Excerpt from Build Powerful Nerve Force Book — Chapter 5
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Australian researcher Dr. Jennie Brand-Miller cites in her new book The Glucose Revolution, that when you eat a carbohydrate — any sugary or starchy food — your blood sugar goes up. If it rises slowly, that’s ideal; however, if it soars quickly, this could lead to serious health threats.
Researchers at Harvard Medical School have also cited that a spike in blood sugar can double or triple your risk of developing Type 2 (adult onset) diabetes. Dr. Brand-Miller has created a Glycemic Index that ranks foods based on how quickly they raise blood sugar. High-glycemic-index foods make blood sugar jump; low– glycemic-index foods cause a slower rise.
Eat health giving legumes with abandon, such as lentils, soybeans, lima and kidney beans, etc., for they promote a gradual blood sugar rise and have a low-glycemic index.
Don’t worry about carrots spiking blood sugar. Wide reports that carrots are bad for blood sugar are wrong.
Add Bragg Apple Cider Vinegar or fresh lemon juice to foods. Studies show only a few tsps in a salad dressing, over veggies, etc. helps lower blood sugar because the acid slows stomach emptying and promotes better digestion.
Eating organic brown rice, lentils and whole grain pastas are best. They help normalize blood sugar and reduce appetite as well as help in the weight loss because they are filling.
If you snack, choose fresh organic fruits, even popcorn, never eat jelly beans — they spike your blood sugar.
Eat fresh, organic vegetables. Think of salad vegetables as “free” foods, with no significant impact on blood sugar or weight. It’s best to avoid fatty foods, sugars, meat, etc.
Avoid all processed, refined foods: refined breads, cereals, cookies, crackers, desserts etc. These refined starches zip through your digestive tract, raising your blood sugar.