CARBS: Naturally Occurring vs. Processed
By: John M. Di Fazio II
I’ve always emphasized the differences between naturally occurring carbohydrates and processed carbohydrates when I created individualized meal plans for clients. Naturally occurring carbohydrates appear as they do in nature, and processed carbohydrates are ground into a flour, typically for a baking process or to be used as a filler. Our bodies are hardwired to break down naturally occurring carbohydrates efficiently. And before certain food crops such as wheat were genetically modified, our bodies were able to digest processed carbohydrates fairly well, but not as well as naturally occurring carbs. However, since the introduction of the genetic modification of foods, the majority of which are grain crops, our bodies reject the genetically modified foods due to the incompatibility of the DNA sequences in relation to our DNA’s sequences. When consumed, the resulting inflammation throughout the Digestive Tract is caused by the body’s rejection of the genetically modified food. When there is inflammation in the Digestive Tract, the body’s ability to absorb vitamins and minerals is compromised. When we do not absorb vitamins and minerals properly, disorders begin to occur over time. Simply put, our bodies were designed to break down specifically natural foods and not genetically modified processed foods.
Another adverse effect of the consumption of genetically modified processed carbohydrates is the sudden increase in blood sugar as opposed to the slower, gradual increase of blood sugar for energy that naturally occurring carbs provide. When sugar spikes suddenly, or becomes erratic, the body recognizes the sugar as a primary fuel source, which results in body fat storage. The slower, gradual increase in blood sugar which occurs with naturally occurring carbohydrates can provide energy while maintaining the body’s ability to use or ‘burn” body fat, as a result of the stabilization of the blood sugar.
I strongly encourage the selection of naturally occurring carbohydrates rather than processed carbs to maximize the body’s potential for energy and proper digestion and absorption of nutrients. Alter your diet for a month and witness the results firsthand. Here are 2 lists displaying the differences:
NATURALLY OCCURRING CARBOHYDRATES:
- Organic Sweet Potato
- Organic Yam
- Organic Red Skin Potato
- Organic Oats
- Organic Brown Rice
- Organic Quinoa
- Organic Chic Peas
PROCESSED CARBOHYDRATES
- Bread
- Cereal
- Wheat Flour
- Pasta
- Bagels
- Muffins/ Pastries
Helpful Tip: Limit your carbohydrate intake to your first three meals of the day, or a timing of 9AM, 12NOON, and 3PM, (or morning through the afternoon.) Our bodies utilize carbohydrates more efficiently earlier in the day. Set a rule to have no starchy carbohydrates with dinner or later, and keep those meals limited to protein, vegetable, and a salad.
This article is also featured in this month’s editions of Fitness Rx For Women and Fitness Rx For Men, as well as the July edition of MUSCULAR DEVELOPMENT!!!
https://www.musculardevelopment.com/training/20284-best-carbs-to-drop-body-fat.html
