Thursday, July 29th, 2010

Archive for the ‘Glucose’ Category

Dr. Bernstein: bread is like sugar on the tongue

Friday, April 23rd, 2010

Consider here the wisdom of Dr. Bernstein.

Dr. Bernstein asserted that the ADA’s recommendation of a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables “creates sugar while fat does not.” He recalled being interviewed with an ADA dietician and asking her how she could recommend whole grain foods when they created high levels of blood glucose. To illustrate, he chewed a slice of whole-grain bread and applied the resulting saliva to a urine glucose test strip. The strip turned black immediately, indicating the instant conversion of the bread to glucose by saliva.

Here’s the youtube video that shows the glucose test strip immediately turning pink actually to blue clearly showing that bread essentially became sugar on the tongue of Dr. Bernstein.  This demonstration begins at about the 1:50 minute mark.

Isn’t it amazing?  Incredibly, the advocate of treating diabetes with a lowfat/highcarb diet consisting of HealthyWholeGrains (yippee!), acts as if she has blinders on her eyes.  She see the truth RIGHT IN FRONT OF HER EYES but yet is so invested in the lowfat/healthywholegrains (Oh my God, they killed Kenny.  You bastards!  Uh, I meah, HealthyWholeGrains, Yippee!) that her pride or fear of loss of profession causes her to carry on with the lowfat/highcarb lie.

So again, Dr. Bernstein believes that a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables “creates sugar while fat does not.”  In other words, this is something that someone who is living with diabetes would want to avoid, right?

So, what does Dr. Dean Ornish say?

“If you want to lose weight, lower blood sugar, or prevent chronic diseases, you’ll need to choose more healthy foods and fewer less healthy ones.  Foods are ranked from the healthiest (group 1), to the least healthy (group 5). Here are some examples.  Group 1: Fruits, fresh vegetables, whole grains, legumes, nonfat dairy, egg whites, soy products.

Pretty freakin’ incredible, isn’t it?  One Dr., a champion lowcarbin’ genius, who has lived with diabetes his whole life, recommends avoiding a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables in order to treat diabetes.  And then you have a lowfat/highcarbin’ Dr. telling you that you may lower your blood sugar with these same foods that will turn a glucose test strip from pink to blue.

I eat fresh vegetables and fruit, but I don’t have diabetes, and my diet is a bit rich in lowcarb/nonstarchy veggies and a bit random with fruit.  Moreover, in any case, a diet rich in fresh vegetables and fruits is a whole lot different than a diet rich also with whole grains, legumes, nonfat dairy and soy products.  If you know someone living with diabetes or who has the desire to avoid becoming Type II, I would recommend watching the youtube clip in this post.

Not to throw stones here but I wonder how many things in my life force me to cling to wearing blinders when someone is showing me a strip turning from pink to blue but I refuse to acknowledge it?

Vocab lesson: Glucose

Tuesday, September 1st, 2009

There are a lot of names for sugar.  There are lot of names for “fake sugar.”  One of the most important things to be cognizant about when you take the evolutionary living journey is to understand the role of blood sugar (glucose) that you have streaming through your body and how this relates to your health and chance of diseases.  Insulin plays a factor here.  But, it all starts with the amount of sugar and carbohydrate (not fat or protein) that you put in your mouth that then becomes glucose.

In the field of endocrinology, in the field of biochemistry, any chart that tries to put it all in perspective has glucose in the middle of the storm of all of the hormonal chemistry reactions throughout our organisms’ constant activity, the primary goal being how to get carbon into the body.

Glucose (Glc), a monosaccharide (or simple sugar) also known as grape sugarblood sugar, or corn sugar, is a very important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate.

-excerpt from Wikipedia

Here’s a great simple youtube video that explains the role of glucose in diabetes, and as you learn more you’ll understand how high levels of glucose in your body caused by a high dietary intake of carbohydrates (never before seen in the course of human history!) causes other diseases, as well.

This vocabulary lesson is just a building for your journey so when you piece it all together you’re not seeing these issues for the first time, the lightbulb that will pop on above your head will be all the brighter.