“Insulin is secreted after we eat and following periods of elevated blood sugar. Under optimal conditions, insulin is the body’s friend. It deposits that blood sugar (glucose), along with amino acids (protein), in muscle so that we can move and function. It also synthesizes chemical proteins for building enzymes, hormones, and muscles. Insulin, however, is especially sensitive to dietary carbohydrates, which are metabolized quickly into sugar…

…Carbohydrates are nothing more than various forms of simple sugars linked together in chains, which are broken apart during digestion. The faster a carbohydrate chain is broken, the faster its sugars are absorbed by the body. Carbohydrates can be classified according to the rate at which they break down in the body: the ones that give up their sugars quickest (usually highly processed white-flour and corn-based foods or junk foods) are “high-glycemic” carbs, while those that take longer to break down are referred to as “low glycemic”…

…So, what happens when there’s excess insulin in the bloodstream? …High insulin levels stimulate the most powerful fat-storing enzyme in the body; lipoprotein (LPL), which sets up your fat cells to store fat–and makes sure it stays stored. The more high-glycemic, or insulin-stimulating carbohydrates you consume, the more LPL your body secretes, and the fatter you become.

Although your body is designed to draw upon fat instead of sugar for 70% of it day-to-day energy needs, when insulin levels are high, they prevent the body from using its stored fat as fuel… In other words, too many of the wrong kinds of foods (high-glycemic carbs) can and will send a hormonal message, via the fat cells. The message? “Time to store some fat.”

…Don’t get me wrong; not all carbohydrates are bad. For optimum hormonal balance, we need to eat a certain amount of them each day.” Fat Wars

*Photo provided by Chuck Cartoons


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