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“Now that trans fats are largely out of the food supply,” says David Ludwig, MD, PhD, director of the New Balance Foundation Obesity Prevention Center at Children’s Hospital Boston, “refined carbohydrates, including refined grain products, are the single most harmful influence in the American diet today.”
ARE WE EATING TOO MUCH REFINED FLOUR? AND HEALTH ISSUES?
Flour, as opposed to whole-kernel grains, is easy to over consume because most flour-based foods require little chewing and go down rather quickly. Well, let’s see, there’s the canned pastas, boxed pastas, chips, etc. Huh, wonder why?
Foods made with wheat flour are particularly damaging. A carbohydrate in wheat, called amylopectin A, is more easily converted to blood sugar than just about any other carbohydrate. Two slices of bread made with whole-wheat flour raise blood sugar higher than six teaspoons of table sugar and higher than many candy bars.
“If we were evil scientists and we said, ‘Let’s make the most perfect poison,’ it would be wheat,” says preventive cardiologist William Davis, MD. check out his book, Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Way Back to Health.