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The Eating Process:
What Happens Inside the Body 
Diabetes Underlying Problem
Painless Inflammation
Food Definitions:



Food Calories

Food Breakdown:

Food Charts

Food Labels

Dining Out:

Family & Fast Food Restaurants

Keeping Records:
Your Personal Chart
Life Expectancy

Body Weight Mass Index

Body Fat

Fish Oil


Carbohydrates are foods that grow directly or indirectly from the ground (pasta, potatoes, bread, sweets, fruits and vegetables), with the exception of soy beans, which is a protein.

The eaten carbohydrates will be converted to blood sugar (glucose) and is delivered into the cells for energy with the help of insulin, which is a messenger hormone secreted by the pancreas.

However, eating too many carbohydrates per meal will cause too much blood sugar (glucose) and, in direct proportion will cause too much insulin.

The insulin hormone is also a storage hormone, and when there's too much blood sugar (glucose) to delivery into the cells, it stores this excess in the fat cells.

Now, another problem arises: when the cells call upon the fat cells for the stored blood sugar (glucose) because they need energy, the same insulin hormone inhibits its release.

Then, the next meal or snack starts the process all over again and things start to accumulate. This cycle over time causes painless inflammation. 

Now another problem happens: the cells themselves start to resist accepting blood sugar (glucose) and when that happens, Type 2 Diabetes develop.

In my case, I had to inject myself five times a day with insulin because of this insulin resistance. And by eating wrong, I could not keep my blood sugar (glucose) levels stabilized; and that meant my insulin levels were completely out of control.

Since we need carbohydrates to stay alive, I had to figure out which ones and what amount I could eat that would cause my insulin levels to stay stable.

First, I discovered that the fiber content in a carbohydrate (like broccoli) does not affect the insulin levels because it can't be broken down into simple sugars. 

But, for an example, pasta or a potato that contain little or no fiber will breakdown instantly into simple sugars or blood sugar (glucose) and will raise insulin levels. 

This is why starches and grains are high stimulating, insulin carbohydrates; and vegetables and fruits are not.

Now, to get a little deeper into this: the rate at which a carbohydrate enters the bloodstream is called a "glycemic index." The faster the rate of entry, the greater the effect of insulin secretion.  And then it evolved to the next level, which is the "glycemic load."

The glycemic load is the amount of the carbohydrate eaten times the glycemic index. What this proves is not only how fast the carbohydrate converts into blood sugar (glucose) entering into the bloodstream that reflects the insulin level, but it also measures the total output.

Therefore, eating too many low-glycemic carbohydrates can have the same insulin effect as eating few high-glycemic carbohydrates. For example: black beans, which have a low-glycemic index because of the high fiber content. However, they also have a high carbohydrate content, so eating too many black beans at a meal can raise your insulin levels.

Here is an example of different carbohydrates, which has about the same glycemic index, but the glycemic load effects the insulin levels differently (the higher the glycemic load the higher the insulin levels):

Carbohydrate Volume Glycemic Index Glycemic Load
Pasta 1 - Cup (52 grams)


3068/100 = 30.68

Apple Medium (18 grams) 54 972/100 = 9.72
Broccoli 1 - Cup (3 grams) 50 150/100 = 1.5

Formula: Volume x GI = GL divided by 100 ( good rule of thumb: eat no more than 30 GL per meal)

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