Question 1
Stress and blood sugar levels are closely linked. Stress may be caused by various environmental factors. This is especially common in today’s society that comprises of things occurring at high speeds. When the body is under severe stress, the body releases stress hormones, such as cortisol. Stress hormones cause an automatic increase in the level of blood sugar. Adrenalin, which is released during instances of flight and flight, has a similar effect. The main reason for this kind of functionality is to enable the body to have sufficient energy to react to the cause of the stress.
Under normal conditions, a healthy individual has certain hormones that normalize the level of blood glucose to maintain within normal levels. This includes glucagon that causes glucose to be released into the blood from reserves consisting of complex sugars. Insulin operates in a counter manner to glucagon and initiates the conversion of blood glucose to complex sugars when the sugar level in blood is extremely high. Under stress conditions, the sugar level in blood is higher than under normal conditions. The liver and other reserves such as fat stores releases glucose. The hormones and glucose released during stress conditions are used up during the fight or flight mode than caused their release. However, in instances where the stress is not accompanied by the use of such sugars it results in high blood sugars levels. The abnormal level of blood sugar eventually causes diabetes. This is because it becomes difficult for the body to regulate the extra glucose and that taken up into the blood from ingested food. This is why doctors advise patients not to worry over things that they cannot control (Porth, 479).
Question 2
Dietary fibers are mainly found in plants. Fibers constitute that part of the plant that is not broken down in the process of digestion. Depending on the solubility of these fibers, they are classified either as soluble or insoluble. The main sources of soluble dietary fibers include carrots, cucumbers, beans, peas, oranges, oatmeal, pears, and apples. Insoluble fibers are insoluble in water and hence are essential in due to their laxative effect. Egestion becomes difficult in the absence of these fibers resulting in constipation. Insoluble fibers are available from numerous sources such as dark leafy vegetables, tomatoes, brown rice, wheat bran, whole grains, nuts, broccoli, green beans, cabbage, carrots, and grapes (Southgate, 461).
Soluble fibers form a gel-like substance when mixed with water. Upon the ingestion of soluble fibers, they combine with the digestive juices to from a viscous gel. The ingestion and absorption of soluble fiber affects the absorption of sugars and fats. The reduction in the absorption is attestable to the binding action of the fiber. Consequently, soluble fibers may aid in controlling cholesterol levels in the body by limiting the increase of cholesterol in the blood from ingestion of more fats. As the absorption of sugars is limited, diabetes is prevented or kept in check. Insoluble fiber aids in controlling irritable bowel disorder. Most of the fibers, both soluble and insoluble, are available in most plant foods and their occurrence is not exclusive. This means that the same foods that contain soluble fiber also contain insoluble plant fiber.
Works Cited
Porth, Carol, and Carol Porth. Essentials of Pathophysiology: Concepts of Altered Health States.
Philadelphia: Wolters Kluwer/Lippincott Williams & Wilkins, 2011. Print.
Southgate, David A. T. Dietary Fibre: Chemical and Biological Aspects : [the Proceedings of
Fibre 90: Chemical and Biological Aspects of Dietary Fibre Organised by the Food Chemistry Group of the Royal Society of Chemistry, Held 17-20 April 1990 in Norwich, England]. Cambridge, 1990. Print.
