We are now nearly at the solution because, apart from glucose, our bodies have a second source of possible energy: fat. However, even though you may have plenty of stored fat you could burn, your cells aren’t able to burn fat to make energy due to the insulin in the blood stream. The insulin continues to be released to take care of all the glucose, and the glucose is there in your blood stream while you continue to eat carbohydrates.
Your cells don’t have glucose inside them to turn into energy… and they aren’t able to turn stored fat into energy. Inside your cells, you’re starving. You want to eat all the time, you’re exhausted… and no matter how little you eat you can’t shift the excess fat on your body.
So… what you can do about this is to reduce your carbohydrate intake in order to lower your insulin level. When your insulin levels are low enough, then the cells regain their ability to burn your stored fat.
How much less carbohydrate you need to eat in order to do this will vary from person to person, in part depending on the degree of insulin resistance you have. Sugars and starches are the obvious places to start, and especially the refined, manufactured versions. If your body still isn’t releasing its stored fat, you would do well to consider carbohydrates that are digested more slowly, such as beans, soy, root vegetables, legumes and whole grains, at least to begin with.
High quality fats, protein and green vegetables will provide your body with the key nutrients it needs to improve the function and energy production of your cells. It can take from a few days to a few weeks for your body to adjust from glucose- to fat-burning, and that may well be the toughest part. But the benefits in terms of not only weight loss but also heart disease, diabetes, dementia and a host of other potential problems is considerable:
“An exponentially expanding body of research indicates that maintaining insulin sensitivity and keeping blood glucose levels in check are among the most powerful things we can do for our health.” (Amy Berger)