Yo! Let’s talk about blood sugar today. Now in order to understand blood sugar, you have to also understand processed carbohydrates. You’ve got to know about sugar, you have to know where enriched flour comes from. And when you look at your ingredients like from now on, you are going to see enriched flour in just about everything that is so important to understand where it comes from and what it is doing to your health, what it is doing to your weight, how it could be making you diabetic, you have to know that in order to get to where you want to go.
Now, let’s take a processed carbohydrate like a bagel or some bread or something like that. Where did it start? Where did it come from? Now if you like rewind that bagel through time, it was probably some wheat, some time of grain, we will just say wheat. Now, the wheat had healthy stuff in it, it had vitamins, it had minerals. However, they took that wheat and they took it to a factory and they processed it.
Now when they process it, they remove like the brown layer and the brown layer is full of fiber, okay, gone, alright? Then they take out the germ as well and the germ is full of like B vitamins which are great for energy production. They are also fantastic for the brain, they get rid of some of the oils which contain vitamin E, which is awesome for the heart as well as a lot of other things. They get rid of the essential fats that are in there as well.
Now after that all that you are left with is the endosperm and that’s how we get this real fine, pliable powder called flour that you can pretty much turn into anything. That’s why we have all this new foods all the time, because flour, you can make anything, cookies and goldfish and all this crazy stuff is made out of flour.
Now, there once were nutrients and vitamins and minerals in there, now there aren’t. So it’s basically a nutrient-barren flour and what they have to do is add some vitamins and minerals back to it and that’s called enrichment. Now do you think that they add the same vitamins and minerals back to it that they took out of it? No. They add like just like some basic vitamins that are made in a laboratory which your body is not probably not going to recognize in the first place. Then they take these vitamins that are mixed in with the flour and they put it in a hot oven, heated up and then it destroys the vitamins.
Some of the minerals stay because it’s hard to destroy minerals but you lost all the vitamins and there is really no point, it’s still really a nutrient-barren food. So if you think about this, what is the purpose of your digestive system? The purpose of your digestive system is to break foods down, right? However, the food is already broken down for you before it even gets into your mouth. Do you see how that can have like hazardous implications for health?
Now since the fiber is gone, since the vitamins and minerals are gone, that bread, that bagel, that whatever literally zooms your digestive system down your esophagus to your stomach and then goes into your small intestine, and what happens is, you get a splash of sugar into your blood stream.
Let’s get into the blood sugar part. This is what I call the zone. You want to stay in here with your blood sugar. This is why I really try hard to stay not pretty much master this, because I have to stay upbeat, I have to stay energetic, I can’t be moody all the time, I would not. I am trying to avoid and you are trying to avoid being up here, hyperglycemia, too much blood sugar. You are trying to avoid being down here, hypoglycemia, too little blood sugar.
Now when you wake up in the morning, your blood sugar is on the low side, because you haven’t eaten for eight or nine hours maybe. So you just ate that bagel with no fiber, no vitamins, no minerals, you got a splash of sugar into your blood stream, what happens to your blood sugar? It spikes. You are feeling good momentarily, but what does the body do? How does it respond to too much sugar in the blood stream?
You need insulin. So the pancreas is like yo! There is mad sugar in the blood stream, we’ve
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