Dr. Will Bulsiewicz

I'm willing to stay here today with you. Damn those carbs. Because really what we're talking about is refined carbs. And that includes sugar. And that also includes refined flours.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Which act like sugar in the body. And the more that you grind them up and bleach them and remove the whole grain element to turn it into white flour, the more that you do this, the more that you're basically turning this into sugar and the more that you're also extracting where the value, including the vitamins, the minerals, and the fiber exists.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Now, it doesn't mean that it's impossible to enjoy a slice of bread. Bread's quite delicious. But I argue in favor of sourdough bread, which has a lower glycemic index and has other qualities that I've described that are more healthy. But I also am not arguing that sourdough bread is something that you consume at every meal. It's just part of a diet. You have it a couple times a week maybe.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.

Yeah, and there's some interesting things. Like, for example, at Zoe, we did some research where we, as a part of the Zoe kit, people wear a continuous glucometer for two weeks. And we see what they're eating and how their blood sugar responds and what their blood sugar does, like, over the course of many hours.

Most people, when they think about the glucometer, they're thinking about, okay, what is my spike? What is my area under the curve? What's happening immediately? And I get that. But actually, if you bring attention to a couple of hours later, there's something interesting that happens in people who consume refined carbohydrates, which is that your blood sugar drops.

Most people, when they think about the glucometer, they're thinking about, okay, what is my spike? What is my area under the curve? What's happening immediately? And I get that. But actually, if you bring attention to a couple of hours later, there's something interesting that happens in people who consume refined carbohydrates, which is that your blood sugar drops.

Most people, when they think about the glucometer, they're thinking about, okay, what is my spike? What is my area under the curve? What's happening immediately? And I get that. But actually, if you bring attention to a couple of hours later, there's something interesting that happens in people who consume refined carbohydrates, which is that your blood sugar drops.

And it drops below the baseline. Now, it's not a plummet. And it's not enough to make you like overtly hypoglycemic. Hypoglycemic is the word that we use for low blood sugar. And that's where people are like shaky because they took too much insulin. All right. It might not make you that. But it is enough to make you feel fatigued. And it's enough to make you hungry.

And it drops below the baseline. Now, it's not a plummet. And it's not enough to make you like overtly hypoglycemic. Hypoglycemic is the word that we use for low blood sugar. And that's where people are like shaky because they took too much insulin. All right. It might not make you that. But it is enough to make you feel fatigued. And it's enough to make you hungry.

And it drops below the baseline. Now, it's not a plummet. And it's not enough to make you like overtly hypoglycemic. Hypoglycemic is the word that we use for low blood sugar. And that's where people are like shaky because they took too much insulin. All right. It might not make you that. But it is enough to make you feel fatigued. And it's enough to make you hungry.

And it's enough to make you hungry for more refined carbohydrates. Because glucose is the fuel for your brain. And in that moment when the blood sugar is too low, the interpretation of your brain is, oh, gosh, like, am I on short supply here? I'm below my normal amount. I need more sugar to replace that to get this back to normal amounts.

And it's enough to make you hungry for more refined carbohydrates. Because glucose is the fuel for your brain. And in that moment when the blood sugar is too low, the interpretation of your brain is, oh, gosh, like, am I on short supply here? I'm below my normal amount. I need more sugar to replace that to get this back to normal amounts.

And it's enough to make you hungry for more refined carbohydrates. Because glucose is the fuel for your brain. And in that moment when the blood sugar is too low, the interpretation of your brain is, oh, gosh, like, am I on short supply here? I'm below my normal amount. I need more sugar to replace that to get this back to normal amounts.

So then you go seeking it out and you end up consuming hundreds of calories extra during that particular day. So it ends up becoming a vicious cycle.