ALL Carbohydrates Become Glucose

EVERY carbohydrate becomes glucose (sugar), either immediately in your stomach or eventually in your liver.  Meaning, whether it’s a monosaccharide, disaccharide, or polysaccharide doesn’t really matter, as saccharide translates to:

Sugar!

With mono- meaning one, di- meaning two, and poly- meaning:

Many (Sugars)!!

Obviously, the quality matters, as a banana is more nutritious than a piece of bread; and quantity matters as a liter of milk will spike your blood sugar levels more than a glass. But, at the end of the day, the carbohydrate content in the food you’re eating becomes glucose content in your body.

Whole wheat or not, bread increases blood sugar more than table sugar!

North Americans stay fat because they prioritize foods that are high in carbohydrates.  And not just the sugar in their coffee and candy in their top drawer; but the cereal for breakfast, sandwich for lunch, rice or pasta for dinner, and popcorn in front of the t.v.

carb label

 “Look hun, this one has no fat and no sugar.”

Those following the government guidelines are eating upwards of 150g of glucose before noon.  Which is far too much for a healthy active individual to be consuming, let alone someone carrying excess fat, bordering insulin resistance, and living a sedentary lifestyle (i.e. 3/4 of the population).

Although the advice to ‘eat less sugar’ is finally being heard, the majority is missing out on a critical part of the equation:

Total Carbohydrate = Total Sugar

Frankly, they need to stop seeing foods like this:

foodcarb1

And start seeing them like this:

foodcarb2

As the day they can do that, is the day they start losing the fat and improving their health with ease.

Stay Lean!
Coach Mike