What do most of us know about diabetes? Too much sugar makes the body wear out sooner. But how? If we really understood the process, we'd be more adamant in revising our eating behaviors.
Mostly, we think meat and fat are bad. (I was a vegetarian for 10 years because I felt better after beginning the diet. But, my real problem was junky, fried food. I was also young enough that I didn't feel the effects of slowly drowning my body in insulin and pro-inflammatory omega 6's.) The fact is badly treated livestock is bad, not to mention the over processing and hydrogenating of basic foods.
To drive the point home let's look at insulin. When a person eats a lot of carbohydrates, the body is expecting that same amount in the future. The body is reprogrammed to produce more and more insulin. Dr. Marlene Merritt, a Texas based Oriental Medicine Practitioner, illustrates this very well in her articles titled, The Snackwell Effect.
The Snackwell Effect Part 1
The Snackwell Effect Part 2
She also is driving home the message of the 72 Gram Plan. For me the best explanation came from Dr. Wolfgang Lutz's book: Life Without Bread. He puts to rest the criticisms regarding low carb diets, such as lacking enough energy for exercise, not enough fiber, and vitamin deficiencies.
Before and after photos in Dr. Lutz's book of a man and a young boy were startling to me. The man's face actually looked significantly younger after being on the 72 carb eating plan. The young boy wasn't reaching puberty milestones, but after 2 years of changing his eating habits, he developed proper muscle tone and body shape. When children are eating too many carbohydrates, they aren't just pudgy, their growth hormone is "stunted."
Dr. Merritt outlines a great eating plan. There's no complicated formula, just count the carbs.
Yes, the Snackwell Effect is an official part of our American lexicon. It describes a "reverse psychology" type problem with low fat cookies: we automatically eat more of them!
What is the Vital Aging Protocol?
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