Every carbohydrate becomes glucose, either immediately in your stomach or eventually in your liver. Whether it's a monosaccharide, disaccharide, or polysaccharide, it triggers the same response as sugar.
Any guesses what saccharide means?
What about polysaccharide?
Obviously, the quality matters, as a banana is more nutritious than a piece of bread; and quantity matters as a litre of milk will spike your blood sugar levels more than a glass. But, at the end of the day, the carbohydrate content in the food you're eating becomes glucose content in your body.
Whole wheat or not, bread increases blood sugar more than table sugar! North Americans stay fat because they prioritize foods that are high in carbohydrates. And I don't mean sugar in their coffee and candy in their top drawer; I mean cereal for breakfast, a sandwich for lunch, rice or pasta for dinner, and popcorn in front of the t.v.
Those following the government guidelines are eating upwards of 150g of glucose before noon. This is far too much for a healthy active individual to be consuming, let alone someone carrying excess fat, bordering insulin resistance, and living a sedentary lifestyle (i.e. 3/4 of the population).
Although the advice to 'eat less sugar' is finally being heard, the majority is missing out on a critical part of the equation:
Total Carbohydrate = Total Sugar
Instead of seeing foods like this:
You need to start seeing them like this:
The day you recognize that, is the day you start losing the fat and improving your health with ease.
Click here to learn more about Mike Sheridan and his Live It NOT Diet! plan.
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