There are fast sugars, made up of small sugar molecules, and slow sugars, made up of sugar chains. simple sugars (fruits, honey, sugar cubes, etc.) are quickly digested, unlike complex sugars (cereals, bread, legumes, etc.).
Studies have shown that the absorption of all carbohydrates takes about 30 minutes, regardless of their complexity. What is important is the glycemic index, which will measure the amount of glucose that a food releases into the blood, 2 hours after ingestion.
This glycemic index is essential because the higher it is, the more the food causes fat storage through the secretion of insulin, a key hormone in weight gain. We therefore prefer foods with a low glycemic index (whole foods, vegetables). the cooking method is also important. The more the food is cooked, the more its index increases. So we forget the overcooked pasta and rice and go into “al dente” mode.
Thanks to Elisabeth Ohayon, nutritionist.
