Good Sugar, Bad Sugar by Vasey, Christopher -- Read -- Imperial Library of Trantor

Index

Cover Image Title Page Table of Contents Introduction Part 1. Understanding the Harmful Effects of Bad Sugars

Chapter 1. The Overconsumption of Refined Sugar: A Brief History

FAKE FOODS REFINED SUGAR: A SUPERCONCENTRATED PRODUCT WHITE SUGAR IS DIFFICULT TO METABOLIZE TOO LARGE A PLACE IN THE DIET HOW DID WHITE SUGAR INVADE OUR DIET?

Chapter 2. The Good Sugars and the Bad Sugars: Whole vs. Refined

THE GOOD SUGARS THE BAD SUGARS THE REFINEMENT OF GRAINS

Chapter 3. Carbohydrates: The Major Sugar Family

THE DIFFERENT KINDS OF CARBOHYDRATES THE NEED FOR CARBOHYDRATES

Chapter 4. Blood Sugar Level: Variations and Regulation

GLYCEMIA REGULATION OF HYPERGLYCEMIA REGULATION OF HYPOGLYCEMIA

Chapter 5. Diseases Caused by Bad Sugars: From Deficiencies to Diabetes

STARVATION OF THE BODY ACIDIFICATION OF THE TERRAIN THE POISONING OF THE BODY DISEASES CAUSED BY COLLOIDAL TOXINS OBESITY—STORED SUGAR AS FAT DIABETES—PERSISTENT HYPERGLYCEMIA

Chapter 6. Reactive Hypoglycemia: Body Disturbances and Sugar Dependency

A HYPERACTIVE PANCREAS THE EXCESSIVE DESIRE FOR SUGAR PHYSICAL DISORDERS MENTAL DISORDERS

Chapter 7. Test Yourself for Reactive Hypoglycemia: Diet and Symptoms Questionnaires

THE DIET TEST THE SYMPTOMS TEST

Chapter 8. The Glycemic Index: Food Rankings and Their Effect on Blood Sugar Levels

DETERMINING THE GLYCEMIC INDEX RANKING FOODS WHY ARE THERE SUCH LARGE DIFFERENCES IN THE GI OF SIMILAR FOODS? BAD SUGARS AS VIEWED FROM THE GI APPROACH THE GLYCEMIC INDEX AND WEIGHT GAIN PRACTICAL GUIDELINES FOR REACTIVE HYPOGLYCEMIA SUFFERERS

Part 2. A Practical Guide to Replacing Bad Sugars with Good Sugars

Chapter 9. Identifying and Eliminating Bad Sugars

LIST OF REFINED SUGARS LIST OF FOODS HIGH IN REFINED SUGAR FOODS WITH HIDDEN SUGARS LIST OF REFINED GRAINS FOODS HIGH IN REFINED WHITE FLOUR IDENTIFYING BAD SUGARS IN YOUR DIET HOW STRICT MUST YOU BE? IS COMPLETE ELIMINATION POSSIBLE? WHY WE CONTINUE TO EAT BAD SUGARS

Chapter 10. Eating Good Sugars—Options and Replacements

WHY WE NEED FOODS WITH GOOD SUGARS THE ORIGIN AND COMPOSITION OF SEVERAL NATURAL SWEETENERS REPLACING BAD SUGARS WITH GOOD SUGARS

Chapter 11. Eating Enough Slow Sugars

Chapter 12. Adding Proteins to Extend the Glycemic Curve

THE EFFECT OF BREAKFAST ON BLOOD SUGAR LEVEL PROTEINS AND CARBOHYDRATES THE REGULATING ROLE OF PROTEINS FOODS WITH PROTEIN

Chapter 13. Making Breakfast a Priority

A REVEALING EXPERIMENT A WORLD TOUR OF AN AMPLE BREAKFAST LACK OF APPETITE IN THE MORNING

Chapter 14. Evaluating Other Causes of Energy Depletion and Sugar Cravings

DEHYDRATION THE LOSS OF THE ACID-ALKALINE BALANCE A SEDENTARY LIFESTYLE

Conclusion Bibliography Footnotes About the Author About Inner Traditions • Bear & Company Books of Related Interest Copyright & Permissions Index