GOOD AND BAD CARBOHYDRATE?
YOU CANNOT CUT ENTIRELY YOUR CARBOHYDRATE INTAKE AS YOU NEED CARBS FOR BRAIN FUCTIONING AND FOR ENERGY. TO PREVENT THAT DRAGGY FEELING OR RUN DOWN FEELING YOU MUST EAT SOME CARBS.
HOW MUCH? ABOUT HALF OF YOUR CALORIES MAY COME FROM CARBS, UNLESS YOU WANT TO LOSE WEIGHT. THEN YOU HAVE TO CUT YOUR CARBS TO ONE QUARTER OF YOUR CALORIC INTAKE.
WHICH CARBS SHOULD WE CONSUME? COMPLEX CARBS LIKE VEGETABLES, NUTS, SALADS AND CERTAIN FRUIT AND BEANS ARE GOOD CARBS. THESE CARBS CONTAIN FIBER VITAMINS , MINERALS AND NUTRIENTS.
BAD CARBS ARE REFINED CARBS LIKE BREAD, PASTA, RICE AND PASTA. HIGHLY PROCESSED FOOD IS NOT HEALTHY EITHER AND IT MAY INCREASE YOUR APPETITE. ONE CAN GAIN WEIGHT FROM EATING TOO MANY COMPLEX CARBS THOUGH. SO KEEP YOUR CARB CONSUMPTION TO ¼ OF YOUR CALORIC INTAKE..
IT IS A GOOD IDEA THOUGH TO HAVE SOME COMPLEX CARBS ABOUT ONE HOUR BEFORE ANY EXERCISE.
ONE CARB THAT EVERYBODY BEMOANS ITS ABSENCE AS IT IS SO INGRAINED IN OUR CULTURE IS BREAD.
BREADLABELS ARE VERY CONFUSING AND IT IS BEST TO CUT IT DOWN FROM YOUR DIET OR AT LEAST MINIMIZE ITS INTAKE.
WHOLEMEANS REFINED. DO NOT BUY
ENRICHEDMEANS THAT THE BREAD HAS BEEN DEPLETED OF ALL NUTRIENTS AND NEEDS REPLACEMENT OF VITANINS AND MINERALS. DO NOT BUY.
MULTIGRAIN SOUNDS GOOD BUT ONLY BUY IF FIRST INGREDIENT IS WHOLE WHEAT OR WHOLE GRAIN. OTHERWISE IT IS MADE FROM REFINED FLOUR AND DO NOT BUY
SPROUTED GRAINSARE GOOD; THEY ARE WHOLE GRAIN, EASILY DIGESTIBLE CAUSING LESS BLOATING. THEY ARE THE BEST
THIN OR LIGHT STYLE BREADS: MAKE SURE THEY ARE MADE FROM WHOLE GRAINS AND NOT REFINED GRAINS. THEY MAY CONTAIN FIBERS THAT MAY CAUSE BLOATING.
GLUTEN FREEONLY GOOD FOR PEOPLE SUFFERING FROM CELIAC DISEASE.
OTHERWISE THOSE BREADS CONTAIN REFINED STARCHES LIKE TAPIOCA OR POTATO STARCH.
AS ALWAYS MODERATION IS THE KEY IN OUR NUTRITION AND BREAD SHOULD BE CONSUMED SPARINGLY AS IT STIMULATES APPETITE.