A calorie isn't a calorie- our liver speaks!

A normal 70 kg male (150 lb) has 4 grams of highly regulated L-glucose in his body. Nature designed us to have a (non fasting) glucose range between 79 to 110 mg/dL (4.4 to 6.3 mMol/L). This blog only delves into normal, non diabetic, human nutrition.

The human body was designed to work strenuously for sparse nutrition. It was built for lean periods. Its DNA has been coded by food consumed over thousands of years. These foods had four common traits shown in the figure below-

 Four characteristics of healthy nutrition

Four characteristics of healthy nutrition

1) They had very low calorie density. Sparse nutrition was hidden in copious amounts of roughage.

2) The human gut expended a lot of effort on indigestible roughage in order to get to life sustaining nutrition. This process was tedious and glucose was released slowly into the bloodstream.

3) The result was a slow and tepid rise of the insulin. This “insulin index” a far greater harbinger of human health than the glucose or “glycemic index.” There is an assumption that “insulin index” is the same as “glycemic index”, but we have found this not to be always true.

4) They had high amounts of residual “roughage”. This is also called “indigestible crude fiber.” It plays a very important role in human health. This roughage acts as a physical “broom.” It inertly pushes through our colon and cleans it’s surface.

Doctors and nutritionists often focus on “glucose levels”. But it is very important for human health that the insulin level stays consistently below 260 pMol/L.

86% of disease in the world today is caused because the insulin level routinely goes above 260 pMol/L. In order to understand this, let us examine the figure below-

 Insulin profile of industrial foods

Insulin profile of industrial foods

Sugary soda spikes our insulin to about 400 pMol/L, 30 minutes after consumption. There is a sharp drop in insulin after that, and this sudden jolt in insulin is extremely damaging to the body. There is no beneficial residue.

Starchy foods, such as pizza and white bread, digest a bit more slowly. But starch is primarily a linear chain of glucose. This is easily broken down by our amylase enzyme flooding the bloodstream with a lot of glucose. The insulin can rise up to 320 pMol/L- still too high.

Foods high in protein, take longer to digest (3 hours), and have a more respectable insulin profile of 280 pMol/L. But the protein strands in beef are too long. The protein is not completely digested in our Ileum. Small strands of undigested protein called “peptides” make their way into our colon.

Red meat leaves a peptide residue in the colon. Aggressive “protease” bacteria follow this food trail. These bacteria displace the gentler “healthy” Lactobacilli in our colon. The protease enzymes not only break down the protein, they also enzymatically eat into the colon, causing cysts and tumors.

Colorectal cancer is the only cancer that is increasing amongst America’s youth. Most problematic- the younger our youth, the higher the rise in colorectal cancer rates-

A calorie isn’t just a calorie. Food isn’t just food. Our bodies have been genetically programmed to recognize certain things as food. A marketer may fool you into believing a new fad is “food.”

He gets your money.

You get sick.