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What percentage of sugars are converted into glucose ?

HICHAM_T2

Well-Known Member
Messages
1,447
Location
Morocco
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
Nothing
Some may be surprised at the multitude of questions . But in fact I consider diabetes an unwelcome enemy . So I want to know everything about him


my question is
What percentage of sugars are converted to glucose ?
Or is it different from one person to another ?
 
Last edited:
I believe all of it ... but really doný know the science in the sugar metabolism
 
Do you mean what percentage of carbs are converted to glucose? (sugar is just another carb)

All carbohydrate converts to glucose. However, when a particular food contains carbohydrate and also contains other nutrients, (protein and fat) only the portion that is carbohydrate will turn to glucose immediately. The protein and fat parts have the ability to turn to glucose but this is not immediate, and doesn't always happen. It usually only happens when the glucose levels in our body is low.
 
Does this mean that when I eat five grams of sugar it will be converted to five grams of glucose ?
 
hichamgsm said:
Does this mean that when I eat five grams of sugar it will be converted to five grams of glucose ?
Click to expand...
If by sugar you mean sucrose (table sugar) then it will break down in the body to 50% glucose and 50% fructose so I suppose it will be 2.5gms of each.
 
Fructose does not get directly converted into glucose (unlike most carbs), it can only be proccessed by our liver. The liver can convert it to glucose if BG is low, otherwise it gets converted into triglycerides that ofren result in the liver filling up with fat.

So short term high BG is not the worce outcome from too much sucrose or fructose, they can result in much increased insulin resitance due to liver fat.
 
Hi. Sugar is the enemy so eat with caution. Sugar is a carb but is in fact half glucose and half fructose. The latter will not raise your blood glucose but gets turned into liver fat which in turn makes you more insulin resistant ie more diabetic.
So know thine enemy and test how you react to any carbohydrates. Think about quantity, quality(processed? Fibrous?) and the company (fat, protein) it keeps.
 
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