Not All Carbs Created Equal, Say Health Experts

Do carbohydrates make us fat?  In terms of how our bodies process them, not all carbs are created equal, according to boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new book TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH). TurboCharged® is a groundbreaking 8-Step program that defies common weight-loss theories. It successfully delivers body-defining rapid fat loss, accelerates metabolism, and improves health and odds of longevity without gimmicks, supplements or special equipment.

“All carbohydrates are converted to blood sugar,” say the Griesels. “The greater the amount consumed, the higher blood sugar will be raised.  Refined carbohydrates like sugar or white bread are converted and absorbed more quickly. Complex carbohydrates like grains are converted more slowly but still end up elevating blood sugar to high levels.”

“Refined carbohydrate products and grains are low in moisture content and therefore are a concentrated source,” Dian says.  “It really doesn’t take much concentrated carbohydrate to elevate blood sugar high enough to trigger an insulin release.  When sugar is consumed along with fat, which is a common refined food combo, it becomes a slow release situation in which insulin remains elevated over an extended period, which stresses cell receptors and eventually leads to insulin resistance.  It should be noted that sugar/fat combinations are not found in any natural food source and our bodies are not adapted to handle them.”

“During our evolution, humans had no steady source of concentrated carbohydrates until the advent of agriculture and grain cultivation,” adds Tom.  “Our bodies have not adapted to this change so it doesn’t take much to overload our system with blood sugar.  Grains and grain products also are very low in nutrients compared to fruits, vegetables, nuts seeds, eggs or animal protein, so other than supplying calories, they are not an optimal food choice.” 

Fruits and vegetables are moisture-rich foods containing vitamins, minerals, fiber and other nutrients perfectly compatible with our needs, the Griesels say. They cannot be placed in the same category as grains or manmade grain-based or carbohydrate concoctions.

Do carbohydrates make us fat?  In terms of how our bodies process them, not all carbs are created equal, according to boomer generation health experts Dian Griesel, Ph.D., and Tom Griesel, authors of the new book TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (April 2011, BSH).

“All carbohydrates are converted to blood sugar,” say the Griesels. “The greater the amount consumed, the higher blood sugar will be raised.  Refined carbohydrates like sugar or white bread are converted and absorbed more quickly. Complex carbohydrates like grains are converted more slowly but still end up elevating blood sugar to high levels.”

“Refined carbohydrate products and grains are low in moisture content and therefore are a concentrated source,” Dian says.  “It really doesn’t take much concentrated carbohydrate to elevate blood sugar high enough to trigger an insulin release.  When sugar is consumed along with fat, which is a common refined food combo, it becomes a slow release situation in which insulin remains elevated over an extended period, which stresses cell receptors and eventually leads to insulin resistance.  It should be noted that sugar/fat combinations are not found in any natural food source and our bodies are not adapted to handle them.”

“During our evolution, humans had no steady source of concentrated carbohydrates until the advent of agriculture and grain cultivation,” adds Tom.  “Our bodies have not adapted to this change so it doesn’t take much to overload our system with blood sugar.  Grains and grain products also are very low in nutrients compared to fruits, vegetables, nuts seeds, eggs or animal protein, so other than supplying calories, they are not an optimal food choice.” 

Fruits and vegetables are moisture-rich foods containing vitamins, minerals, fiber and other nutrients perfectly compatible with our needs, the Griesels say. They cannot be placed in the same category as grains or manmade grain-based or carbohydrate concoctions.

For more information, log on to http://turbocharged.us.com/about-2/learn-more/