Not all carbs are created equal. Processed carbs is nothing more than empty calories. They have been stripped away of mostly all of the beneficial nutrients and natural fibers that your body needs for nourishment along with spiking your blood sugar quickly and stimulating insulin response. When you begin to start reading labels you will notices thinks like the word, “enriched” this was created to fool you into thinking that the product is okay to eat. What the manufacturers has actually done was chemically added certain nutrients back in to processed carbs with synthetic vitamins that can’t even compare to the naturally-occurring beneficial nutrients and natural fibers in whole foods.
In a study published in the “American Journal of Clinical Nutrition” in February 2006, researchers analyzed the negative effects of processed carbs on 932 health men and women. Participants who ate Low-glycemic carbs showed a radical control of their blood sugar spikes, better cholesterol levels and no increase in inflammation.
Inflammation can become your enemy when its been associated with leptin resistance, which is thought to be a major factor for obesity. Also when you have chronic inflammation in your body your immune system goes into a protection mode because it doesn’t recognize these fake foods and it feels its under attack.
Chronic inflammation has been linked to major disease like cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s.
This constant cycle can also set you up for metabolic syndrome and in-return begin to store harmful belly fat around you midsection giving you a lovely muffin top.
Your body adapts to what your feeding it, the nutrients that are supplied are being processed differently and are sent to where its need. Just like a car, each item has its own function and you can run a car efficiently without every part working as it should. The proteins, fats, and carbs are all converted into fuel using many different metabolic processes. Our bodies were not designed to eat foods like refined sugar, high fructose corn syrup, cereal, bread, potatoes and pasteurized milk products.
You see when your feed your body carbohydrates it will break it down and convert most of it into the sugar glucose. Glucose is then absorbed into the bloodstream, and with the help of a hormone called insulin it travels into the cells of the body where it can be used for energy. If there is any leftover glucose and more than the liver can hold it will be won’t be wasted. Your body will turn it into fat for overall storage for later use. You see if you dont have an overload of carbohydrates your body can and will run mainly on fats.We’ve been spoon fed by mainstream medical organizations to believe that glucose is the preferred fuel of our metabolism but actually it is fat for fuel that is the key to ideal health. Nutritional Ketosis is actually a proven powerful method to burn fat for fuel instead of sugar for fuel. When you burn fat for fuel you increase your energy, improve your mental clarity and sharpness, keeps your blood sugar stabilized, begin to balance your hormones, decrease inflammation, Increases levels of HDL Cholesterol ( the good cholesterol) , lowers your blood pressure, fights against Metabolic Syndrome and helps to clear your skin. One hour after consuming refined carbs your Blood sugar levels drop and signals the brain that its needs to be stimulated again by more refined carbs.
There are two main forms of carbohydrates:
- Simple carbohydrates which are foods such as fructose, glucose, and lactose. These carbs are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas – which can have negative health effects.
- Complex carbohydrates which are foods contain fiber, vitamins and minerals, and they take longer to digest
We’ve been lied to again by American Academy of Nutrition and Dietetics, the American Diabetes Association, and other mainstream medical organizations. Eating complex carbs should not spike your blood sugar and it also should be healthy for us to consume. Normal blood sugar and insulin levels are vital to keeping our bodies healthy.
You dont get fat from eating good fats. In Dr. Richard Johnson, latest book, The Fat Switch, has proven by in his research that fructose activates a key enzyme, fructokinase, which in turn activates another enzyme that causes cells to accumulate fat. Another fabrication by the mainstream medical organizations that has been proven wrong about diet and obesity.
In 1931, German physician Dr. Otto Warburg discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells – a discovery that won him the Nobel Prize for Physiology or Medicine.
Warburg discovered cancer cells are primarily fueled by the burning of sugar anaerobically, and that most cancer cells do not have the metabolic flexibility to survive without sugar. A New York Times article notes:
T]he Warburg effect is estimated to occur in up to 80 percent of cancers. [A] positron emission tomography (PET) scan, which has emerged as an important tool in the staging and diagnosis of cancer works simply by revealing the places in the body where cells are consuming extra glucose.
In many cases, the more glucose a tumor consumes, the worse a patient’s prognosis.”
Your body needs good carbs not bad processed carbs like grains, sugars and fake foods. Typical daily intake of good carbs can vary between 30 to 150 grams a day, and it all depends on if your are fat adapted to burn ketones ( fat for fuel) and the amount of exercise you do.We are all individuals and each one of us are unique with our own metabolic and nutrition efficiency needs. We must begin to listen, become accountable and understand where our body are struggling to begin weight-loss and becoming healthier. There is no secret magical pill. it does take discipline, commitment and action. You cannot , no matter how hard you try do growth work for another person. This is your choice to decide to better your life and become healthy. Eating well isn’t boring nor bland. Once you learn how to eat to nourish your body you are going to feel so much better.
