The Role of Sugar and Insulin in Weight Gain Essay -- Health Nutrition

The Role of Sugar and Insulin in Weight Gain The Atkin’s diet is one of the most popular diets that emphasizes weight lose in a short amount of time without the need for exercise. Patients under the diet need to consume foods that are high in fat and protein such as cheeses, hamburgers, bacon and heavy creams. Foods that are high in starches and sugar are not to be consumed within the diet because they will affect the two main causes of weight gain within the body. The two main causes of weight gain are high concentration levels of sugar and insulin within the body. To decide which cause can increase weight gain can difficult decision to decipher. As one of the main external causes of obesity and overweight, the level of sugar within the body is based on the amount of sugar concentration within the body’s bloodstream. Sugar concentration found within the body is usually attained from the consumption of food, such as sweets, fruits, bread, pasta and grain. The sugar from the food consumption is broken down by the body in order to give energy for the body which allows it to function. The energy broken down from the sugar is used to help the body to carry on with daily functions such as moving or thinking. In comparison to the sugar level, insulin is an internal cause of weight gain. Insulin is a hormonal substance that is produced and dispersed within the body in order to regulate the flow of blood sugar through the conversion of sugar molecules into energy. The energy converted from the sugar molecules are either needed immediately for the body or fat cells. Fat cells are sugar molecules stored within the body for use at a time when the body needs more energy to function. Fat cell... ...d 1. S. Warshaw, H. (2004, July). The Diabetes Food Pyramid: Starches. Retrieved November 7, 2004 from http://www.diabetes.org/nutrition-and-recipes/nutrition/starches.jsp 2. Mehta, P., & Mehta, P. (n.d.). Blood Sugar, Low Blood Sugar or High Blood Sugar. Retrieved November 14, 2004. http://www.fatfreekitchen.com/blood-sugar.html 3. R. Hertzler, S. & Kim, Y. (2003). Glycemic and Insulin responses to different types of energy bars. Glycemic and insulinemic responses to energy bars of differeing macronutrient composition in healthy adults, 9(2). Retrieved November 17, 2004, from http://www.MedSciMonit.com/pub/vol_9/no_2/3230.pdf 4. Berland, T. & Consumer Guide. (1974). Rating the Diets. Chicago: Rand McNally & Company 5. R. Eades, M. & D. Eades, M. (1996). Protein Power. New York: Bantam Books