Myths about a low fat diet exposed.
This is what the proponents of a low fat diet say.
After you enjoy a meal, the carbohydrates from the foods you consumed are broken down into smaller units of sugar.
These small units get absorbed out of your digestive tract and into your bloodstream.
This blood sugar, or blood glucose, is transported through your bloodstream to supply energy to your muscles and other tissues.
(At this point they don’t explain to you that eating many carbs high on the glycemic index which cause powerful spikes in blood sugar can lead to an increased risk for type 2 diabetes, heart disease, and being overweight.
There is also preliminary work linking high-glycemic diets to age-related macular degeneration, ovulatory infertility, and colorectal cancer.)
Instead they say, “This is an important process; in fact, we could say that of the different functions of carbohydrates, supplying energy to the body is the main role.”
Most of your body cells use the simple carbohydrate glucose for energy, but your brain is particularly in need of glucose as an energy source.
So, we can add that an important function of carbs is supplying energy to the brain. If you have ever gone on a low-carb diet and felt like your brain was foggy for a few days, then you experienced just how important carbohydrates are to proper brain function.
(What they don’t say is when you go on a low carb diet, yes you do get foggy brain for a few days, this is until all the carbs are burnt up and the body starts to burn fat for energy.
Once this happens, you will have thought clarity like you have never experienced before because your mind now has 50,000 fat calories to run your brain instead of the approximate 2,500 carb calories.
But they make it sound like you need carbs to supply your brain with energy. So not true.
If you read some of my other posts you know that the need for carbs in your diet to survive is 0%, nada, zilch, zero. But you do need protein and fat to survive.)
Then they go on to say, “Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss.”
(Yes this is true but it may have to be very low carbs like recommended on a low carb diet.)
Then they quote studies. 2014 review of studies researching carbohydrate quality and chronic disease risk showed that low-glycemic-index diets may offer anti-inflammatory benefits.
(Again, like above, this is true but it may have to be very low carbs like recommended on a low carb diet.)
They then add, “Finely ground grain is more rapidly digested than coarsely ground grain. This is why eating whole grains in their “whole form” like brown rice or oats can be healthier than eating highly processed whole grain bread.”
(Let’s explain what grain is. All grains are complex carbohydrates.
Complex carbohydrates are the plants food storage system and consist of a string of glucose molecules linked together.
When consumed they break apart and flood the blood with glucose spiking your blood and blood sugar.
Think of this, even though flour or grain don’t taste sweet, there may be more sugar in a slice of bread than in a handful of jelly beans.)
Learn more by following the link to http://dayssun.com