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Overfed, Yet Starving

Energy Dense, Nutrient Poor

Given the obesity epidemic and the amount of food Americans and others around the globe routinely throw away (even slightly misshapen fresh vegetables get tossed out so your supermarket-going experience is as aesthetically pleasing as possible), it may surprise you to know that our bodies are still somehow . . . starving

Sugar and Carbs 101

One could argue that the principle shift from prehistory to modernity was to promote concentrated sources of carbohydrates from cameo appearances in our diets to starring roles.

The most concentrated source of carbohydrates is refined sugar, which is now added to everything—from seemingly innocuous juices, crackers, and condiments to more blatant offenders like soft drinks.

The Rising Tide of Sweet Stickiness

Sugar is sticky once it’s in your body, akin to the stickiness of maple syrup on your fingers—with the important difference that once sugar sticks to your insides, it can’t be washed off. On a molecular level, this is called glycation, and it occurs when a glucose molecule bonds to a nearby protein or the surface of a cell, thereby causing damage. Proteins are required for the proper structure and function of all organs and tissues in your body—from your liver to your skin to your brain.know more here filmy4Web xyz

Glycation = Glucose Exposure x Time

Like oxidation, some degree of glycation is going to occur as an inevitable part of life. But the good news is, just as we can slow the rate of oxidation in our bodies by avoiding oxidized oils (among other things), we can also slow the rate at which glycation occurs. And our most powerful ant glycation weapon may just be our forks.

AGING TOXINS IN OUR ENVIRONMENT

If you’ve ever seared a steak on a grill and watched a brown crust develop, you’ve seen glycation at work. Browning indicates the formation of exogenous (formed outside the body) AGEs. This is known as the Mallard reaction. In truth, the processing of food of any kind creates AGEs, but dry, high-heat methods of cooking like barbecuing or roasting are particularly primitive of AGE formation, and processed meats (sausages and hot dogs, for example) contain a higher amount than their more natural forms.new entertain here Jio rockers tamil

Added Sugar: The Brain Bane

Added sugar has become one of the worst evils in our modern food supply. Intended by nature to be consumed in small amounts via whole fruit, where it’s packaged with fiber, water, and nutrients, sugar has become the pervasive addition to countless packaged foods and sweetened beverages. Now, finally, nutrition labels in the United States are mandated to list the amount of sugar added to products —definitely not a cure-all, but a move in the right direction.All Movies Download From Bollyshare

Foods Uniquely Designed to Screw Up Your Brain

Bagels

Biscuits

Cake

Cereal

Milk chocolate/white chocolate

Cookies Energy Bars Crackers

Doughnuts

Muffins

Pastas

Pastries

Pies

Granola bars

Pizza Pretzels

Waffles

Pancakes

White bread

Milkshakes

Frozen yogurt

Ice Cream

Batter

Gravy

Jams

Jellies

Fries

Chips

 

Granola

Don’t Get “Fruit” Over by Fructose

Beelzebub, Satan, Abaddon, Lucifer, the Evil One—like the Devil, sugar takes many forms and goes by many names. Sucrose, dextrose, glucose, maltose, lactose—what’s the difference, and why should you care? They can all spike your blood sugar and tamper with the hormones that control appetite and fat storage. All Movies HD Download free from here 7starhd

Last words

Though rats are not people, brain injury is a fairly organic condition that is easily replicable in animals—unlike, say, a complex human disease that rats and mice do not naturally develop.

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