Carbohydrates

Carbohydrates are also seen as a source of energy. Humans lived for millions of years without bread, baked goods or pasta. Our genes are perfectly adapted to low-carbohydrate nutrition. Today, carbohydrates have become the world’s most important source of nutrition in the form of processed, low-fibre cereals, pasta, rice, potatoes, candy and sweetened drinks. 

The carbohydrates that we eat are broken down by our digestive system to form glucose. With the help of insulin, the sugar molecules are absorbed by our cells to provide them with energy. Carbohydrates which our bodies do not use for energy are stored as fat. A long-term excess of carbohydrates and the excessively high levels of insulin which accompany this, lead to an increase in blood fats (lipids). This disrupts the hormone system and puts a strain on the body’s metabolism.

Nutritionists have classified carbohydrates based on their glycemic load. This means the more insulin the body requires for processing a carbohydrate, the higher the glycemic load. Sugar, raisins and white bread, for example, are rated as “bad” carbohydrates with high glycemic loads. They lead to a rapid rise in blood sugar levels which then fall quickly, resulting in a ravenous hunger. Vegetables however, result in a slow rise in blood sugar levels due to “good” carbohydrates with a low glycemic load. They make us feel satiated for longer and the ravenous hunger between meals can be avoided.

A major problem with today’s nutrition is caused by grains . Human beings are not well adapted genetically to grains . In particular, whole-grain products contain many substances which cannot be processed by our metabolism. Our metabolism reacts to grains by  producing too much acidity causing physical dysfunction.

Potatoes are also loaded with bad carbohydrates. As a result, our metabolism is completely overwhelmed by them.

Fructose and lactose have an effect similar to sugar and can be regarded as carbohydrates. Both of these types of sugars are only well-tolerated in small amounts and together with proteins or fats.

 The healthy & active metabolism  program recommends carbohydrates with low glycemic loads (good carbohydrates) .