# RKS: CHECKMATING CARBS LOAD - The Carb-Response Equation Dissected

 

# RKS: CHECKMATING CARBS LOAD

THE CARB-RESPONSE EQUATION DISSECTED


RKS / 2026-2027 / Ser 9 / Blog 5


1st August 2026

PANCREAS - THE MARVEL INSULIN PRODUCER

THE MATHS BEHIND RESPONSES OF INSULIN TO CARBS



Dear Reader,

They truly said: ‘Ignorance is Bliss’ is extracted from a phrase that was coined by in 1742 by English poet Thomas Gray. Diabetes mellitus (DM) is 90% of type 2 variety (T2DM) in which the pancreas-secreted insulin is not working. It only implies that all non-diabetics as well as most T2DM cases have circulating insulin and a responsive pancreas which liberate the same when carbohydrates (carbs in the form of glucose) enter blood. If however there is no tight blood glucose control maintained in diabetics, 4-5% of pancreatic beta cells (producing insulin) start failing each year! 

Glycemic index (GI) has become the talk of the town but more important is the Glycemic Load (GL) as has been discussed in the previous blog of July 2026. This present blog is a longish and mathematically-intense to enlighten how GI of carbs should not concern the non-diabetics or those sans of any risk factor of the disease. It could be challenging to fathom the calculated calculations (factoring GI vs GL) but for those serious about their healthy living, food focusing, but yet desirous to enjoy culinary pleasures, it would make a difference to one’s lifestyle if the compiled medical facts are imbibed rather than sadhu-chela like follow myths regarding GI-dictated carbs consumption preferences.


CARBS

THE CARBS CALCULATION

  • Carbs that enter blood is primarily glucose, but also include fructose and galactose (these 3 comprise the monosaccharides).
  • Glucose per se constitutes 70-85% of carbs consumed.
  • 40-45% of fructose absorbed is converted to glucose before it enters the blood stream.
  • Even ~10% of galactose that has entered the intestinal mucosa is also converted to glucose before its gains access to blood.
  • Hence, 76-99% of carbs are absorbed in the form of glucose.
  • Per meal consumption of carbs in 95-150 gms. 
  • After factoring the amount absorbed, and the interconversion of other monosaccharides, the glucose quantity that enters the blood per meal is 57.25-110 gms (i.e. 57,250-1,10,000 mg).


ABSORPTION DYNAMICS

Digestion (breakdown of complex carbs to simplest monosaccharide forms) and absorption (entry of glucose into circulating blood present within wall of intestine) of carbs occur almost simultaneously. More than 80-90% of glucose is absorbed from jejunum (duodenum contributing mere 10-20%) since it’s mucosa or mucus membrane (inner lining) has maximum capacity for carbs uptake.

  • 0.5 gm glucose per minute (min.) per 30 cms of jejunum length is maximally absorbed.
  • Jejunum is 200 to 250 cms (6-8 feet) long.
  • Hence, per minute absorption of glucose possible from whole length of jejunum is 3.3 to 4.2 gms (~3.75 gms). 
  • The transit time in jejunum is 4 hours i.e. 240 mins.
  • Hence, maximum of 1,000 gms glucose can be absorbed per meal from jejunum.
  • Glucose absorption is completed within 1-4 hours, depending upon the GI of carbs consumed, which is well within the 4-hour period during which chyme (digested food admixed with enzymes) persists in the jejunum.

As per NIN / ICMR (National Institute of Nutrition / Indian Council of Medical Research) only 95-150 gms are consumed per meal – hence this GL irrespective of whether it is breakfast, lunch, dinner or snacking, is being adequately dealt with in normoglycemic (nondiabetic) individuals by secreted insulin.


INSULIN

1 unit (U) [also referred as International Unit (IU)] of insulin secreted from the pancreas equals 1,000 mU/L (milli-units per litre or mIU/L) corresponding concentration in blood. Total insulin released for the day is 45.4 IU in 24 hours and approximately 10.8 IU is released during each major meal. 


BASAL INSULIN

The pancreas releases a low, steady baseline level of insulin (roughly 0.25-1.5 IU per hour) during the fasting spells resulting in insulin levels of 2.6-<25 mIU/L. The post-meal higher insulin concentrations in blood reverse back to normal basal range within 2-3 hours.


