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The Big FAT Lie

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Over two thirds of Americans are over weight, and half of them are thought about overweight. The majority of the staying third of Americans are worried about ending up being obese! While we are obsessed with avoiding food that is high in fat, America has the dubious difference of its population having the highest percentage of overweight people of any nation in the world! England is second! One of the most hazardous and common misunderstandings is the false information (lie) that we are fat due to the fact that we eat excessive fat.

Eating excess fat can contribute, the primary culprit for excess body fat and many degenerative illness such as heart illness, cancer and diabetes is NOT eating foods high in fat, but consuming too much carbohydrates and sugar, and particularly in mix with fat, such as French Fries and corn or potato chips. Individuals on a high carb and low fat diet tend to be more unhealthy, bring more excess body fat and do not live as long.

Putting the Brakes to Your Metabolism!

What develops excess body fat, more than anything else, is a high RATIO of the carbohydrates to protein and fat, and particularly particular types of carbohydrates that have a high conversion rate to fat. When the portion of a meal (not just for the day) is greater in sugar or carbs (a long chain of sugar particles), much more of that food will be converted to fat rather of being burned as energy (calories).

As soon as the carbohydrates are transformed to fat, you get a blood sugar drop, which makes you hungry for more carbs. You eat more to raise your blood sugar, and the whole vicious cycle repeats! Inning accordance with the Glycemic Research Institute, much of the “fat-free” foods are far more fattening than they were before the fat was eliminated, because sugar has been added (and frequently disguised) to make up for the low fat!

Insulin directs your body to convert the food to fat and shop it as fat instead of just burning it as energy. The higher the index, the higher percentage of that food and the other foods eaten with it, will be transformed to fat, regardless of the fat content of the food. So for an example, consuming high glycemic foods like baked potato, rice cakes, corn flakes or prepared oatmeal which are low in fat, is more fattening than eating a juicy beef steak or a bowl of ice cream!

High Fat Conversion Foods

These are some typical foods with their glycemic index numbers, that are specifically high up on this index, and thus stimulate fat storage:

Typical sugar (sucrose)– 92.
Macaroni and cheese– 92.
Potatoes (mashed– 100; French french fries– 107; baked– 121; potato chips– high).
Corn– 78; pop corn– 79; corn chips– 105; corn flakes– 119.
Pizza– 86.
White rice– 83; brown rice– 79.
White and wheat bread– 101.
Cold cereals (most). E.g. Life– 94; Grapenuts– 96; Cheerios– 106; Total– 109.
Prepared cereals (e.g. Cream of Wheat– 100, oatmeal– 87 (steel cut is less).
Bananas– 77.
The majority of juices and all consume mixes and sodas (97 ).
Desserts (ice cream– 87); donuts– 108.
Fat-free bottled “lite” dressings (due to added corn syrup and maltodextrins).
High fructose corn syrup– 89.
Maltodextrins– 150 (contributed to numerous foods, however stealthily not counted as sugar!).
Did you observe that a few of these foods are even worse than pure sugar? It is a good idea to eat these foods moderately. When you do consume these foods, balance the glycemic index for the whole meal by consuming low index foods with them. Fat Loss Foods. Here are a few of the foods that are ranked as having a low glycemic index:.
Fructose– 32.
Trutina Dulcem (a fruit sugar fifteen times sweeter than regular sugar).
” Super sugars” (glyconutrients).
Stevia– though not “approved” by the FDA as a sweetener, it is often used as such.
High protein foods (e.g. fish, meat and eggs).
A lot of veggies consisting of sweet potatoes and yams.
Beans– 40.
Salads– low.
Avocado– low.
Stone ground bread and sprouted grain– low.
Barley– 36.
Rye– 48.
The majority of pastas– varies; spaghetti– 59 (but really low dietary worth).
Berries– low.
Cherries– 32.
Apples– 54.
Oranges– 63.
Peaches– 60.
Pears– 53.
Dairy items; whole milk– 39 (there are other issues mentioned previously).
Soy milk– 43.
Seeds and nuts– as low as 21 (peanuts).
Butter (in moderation– far remarkable to margarine).
Olive oil. Soy beans– 25.
Celery– extremely very low.

There is another substantial advantage to using low glycemic foods besides weight control: longevity! According a study by T. Par entitled “Insulin Exposure and Aging Theory” in the Journal of Gerontology – 1997; 43:182 -200, high insulin levels, which arise from taking in high glycemic foods, promotes accelerated aging. Both calorie constraint and a low glycemic index diet seem important for longevity, BUT a diet plan of low glycemic foods is even more efficient than calorie limitation for longevity.

Consuming excess fat can contribute, the primary culprit for excess body fat and lots of degenerative diseases such as heart illness, cancer and diabetes is NOT eating foods high in fat, but eating too much carbohydrates and sugar, and specifically in mix with fat, such as French Fries and corn or potato chips. People on a high carb and low fat diet plan tend to be more unhealthy, carry more excess body fat and don’t live as long.

What produces excess body fat, more than anything else, is a high RATIO of the carbohydrates to protein and fat, and especially particular types of carbohydrates that have a high conversion rate to fat. Insulin directs your body to transform the food to fat and shop it as fat instead of just burning it as energy. The higher the index, the higher portion of that food and the other foods eaten with it, will be transformed to fat, regardless of the fat content of the food.

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