Blood sugar is the same as blood glucose. It varies depending on your diet. Consumed carbohydrates break down into many types of sugar molecules, and glucose is one of them. Glucose is used as the main source of energy for the cells in your body. Some foods produce more glucose than others, which means they have a higher glycemic index. Foods with the highest glycemic index affect the levels of your blood glucose the most.
Your Body's Response to Food
Blood sugar fluctuates according to what you eat. When you eat a food with a high glycemic index, your blood sugar rises, which sends a signal to specialized cells in your pancreas to release insulin. Insulin sends a signal to the cells in your body telling them to absorb the excess glucose for future energy stores. As blood sugar decreases, insulin release slows. This signal-and-release system controls your blood sugar. Diabetics do not have a sufficient insulin control system, so dietary blood sugar response is important.
Glycemic Index
The glycemic index compares the ability of foods with the same amounts of carbohydrates to raise your blood sugar to different levels. Most bread, rice and grain have a high glycemic index, while beans, vegetables and nuts usually have low indexes. Surprisingly, white bread and cornflakes have a higher index than table sugar. A high glycemic index is considered to be between 70 and 100; medium, between 50 and 70; and low, under 50. Glucose itself is set at 100.
Carbohydrates
The response of blood sugar to carbohydrates depends on how you eat your carbohydrates. Carefully counting carbohydrate calories will allow an even release of glucose into your blood throughout the day. A carbohydrate choice is considered to be 15 g of carbohydrate. For example, a label with 30 g of carbohydrate will count as two carbohydrate choices. Most people will need about four carbohydrate choices per meal for a total of 60 g of carbohydrates. See a registered dietitian to plan your carbohydrate needs.
Sugar and Sugar Substitutes
Sugar does not increase blood sugar any more than a regular carbohydrate. Table sugar, or sucrose, rates a 68 on the glycemic index with 10 g of carbohydrate per serving. Sugar substitutes aspartame, saccharin, acesulfame potassium, sucralose and neotame do not need to be counted in a diet plan. They do not have a glycemic index or count as a carbohydrate. Although, many times they are used to sweeten carbohydrates. Sugar alcohols, mannitol and sorbitol, absorb slowly, so they do not affect blood sugar as significantly as sugar.
