for you.
 
  • #12
You are starting a conversation with someone who has not been on the forum for two years. Please watch the date of a thread before replying, or start a new one if you want to discuss something.
 
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