Did you know that carbohydrates (carbs for short) as a quick source of energy is no longer the most important one. "Resistant starches" called oligosaccharides found in fruits, fruit juices, onions, burdock root, asparagus, garlic, chives, rye, sunchokes and bananas resist breakdown in the small intestine and reach the large intestine where it is eaten by friendly bacteria like bifidobacterium and lactobacillus-probiotics that build the immune system and keep the large intestine clean.
Some carbs found in reishi, shiitake and maitake mushrooms act like communication devices activating immune cells for natural therapy of cancer, colitis, and HIV infection.
Carbs are found in plants due to photosynthesis, and are important for the functioning of internal organs, the nervous system, and muscles. They are easily digested and consistently metabolized (if they are near the bottom of the carbohydrate-rating system called the glycemic index-see the chart below) in the bloodstream making them great for endurance athletes.
Carbs regulate the metabolism of protein and fat. A diet too low in carbs can make the insulin hormone less effective, while a high-carb diet, especially one high in refined and processed carbs, can raise fat levels in the blood. Both extremes destabilize blood sugar levels. Allergies and emotional shifts including "carbohydrate depression," in addition to obesity is associated with over-consumption. (I think of people with bulemia binging on candies and starches, and then sinking into depression.)
Plant foods have fiber, while low-fiber diets (those high in animal products) are associated with constipation, gastrointestinal disorders, diverticulosis and colon cancer. Fibers like psyllium husks add bulk to stool and speed transit time through the bowels. Other fibers found in agar and alginate (seaweed) bind with minerals and metals like cadmium, mercury, lead and arsenic in the intestines and are useful in detoxification programs.
Notes from: STAYING HEALTHY WITH NUTRITION: Elson M. Haas, MD w/ Buck Levin, PhD, RD
CLICK HERE TO SEE
the Glycemic Index Chart.
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DEHYDRATOR CLASSES
on either date:
Jan. 29 (Saturday) from 1 pm to 3 pm
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First 7 people per day.
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Call 536-9680 or 753-0050
Learn to make:
Broccoli Pesto-Stuffed Mushrooms
Cucumber Tomato Tea Sandwiches w/ Cashew Mayonnaise
And Onion Bread
Pineapple Papaya Taffy with Raspberry Swirls
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