I have told you about wheat and grain, now the important part. How has our bread changed such that for almost all of history we could eat a high carb diet and not get insulin resistance. You already know about sucrose, high fructose corn syrup, frequent eating, no 12 hour nighttime fasting, and other elements. Now probably the most important. Historically we had a high carb diet and those carbs mainly came from grains. The way we ate grain was to make bread. I will tell you how important bread is in history. The grains may have changed slightly, and we add a bunch of other stuff to our bread, but the most important change has been in the size of the grain particle. If you listened previously to the sucrose example, you know as the relative surface area of the particle gets larger and the size gets smaller, the more rapidly the enzymes can digest the particle, and the more rapidly it gets absorbed. Listen to all of this podcast as I seem to make it sound as if I am finished in the middle.
