{"id":8103,"date":"2015-04-16T11:18:32","date_gmt":"2015-04-16T18:18:32","guid":{"rendered":"https:\/\/fxnutrition.com\/?p=8103"},"modified":"2025-08-28T15:20:58","modified_gmt":"2025-08-28T15:20:58","slug":"uh-oh-your-energy-is-expiring","status":"publish","type":"post","link":"https:\/\/www.fxnutrition.com\/blog\/uh-oh-your-energy-is-expiring","title":{"rendered":"uh-oh, your energy is expiring!"},"content":{"rendered":"

Long after I stopped eating refined sugar, and that afternoon walk to the nearby bakery was a distant memory, I still suffered the 4pm risk of an energy outage.
\nYou know the one I’m talking about, right?
\nYour body feels heavier.<\/em>
\nThere’s still a stretch of the day in front of you.<\/em>
\nThe tasks ahead become foggier as you struggle to keep your head off your folded arms or attempt to convince your kids that it’s “quiet time” so you can lay down.<\/em>
\nThe idea of making dinner seems as monumental as climbing Kilimanjaro\u200e.<\/em>
\nBack then, my solution to restore energy was peanut butter.
\nThat’s right, peanut butter.
\n(Now a substance that’s gone by the wayside right alongside the refined sugar!)<\/em>
\nMy structured work day ended at 4 o’clock and with spoonful after spoonful (after spoonful), of peanut butter, right from the glass jar where I can scooped the organic creamy mixture from the co-op bin.
\nIt wasn’t until I was faced with the rude awakening that I had adrenal fatigue (and thyroid issues), that I realized the importance of the energy expiration.
\nEven though I hadn’t eaten refined sugar in years<\/em> my blood sugar still mattered.
\nIt’s been a long journey to climb my way out of the jar of peanut butter. But I hear from thousands of clients and customers every year that are still stuck there.
\nEither they quit the afternoon sweet binge only to find themselves slip-sliding back into old patterns. (Repeat. Repeat.)
\nOr they feel confident that they’re doing their diet perfectly<\/em> yet can’t find the missing piece to restore energy.<\/p>\n

The missing piece is right inside you. It’s your blood sugar!<\/h2>\n

Join me next Wednesday for a free online seminar<\/strong> where I’ll be diving into the beauty of balancing blood sugar & getting clear on carbs (the good, the bad and the ugly!).<\/p>\n

\n

Mark Your Calendar Now!<\/h2>\n

Even Keel: The Three Keys to Sustainable Blood Sugar Balance
\nWednesday, April 22 @ 5:30pm PT \/ 8:30pm ET<\/em>
\nclick here to register (it’s free!)<\/p>\n

\n

Grab your BONUS Handout!\"\"<\/h2>\n

Get the Carbohydrate Continuum (the good, the bad and the ugly)<\/strong> when you sign up for my free, Even Keel class!
\n(Do it now so you don’t forget!)<\/p>\n

Get your bonus & register here.<\/h2>\n

You likely know that blood sugar imbalance plays a role in diabetes.
\nDo you know that it\u2019s also a major trigger in heart disease, cancer, candida, adrenal fatigue, and autoimmunity?
\nPersonally, I keep a keen eye on my blood sugar.
\nIt’s one thing in my health routine that I am always tending to fuel my busy life and to help me to manage my autoimmune thyroiditis (Hashimoto’s).<\/p>\n

Blood sugar balance is a key step to sustainable health for all of us!<\/h2>\n

Last week I shared why managing blood sugar is such a big deal and why you need to start tuning in today!
\nIt affects your mood, your weight, your mechanisms of hunger, your hormone balance and your immune system. (yes, it’s pretty much at the root of everything!)<\/em>
\nBlood sugar affects every single chronic condition you’re looking for help with, from migraines to irritable bowel troubles to brain fog.
\nWhen blood sugar is out of whack for too long it can lead to disease states like hypertension, Candida and persistent internal inflammation (all underlying factors for the things that ail us).<\/p>\n

Managing blood sugar is a BIG DEAL!<\/h2>\n

It’s one of the core basics for good health.
\nBut just what is blood sugar?<\/em>
\nLet’s take a moment to discuss some blood sugar basics. . .
\nBlood sugar is basically the sugar ~ or glucose ~ in the blood. And glucose is the elemental factor of every single carbohydrate you eat.<\/strong>
\nOnce the carbohydrate has worked its way through your digestive system, been reduced to a simple sugar such as glucose, and reached the bloodstream through the process of absorption, it’s taken to the liver where it’s either distributed to the cells for energy, or stored for later use.
\nBecause of the liver’s limited storage capacity, any excess carbohydrates are converted to and stored as fat.<\/strong> (Yeah, no thank you!)
\nIt’s your sweet liver that helps regulate your blood sugar levels.
\nThe more complex the carbohydrate, the slower the food moves into the bloodstream, allowing the liver to take up its sugar-load without becoming overwhelmed.<\/p>\n

And this brings me to the Glycemic Quotient<\/strong> that you may have heard about.<\/h2>\n

The Glycemic Index is a ranking of carbohydrates according to how quickly glucose ~ that simple sugar molecule<\/em> ~ is absorbed into the bloodstream. (As you’ll see, slower is better.)
\nThe Glycemic Index (GI) compares the rise in blood glucose caused by 50 grams of carbohydrates in any particular food to the rise in blood glucose caused by 50 grams of pure glucose.
\nAs an example: pure glucose has a GI of 100 (our baseline). Here are the GI for some other foods we think of as starches:<\/p>\n