Published on 13 Dec 2019
Most dietary carbohydrates cause insulin to rise, which acts to transfer the body form a 'fat burning mode' to a 'glucose burning mode'. This is due to the body having a seeming 'preference' to burn glucose over fatty acids when glucose is in higher than normal levels.
Temporarily, LPL is hindered and beta-oxidation is hindered as well; these two effects reduce the amount of fat used for energy.
At the same time, insulin increases the rate of glycolysis (breaking of glucose for use as energy) and facilitates glucose getting into cells from the blood stream.
So when carbohydrate is eaten, passive fat burning is hindered in order to burn the carbohydrate just ingested. Overall metabolic rate stays relatively the same.