POST-MEALS INSULIN

It takes 10-15 mins. for the absorbed glucose from jejunum to enter into the blood. Pancreas detect the higher than normal plasma glucose concentrations following meals and promptly release insulin within 1 min. which peaks in 3-5 mins. and lasts for 10 mins. 

The corresponding blood insulin concentrations are:

  • Fasting: <25 mIU/mL
  • 30 mins post-meal: 30-230 mIU/mL
  • 1 hour post-meal: 18-276 mIU/mL
  • 2 hours post-meal: 16-166 mIU/mL

If at any point of time the blood glucose concentrations rise by >30 mg/dL there is a spiking of insulin release. Usually 2 spikes of insulin release occur after breakfast and 3 such bursts after each main meal. This can more than adequately counter the rise in glucose provided the levels remain below 140 mg/dL in non-diabetics or up to 199 mg/dL in T2DM.


GI & INFLUENCE ON INSULIN SECRETION

There are variations in amounts of insulin released depending upon the GI of carbs consumed in food:

  • Low GI (<55) carbs consumed: gradual and low-amplitude insulin rise at the rate of 0.3 mIU/min. which peaks between 60 to 120 mins.
  • Medium GI (56-69) carbs consumed: sharp, high-amplitude insulin spike at the rate of 0.6 mIU/min. which peaks between 45 to 90 mins.
  • High GI (>70) carbs consumed: massive, overwhelming release of insulin at the rate of 0.9 mIU/min. which peaks between 30 to 60 mins.

Thus the marvel pancreas is geared to release more insulin if GI values of carbs consumed is higher since the speed of these absorbed is greater as compared to lower GI carbs.


GI DETERMINED CARBS ABSORPTION vs INSULIN CARBS DISPOSAL & MAINTAINING NORMOGLYCEMIA  

Ordinarily the carbs on the mere basis of its higher GI values have been castigated to be detrimental. However, it is not the high GI that matters but how much carbs are consumed irrespective of their GI. This is expressed as Glycemic Load (GL). 

GL = GI x carbs
    100   

50-70% action of insulin is facilitating glucose transport into tissues for its use as energy utilization. For this it is not the high GI values that determine glucose disposal but it is the GL. The pancreas are geared to release proportionate spike release of insulin parallel to speed of glucose entry in blood (as determined by the GI value of carbs) and normoglycemia is thereby ensured within the usual 2-3 hours post-meal period.

GL is classified as:

  • Low GL Foods (<10): Cause minimal fluctuations in blood sugar and are ideal for steady energy and diabetes management.
  • High GL Foods (11-19): Offer a steady release of energy without causing rapid blood sugar spikes.
  • High GL Foods (>20): Lead to sharp blood sugar spikes; these should be consumed in smaller portions or be paired with fiber, protein, or healthy fats to slow down digestion if GL is high.

A healthy total daily GL is generally recommended to be <100. For a complete GI & GL chart visit: https://glycemic-index.net/glycemic-index-chart/.


CONCLUSION 

One lives only by breathing air and eating besides merry-making. Food thus constitutes an important aspect of our being and one does toil and labor basically for ‘रोटी, कपड़ा और मकान’. The clothes and dwelling are dispensable but not the ‘रोटी’. For Indians, 60-75% of calories consumed are contributed by carbs! It is interesting to note which food items are assigned what GI values.

GI doesn't indicate how high the blood sugar could go when one actually eats the food. It is the GL which gives a more accurate picture of a food's real-life impact on the blood sugar. Watermelon, for example, has a high GI (80) but a serving of watermelon has so little carb that its GL is only 5.

If one is normal and healthy and devoid of risk factors trust the pancreas to cope up efficiently and effectively with the carbs consumed irrespective of its GI. Even for GI 90 carbs the insulin of an otherwise healthy individual knows how quick, how long and how well to tackle so the normoglycemia status is never disrupted.

The upcoming next blog dwells on how the insulin manufacturing and release is fine-tuned by pancreas in response to carbs with differing GI values. Only a deep-dive indeed into the mathematics provided can be assuring to enjoy food or else one will continue to lead lifestyle and be bound by compulsions in choosing carbs-containing based on one’s perception and lesser knowledgeable influencers.




DR R K SANGHAVI

Prophesied Enabler

Experience & Expertise: Clinician & Healthcare Industry Adviser




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# fuzionnutra.com

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