How Not to Die from Diabetes
Kendra: fair questions and I am glad that you are preoccupied by these issues, as you should be.
Let’s think about what are we trying to achieve here: lower blood sugar levels after meals, shorter spikes, better A1C, and I do not know if that is your case, but possibly some weight loss. In addition, the goal also is to protect your organism from damage from the high sugar spikes, such as damage to the blood vessels or kidneys.
This is why, whenever in doubt about a certain food, think: will it help my goal or not? With that in mind, let’s go over your questions.
Processed food are truly foods that have been altered from their natural state: for instance ground flour, even 100% whole grain, is processed because it was ground. Is that fact important to your goal? Yes, because, once the grain is broken in thousands of pieces by grinding, your digestive enzymes get to reach it thousands of times faster, therefore the flour carbohydrate is broken down into sugars and released in the blood much faster, so you can experience the sugar spike.
Is it better than the white flour? Yes it is, because it still contains the bran i.e. the fiber, that was found to delay enzymatic action and the sugar spike would be blunter. Is it better than eating cracked wheat or whole wheat kernel, which would be the true “whole food”? No, it is not. The whole food will always prevail.
About the 100% whole grain breads and even the Zeroodle products (they don’t seem to contain additives, I saw just black bean and water as ingredients in pasta, not bad), got to ask yourself what does that do to Continue reading