The food pyramid has recently been rearranged to promote more whole grains, fruits, vegetables and legumes, and fewer simple carbohydrates (so-called bad). The major emphasis is to stay away from those simple carbohydrates with a high glycemic index (foods made from refined flour and sugar, and which the body readily converts to simple sugars). Simple carbohydrates have been shown to produce a sharp elevation in blood-glucose levels, which promotes disease. Why the sudden change away from these carbs?
Our children and grandchildren continually remind us of our younger days, when we could perform physical and mental feats with seemingly no effort or fatigue. So, why the age-related loss of energy? And can we do anything to stop or attenuate its progression? Recent research suggests the answer to the second question is “yes.” But first questions first.