Phyllis Keegan, Healthy Perspectives
Did you know white bread, white flour, pasta, rice, and potatoes release their sugars into the bloodstream faster than table sugars? It’s true. These type of foods are classified high glycemic. Amazing findings are revealing what takes place in our bodies when we eat foods that spike our blood sugar levels.
Every time we eat, our blood sugar levels are affected. To keep it in balance, our pancreas releases a hormone called insulin which drives the sugar into our cells where it is utilized or stored as fat. The counterpart hormone, glucagon, takes stored fat and changes it into sugar (as a means of increasing blood sugar levels), when needed. Insulin resistance is what happens when we’re not able to bring our blood sugar levels down.
Family physician, Dr. Ray Strand’s extensive research and experience with nutritional medicine has provided eye-opening evidence. Most North Americans eat a high-carbohydrate, high-fat diet. Continued high insulin demands affect the pancreas and over time, it can no longer meet the demand.
A gradual long-term increase in blood sugar levels causes accelerated damage to the arteries. We now know why so many Canadians and others living in industrialized countries are becoming overweight, diabetic, and having heart attacks.
What can you do about it? Many researchers now propose using the glycemic index chart that rates of how fast blood sugar levels are raised after a particular carbohydrate is consumed. In general, most refined starchy foods and highly processed foods are high glycemic, whereas whole foods like fruits, vegetables, and legumes tend to be low glycemic.
Be aware of the influences of high-glycemic carbohydrates and the dangers of insulin resistance.
Combining healthy eating habits with a modest exercise program and high-quality nutritional supplements will keep blood sugar levels/body weight in a healthy balance.
www.drraystrand.com
www.usana.com
www.pkeegan.usana.com
pkeegan@telus.net
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