Bad Carbs

Low carbohydrate diet promotes short term weight loss. And 90% of the people gain weight to almost their original weight, and an added 20% bonus.

The body converts all the carbohydrates that we eat into sugar (glucose), which the body uses as fuel. The rate at which carbohydrate-foods are converted into sugar in the intestine and absorbed into the bloodstream is the main factor that differentiates good carbohydrate from the bad. This is known as Glycemic Index. Bad-carb has a high glycemic index.

Few vegetables like corn and white potatoes; white rice and white flour that is highly processed and refined; chips and crackers, sugar-laden fruit juices, sodas and sports drink; candy, cookies, cakes, ice cream, pies; sorbets and sherbets are all bad carbohydrates.

The bad carbohydrates rapidly convert carbohydrates into glucose in the intestine and then rapidly absorb them into the blood stream. There is a sudden increase in blood sugar then followed by rapid decrease due to the output of insulin by the pancreas. The brain and body tissues send hunger signals as they are starved for energy. This leads to binging on food and weight gain.

When the blood sugar levels fall drastically, Glucagon a muscle protein usually signals the body’s fat cells to burn stored fuels. Increased insulin levels prevent production of glucagons, as a result, fats cells store more fat than burn them.

Eating high glycemic index foods repeatedly contributes to health problems besides gaining weight. Excess insulin produced by the pancreas repeatedly wears out insulin-producing cells and gradually less and less of insulin is produced leading to diabetes.

High Sugar Diets Increase Breast Cancer Risk -

Women who ate foods rich in sugar and starch faced the risk of developing breast cancer. The normal cells divide too quickly and lead to higher levels of insulin in breast cells and lead to cancer development.

Breast cancer is caused by high-fat diets and excess amount of refined sugars, particularly in overweight and diabetic women.

Submitted on January 16, 2014