Why Reduce Grains and Sugars?

I've been following a diet that's low in grain, starch, sugar and processed foods, in varying degrees for the last six years. It has made a tremendous difference in the way my body looks and feels. Before I changed the way I was eating, I was always tired no matter how much sleep I got and it was hard for me to get through the day without needing to lie down and take a nap in the mid-afternoon. At the time I switched my diet, I was eating what was considered a healthy, low fat diet – lots of whole grains, beans and legumes and very little fat and animal protein. I was teaching fitness classes and working out every day but I was still 15 pounds and 4 sizes larger than I am now. A friend told me about Dr. Mercola and I decided to try his diet principles of cutting back on grains, sugars, starchy carbohydrates and processed foods. I felt the difference within the first 24 hours. My energy levels soared and my chronic heartburn disappeared and the extra weight began to easily come off. I went from a size 8 to a size 2 and I've never looked back. I love eating this way so I wanted to share this information written by Dr. Mercola with all of you. You can find out more information at http://www.mercola.com/ Enjoy! Bonnie

For several million years, humans existed on a diet of animals and vegetation. It was only with the advent of agriculture a mere 10,000 years ago - a fraction of a second in evolutionary time - that humans began ingesting large amounts of sugar and starch in the form of grains (and potatoes) into their diets. Indeed, 99.99% of our genes were formed before the advent of agriculture; in biological terms, our bodies are still those of hunter-gatherers.
While the human shift to agriculture produced indisputable gains for man - modern civilization is based on this epoch - societies where the transition from a primarily meat/vegetation diet to one high in cereals show a reduced lifespan and stature, increases in infant mortality and infectious disease, and higher nutritional deficiencies.

Your Genes Have Not Evolved
Contemporary humans have not suddenly evolved mechanisms to incorporate the high carbohydrates from starch- and sugar-rich foods into their diet. In short, we are consuming far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and Little Debbie snack cakes, with very grave consequences to our health. Making matters worse, most of these carbohydrates we consume come in the form of processed food.

Consuming Too Many Carbs Has Consequences
That 65% of Americans are overweight, and 27% clinically obese, in a nation addicted to sesame seed buns for that hamburger, with a side of French fries and a Coke, is no coincidence. It is not the fat in the foods we eat but, far more, the excess carbohydrates from our starch- and sugar-loaded diet that is making people fat and unhealthy, and leading to epidemic levels of a host of diseases such as diabetes. If you are experiencing any of the following symptoms, chances are very good that the excess carbohydrates in your body are, in part or whole, to blame:

• Excess weight
• Fatigue and frequent sleepiness
• Depression
• Brain fogginess
• Bloating
• Low blood sugar
• High blood pressure
• High triglycerides

We all need a certain amount of carbohydrates, of course, but, through our addiction to grains, potatoes, sweets and other starchy and sugary foods, we are consuming far too many. The body's storage capacity for carbohydrates is quite limited, though, so here's what happens to all the excess: they are converted, via insulin, into fat and stored in the adipose, or fatty, tissue.

How Your Body Deals With Excess Carbs
Any meal or snack high in carbohydrates generates a rapid rise in blood glucose. To adjust for this rise, the pancreas secretes the hormone insulin into the bloodstream, which lowers the glucose. Insulin is, though, essentially a storage hormone, evolved over those millions of years of humans prior to the agricultural age, to store the excess calories from carbohydrates in the form of fat in case of famine. Insulin, stimulated by the excess carbohydrates in our overabundant consumption of grains, starches and sweets, is responsible for all those bulging stomachs and fat rolls in thighs and chins.

Even worse, high insulin levels suppress two other important hormones - glucagons and growth hormones - that are responsible for burning fat and sugar and promoting muscle development, respectively. So insulin from excess carbohydrates promotes fat, and then wards off the body's ability to lose that fat.

Excess weight and obesity lead to heart disease and a wide variety of other diseases. But the ill effect of grains and sugars does not end there. They suppress the immune system, contributing to allergies, and they are responsible for a host of digestive disorders. They contribute to depression, and their excess consumption is, in fact, associated with many of the chronic diseases in our nation, such as cancer and diabetes.