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The Great Cholesterol Myth Cookbook by Deirdre Rawlings, Stephen Sinatra, Jonny Bowden

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3 THE CASE AGAINST SUGAR

The airtight case against fructose and an easy-to-understand explanation of sucrose, glucose, and high-fructose corn syrup

Now that you understand how insulin works—and just as importantly, how it can malfunction—we can discuss the number-one culprit that knocks insulin out of whack and creates so many of the problems discussed in chapter 2.

It’s not fat, which hardly gets a hello from insulin. Protein will raise insulin a little bit, but nothing to write home about. And in any case, protein also raises glucagon, your fat-releasing hormone, which counters some of insulin’s effects.

So what does that leave?

Carbohydrates.

Now before we go any further, let’s clarify something. The term carbohydrates is a big tent. It includes ...

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