Glucose Revolution: The life-changing power of balancing your blood sugar

Doesn’t adding fat (from the salad dressing) to carbs lead to weight gain? It doesn’t – that’s a myth that’s been debunked. More on that in Hack 10, ‘Put some clothes on your carbs’

I categorise fruits in the ‘sugars’ category, because although they contain fibre, they are made up mostly of glucose, fructose and sucrose – aka sugars. Therefore they should be eaten last.

Chapter 6 Trains, toast and Tetris: the three things that happen in our body when we spike

Beyond glucose, we should pay attention to fat, to fructose and to insulin, too.

Starch, fibre, fructose and sucrose are like four siblings with different personalities. They’re all related, because they have the same parent, glucose – no matter how much they argue about who borrowed whose clothes.

Fructose molecules glycate things 10 times as fast as glucose, generating that much more damage.

The alpha-amylase enzymes snap the bonds of the chain, and glucose molecules are freed. There they are, running around in the playground once again.

When I say ‘carbohydrates’ or ‘carbs’, I’ll be talking about starchy foods (potatoes, pasta, rice, bread and so on) and sugars (fruit, pies, cakes and more) but not about vegetables, because they contain mostly fibre and very little starch. And I will say ‘sugar’ when I’m referring to table sugar, as most of us do.

The fat our body creates from fructose has a few unfortunate destinies: