In simple terms, carbohydrates are broken down by various enzymes into simple sugars then glucose so they can be absorbed into the blood. Digestive enzymes are like biological scissors – they chop long starch molecules into simpler ones.
According to experts, if we cannot burn all the fat we consume, the remainder is stored as fat tissue. This fat-burning ability is determined by the amount of insulin in our bloodstream. [Note: a major factor in insulin release is the glycemic index (GI) value of the carb-foods or meal consumed.] When insulin levels are low, we burn mainly fat. When they are high, we burn mainly carbs. But a problem arises when insulin levels remain constantly high, as in the case of individuals suffering from insulin insensitivity. In such cases, the constant need to burn carbs reduces our fat-burning ability. Result? More fat is stored as fatty (adipose) tissue.
Generally speaking, the speed of digestion is determined by the chemical nature of the carb itself, and thus how “resistant” it is to the activity of the enzymes. A simple sugar is usually much less resistant than a starch, and is digested or metabilized much faster....
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