When you eliminate insulin-stimulating carbohydrates

Eliminating insulin-stimulating carbohydrates will have a profound effect on your health. What are insulin-stimualing carbohydrates? All simple sugars: white sugar, brown sugar, unrefined sugar, dehydrated cane sugar juice, coconut sugar, honey, molasses, corn syrup, agave syrup, fructose, and also fruit whose calories are typically half glucose half fructose. And all starchy carbohydrates: potatoes, rice, bread, pasta, all grain products and whole grains alike. That’s quite a lot of things we tend to eat, isn’t it? But the truth is that We were never meant to eat simple or starchy carbohydrates in the first place. And the fact that we do is enough to explain why we are all so fat and so sick.

The first and most noticeable immediate effect will be deep detoxification by starving off and killing of the colonies of pathogenic bacteria and fungi in the intestines, all of which live off simple sugars supplied either by your eating of refined carbohydrates or the breakdown of starches to glucose. All these bad bacteria will starve and die, which will temporarily increase the toxins that need to be eliminated from the body. For this reason it is very important to drink plenty of water (see Water, ageing and disease), on an empty stomach, and preferably about 30 minutes before meals (see Why we should drink water before meals) together with probiotics and chlorella supplements, as well as plenty of unrefined sea or rock salt because the body excretes more sodium when it is burning fat. You may very well not feel so good for the first few days or maybe even the first couple of weeks depending on the state of toxicity of your body and its ability to detoxify. But once past this initial detox phase, you will feel great—really great.

The second most noticeable effect will be the transition from using glucose as the primary cellular fuel to using fat instead. As glucose concentrations will fall, so will insulin concentrations. At the beginning, your body is unable to burn fat because it hasn’t had to for a long time. Instead, it will try to manufacture more glucose in the liver to sustain its energy needs. When this source runs dry, the body, now desperate for sugar because still unable to tap into the plentiful fat stores throughout, will turn to muscle tissue, and break down the proteins to manufacture glucose. This is what insulin resistance, even in the mildest of forms, leads to: more fat storage, less fat burning, and breakdown of muscle tissue whenever glucose concentrations drop. What varies depending on the level of insulin resistance is the pace at which fat is stored, the relative difficulty with which fat is burnt, and the speed at which muscle tissue is broken down.

Fortunately, the body is truly amazing, and although you will have periods, some short and some longer, during which you feel weak, tired and sleepy, within days the metabolism will begin to make the switch to fat-burning as the main source of cellular fuel and energy. Then, you will start to melt all of the excess fat that has been accumulating both on the surface of your body (the visible bulges under your skin), as well as the fat that has been accumulating internally between and around all of your organs, especially in the abdominal cavity, but also around tendons and ligaments, and even within the tissues or your liver and heart, and in between muscle fibres—we all know the difference between lean meat and fatty meat, and will have had or at least heard of the french delicatessen “foie gras” (fat liver).

I, for example, a lean 35 year-old athlete who had always exercised extensively through a typically quite intense training programme in endurance, speed and strength since I was 12 (first running, then cycling, then both), with a peak during the university years, when I competed quite seriously first in cycling (road), then in duathlon (run, bike, run), and then cycling off-road, and another during my PhD, when I trained and competed running, with the most worthy achievements being the running of the Mont Saint-Michel marathon in 2:58, but training more or less steadily throughout my life, found the transition from glucose to fat-burning very quick and easy. That was about 4 years ago, and small details of momentary sensations tend to slip out of memory over such periods, but of course I had a few headaches and foul smelling stools. But within days, I had more energy, more endurance and better, longer-sustained concentration, and it’s been getting better ever since! None of my body measurements changed significantly: I was always pretty lean and my clothes didn’t fit differently. However, I lost 4 kilos (9 pounds): my weight went from of 61 to 57 kg, and has remained thus ever since, without any effort, and without hunger. Consequently, most of these 4 kg were surely in part sub-cutaneous, but necessarily in great part internal fat stores: intra-abdominal (between organs), visceral (within organs like the liver and heart), and intra-muscular.

Averagely overweight people typically lose a lot more fat than this. Like a friend who followed my advice closely, and lost more than 25 kilos (55 pounds) in about a year, without hunger. And she is still melting fat reserves that had been accumulating and that she had been carrying around for years. Beyond a certain threshold, as the body gets closer to its ideal weight and composition, the fat reserves naturally begin to melt a little slower every day. Nonetheless, it will continue until there is only the necessary reserves for optimal metabolic function—and that’s not very much fat.

