Beware of "Hidden" Sugar
Note: Four grams of carbohydrates equal 1 teaspoon of sugar
Carb Confusion…What’s the Truth?
It’s no wonder people are confused about nutrition. After decades of “low-fat” diet advice, along came the “low-carb” diet craze, which failed to differentiate between the good, healthy carbs we need and the processed sugars and starches we should try to limit.
Carbs Are Sugar
The truth is, all carbohydrates eventually break down into blood sugar during digestion. They are the main source of fuel for the body and are essential for proper brain function. Carbs can have a good health impact or a not-so-good impact, depending upon how quickly they break down into blood sugar. Slow is good; fast is bad.
“Slow-digesting” carbs are found in natural, “whole” foods, as designed by Mother Nature (except white potatoes which digest very quickly). They help keep our blood sugar levels steady, which is very important for good health.
“Fast-digesting” carbs, on the other hand, are primarily those in starchy or sugary foods that have been refined or processed. These foods quickly break down into blood sugar, setting off a chain of events that can lead to weight gain and a host of chronic diseases, including Type II diabetes and heart disease.
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Your Challenge for the week:
Eat two servings of complex “slow” carbs each day and limit intake of sugary and processed “fast” carbs (yes, the ones we all like so much!)
Good "Slow" Carb Sources:
Vegetables
Fruits
Nuts
Beans
Whole Grain Breads
Brown or Wild Rice
Sweet Potatoes
Oatmeal (not instant)
High Fiber Cereals