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certain grains are bad, whole grains with hearty tough exteriors are good.
i learned this stuff going to diabetics class.
the issue is that a lot of what we eat nowadays is sooooo processed, that the amount of energy your body takes to break it down to usuable food (simple sugars) is so minimal that its no different than simple sugars themselves.
my understanding is not just how accessable the food we eat becomes workable energy, but also how hard the body has to work to break down that food into becoming workable energy.
cut out the sugar in ur diet, and just watch how food tastes so much more dynamic.
and you will need to rip my bare hands away from a juicy steak anyday!
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