"And that's the truth!" says Edith Ann.Winston Churchill once said, “Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing ever happened.”

The truth. I often talk about carbohydrate sensitivity, and people listen politely, but they hurry off as soon as they can.

So What Is Carbohydrate Sensitivity, Anyway?

Carbohydrate sensitivity means when you eat a refined carbohydrate; i.e., bread, pasta, crackers, cakes, candy, cookies, anything made with white flour and/or sugar; your body reacts strongly to it.

When you eat a refined food, your blood sugar spikes more dramatically than that of someone who is not carbohydrate sensitive. 

Your body over-produces insulin, which is a hormone that lowers your blood sugar. Because your body produces extra insulin, the sugar gets dealt with and you have insulin remaining in your system and it continues to lower your blood sugar. In fact, your blood sugar plummets.

When your blood sugar drops, your brain starts saying (through chemical messages), “FEED ME NOW! I have low blood sugar!”

The brain, sensing that your body needs carbs fast, will cause you to crave more refined carbs. It’s a vicious cycle.

Lots of People Are Sensitive to Carbohydrates!

So, how do you know if you are carbohydrate sensitive? Does the saying, “Betcha can’t eat just one” apply to you? Are you a grazer? Have you ever had type II diabetes? Are you prone to addictive behavior? Do you ever try to control your sweet intake, unsuccessfully? Do you binge on sweets or white-flour foods? Do you sneak food at inappropriate times? Are you irrationally protective of certain foods?

Instead of hurrying off today, think about your relationship with carbodydrates. They may be derailing your efforts to be successful with your weight loss. And read Kathleen Des Maison’s book, The Sugar Addict’s Total Recovery Program. Kathleen explains carbohydrate sensitivity better than I ever will.

And that’s the truth.

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