Carbohydrates Rather than Fat Are Harming Our Health

Today’s Leading Opinions Deal More in “Beliefs” Rather Than Scientific “Facts”

Eating carb-containing foods in large quantities is actually hazardous to your health. These scientific truths were uncovered in 1987 with the introduction of the Glycation Theory of Disease.

This was about 30 years after cholesterol and fat were blamed for heart disease and other diseases. That was a major blunder.

Here, in the 21st century, the dangers of this food becomes apparent:

• carbs digest and become glucose or blood sugar
• the outcome of glucose pouring into the blood is that the body rapidly converts glucose to body fat
• obesity continues to grow and is tied tightly to an ever-increasing intake of carbohydrates
• medical and health authorities shouted down Dr. Robert Atkins

Recent research since 2002 confirms the optimizing effects of the low-carb lifesyle:

• Dr. Atkins made many mistakes in his understanding of carbohydrate metabolism but knew they were bad
• the limited view that carbs were only implicated in weight control obscured many other dangers
• it’s only now that we’re learning that carbs increase cholesterol
• fat eating, in a carb-restricted diet, lowers cholesterol

We Need to Watch Our Carbohydrate Intake

Today, people talk about “good” carbs and “bad” carbs: refined vs. unrefined. All carbs are the same; they all digest to glucose and it’s the glucose that’s the bad actor because it binds to tissue proteins and becoming a glycated protein.

This is where the trouble begins as one glycated protein binds to another and your body’s tissues are glued together. All diseases of aging, all degenerative diseases arise from this glycation process.

Be very careful about your carbohydrate intake.