Carbohydrate and Outline of diabetes

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Difference between Carbohydrate and Outline of diabetes

Carbohydrate vs. Outline of diabetes

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n). The following outline is provided as an overview of and topical guide to diabetes mellitus (diabetes insipidus not included below): Diabetes mellitus – group of metabolic diseases in which a person has high blood sugar, either because the pancreas does not produce enough insulin, or because cells do not respond properly to the insulin that is produced, a condition called insulin resistance.

Blood sugar level

The blood sugar level, blood sugar concentration, or blood glucose level is the amount of glucose present in the blood of humans and other animals.

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Diabetes mellitus type 1

Diabetes mellitus type 1, also known as type 1 diabetes, is a form of diabetes mellitus in which not enough insulin is produced.

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Glycemic index

The glycemic index or glycaemic index (GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level.

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Glycemic load

The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it.

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Insulin

Insulin (from Latin insula, island) is a peptide hormone produced by beta cells of the pancreatic islets; it is considered to be the main anabolic hormone of the body.

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Insulin index

The Insulin Index of a food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested.

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Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.

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No-carbohydrate diet

A no-carbohydrate diet (no-carb diet, zero carb diet) excludes dietary consumption of all carbohydrates (including dietary fiber) and suggests fat as the main source of energy with sufficient protein.

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Nutrition

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

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