That actually makes sense, as I have read that it is the processing that makes foods bad in previous yearsA couple of other things to think about.
If this guy is right - Powders and shakes are much worse for you than the same calories eaten from less processed - no matter what type of macronutrient
and
Processed nut flours instead of eating actual nuts is probably also not a good development
is it the processing that is the problem not necessarily the actual food per se.
This presentation explains what happens when you eat including the effect of processed foods .
It explains a number of things
a) why processed food is so bad for you
b) why its better to eat slowly
c) why its better to eat larger meals less frequently
d) why its better to eat carbohydrates as a desert and not a snack or at the beginning of a meal
All of the above I have noticed in my own quest to control my blood sugars.
This looks very interesting, thanks (and to @Guzzler for also posting it - I missed that one).
I'm only 15 minutes in and going to give it a break because it's fairly hard going.
One of the more interesting things for me so far is the way eating processed / ground versions of foods can show no difference in terms of blood sugar fluctuations but a very significant difference in terms of how much insulin is produced in order to deal with them.
Aye, my reaction was 'Oh Poo! That physillium husk was expensive!'.One other critical point he made - whilst fibre is important, adding back fibre to anything already denuded of fibre is pointless because it will not be processed in the same way - so all those " added fibre" healthy options are simply hot air.
'Oh Poo! That physillium husk was expensive!'.
This looks very interesting, thanks (and to @Guzzler for also posting it - I missed that one).
I'm only 15 minutes in and going to give it a break because it's fairly hard going.
One of the more interesting things for me so far is the way eating processed / ground versions of foods can show no difference in terms of blood sugar fluctuations but a very significant difference in terms of how much insulin is produced in order to deal with them.
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