Glycogen

Glycogen is the form the body uses to store carbohydrates. Carbohydrates from food are divided in two main groups:

-monosaccharides: simple-molecule sugras: glucose, galactose, fructose, maltose, lactose are all monosaccharides. They need almost no digestion. A meal with lots of simple sugar in it will produce faster increase in blood sugar levels and greater insulin spike.

-polysaccharides: carbohydrates polymers that consist of a large chain of monosaccharides. These carbohydrates are harder to digest and the release of the simple carbohydrate units is slower. The result is a steady effect on blood sugar

All of the carbs one eats are reduced to simple sugars and absorbed in the blood stream. If the body need a source of energy in the very same moment most of the blood sugar is burn for that purpose. However, most of the time, by the action of hormone insulin, excess blood sugar is stored in muscle and liver tissue in form of glycogen, so the next time the body needs an emergency energy source it will convert the stored glycogen back to glucose.

The body has a limited space for glycogen. When glycogen storage get full excess blood sugar is converted to body fat. Exercising is good way to consume glycogen and to reduce insulin's fat storing effect.

See Also Carbohydrates Complex Carbs Glycemic Index Simple Carbs Low Carb Diet

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