The digestion of carbohydrates makes milk considered Native Nutrients Review a complex carbohydrate due to the fact that the milk contains trace amounts of fat. Milk also contains numerous vitamins such as Calcium, Vitamin A, Vitamin D, Zinc, Vitamin B12, and Vitamin B2. The nutritious benefits of milk are outstanding, but the dangers of drinking it may change your opinion. Rense.com defines cow`s milk as, "An unhealthy fluid from diseased animals that contain a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it." All cow`s milk contains fifty-nine active hormones, scores of allergens, fat, cholesterol, and measurable quantities of pesticides, herbicides, blood, pus, bacteria, and viruses. You also have to consider that the milk you drink contains trace amounts of whatever the cow had eaten previously. Your milk also may have been from a diseased cow, which you could easily get sick from. Diseases such as diabetes, influenza, bronchitis, emhysema, asthma, heart disease, and cerebro-vascular condition have all been linked to the consumption of cow`s milk. The Glycemic Index (GI) is a way of rating carbohydrate foods according to how quickly the carbohydrates are broken down into glucose, and thus how quickly that glucose enters the bloodstream. The reasoning behind this is that carbohydrates that enter the bloodstream quickly raise blood sugar levels rapidly, causing a spike in energy, that is followed by a drop after the effects of insulin are triggered. Insulin is one of the hormones that help regulate blood sugar levels, and tries to keep them stable. When too much glucose enters the bloodstream at a time, the body reacts by releasing insulin to remove some of that glucose back out of the blood and into our cells. Its simply a way of keeping the balance. However the effect is that when all the glucose we just ate, in the form of carbohydrates, is removed from the bloodstream, we feel tired and hungry, often craving more carbohydrates. Thus a cycle is created, where we eat more than really necessary. Carbohydrate containing foods are rated from a scale of 1 to 100. A score of 100 is the highest, and this is akin to eating glucose in its pure form. A score of 55 or lower means a food is classified as having a low glycemic index. Thus, it theoretically breaks down in the body more slowly.
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Native Nutrients Review
by Alisa lisa Sophia (2019-05-16)
The digestion of carbohydrates makes milk considered Native Nutrients Review a complex carbohydrate due to the fact that the milk contains trace amounts of fat. Milk also contains numerous vitamins such as Calcium, Vitamin A, Vitamin D, Zinc, Vitamin B12, and Vitamin B2. The nutritious benefits of milk are outstanding, but the dangers of drinking it may change your opinion. Rense.com defines cow`s milk as, "An unhealthy fluid from diseased animals that contain a wide range of dangerous and disease-causing substances that have a cumulative negative effect on all who consume it." All cow`s milk contains fifty-nine active hormones, scores of allergens, fat, cholesterol, and measurable quantities of pesticides, herbicides, blood, pus, bacteria, and viruses. You also have to consider that the milk you drink contains trace amounts of whatever the cow had eaten previously. Your milk also may have been from a diseased cow, which you could easily get sick from. Diseases such as diabetes, influenza, bronchitis, emhysema, asthma, heart disease, and cerebro-vascular condition have all been linked to the consumption of cow`s milk. The Glycemic Index (GI) is a way of rating carbohydrate foods according to how quickly the carbohydrates are broken down into glucose, and thus how quickly that glucose enters the bloodstream. The reasoning behind this is that carbohydrates that enter the bloodstream quickly raise blood sugar levels rapidly, causing a spike in energy, that is followed by a drop after the effects of insulin are triggered. Insulin is one of the hormones that help regulate blood sugar levels, and tries to keep them stable. When too much glucose enters the bloodstream at a time, the body reacts by releasing insulin to remove some of that glucose back out of the blood and into our cells. Its simply a way of keeping the balance. However the effect is that when all the glucose we just ate, in the form of carbohydrates, is removed from the bloodstream, we feel tired and hungry, often craving more carbohydrates. Thus a cycle is created, where we eat more than really necessary. Carbohydrate containing foods are rated from a scale of 1 to 100. A score of 100 is the highest, and this is akin to eating glucose in its pure form. A score of 55 or lower means a food is classified as having a low glycemic index. Thus, it theoretically breaks down in the body more slowly.
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