Andy12345 said:
I'm starting to wonder if its all either a mistake or I am cured, am I being Nieve do you think? And now does this mean I can cheat more regularly?
No, don't cheat. I get lows and I am getting more and more lows. But I still get some highs too. If you only ever ate one thing, you'd get a reasonably steady up and down pattern. If you only ever ate two things, you'd get a different pattern, but still predictable. When you mix and match, it becomes unpredictable. The reason is because foods interact with each other. One common trick is to add a little protein or fat to a carby meal, another is to drink a shot of cider vinegar. These things affect what happens in the body. There are several hormones and enzymes released when eating. These are the triggers which set the other metabolic processes in progress. They have a 'pecking order' which is not fully understood.
Completely different from eating but as an example of pecking order, oxygen in the blood binds to the haemoglobin which transports it around the body. Alcohol in the blood doesn't. It stays in the plasma. Glucose is initially in the plasma but evetually binds to the haemoglobin. Carbon monoxide binds to haemoglobin as does oxygen but carbon monoxide binds more readily than oxygen so, if you breath in oxygen and carbon monoxide, it takes precedent and you die from suffocation. Fascinating stuff blood chemistry.
You have three categories of enzymes involved when you eat. One group are food enzymes, another metabolic enzymes and the third are digestive enzymes. Here is a list of some of the digestive enzymes:
Protease—breaks down protein into amino acids; acts on pathogens such as bacteria, viruses and cancer cells; works best in the high acidity of the stomach; also found in pancreatic and intestinal juices.
Amylase—breaks down carbohydrates (starches) into simpler sugars such as dextrin and maltose; found in the saliva, pancreas, and intestines; secreted by the salivary glands and the pancreas.
Lipase—along with bile from the gallbladder, breaks down fats into glycerol and fatty acids and the oil-soluble vitamins A, D, E, and F; helpful in losing weight and for cardiovascular conditions.
Cellulase—breaks down fiber and cellulose found in fruits, vegetables, grains, seeds, and plant material; increases the nutritional value of fruits and vegetables.
Pectinase—breaks down pectin-rich foods such as citrus fruits, apples, carrots, potatoes, beets, and tomatoes.
Lactase—breaks down lactose, the complex sugar in milk products; ideal for lactose-intolerant individuals; production usually decreases with age.
Cathepsin—breaks down meat from animals.
Antioxidant enzyme—protects us from the negative effects of free radicals (highly reactive compounds that can damage the body).
Bromelain—breaks down food protein into smaller peptones by hydrolysis; helps the body to fight cancer, improves circulation, and treats inflammation; assists in the absorption of nutrients from foods and supplements; increases tissue permeability; prevents the narrowing of arteries that contribute to heart attacks.
Papain—breaks down food protein into smaller peptones by hydrolysis; aids body in digestion.
Glucoamylase—breaks down maltose (the sugar in all grains) into two glucose molecules, allowing greater absorption of this energy-giving sugar.
Invertase—Helps to assimilate and utilize sucrose (a sugar that contributes to digestive stress if not properly digested).
Catalase -breaks down hydrogen peroxide to water and oxygen. Plays an important role in immune function. It destroys hydrogen peroxide that forms in the cell during energy production. If the body is deficient in catalase, hydrogen peroxide builds up and is very toxic.
Everyone is different. Some adults don't even produce lactase. Whilst most do in northern europe, most people in the world don't. And, those people who do, the reds and oranges, do so for different genetic reasons depending on where they live geographically. 4 different genes are responsible, one for each of the hotspots on this map. In europe it is 13910C/T.