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The Problem with Carbs…UPDATED!

What’s the problem with Carbs (carbohydrates)?  Nothing!  Nothing….UNLESS, you eat too many or all you eat is carbohydrate.

Consider 2 conditions: Quantity and Quality

Quantity:  If you eat too many calories you will very likely gain weight.  Eating too many calories is a highly relative event.  It’s relative to yourself and no one else.  It’s relative to your genetic disposition (look at your parents) and it’s relative to your level of activity (more likely a lack of activity).  Simply put, people who are overweight and/or are suffering from symptoms of metabolic syndrome may very well be consuming too many calories.  Not all!  But, many!  Therefore, the 1st order of business/effort for someone desiring to get better/healthier/lose weight is to EAT LESS.  This is by no means the end all, be all, fix all as there are many other circumstances that prevent success in the face of calorie cutting.  But it’s a logical start.

Quality:  The glycemic scale measures a carbs impact on blood sugar (and thereby, insulin release).  It’s range is 0-100 with 100 being “high glycemic” and causing the most rapid rise in blood sugar.  Carbs range all up and down this scale e.g., white bread is very high whereas veggies tend to be very low (slow) in causing blood sugar increases.  People who are diabetic or who are pre-diabetic or who are living la vida high-carb should heed this index.  Having steady blood sugar is ideal.  Processing is a necessary and almost unavoidable event in today’s world and carbs have many aliases (maltodextrin, cane sugar, glucose, lactose, fructose, sucrose, sugar, corn syrup….on and on…) so just be aware that long ingredient lists tend to indicate more processing/more sugar potential  – exercise caution.

I say again – EVERYONE IS DIFFERENT.  Whereas some folks are carbohydrate sensitive (they readily clear excess glucose) others are the opposite (cells are insulin insensitive causing a buildup of glucose AND insulin as they have no where to go – an issue compounded by continuous feedings) and have high glucose levels which typically results in Type 2 diabetes.

One very well known fact is that with the presence of insulin, the body’s ability to oxidize (use/burn) FAT as a source of energy is inhibited.  Eating CARBs causes an immediate response from the pancreas – a release of insulin.

One might consider this carb = insulin release = fat storage/non-fat oxidation sequence when he/she chooses to indulge in the non-science/sense (to date, to my knowledge, there is NOT a single study proving/supporting this dogma) supported notion that eating 6 (several) meals a day is a viable means of losing weight.  6 opportunities to store/not burn FAT!  Woo hoo!!!

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Why Purpose, Not Cash, Is King In The Food Industry – Forbes

Why Purpose, Not Cash, Is King In The Food Industry – Forbes.