Five Principles for Lifelong Blood Sugar Regulationn - part 2by Kal Sellers

(NaturalNews)

Where we get into trouble is when we eat refined or cooked sugars/carbohydrates that enter the blood quickly but are either unusable in that form (sucrose, which must be converted to glucose for use) or are so refined that the uptake of them will inevitably result in chemical imbalances in the body.

This is the truth about sugars and fruits. We do not over consume healthy sugars in our culture, rather, we grossly under consume them and the consequence is a roller-coaster of blood sugar which results in regular deficiencies, which start the cortisol process rolling, which disturbs pretty much every body function and results in pretty much every deficiency (including water/hydration) known to humanity.

The key is eating high quality sources.

An equally valuable key in considering use of sugars is learning to chew well and eat while relaxed. The violation of either of these valuable principles will result in imbalance in the body and poisoning of the system.

Principle 2: Competition in the blood

This concept is one that has been treated in dozens of ways under as many titles, but boils down to the presence of things in the blood that lead to inhibited flow of nutrients into the cells of the body.

This can be toxins, but often is unusable or excessive macronutrients, vitamins, minerals and protein fragments. It also can be wastes from the cells that are poorly eliminated.

One simple issue that arises for the healthiest eater, and which is often overlooked, is the issue of fats and sugars. The conclusion we will strive toward is that one should not consume very much of fats with sugars.

Raw foodists have this as perhaps their number one vice. They love to eat high quality glucose with fats in the form of treats or salad dressings.

Truly stable fats are healthy for our bodies and include raw tropical oils and olive oil. Raw nuts, if not rancid, also contain healthy oils that are less stable, but which are stabilized by protective devices in the nuts (also applies to seeds) which work well as long as the temperature is kept relatively low.

Even the healthiest fat poses a threat to healthy blood sugar balance however, since they greatly obstruct the flow of healthy glucose into the cells and cause it to remain in the blood abnormally long. This is when insulin is secreted heavily and when those sugars can feed yeast and cancer and can form triglycerides and adipose tissue and can lead to immune reactions and endocrine dysfunction.

In this situation, we are little better off than when eating processed sugars. We are better off in some ways because of the micro nutrients and enzymes present in the healthy sources of glucose, but it will still cause great distress in the body.

Thus we encourage a habit for anyone who struggles with blood sugar issues that they separate the consumption of high quality glucose (generally honey, ripe fruit, sprouts and raw non-starchy vegetables) from fat.

Naturally, we strongly encourage only the healthiest fats so that they do not stay in the blood an inordinate amount of time and so that they do no damage. Generally, raw (cold-pressed, extra virgin, exclusively cold-pressed in centrifugal presses) olive oil is the only oil that may be consumed every day.

This separation, while subtle, will yield profound results in how one feels. This article is by no means directed toward pathological conditions, such as diabetes, but, if applied by those having diabetes, would be sure to surprise them favorably as well.

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