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(TRANSGLUCOSIDASE) Enzyme in the news to stop Starch Induced Blood Sugar Spikes.

There is an enzyme making the news lately called Transglucosidase.

Impressive laboratory studies have recently shown that when this enzyme comes in contact with starchy foods and natural enzymes in the digestive tract, there is a 31% reduction in rapidly digested starch such as refined carbohydrate, which is the kind that causes those blood sugar spikes after a big meal and it also causes an 11% reduction in complex carbohydrate or slowly digested starch, causing it to get converted to sugar more slowly if at all. In total, it can be as much as 41% reduction in post meal glucose spike especially the dangerous first two hours after meal.

THIS IS EXCITING RESEARCH.

It is a great news for a pre-diabetic that can delay or avoid overt diabetic. For full blown type II  diabetic it is definitely beneficial because the effect is avoiding hyperinsulinism and therefore reducing all its related after effect or complication of high insulin.

Here are some HIDDEN dangers of such a high starch diet regimen:

  • Starch is probably the biggest source of sugar in your diet – even if you eat whole grain bread, brown rice and perhaps whole wheat pasta.
  • Starchy foods are high in glucose precursors – all starch gets turned into sugar in the digestive process / some faster and some slower than others

Impact of insulin excess:

Insulin is a hormone that is absolutely necessary for carbohydrate and fat metabolism, however when it is secreted in excess, it can become a death hormone. Chronically elevated insulin levels put a body at risk of dying from diseases such as cancer, stokes, heart attacks and ultimately lead to a “exhaustion” of pancreas incapable of any glucose control at all. Even non-diabetics with normal fasting blood sugar levels are at an increased risk If their after meal glucose levels rise TOO HIGH, TOO FAST, more when STAY HIGH TOO LONG.

The most dangerous period is approximately the first two hours after a starchy meal when all starch gets turned into sugar and can cause spikes in your glucose level and insulin levels into the danger zone.

 

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