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FOOD FACTS - September 2018

FOOD FACTS – September 2018

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Continually eating refined carbohydrates leads to constantly fluctuating blood insulin levels; this puts an unsustainable strain on the systems that help to maintain our weight.

Sooner or later depending on how much the system has been abused from birth and before; it begins to stop working; when this happens you have become ‘insulin resistant’

INSULIN RESISTANCE is the cause of weight gain; NOT eating too many calories or not exercising enough.

Insulin, (the fat storing hormone) is released whenever blood sugar is raised above normal as a consequence of eating carbohydrates. As you know, carbohydrate is turned to sugar in the body and released into the bloodstream raising sugar levels. Raised blood sugar levels (hyperglycaemia) is  dangerous if left it will kill you. Insulin release is the body’s ‘emergency’ response to that threat.

Whenever blood sugar is raised above normal levels, insulin is released from the pancreas into your blood; where it captures the sugar molecules and takes them out of the bloodstream, first putting them into muscle cells, where it can be converted to energy. When the muscle cells are full up, insulin puts the sugars into fat cells, where it will stay if you keep on raising your blood sugar level by eating refined carbohydrates.

This rush of insulin is the body’s emergency defence in a life-threatening situation; it was not designed to be used constantly. Our hunter-gatherer ancestors would have used it just a few times a year; when fruit was available on trees and bushes. We now use it several times every single day, and it simply wears out. Wears out to the point that it stops working altogether, when that happens you have become diabetic. During the period before this defence system brakes down completely, there are escalating degrees of what is called, ‘insulin resistance’.

It is insulin resistance, combined with raised blood sugar levels that together are responsible for uncontrollable weight gain. The greater your degree of insulin resistance, the easier it becomes to gain weight. It isn’t fully understood yet, but it is known that over time the muscle cells begin to reject the insulin and sugar packages. As more and more muscle cells slam the door in the face of insulin, over time, your degree of insulin resistance escalates. If your muscles are increasingly unable to use blood sugar for energy, and you are simultaneously cutting fat (the body’s preferred energy source) out of your diet. Where is your energy going to come from? As I’ve said protein is versatile, and it can provide energy for muscles, but not much when you don’t get enough in your diet anyway.

[This is partly the cause of what doctors are now referring to as TAT. TAT and Depression, are the two most common symptoms that patients present with. TAT = Tired All the Time.]

Two factors determine how soon in life we develop insulin resistance: how large a part carbs, in particular, flour and sugar have played in our diets from birth; and how much insulin resistance we were born with as a result of having shared a blood supply (whilst in the womb) with a mother.

In the USA many babies are being born with a BMI that puts them in the overweight bracket, some are being found to be obese at their six month checkup. This alone should be enough to convince the most resolute supporter of the calorie theory, that it’s time to stop being so gullible. It’s not how many calories you consume, it’s the type and quality of those calories that matters.

It’s because we all have varying levels of insulin resistance that  some gain weight easier than others.

Before the middle of the nineteenth century, sugar as we know it, (sucrose) the stuff people put in coffee, was far too expensive for all but the very rich. It became cheap and plentiful by the start of the twentieth century after we discovered how to get sugar from beet, enabling us to grow and refine our own. Your great-great-great grandmother and her family, unless very wealthy would probably only have eaten sugar at Christmas time or birthdays. She would most likely have remained slim well into middle age, by which time she may have begun to develop what was termed, ‘middle age spread’ as a result of eating flour. She would have passed on some insulin resistance to her babies, though less than her daughters will pass on to theirs now that sugar was becoming plentiful.

Since sugar came into our diet each generation has become fatter. ‘Middle age spread’ is now common in children and teenagers, as is diabetes once known as ‘the disease of the elderly’.

Sugar is now all-pervasive, it is put into most of the processed food you buy, even savoury foods. The food industry loves it, It’s cheap, it enhances flavour, it acts as a preservative and best of all, for them, it’s addictive and suppresses leptin (the full-up hormone), so you keep on eating more than you need.

On average, each person in the UK is now eating a hundred pounds of sugar each year and around a hundred and forty pounds of flour.

Several thousand generations are needed for any species to adapt to a new diet. We’ve had 240 generations since we began milling and eating flour. We’ve had at best 6 generations since we gained wide access to sugar.


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