from curezone.com wrote:COMPLEX VS. SIMPLE
An apple contains natural sugar: fructose. A potato contains natural starch. But these are whole foods containing much more than just isolated carbohydrates. Apples and potatoes grown in good soil also contain vitamins, minerals, and enzymes. Such foods are complex carbohydrates, meaning that they are complete foods.
The problem comes in with processed sugar and processed starch. White table sugar has no nutrients. White bread is a processed, artificial starch. These are not foods - they do not nourish. We call them simple carbohydrates. Even when they are broken down to individual glucose molecules by digestion, it is completely different from the glucose end-product of a digested apple, for example. That's because apples don't simply break down into isolated glucose molecules. Other nutrients and co-factors are present, which are necessary for the body to make use of the glucose: enzymes, minerals, vitamins.
White sugar and white bread require enzymes, vitamins, minerals, and insulin from the body in order to act. And the action is one of irritation, removal, and defense instead of nutrition.
All enzymes and nutrients have been purposely removed from white sugar and white flour by processing. The result is a synthetic manmade carbohydrate, occurring nowhere in nature. The body regards such as a foreign substance as a drug.
Another way to look at it is this: when complex carbohydrates are broken down, the result is a usable glucose molecule. When simple (refined) carbohydrates are allowed to ferment in the digestive tract because they can't be broken down, the results are alcohol, acetic acid, water, and carbon dioxide. (Dufty p 183)
Not so usable, except for the water.
In addition to these by-products, simple carbohydrates do increase blood glucose by an unregulated, unnatural amount. And this is the real problem with refined sugar: the quantity of pure glucose suddenly taken in.
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