Did you know that within the past decade, newly diagnosed cases of Type II diabetes increased by 90 % (from 4.8 cases per 1,000 people to 9.1 cases per 1,000 people)} Furthermore,the latest statistics shows that 34 % of Americans are clinically obese which is defined as weighing 20% or more above ideal body weight. Furthermore, I don’t think it’s a coincidence that sugar now accounts for 16% of all calories consumed by Americans; 20 years ago, it supplied 11%.Soda alone supplies about one-third of this added sugar.
When I was growing up, two kids on my block had Type I or juvenile diabetes – the only kind of diabetes kids used to get. I remember my mom warning me and my sister that if we ate too much sugar we would get diabetes, too. Now while eating sugar doesn’t cause diabetes, those who are diabetic or pre-diabetic need to avoid consuming sugars and simple carbohydrates in general.
When you consume simple, refined carbohydrates such as candy, cake or corn flakes, insulin is released in large amounts by the pancreas. In addition to converting foods into glucose, insulin also promotes the storage of fat in fat cells and protein in muscle cells. It also inhibits lipase which is an enzyme that breaks down fats in the body. Also, Insulin converts excessive sugar in the bloodstream into still more stored fat. For diabetes prevention and management (and weight loss), it’s the simple carbs you want to avoid, not the complex ones such as whole grains, vegetables - especially legumes.
Many of the simple carbs people contain high fructose corn syrup (HFCS), which is added to commercially-processed foods such as sodas, fruit drinks, cakes, cookies, and– even tomato soup!! Food manufacturers are using HFCS in greater amounts these days because it’s cheap. The problem is, HFCS’s conversion to stored body fat is fast and efficient. Researchers theorize that it may be in part due to its effect on insulin. Eaten in large amounts, HFCS may prevent insulin from working effectively to reduce blood sugar. Also, while HFCS has the same sweetness as refined sugar, it is chemically different and requires more insulin in its metabolism. Many experts are linking the increase in HFCS consumption to the increase in diabetes and obesity.
I’ll speak more about how blood sugar is affected by the foods we eat and the difference between the Glycemic Index and Glycemic Load of foods in an upcoming blog.
Be Well,
Carolyn
Did you know that within the past decade, newly diagnosed cases of Type II diabetes increased by 90 % (from 4.8 cases per 1,000 people to 9.1 cases per 1,000 people)} Furthermore,the latest statistics shows that 34 % of Americans are clinically obese which is defined as weighing 20% or more above ideal body weight. Furthermore, I don’t think it’s a coincidence that sugar now accounts for 16% of all calories consumed by Americans; 20 years ago, it supplied 11%.Soda alone supplies about one-third of this added sugar.
When I was growing up, two kids on my block had Type I or juvenile diabetes – the only kind of diabetes kids used to get. I remember my mom warning me and my sister that if we ate too much sugar we would get diabetes, too. Now while eating sugar doesn’t cause diabetes, those who are diabetic or pre-diabetic need to avoid consuming sugars and simple carbohydrates in general.
When you consume simple, refined carbohydrates such as candy, cake or corn flakes, insulin is released in large amounts by the pancreas. In addition to converting foods into glucose, insulin also promotes the storage of fat in fat cells and protein in muscle cells. It also inhibits lipase which is an enzyme that breaks down fats in the body. Also, Insulin converts excessive sugar in the bloodstream into still more stored fat. For diabetes prevention and management (and weight loss), it’s the simple carbs you want to avoid, not the complex ones such as whole grains, vegetables - especially legumes.
Many of the simple carbs people contain high fructose corn syrup (HFCS), which is added to commercially-processed foods such as sodas, fruit drinks, cakes, cookies, and– even tomato soup!! Food manufacturers are using HFCS in greater amounts these days because it’s cheap. The problem is, HFCS’s conversion to stored body fat is fast and efficient. Researchers theorize that it may be in part due to its effect on insulin. Eaten in large amounts, HFCS may prevent insulin from working effectively to reduce blood sugar. Also, while HFCS has the same sweetness as refined sugar, it is chemically different and requires more insulin in its metabolism. Many experts are linking the increase in HFCS consumption to the increase in diabetes and obesity.
I’ll speak more about how blood sugar is affected by the foods we eat and the difference between the Glycemic Index and Glycemic Load of foods in an upcoming blog.
Be Well,
Carolyn