I've read many articles from Ray Peat, and gone through many threads from searching the site, and I'm pretty sure I'm missing an article or thread or two, as I can't seem to get a satisfactory resolution to these questions:
1. When starch is digested and assimilated thru the small intestine, is it always in the form of glucose (assuming digestion is working well that no undigested particles go thru)?
2. When we speak of sugar in our parlance here, is it understood to be glucose or does it refer to cane sugar, which is sucrose? Or does it simply refer to "simple sugars, be it glucose, fructose, or sucrose?" I'm confused as sugar can mean many things. Or do we just have to read between the lines for context, or ask to test our understanding?
3. Can being able to ace the glucose tolerance test a sign of great health? By acing it, I mean the blood sugar level doesn't rise up or fall much over the 5-hour test period, and stayed within a normal range of say between 80-100. I'm asking as I'm given to think that it is an important measure, given that it signifies that the body is able to metabolize the glucose, and quickly convert it to glycogen, and to fat stores, without the glucose being able to stay in the blood stream enough to cause the blood sugar to spike and cause insulin to be produced. It also means there are no fatty acids impeding the metabolism or conversion of glucose. But there has to be some gotcha's or qualifiers to it.
4. In theoretical terms (not in terms of cultural or taste preferential terms) along the line of Ray Peat's thinking, how are the following starches to be ranked, in terms of being able to provide energy with least physiological baggage coming with it (assuming all to be refined, to simplify and besides the less fiber the better for quick digestion, assimilation, and transit times): wheat being A, rice being B, potatoes being C, oats being D? And please state why.
Appreciate your help making my head clearer as I attempt to internalize Ray Peat's thoughts.
1. When starch is digested and assimilated thru the small intestine, is it always in the form of glucose (assuming digestion is working well that no undigested particles go thru)?
2. When we speak of sugar in our parlance here, is it understood to be glucose or does it refer to cane sugar, which is sucrose? Or does it simply refer to "simple sugars, be it glucose, fructose, or sucrose?" I'm confused as sugar can mean many things. Or do we just have to read between the lines for context, or ask to test our understanding?
3. Can being able to ace the glucose tolerance test a sign of great health? By acing it, I mean the blood sugar level doesn't rise up or fall much over the 5-hour test period, and stayed within a normal range of say between 80-100. I'm asking as I'm given to think that it is an important measure, given that it signifies that the body is able to metabolize the glucose, and quickly convert it to glycogen, and to fat stores, without the glucose being able to stay in the blood stream enough to cause the blood sugar to spike and cause insulin to be produced. It also means there are no fatty acids impeding the metabolism or conversion of glucose. But there has to be some gotcha's or qualifiers to it.
4. In theoretical terms (not in terms of cultural or taste preferential terms) along the line of Ray Peat's thinking, how are the following starches to be ranked, in terms of being able to provide energy with least physiological baggage coming with it (assuming all to be refined, to simplify and besides the less fiber the better for quick digestion, assimilation, and transit times): wheat being A, rice being B, potatoes being C, oats being D? And please state why.
Appreciate your help making my head clearer as I attempt to internalize Ray Peat's thoughts.