Post by Auset on Mar 21, 2004 14:05:58 GMT -5
"The simple, refined carbohydrates we commonly call sugar are the primary modern fuel for the body. Anyone who has gone through a bout of three p.m. sugar cravings and found himself munching on a candy bar knows how intimately sugar governs alertness, mood, and all of our mental powers. Every cell of your body needs sugar. Your need for sugar is instinctual and genetic.... in primitative times our bodies knew that when we tasted something sweet it was coming from a ripened fruit or vegetable, replete with all of its nutritional bounty.
But today, modern food processors have learned how to trick our bodies and exploit these ancient instincts. Hence, the lure of the candy bar or after-dinner dessert when we are feeling lethargic or to top off a meal is irresistible.
But we are being nutritionally deceived.
Instead of receiving the nutritional bounty of God's fruits and sweeteners, our body is simply receiving the empty calories of a Snickers bar.
....Refined carbohydrates like those found in candy, baked goods and other processed foods, are preferred by the pathogenic bacteria in our gastrointestinal tract. So eating too much of them can cause imbalances in the ratio of pathogenic to friendly microorganisms. They can also cause abnormal fermentation, which interferes with digestion. In addition, refined foods are almost identical to table sugar. They cause blood sugar levels to spike and then go down rapidly, exacerbating diabetic and pre-diabetic conditions.
...Foods rich in refined carbohydrates are also nutritionally depleted and are substituted in our diet instead of more nutritious wholesome fare.
...In addition, refined carbohydrates lead to hormonal imbalances.... hormones are messenger proteins that regulate bodily functions, ranging from sexual maturation to tissue growth and sleep patterns. When you eat large amounts of carbohydrates, your body produces too much insulin. Not all of us with glucose/insulin problems suffer from overt diabetes. Most of us even with such imbalances would not be considered diabetic. However, according to experts, a lot more people are on the borderline of blood sugar disorders than are typically clinically diagnosed. Many such persons suffer from Syndrome X and have relatively serious blood sugar problems---though not diabetes....
...Pure, organic fruits, vegetables, and a small amount of soaked, fermented or sprouted whole grains, nuts and seeds---grown and processed minimally as our Maker intended---should be our source of carbohydrates, not candies, bread, pasta, baked goods and table sugar....
...Another insidious form of refined carbohydrates comes from our processing of grains. I know what I'm telling you is probably difficult for some to digest (no pun intendedI). After all, the cultivation of grain is one of the hallmarks of the agrarian society----of the dawn of almost every civilization's agricultural practices....
...Many anthropologists believe that our ancestors first stockpiled grains as a storable food source. Interestingly, when their grains got wet, they sprouted. People found that if the grain was planted it yielded yet more seeds.
...Perhaps our primitive ancestors realized intuitively that when they sprouted, germinated or fermented grains, their phytonutrients became far more bioavailable. We now know sprouting grains and seeds unlocks their vitamin content, especially the B vitamins, and increases enzyme activity by eight fold. Another advantage of sprouting and fermenting is that phytic acid and other enzyme inhibitors in grains are neutralized. Phytic acid is the great nutritional robber. It is found in the bran of all grains. If ingested in high amounts, it can rob the body of important minerals such as iron, calcium, and magnesium and prevent their absorption. Soaking and fermenting grains also limits enzyme inhibitors that interfere with the body's digestive enzymes, as well breaking down the difficult-to-digest
di-saccharides found in the starch of the grain."
Rubin, Jordan S . - PATIENT HEAL THYSELF, pgs 122 & 123
But today, modern food processors have learned how to trick our bodies and exploit these ancient instincts. Hence, the lure of the candy bar or after-dinner dessert when we are feeling lethargic or to top off a meal is irresistible.
But we are being nutritionally deceived.
Instead of receiving the nutritional bounty of God's fruits and sweeteners, our body is simply receiving the empty calories of a Snickers bar.
....Refined carbohydrates like those found in candy, baked goods and other processed foods, are preferred by the pathogenic bacteria in our gastrointestinal tract. So eating too much of them can cause imbalances in the ratio of pathogenic to friendly microorganisms. They can also cause abnormal fermentation, which interferes with digestion. In addition, refined foods are almost identical to table sugar. They cause blood sugar levels to spike and then go down rapidly, exacerbating diabetic and pre-diabetic conditions.
...Foods rich in refined carbohydrates are also nutritionally depleted and are substituted in our diet instead of more nutritious wholesome fare.
...In addition, refined carbohydrates lead to hormonal imbalances.... hormones are messenger proteins that regulate bodily functions, ranging from sexual maturation to tissue growth and sleep patterns. When you eat large amounts of carbohydrates, your body produces too much insulin. Not all of us with glucose/insulin problems suffer from overt diabetes. Most of us even with such imbalances would not be considered diabetic. However, according to experts, a lot more people are on the borderline of blood sugar disorders than are typically clinically diagnosed. Many such persons suffer from Syndrome X and have relatively serious blood sugar problems---though not diabetes....
...Pure, organic fruits, vegetables, and a small amount of soaked, fermented or sprouted whole grains, nuts and seeds---grown and processed minimally as our Maker intended---should be our source of carbohydrates, not candies, bread, pasta, baked goods and table sugar....
...Another insidious form of refined carbohydrates comes from our processing of grains. I know what I'm telling you is probably difficult for some to digest (no pun intendedI). After all, the cultivation of grain is one of the hallmarks of the agrarian society----of the dawn of almost every civilization's agricultural practices....
...Many anthropologists believe that our ancestors first stockpiled grains as a storable food source. Interestingly, when their grains got wet, they sprouted. People found that if the grain was planted it yielded yet more seeds.
...Perhaps our primitive ancestors realized intuitively that when they sprouted, germinated or fermented grains, their phytonutrients became far more bioavailable. We now know sprouting grains and seeds unlocks their vitamin content, especially the B vitamins, and increases enzyme activity by eight fold. Another advantage of sprouting and fermenting is that phytic acid and other enzyme inhibitors in grains are neutralized. Phytic acid is the great nutritional robber. It is found in the bran of all grains. If ingested in high amounts, it can rob the body of important minerals such as iron, calcium, and magnesium and prevent their absorption. Soaking and fermenting grains also limits enzyme inhibitors that interfere with the body's digestive enzymes, as well breaking down the difficult-to-digest
di-saccharides found in the starch of the grain."
Rubin, Jordan S . - PATIENT HEAL THYSELF, pgs 122 & 123
