Posted on 05/27/2024 9:10:57 AM PDT by ConservativeMind
The sweet taste receptor, expressed in taste bud cells, conveys sweetness from the mouth when it is activated. The receptor is also expressed in certain intestinal cells, where it may facilitate glucose absorption and assimilation, as part of this system.
The team found that stimulation and inhibition of TAS1R2-TAS1R3 demonstrates that it helps regulate glucose metabolism in humans.
They showed that a TAS1R2-TAS1R3 agonist (sucralose, a zero-calorie sweetener) or a TAS1R2-TAS1R3 antagonist (lactisole, a sodium salt that inhibits sweet taste) mixed with a glucose meal acutely altered human glucose tolerance in different ways. Here, an agonist binds to a receptor and stimulates a cell and an antagonist binds to a receptor and prevents stimulation.
Plasma insulin levels were measured in study participants given an oral glucose tolerance test (OGTT), which follows blood sugar levels before and after a person drinks a liquid meal containing glucose. Participants' ratings of perceived sucralose sweetness correlated with early increases in plasma glucose, as well as increases in plasma insulin levels when sucralose was added to the OGTT. The added sucralose tended to accelerate the release of insulin to the glucose load. On the other hand, participants' sensitivity to lactisole-driven inhibition of sweetness was correlated with decreased plasma glucose levels. Lactisole also tended to slow insulin release.
"When glucose stimulates taste receptors before being absorbed into the body, signals are sent via the mouth and intestine to regulatory organs such as the pancreas," said Breslin. When the body senses glucose, it speeds up the absorption to deliver glucose to tissues.
"This system is elegant in its simplicity," said Breslin. The same taste receptor is all over the body—the mouth, gastrointestinal tract, pancreas, liver, and fat cells, with the last three being major metabolic regulatory tissues, all part of the body's 24/7 metabolic watch.
(Excerpt) Read more at medicalxpress.com ...
Interestingly, this ability to stimulate insulin and even glucose uptake, when glucose also exists, continues in our intestines, where our intestines ALSO have these sweet tasting receptors that inform our bodies to take in more calories and boost more insulin into our bloodstream. In effect, the sweetness we taste continues long after we eat it, as long as it is still resident in our intestines and not yet absorbed or broken down to where our bodies no longer recognize it as something to open the calorie-absorbing gates in our gut, which then goes into our bloodstream.
Interestingly, the substance that prevented glucose and insulin release, lactisole, despite having sweet tastes present, is normally found in roasted coffee beans.
This might mean we get a little less glucose uptake and insulin release if we have coffee with something sweet tasting, but this was not tested and is only my current thinking on this.
What we need to note is that normal glucose, which also comes from any carbohydrate, once broken down, or something like Sucralose, impacts our blood sugar and insulin, long after we eat it.
How does stevia fit into this?
So is sucralose a good thing or a bad thing?
Military rations included sugar-free drinks, which I think is missing the plot. While they are already over loaded with inexpensive refined carbohydrate and candy, I want calories in my food, sweet tasting or not.
It’s a bad thing for weight loss. Insulin prevents fat burning so stimulating insulin with sweet tasting sugar free drinks is retarding your efforts. If fat burning is shut down, your body will convert protein to glucose to meet it’s energy needs resulting in muscle loss instead of fat loss.
I drink either sour )lemon or lime sqeeze in water) or bitter (sugar free tonic water) to reduce or avoid the cephalic insulin response when Im sick of plain water.
Also try to stick to savory rather than sweet flavors in condiments and snacks.
Stevia. Monkfruit, allulose and erythrytol seem have little to no effect on cephalic insulin response.
This may be due to their bitter, tangy or cooling aftertaste.
Perhaps this supports the anecdotes of why some people who consume a lot of diet-soda remain heavy or even gain wait.
How does this react with HFCs Vs sucrose?...........
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