Why Good Health Has Everything to Do with Blood Sugar and Insulin


Much of today’s disease and bodily dysfunction are related to the blood sugar system. There has been a dramatic shift in the quality and types of food that are being eaten, which humans have never experienced before. The result is bodily damage that can be seen across all ages and cultures in the form of weight gain, heart disease, diabetes and more. Each of these common conditions are related to dysfunction in the body’s essential ability to control blood sugar and use insulin.

The Ideal Scenario

  •   In normal healthy circumstances food is slowly digested and supplies the body with a steady intake of sugar (or glucose). Insulin is then released to keep blood sugar well controlled. Insulin ensure's the body can use energy as it comes in and prevents blood sugar going too high and or too low.

The types of food we consume should provide the necessary nutrients for the body and help it with:

  •   Growth
  •   Repair
  •   Supporting Metabolism

Reality & What Usually Happens

Instead, the situation is quite different. Because most food is heavily processed, it’s rapidly digested through the bowels. This causes a quick spike in blood sugar and rapid release of insulin to try and counteract this sugar rush. In response the body turns to its backup method to lower blood sugar, which is to store it as body fat to quickly help establish balance.

This steady release of glucose into the blood could be compared to a car engine receiving gas for combustion.

  •   If an engine lost its ability to control and regulate the amount of gas coming in, it would lose ability to fire its pistons because it would become flooded with gas. Instead engines rely on mechanisms like carburetors to regulate and control the flow of gas.
Similarly our body relies on factors which slow down food digestion and support healthy digestion. Take a look at taking control of insulin levels and foods for weight loss and good health for more information.

Blood Sugar Controls

One may wonder, “why does the body fight so hard to keep a tight control on blood sugar? ”. Well, blood sugar is responsible for controlling MANY bodily functions. The Human body overall is an extremely well-oiled and tightly controlled machine which keeps many physiological processes in check such as:

  •   Breathing
  •   Heart Rate
  •   Blood Pressure

For example, the normal blood sugar of a person is maintained somewhere between 80-140 mg/dl. Any less makes a person tired, causes cravings, possibly dizziness and if low enough, will cause them to pass out. Blood sugar more than this can cause inflammation, damage to arteries and interference with normal body chemistry.

Michael Pollan sums it up pretty well when he says, “Don’t eat anything your great-grandmother wouldn’t recognize as food”. Nowadays, this could include more than 90% of traditional grocery stores. Foods have dramatically changed over the last couple of generations. Most people now heavily rely on processed foods which have been significantly altered for convenience and profitability. The result is food that is already partially broken down, lacks dietary fiber and is stripped of many of its health promoting nutrients. Not only this, but the types of food have dramatically changed today as well. Have a look at the foods to avoid when trying to lose weight article to learn more. In summary, the meals most commonly eaten today break down too rapidly in the body and do not provide what’s needed for normal health.

Stop Storing Fat & Turn Food Into Energy

The good news is that it’s completely possible to reverse the damage that comes from a history of eating unhealthy foods. When the right foods are consumed, the body can begin to stop storing body fat and instead turn food into energy that supports metabolism. Read more about increasing metabolism to boost weight loss . Furthermore, this reversal can happen at ANY age. The most impressive part about the body is that when inflammation is lowered and medicinal foods are consumed, the body can heal itself.

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