There are thousands of examples such as this one, but this is not the point I want to make. The loss of fat is a trivial consequence of the body’s hormonal and metabolic recovery. It is everything else that happens to the glands, the hormones, the brain, the digestive system, the immune system, the cardio-vascular system, and all other systems, allowing more efficiently and better functioning, that is really important. You should always keep that in mind: it is not about getting thin, it is about getting healthy.

When fat-burning kicks in and especially when it kicks into high gear, all the toxins—heavy metals like mercury and chemicals of various kinds—that have been accumulating in your tissues will be released as the fat cells open up to free these energy reserves. It is crucial to drink a lot of water, especially first thing in the morning, to take plenty of unrefined sea salt to balance the increased need for and usage of electrolytes in elimination through the urine, and take plenty of chlorella throughout the day for it to bind to the metals and toxins, and excrete them from the body.

The third most noticeable effect of eliminating insulin-stimuating carbohydrates will be the gradual extraction and excretion of uric acid from all the soft tissues and organs. Since metabolising simple and starchy carbohydrates leads to acid formation, and that our kidneys—our primary blood filtration and thus acid-removing organ—never developed to handle the huge quantities of acid produced by a diet based on carbohydrates, it tries to filter it out of the blood, but simply cannot take it all out. To make matters worse, 90% of us are chronically dehydrated (see Water, ageing and disease). This not only prevents the proper dilution of the uric acid from the blood and its transfer to the urine, but it also severally stresses the kidneys that are continuously trying to filter this and other metabolic wastes from the poorly hydrated, and thus excessively thick and viscous blood, extracting what liquid they can from it to actually produce enough urine to excrete the wastes out of the body.

To make matter even worse, for years we have been told to avoid salt, and supplement with calcium. As a consequence, 90% of us are not only deficient in most essential minerals (see Minerals, bones, calcium and heart attacks), but also in sodium—probably the most important element for proper health and kidney function, and on the contrary, we are totally over-calcified. All of this makes both calcium and acid accumulate not just in our kidneys to the point of forming “stones” (about 80% of them are calcium deposits with crystallised uric acid seeds and 10% pure uric acid), but everywhere in our body, making all tissues gradually stiffer, from arteries and veins to muscles, tendons and ligaments. What a nightmare! And what a sad state of affairs it is when we realise that this is a highly accurate description of what happens to most of us, day after day, and year after year until our untimely and inevitably premature death.

The last straw is that we are all terribly deficient in magnesium, scarcely found in our soils and therefore in our foods, and this leads to severe problems over time. If you didn’t know or need convincing, read Why you should start taking magnesium today.

What do we eat when we eliminate what currently constitutes between 50 and 70 percent of our daily calories? I’ve written up some general guidelines with brief explanations in What to eat: Four basic rules. And here are some examples of daily meal plans: A simple meal plan for my friend Cristian and Vibrant health and long life.

4 thoughts on “When you eliminate insulin-stimulating carbohydrates

    • Hi,

      It was surely in part fat around the stomach. I think it was mostly intra-abdominal fat in general: small lumps of fat distributed here and there around the internal organs, behind the abdominal wall because I also had 6-pack abs back then. It must also have been sub-cutaneous fat spread thinly over the whole body. But in addition, it could also have been fat in the muscles themselves, just like we see when comparing lean meat from an active, grass fed cow, to fatty meat from a stall-bound, grain and corn fed cow.

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  1. I am on a grain free diet and find it has alleviated many of my health issues. What is your view of eating small servings of sweet potato, squash, parsnip, beet and some of the sweeter tubers?

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    • Being grain-free is the most important. This eliminates most of the insulin-stimulating carbs in traditional diets, and at the same time also ensures zero or minimal gluten and phytates, both of which are really bad for us.

      As for root vegetables, I’ll quote Rosedale in saying: “What is a potato? It’s a big lump of sugar.” This is true for any starchy veggie like sweet potatoes, and for sweet ones like carrots and beets that are high in simple sugars. All simple or starchy carbs raise blood sugar and stimulate insulin secretion. If we are aiming for perfect health, we want to minimise both of these. Period.

      For these reasons, I hardly have any, but do sometimes. This is not to say you shouldn’t have any at all, but just not very much nor very often.

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