Obesity, type 2 diabetes, and a number of metabolic ailments, such as irritable bowel syndrome and chronic fatigue, have reached epidemic levels in the Developed World. These conditions, once only a concern of the middle ages and the elderly, are now affecting young people equally. The alarming increase of type 2 diabetes has set off alarms among Government Officials and the Medical Community.
Although a mountain of research has and is being done to better understand each of these metabolic infirmities and their relation to each other, there is always an entity hiding in the shadows, refined processed carbohydrates. Could carbohydrates be at the root of all these metabolic dysfunctions? Could a condition such as carbohydrate poisoning exist and could it be the cause of many of these metabolic conditions suffered by an increasing number of people in the Developed World. A look at how the body deals with carbohydrates may convince you, that indeed, carbohydrate poisoning exists and very well could be the cause of many of these metabolic ailments.
The human body has two systems for using and storing the food we eat. One system deals with the fats we eat, the other deals with carbohydrates. The fat system stores the fat we eat and has a seemingly unlimited capacity to do so, but must get a series of green lights from other systems before it will use this fat as fuel. On the other hand, the system that deals with Carbohydrates will use them as fuel first then attempt to store them. I say attempt because the body’s ability to store carbohydrates, in the form of glycogen, is limited to only a few pounds.
When we eat carbohydrates they are turned into glucose and go directly into the blood stream. Depending on the type of carbohydrates, and the other foods eaten with the carbohydrates, determines how fast glucose is pumped in to the blood stream. As glucose enters the blood stream, insulin is released from the pancreas that tells the cells throughout the body, and the liver, to grab this glucose and use it for fuel and the production of glycogen that will be stored for later use. Glycogen is the form in which carbohydrates are stored in muscles and other organs of the body, such as the liver, for later use as fuel when blood glucose levels are low. The release of insulin also signals the fat system to stop burning fat. A fast large spike in insulin, that which you get from refined processed foods, causes a greater response from systems affected by insulin, such as the halt of fat burning and the forced feeding of cells throughout the body.
The glycogen storage capacity of the body, although very limited compared to the capacity to store fat, is determined by a person’s genetics, his activity level, and how often he eats. If a person is active and/or fasts he will have a far greater capacity to store glycogen then a person that is sedentary and eats all the time. A sedentary person who eats refined processed foods all the time might have virtually no storage capacity for carbohydrates. This is what’s called, a one two punch, in boxing terminology. Let’s look at what happens to this person being knocked out by the food he’s eating.
As he eats and drinks, cupcakes and sodas, his insulin spikes. This insulin spike causes all the fat used in the making of the cupcakes to be stored as fat. So over time this adds up until he becomes obese. This insulin spike also demands that the cells in his body use or store the glucose in his blood stream. Because he’s sedentary these cells don’t need this glucose for energy nor do they have a place to store it, so the liver tries to convert this glucose into fat. But what ends up happening is the liver floods the blood with triglycerides.
As this continues over the years the cells develop a resistance to the effect of insulin. As a result of the high glucose levels in the blood stream, because the cells are not responding to the insulin as they should, the pancreas is forced to produce more and more insulin in an attempt to lower this glucose, all the while the triglyceride level in the blood stream is rising higher. Soon the pancreas begins to falter. Insulin level begins to drop and blood glucose levels begin to skyrocket. The liver, in an attempt to deal with the skyrocketing glucose levels, begins to flood the blood with triglycerides. While all this is going on, this person begins to suffer from chronic fatigue, because the cells in his body, no longer responding to the low level of insulin that signals them to eat, are starving. This causes great hunger promoting this person to eat even more.
As this person increases his intake of food in an attempt to quell his hunger, he begins to have bouts of vomiting and uncontrollable diarrhea, because the high levels of triglycerides in his blood has caused him to developed pancreatitis. The pancreas can no longer neutralize stomach acids in his intestines causing irritable bowel syndrome and uncontrollable diarrhea. As systems after system begins to fail, the body does the unthinkable; it begins to dump glucose via urination. This is unthinkable because the body was not designed to discard anything other than toxins. At this point, carbohydrates in the form of glucose have probably caused major damage to many organs. Dehydration due to the uncontrollable diarrhea and frequent urination causes this person to begin drinking soda after soda resulting in a vicious cycle of destruction.
Due to the high glucose levels in this person’s blood he would be diagnosed with type 2 diabetes. But this diagnosis is just describing the result of organs poison by excess carbohydrate consumption. Refraining from refined processed food and adding exercise to one’s daily routine will most likely result in the cessation of most of the symptoms mentioned above in just a few days. Long term adherence to a low carbohydrate diet and daily exercise as described at parsonsdiet.com has seen a reversal of the damage done to organs by carbohydrates poisoning. As shown here type 2 diabetes may not be a disease, but rather a symptom of poisoning by carbohydrates and compounded by the chemicals use to process foods for taste and shelf life.