Category Archives: Gastric Inhibitory Peptide (GIP)

Isomaltose Versus Sucrose: Postprandial Comparison

Posted on April 28, 2016 by Robert Barrington

Increasingly is it being shown that the glycaemic response following a meal is a significant contributor to the risk of disease. Meals or foods that produce high glycaemic responses are now thought to contribute to the development of insulin resistance … Continue reading →

Posted in Carbohydrate, Gastric Inhibitory Peptide (GIP), Glucagon, Glucagon-like Peptide 1, Glucose, Glycaemia, Glycaemic Index, Glycaemic load, Insulin, Isomaltose | Comments Off on Isomaltose Versus Sucrose: Postprandial Comparison

More Thoughts on Sucrose as a Metabolic Poison

Posted on November 5, 2015 by Robert Barrington

Sucrose is a disaccharide composed of a fructose and glucose moiety linked through a glucosidic bond. When ingested sucrose is hydrolysed by the sucrase enzyme to form fructose and glucose within the small intestine. The glucose and fructose are then … Continue reading →

Posted in Fructose, Gastric Inhibitory Peptide (GIP), Glucagon-like Peptide 1, Glucose, Incretins, Insulin, Insulin Resistance, Sucrose, Sugar | Comments Off on More Thoughts on Sucrose as a Metabolic Poison

Xanthan Gum And Blood Sugar

Posted on March 7, 2014 by Robert Barrington

Fibre has beneficial effects on postprandial glycaemia. In particular, soluble fibre may be particularly  beneficial because of its ability to form viscous solutions when exposed to the aqueous environment of the gut. Increased viscosity provides a physical barrier to the … Continue reading →

Posted in Diabetes, Fibre, Gastric Emptying, Gastric Inhibitory Peptide (GIP), GIP, Glycaemia, Xanthan Gum | Comments Off on Xanthan Gum And Blood Sugar

Diabetes and Postprandial Glycaemia

Posted on March 5, 2014 by Robert Barrington

The postprandial glycaemic response to food is altered in diabetics. In addition, the ability of food components to alter postprandial glycaemia appears altered in diabetic state. For example, comparisons of subjects with type 2 diabetes to normal healthy subjects shows … Continue reading →

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Digestion of Xylitol

Posted on July 10, 2013 by Robert Barrington

Xylitol is a sugar alcohol found naturally in low concentrations in some plant fibres. Xylitol is nutritionally of interest because it is as sweet as sucrose (table sugar) but contains around 30 % fewer calories. In addition, compared to a … Continue reading →

Posted in Gastric Inhibitory Peptide (GIP), Glucose, Glycaemic Index, Insulin, Sucrose, Sugar, Xylitol | Tagged , | Comments Off on Digestion of Xylitol

The Glycaemic Index

Posted on November 17, 2012 by Robert Barrington

The effect that a particular carbohydrate food has on the postprandial plasma blood glucose concentration can be assessed and quantified using the glycaemic index (GI). Foods that elicit a low postprandial rise in blood sugar levels can be said to … Continue reading →

Posted in Cancer, Carbohydrate, Cardiovascular Disease, Diabetes, Gastric Inhibitory Peptide (GIP), Glucagon-like Peptide 1, Glucose, Glycaemic Index, Glycaemic load, Metabolic Syndrome | Comments Off on The Glycaemic Index

Incretin Secretion

Posted on October 3, 2012 by Robert Barrington

Glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1) are incretin hormones secreted in response to food in the gut. These hormones are able to potentiate the glucose stimulated release of insulin in a response called the incretin effect. The … Continue reading →

Posted in Carbohydrate, Fat, Gastric Inhibitory Peptide (GIP), Glucagon-like Peptide 1, Glucose, Incretins, Insulin, Protein | Comments Off on Incretin Secretion

Resistant Starch

Posted on July 12, 2012 by Robert Barrington

Resistant starch is the fraction of starch not digested enzymatically in the small intestine. Resistant starch is considered a form of dietary fibre bacause it passes to the colon where bacterial degradation causes its conversion to short-chain fatty acids (SCFA). … Continue reading →

Posted in Fibre, Gastric Inhibitory Peptide (GIP), Glucagon-like Peptide 1, Insulin, Resistant Starch, Retrogradation | Comments Off on Resistant Starch