Anybody who has actually been in a grocery shop just recently knows that food business are tripping over themselves in the rush to introduce “low carbohydrate ” versions of whatever from bread to candy to soda to cereal. Do not think for a minute that these business are encouraged by the health interests of consumers. The truth is that they are primarily worried about the wallets of customers and will market anything that they think a gullible public will purchase. Low carb scrap food is still scrap food.I understand a few of you reading this may currently be raising your defenses due to the fact that you have actually reduced weight by cutting your carb intake. Let me first praise you on your weight loss, and second of all say that this is not an anti-Atkins or anti-South Beach piece. This article is merely meant to inform readers on the reality of carbs, “excellent ” carbohydrate choices vs. “bad ” carbohydrate options, what they do, why your body requires them, and how to make much better nutrition options than food company marketing efforts want you to.The very first thing to understand is that carbohydrates provide the body with its main source of fuel, glucose (blood glucose), which is kept in the muscles and liver as glycogen. Any contraction, whether throughout exercise, getting out of bed, or blinking an eye, is fueled primarily by glycogen. So, for those of you engaging in resistance training, this must right away point out the truth that you require carbohydrates for fuel in order to optimize your efforts in your resistance program. The next reality to comprehend is that your brain (which burns more calories than any organ in the body) and anxious system can only utilize glucose for energy. This is why, specifically in the early or induction stages of carb restricted diets, dieters frequently feel sluggish and less alert than regular. By cutting out carbohydrates, you are cutting off your brain’s primary source of fuel.
Some of you are probably believing, “That’s precisely what I want, due to the fact that now my body will need to burn fat for energy! ” Yes and no. Yes, your body will burn some fat for energy; nevertheless it will also produce glucose by breaking down protein stores in the muscles, organs and other tissues. This will significantly compromise tissue growth, repair, and maintenance, and as talked about in previous short articles, slow down your metabolic process. Certainly, that is not the result you are trying to find.
As I said, this is not an anti-(insert your preferred low-carb expert here) piece. However, the reality is, carbohydrates are a nutrient, and a nutrient is defined as a “substance that an organism must acquire from its surroundings for growth and the sustainment of life “. So, does it make sense to follow a program that calls for the wholesale desertion of vital nutrient? Of course not. What is needed is an understanding of the difference in between supportive, quality carbs that supply essential nutrients and fuel, and overly processed and refined carbohydrates that provide empty calories and support fat storage.
What do I mean by excessively processed and fine-tuned carbs? Consider white bread, donuts, muffins, pastries, white rice, sweet, sugary breakfast cereals, white pasta, potato chips, crackers, soda. Foods like these digest really rapidly and offer your body a rapid spike in blood sugar, which, when weight loss is the goal, is something we desire to prevent. After your body takes the blood sugar it needs to renew muscle glycogen, whatever is left over from that spike will get saved as fat.
What makes encouraging, quality carbs various? They absorb more slowly, producing a more progressive increase in blood sugar and providing a more even source of fuel. Try to find breads and cereals made from whole grains, pasta made from whole wheat flour, brown rice rather of white rice, sweet potatoes rather of potatos, fruits in small amounts and veggies in abundance. Entire grain carbohydrates will keep you feeling satisfied longer, and not seeking to devour a bag of chips within an hour of consuming your plain bagel.
So, the lesson is to not get taken over by carbohydrate fear and fill your shopping cart up with all of the brand-new low carbohydrate items. Simply like in the early 80’s when the food manufacturers were desperately attempting to come up with low fat versions of every product under the sun, they are doing the exact same now in order to offer more products, not because they are interested in your health. At that time, customers were tanking up on SnackWell cookies. They are low fat, so they must be fine right? Well, considering that the slim boom of the 80’s, the obesity rate in this nation has escalated. That is not due to the fact that the real culprit is now carbohydrates. No, the reason is due to the fact that processed food, whether low fat, low carbohydrate, or low whatever
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