Carbohydrates

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Carbohydrates: (Not to be used to diagnose or treat any illness)
Foods that for us are so normal (now a day not to be eliminated from our society), are not that normal for our body. Ex. milled grain (white bread) for our body is not natural at all. By grinding grains their structure becomes so fine that the release of it in our bloodstream goes way too quickly (cereals are made up of Carbohydrates which in their turn convert into sugar/glucose). This results in an instant blood sugar peak. Normally this drops again by physical or mental effort where Insulin enables the cells to absorb the glucose in order to turn it into energy. The blood sugar that is not burned is being stored as reserve energy like fat.
In case of the glucose overdose (which now a days with most people happens daily) the pancreas has to boost the production of insulin enormously. If that occurs from time to time it does not necessarily have to result in problems, but studies have shown that it are exactly these regular insulin peaks that over a longer period can result in Diabetics Type 2 (when aging).
For the whole grains this process goes gradually and the body assimilates the carbohydrates calmly without getting overloaded. To determine the assimilation speed of products that raise your blood sugar fast or slow the Glycemic Index (GI) can give a helping hand. Glycemic Index is a number indication of foods on a scale between 0 and 100 that refers to the glucose release speed from the carbohydrates in the bloodstream.

Ex. Milled grain (white bread), ex. has a GI of 71, which is even higher than that of ordinary sugar GI 68.

Advice try to avoid as much as possible products with milled grains, or combine it with a low GI food (see list). Take whole grain bread instead.

Supplement Carb Controller (for the pizza, pasta and French fries moments).