Insulin Resistance And Complex Carbohydrates

One of the biggest mistakes that weight loss failures make is cutting out carbs altogether. An example of this flawed ideology is the Atkins diet. Clinical studies have proven that the low-carb, high fat diet has a negative impact on the health of your heart and blood.

But bringing back the carbs can cause problems too. Did you know that many of the carbs we eat every day may cause a condition called insulin resistance? With the extra carbs adding the extra pounds and inches to your body, the insulin hormone runs into a big problem: It can't help you process fuel, fats, or sugars. When you reach this condition, your body stores even more fat than it should be, mostly around your stomach and hips.

So how do we keep the delicious carbohydrate-filled foods without adding inches and developing insulin resistance? If you're dedicated to losing weight and achieving health for the rest of your life, this solution is for you! You must understand that thre are two types of carbohydrates; good and bad. Good carbohydrates include non-processed foods like fruits, vegetables, and whole grains. Bad carbohydrates include those such as white bread, chips, snacks and other baked or fried foods that have been mechanically processed.

What are the good carboydrates?

These are the carbs we should focus on eating. They come in more natural forms such as whole grain wheat bread, fruit like strawberries and peaches, and vegetables such as carrots, green beans or squash.

What are the bad carbs?

If you want to keep the healthiest blood chemistry, try hard to avoid eating these foods. Some of the foods with "bad" carbohydrates include those such as white bread, chips, snacks and other baked or fried foods that have been mechanically processed. These carbs bad for you because during processing, much or all of the dietary fiber is removed from them, and your body cannot process these new complex carbs with efficiency.

Copyright (C) Shoppe.MD, PhenForum and Ian Mason, 2004-2005

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All the best,

Ian Mason

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