Refined Carbohydrates: The Hidden Enemy of Your Metabolism

Many people have asked us, "What exactly is a refined carbohydrate?"

Today we're going to clear it up, and in passing, explain why it's essential to know this concept if you want to lose ^{weight^}, especially if you have a slow metabolism or have dealt with problems such as thyroid, imbalances, or the classic "rebound effect" of dieting.

If you've tried diet after diet, lost and regained weight, and feel that nothing works, it's possible that your problem is related to the way your body handles certain carbohydrates.

What are refined carbohydrates really?

To understand why we call these foods "refined," we must first explain how foods are classified. There are only three main types of foods:

1. Fats (including oils)

2. Proteins (such as meat, cheese and eggs)

3. Carbohydrates

   
   

Carbohydrates fall into two categories: natural carbohydrates, which we find in fresh foods such as vegetables, and refined carbohydrates, which have gone through an intense processing process involving heat, pulverization and often the removal of essential nutrients.

For example, refined wheat flour goes through a heating process that breaks down glucose molecules, releasing this glucose and causing your body to absorb it quickly. This raises blood sugar levels and forces the pancreas to produce insulin, the perfect scenario for weight gain.

How does excess refined carbohydrates affect your metabolism?

Glucose and insulin are the key factors in fat accumulation. When you eat refined carbohydrates, your body produces more glucose than it can process. This extra glucose is stored as fat, which leads to weight gain and a slowed metabolism. This is why it is so important to follow the 3x1 Diet.^®, in which ¾ parts of the plate are filled with type A foods (proteins and vegetables), while ¼ part can contain type E foods. In this way, you maintain a balance that allows your body to burn fat without depriving yourself of everything you like.

What about cooked foods?

The cooking process can also turn a natural carbohydrate into a refined one. For example, a raw potato is a source of starch, but when you cook it, that starch breaks down and releases glucose, which causes a rapid rise in blood sugar. The same goes for beans and baked fruits, such as apples. A green apple in its natural state is an excellent type A food, but when cooked, its structure changes and it becomes easier to absorb, making it a refined carbohydrate.