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Smart Carbs vs. Dumb Carbs

Why You Need Carbs:

Real Food for life.comThe body requires about 60-65 percent carbohydrates to feed the brain, nervous system and muscles.

The predominant carbohydrate used in the body is glucose. Glucose in the blood is called blood sugar and is a major fuel source for most cells of the body. The muscles store glucose in the form of glycogen for endurance.

The brain relies on glucose to meet its energy needs. Unless the diet supplies adequate carbohydrates, the body’s metabolism switches to a starvation mode, in which body fat is burned to meet most energy needs. To fuel the brain during starvation, glucose is synthesized from amino acids obtained by the breakdown of muscles.

You can see why the right kind of carbohydrates are essential for a balanced body.

The problem with understanding carbohydrates is classification.

For simple distinction, there are three categories of carbohydrates:

  • Complex – Cereal grains such as wheat, rice, rye, millet, sorghum and corn. Beans and seeds of legumes contain 40 percent of their weight as starch. Complex carbohydrates occur in plants as starch and fiber.
  • Simple - Sucrose, dextrose, fructose and corn syrup or anything on a label ending in -”ose.” Simple carbohydrates are referred to as sugars.
  • Refined or Processed – Sugar and white flour are highly purified materials, containing little, if any, of the nutrients found in the whole food from which the carbohydrate was prepared; therefore, they supply mainly calories.

Why We Don’t Eat Smart?

There has been lot of confusion about carbs which has scared some, but another reason is that we don’t know how to COOK complex carbohydrates properly.

ENJOY YOUR BRAIN FOOD!

Copyright Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).

80 comments

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10:01PM PDT on Aug 5, 2013

While grocery shopping, I was reading labels on whole grain pasta. 42g of carbs per serving! How do I read labels to know which are good carbs?

9:51AM PST on Feb 11, 2013

Thanks

9:59AM PST on Jan 16, 2013

@Valentina and Annmarie: The only really useful, healthful, common;y used white food is cauliflower, the rest are starchy, and begin to turn into sugar as soon as they are hit by saliva.

9:53AM PST on Jan 16, 2013

Valuable information, thanks.

5:28AM PST on Jan 9, 2013

thanks for that bit of information

7:51PM PST on Jan 8, 2013

garbanzo beans? news

9:53AM PST on Jan 8, 2013

I am slim and I cannot live without carbs, I love eating whole gain bread and brown rice, oatmeal... the best things in life. :) Thank you for this article.

8:12PM PST on Dec 31, 2012

thank you good to fine this out.

6:37AM PDT on Sep 28, 2012

Thanks

9:37AM PDT on Aug 24, 2012

Thanks for sharing this info.

Annemarie: "I love white stuff :("

Yeah, me too, sigh.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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