Insulin and Carbohydrates--Who Knew?

            I have been reading some eye-opening books this past month.  The first one was: The Primal Blueprint by Mark Sisson.  That one led me to: Good Calories, Bad Calories by Gary Taubes, which led me to Why We Get Fat, also by Taubes.  Since my reading usually runs to mysteries, suspense novels and chick lit, I’m a little surprised that I’ve either finished or have nearly finished these books.  

            The big take-away, for me, is most of what I thought I knew about nutrition and weight loss may be wrong.  And, I’m not alone. 

            Here’s a pivotal fact, something I was already aware of, but never looked at in the proper light.   Everyone who’s gone through diabetes training (including my husband), is told carbohydrates raise blood glucose, then the pancreas produces insulin to counter the glucose.  If you spike your blood sugar by eating lots of carbs, or starchy carbs or sugary carbs, the pancreas has to generate more insulin to handle the “overflow”.  Insulin’s regular job is to transport nutrients out of the bloodstream and over to the liver, muscles and fat tissues.  When there is excessive insulin—this inhibits the release of stored body fat.  When there is so much insulin in the bloodstream, glucagon (insulin’s coutner-regulatory hormone) is low.  That means glucagon can’t access carbs protein and fat from your storage deposits and use them for energy.  That means you don’t have fuel in your bloodstream and the body cries out for something carby it can burn immediately.  That means stored fat deposits don’t get used for energy, they just stay as fat. 

            As Mark Sisson writes so well: “It’s as simple as this: you cannot reduce body fat on a diet that stimulates excessive levels of insulin production.”

            As long as we’re increasing our insulin by eating things like bread and cereal, we’re keeping our bodies from burning stored fat.  I don’t know about you, but that was life altering for me.  Why am I eating “healthy” pasta and breads, when they’re keeping my body from burning the stored fat? 

            Yes, I know certain people can efficiently burn off carbs.  They’re the skinny ones.  But as Taubes points out, if you’re overweight, or have become insulin-resistant, you are not one of the lucky ones who can. 

            Taubes’ Good Calories, Bad Calories is almost textbook-like in his reporting of scientific research, the sources of conventional nutrition and historical information.  It’s an incredibly helpful book. 

            I’m going to test this and see if this way of eating works personally for me.  I’m going to eat animal proteins, vegetables (except for starchy ones like potatoes) and fruit.  Oh, and as much animal fat and olive oil as I want.  I’ll keep the amount fruit down, mainly because I’m not that fond of it, not so much because it contains lots of natural sugars. 

            I like eating zucchini and steak, or a big salad with chicken, peppers, carrots and almonds.  I think it’s healthy.  It’s certainly filling.  I’m hoping it helps me drop the weight, keep it off and have me be healthy.