"Refined" Bad Carb Sweet Sugar Death
And sugar is just one of the "refined" bad carb culprits in our society. "Death by sugar" is also caused by sugar's bad carb wicked stepsisters.
The dictionary defines "refined" as "free from coarseness or vulgarity."
Now what's so "refined" about white flour, sugar and other processed foods? And, what's so coarse and vulgar about whole foods?
The "Refined" Bad Carb Sweet Sugar Story
Here's how "refined" carbs got such a fancy highfalutin name.
Before the industrial revolution, sugar and processed foods were extremely expensive and very difficult to come by. Processing requiring the gentry’s kitchen staff to hand sift wheat in order to make "pure" white flour.
Only wealthy aristocrats, kings and queens, thought to be "refined", could afford processed foods. Peasants, who were considered coarse, vulgar and "unrefined," had to be content with whole foods. (Poor things!)
Even though peasants were healthier and stronger, they still wanted to be powerful, rich and "refined" like aristocrats (who were sickly, puny and kept dying earlier and earlier from the new "refined" degenerative diseases).
So this is how processed bad carbs became glorified as "refined."
"Refined" bad carbs are now available to everyone. And sweet sugar death from degenerative disease afflicts rich and poor alike. In the past 300 years, individual sugar use has risen from 7 to 159 pounds a year.
And this incredible increase doesn't even include all the other "refined" bad carb foods, which have increased at an equally horrifying rate of speed.
The Refined Sweet Kiss of Sugar Death
Processed foods have a much longer shelf life (after all, there’s not much nutrition left to spoil). So commercial food companies relish the higher profits and advertisers love the marketing appeal of the word "refined."
But the drawbacks of most "refined" sugar and grains are much worse than you’ve been led to believe. And the problems start with glucose.
Glucose is the primary fuel for all the cells in your body. However, in high fiber whole foods, starches are bound together and your digestive system has to slowly break down the food in order to turn it into glucose.
This digestive procedure takes place over an extended period of time.
But processed foods, like "refined" sugars and white flour, need almost no digestion time. The glucose gets absorbed rapidly into your system, flooding your cells and causing high blood sugar. It’s a physical disaster.
Your body knows high blood sugar is extremely dangerous, so it sounds an emergency alarm and your glands send insulin to the rescue.
And insulin basically turns the glucose into fat to get it out of your blood.
This is an emergency maneuver designed to protect you from life threatening levels of high blood sugar. But your body is just not designed to manage glucose alarms on a daily, sometimes even hourly, basis.
Singing the Bad Carb Sweet Sugar Blues
Glucose surges inhibit immunity, destroy essential nutrients, raise cholesterol and triglycerides, quadruple adrenaline and lower metabolism.
And if that's not bad enough, glucose from "refined" bad carb high glycemic food gets stored as fat on your body – to save for a later date when there might be a famine. (Fat chance of that happening in our society!)
The conversion process not only causes fatty deposits on your body, but also in your cells, arteries, kidneys, liver, heart and other organs. And the constant blood sugar bombardment raises your risk of obesity, diabetes, premature aging, heart disease, stroke, arthritis and cancer.
So "refined" bad carbs really are the kiss of sweet sugar death!
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Posted in: Diet & Nutrition
By Moss Greene Google+
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