The blood sugar raises more fructose or carbs

[HICHAM_T2]

Good morning everyone

In fact I do not know which is worse than the other The meal contains 10g from carbs Or meal contains from 10g fructose ?

 

[Deleted Account]

Fructose is a type of carb.
Although everyone is different, the type of carbs and what you eat with it typically dictates how fast your BG will rise.
For example, pure sugar is absorbed into your blood stream fast than something such as oats because it does not need to be broken down as much to be absorbed. However, chocolate is absorbed slower because the fat in it slows down the absorption.

If you are interested in this rate of absorption, I recommend reading about Glycaemic Index.

 

[HICHAM_T2]

Fructose is a type of carb.
Although everyone is different, the type of carbs and what you eat with it typically dictates how fast your BG will rise.
For example, pure sugar is absorbed into your blood stream as something such as oats because it does not need to be broken down as much to be absorbed. However, chocolate is absorbed slower because the fat in it slows down the absorption.

If you are interested in this rate of absorption, I recommend reading about Glycaemic Index.

Your reply is useful thank you I will Do

 

[Celsus]

Good morning @hichamgsm,
Interesting question that you posed!

Carb (carbohydrates) is the general description for only one of our three primary macronutrient components in food, the other two being protein and fat. The general term 'carb' include starches and sugars that we can digest and use for energy in our body. So they can be simple sugars or they can be complex starches. Both leading to the same type of energy in the end. But how they get there is where you have the differences. And if they are good ones or baddies for us diabetics. ;o)

The glycemic index (GI) is a measure of how fast carbs are ending up in our blood stream. And even among the simple sugars there is quite a big difference in the glycemic index between them:

Maltose GI= 105
Glucose/dextrose GI=100
Rice syrup GI=98
Sucrose GI=65
Lactose GI=46
Fructose GI=19

The Fructose you asked about has the lowest GI of the simple sugars, so considered 'the best' for us diabetics of that type of food. Compared to some starches it is however still high and clearly not a food component you should overindulge in. E.g. you will always need to counter act with insulin to keep your bg in check, etc...
With a GI value of 19%, it indicates that 19% of the volume you eat of it is directly converted into glucose in the liver and released into the blood stream, typically over a two hour period. The remainder of the energy is converted and stored as glycogen for later use.

 

[HICHAM_T2]

Good morning @hichamgsm,
Interesting question that you posed!

Carb (carbohydrates) is the general description for only one of our three primary macronutrient components in food, the other two being protein and fat. The general term 'carb' include starches and sugars that we can digest and use for energy in our body. So they can be simple sugars or they can be complex starches. Both leading to the same type of energy in the end. But how they get there is where you have the differences. And if they are good ones or baddies for us diabetics. ;o)

The glycemic index (GI) is a measure of how fast carbs are ending up in our blood stream. And even among the simple sugars there is quite a big difference in the glycemic index between them:

Maltose GI= 105
Glucose/dextrose GI=100
Rice syrup GI=98
Sucrose GI=65
Lactose GI=46
Fructose GI=19

The Fructose you asked about has the lowest GI of the simple sugars, so considered 'the best' for us diabetics of that type of food. Compared to some starches it is however still high and clearly not a food component you should overindulge in. E.g. you will always need to counter act with insulin to keep your bg in check, etc...
With a GI value of 19%, it indicates that 19% of the volume you eat of it is directly converted into glucose in the liver and released into the blood stream, typically over a two hour period. The remainder of the energy is converted and stored as glycogen for later use.

Hi Mr Celsus

In fact I penetrated in the subject
I find it a disaster Bread contains 65 percent of its whole weight and sugar carbs
http://www.diabetes.co.uk/nutrition/simple-carbs-vs-complex-carbs.html

 

[ringi]

Fructose can go directly to fat on the liver without increasing BG, therefore it not safe even if your BG meter says the meal is OK. Hence I consider Fructose to be much worce then other carbs. (Liver fat results in greatly increased insulin resistance.)

"normal" suger is 50% fructose........

 

[HICHAM_T2]

If I understand correctly eating 100 grams of bread is worse than one 100 grams of apples

 

[ringi]

Remember that unlike some other options, apples don't have that much fructose.

 

[Hotpepper20000]

For me grains, of any kind spike my BG. And for long periods of time.
I can have a apple that has grown in my back yard and it doesn't raise my BG as much as a whole grain slice of bread.
Also grains cause terrible inflammation in my joints.
Not all carbs are created equal.