Weight Gain, Aging and Glycation by Carbohydrates

Weight Gain, Aging and Glycation by Carbohydrates

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Diabetes, Weight Gain and Aging, Part II

This article describes what sugar and excess carbohydrate do to our health and bodies.

The previous article details how we acquire energy from fat, sugar and carbohydrates. Then how excess refined carbohydrates prevents fat from burning as fuel by our fat cells by secreting excessive insulin in our blood stream, which leads to weight gain.

Let us begin.

When we eat refined carbohydrate, it raises the level of sugar in our blood. This causes the pancreas to secrete insulin to carry the sugar to our cells for fuel.

When the cells have enough fuel, the excess sugar is stored in our muscles and liver. The stored liver sugar (glycogen) is a reserve supply that will last about two days. The stored muscle sugar does not return to the blood stream and services the muscles needs.

After years of ingesting excessive refined carbohydrates, the pancreas becomes overactive and over secretes insulin. This is hyperinsulinemia or the over secretion of insulin.

Now, after the cells, liver and muscles have all the sugar they can handle. Where does the sugar go?

First the Liver.

The liver will store sugar (glycogen) for a two-day supply of reserve fuel without eating. The liver will not accept more sugar until we stop eating sweets and glucagon, a pancreatic hormone; releases this reserve supply of fuel.

Next the muscles.

The excess sugar is then absorbed by the muscle cells. They are truly the immediate sugar receptacle for over indulgence of sweet carbohydrate. In time, they become the first cells to become insulin resistance. This means they cannot accept the onslaught of sugar and refuse sugar, a first sign of diabetes.

Next the fat cells, (adipose cells).

I have talked about the fat cells in the previous article, but essentially the fat cells get fatter and fatter. Ideally, this fat should dissipate and burn as fuel to provide energy to our body.

Fat cells are highly receptive to insulin and the last cells to become resistant to insulin. They continue to accept sugar and bloat. When they do become resistant, that is full-blown diabetes.

However, as explained previously the fat cells (adipose cells) cannot burn the fat as fuel when there is insulin in the blood stream from eating a constant supply of carbohydrates.

If the carbohydrate intake ceases and the insulin level drops, the fat cells will burn the fat as fuel. But, as long as a steady supply of sweets secretes insulin, the fat cells become larger and larger.

Our bodies design cannot deal with the onslaught of the availability of easily digestible carbohydrates. If you never got the message before, get it now. Our bodies cannot cope with excessive sweets available to us in today’s food supply.

What happens to the remaining excessive sugar?

It sticks to the protein cells in our bodies. It binds to our hormones, enzymes, muscles, liver, collagen, cartilage and the lens, cornea and retina of the eye.

Collagen is the most plentiful protein of the body. Collagen is the material that holds us together and makes up our bones, cartilage, tendons, blood vessels, and connecting tissue. Excess sugar cross-links collagen and results in stiffness and loss of elasticity of muscle tissue.

The attachment of sugar to protein cells is glycation. Ultimately, the cells build up excessive sugar, “clump” together, and develop advanced glycation end products (AGE’s).

Advance Glycation End Products (AGE’s) gum up and cross-link the cells, stiffen our tissues, and render them non-functional. It is not a good thing.

Glycation generates free radicals. Most normal people do not have a clue what a free radical is. Technically, it is an unpaired electron. This tells most people nothing. The best analogy of free radicals is micro sized hot BB’s rolling around inside of your cells. They wreck havoc and over time destroy the internal components of the cell. Anything that raises blood sugar feeds glycation and produces free radicals; it is a primary cause of aging.

Glycation is a cause of insulin resistance. Pay attention to this. Insulin resistance is Type II Diabetes. Insulin resistance occurs when your cells will no longer accept insulin and fuel.

If a cure for insulin resistance were available, it would be the cure for type II diabetes.

Over a period, sweet carbohydrates result in:

Metabolic Syndrome(BeerBelly)

Advanced Glycation End Products (AGE’S)

Wrinkling of the Skin

High Blood Pressure

High Triglycerides

High Cholesterol

Insulin Resistance




Alzheimer’s Disease

Accelerated Aging

Hardening of Arteries


Heart Disease


Kidney Failure

Simply said, easily digested refined carbohydrates are an aberration to our health. For millions of years none of this sweet carbohydrate was available.

The design of our bodies cannot cope with the overwhelming intake of these sweets. This weak link starts the glycation cascade of the chronic diseases of civilization as listed above. The basis for most of these illnesses begins with the excessive intake of easily digestible carbohydrate.

The best health preventative, for most of us, will result by limiting our carbohydrate intake to less than sixty grams a day.

Diabetes, Weight Gain, and Aging, Part I

Nothing on this site is a replacement for professional medical advice. Always seek the advice of your physician or health care provider.

This entry was posted on Sunday, June 14th, 2009 at 6:33 pm and is filed under Anti Aging, Diabetes, Weight Loss. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.