Audrey Childers is a 10x published author, blogger and investigative journalist with over a decade of experience in research and editorial writing. She has the natural skills for digging deeply into arguments and making compelling statements for the world to read. Along with being the creator and founder of the website the hypothyroidismchick.com. Where you can find great tips on everyday living with hypothyroidism. She enjoys raising her children and being a voice for optimal human health and wellness. You can also Click on these links and find some of her published works : A survivors cookbook guide to kicking hypothyroidism booty, Reset your Thyroid, The Ultimate guide to healing hypothyroidism and A survivors cookbook guide to kicking hypothyroidism booty: the slow cooker way. You can find all these books on Amazon. This blog may be re-posted freely with proper attribution, author bio, and this copyright statement.
The information and recipes contained in blog is based upon the research and the personal experiences of the author. It’s for entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. By reading this blog, the reader agrees that under no circumstance the author is not responsible for any loss, direct or indirect, which are incurred by using this information contained within this blog. Including but not limited to errors, omissions or inaccuracies. This blog is not intended as replacements from what your health care provider has suggested. The author is not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations or procedures discussed in this blog. All matters pertaining to your health should be supervised by a health care professional. I am not a doctor, or a medical professional. This blog is designed for as an educational and entertainment tool only. Please always check with your health practitioner before taking any vitamins, supplements, or herbs, as they may have side-effects, especially when combined with medications, alcohol, or other vitamins or supplements. Knowledge is power, educate yourself and find the answer to your health care needs. Wisdom is a wonderful thing to seek. I hope this blog will teach and encourage you to take leaps in your life to educate yourself for a happier & healthier life. You have to take ownership of your health.
Food is thy medicine, right? Actually it can work one of two ways. Food can be thy medicine or food can be thy death. This book is a guide that will inform you from the perspective of a women. You will also be able to determine what areas in your life that may need a little bit of work and the skills needed to improve those issues along with some fabulous recipes to help get you started on how to eat KETO AIP. I will also help you understand how to fix your gut, strengthen your immunity and fight inflammation with an autoimmune approach. The Keto AIP removes all the common inflammatory food triggers that stimulate a possible autoimmune reaction in the body. We’re going to start resetting those adrenals, boosting that energy and doing a little booty kicking to those hormones that have decided to act like a wild college student and pull an all-nighter the day before final exams.
Beyond the Bite: The Keto Autoimmune Protocol Healing Book for Women: 75+ Simply Easy Recipes to Help You Feel Amazing
de Munter JS, Hu FB, Spiegelman D, Franz M, van Dam RM. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 2007;4:e261.
3. Beulens JW, de Bruijne LM, Stolk RP, et al. High dietary glycemic load and glycemic index increase risk of cardiovascular disease among middle-aged women: a population-based follow-up study. J Am Coll Cardiol. 2007;50:14-21.
4. Halton TL, Willett WC, Liu S, et al. Low-carbohydrate-diet score and the risk of coronary heart disease in women. N Engl J Med. 2006;355:1991-2002.
5. Anderson JW, Randles KM, Kendall CW, Jenkins DJ. Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence. J Am Coll Nutr. 2004;23:5-17.
6. Ebbeling CB, Leidig MM, Feldman HA, Lovesky MM, Ludwig DS. Effects of a low-glycemic load vs low-fat diet in obese young adults: a randomized trial. JAMA. 2007;297:2092-102.
7. Maki KC, Rains TM, Kaden VN, Raneri KR, Davidson MH. Effects of a reduced-glycemic-load diet on body weight, body composition, and cardiovascular disease risk markers in overweight and obese adults. Am J Clin Nutr. 2007;85:724-34.
8. Chiu CJ, Hubbard LD, Armstrong J, et al. Dietary glycemic index and carbohydrate in relation to early age-related macular degeneration. Am J Clin Nutr. 2006;83:880-6.
9. Chavarro JE, Rich-Edwards JW, Rosner BA, Willett WC. A prospective study of dietary carbohydrate quantity and quality in relation to risk of ovulatory infertility. Eur J Clin Nutr. 2009;63:78-86.
10. Higginbotham S, Zhang ZF, Lee IM, et al. Dietary glycemic load and risk of colorectal cancer in the Women’s Health Study. J Natl Cancer Inst. 2004;96:229-33.
11. Liu S, Willett WC. Dietary glycemic load and atherothrombotic risk. Curr Atheroscler Rep. 2002;4:454-61.
12. Willett W, Manson J, Liu S. Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr. 2002;76:274S-80S.
13. Livesey G, Taylor R, Livesey H, Liu S. Is there a dose-response relation of dietary glycemic load to risk of type 2 diabetes? Meta-analysis of prospective cohort studies. Am J Clin Nutr. 2013;97:584-96.
14. Mirrahimi A, de Souza RJ, Chiavaroli L, et al. Associations of glycemic index and load with coronary heart disease events: a systematic review and meta-analysis of prospective cohorts. J Am Heart Assoc. 2012;1:e000752.
15. Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 2002;76:5-56.
16. Buyken, AE, Goletzke, J, Joslowski, G, Felbick, A, Cheng, G, Herder, C, Brand-Miller, JC. Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies. The American Journal of Clinical Nutrition Am J Clin Nutr. 99(4): 2014;813-33.
17. AlEssa H, Bupathiraju S, Malik V, Wedick N, Campos H, Rosner B, Willett W, Hu FB. Carbohydrate quality measured using multiple quality metrics is negatively associated with type 2 diabetes. Circulation. 2015; 1-31:A:20.