The Low Carb Phenomenon

by Des Byrne o2living
posted on October 01st 2010
The Low Carb Phenomenon

Here in the United States there has been a lot of press about the positive effects of low carbohydrate diets. As a result, manufacturers are jumping on the bandwagon and producing products they think we will buy, whether they are healthy or not. 

Carbohydrates are compounds made up of carbon, hydrogen, and oxygen and are vital for providing energy for both body and brain. When we eat, our bodies turn the carbohydrates into glucose for immediate energy and the rest are stored as glycogen for reserve. 

The mistake that people often make is assuming that they can maintain a low carb, or a mixture of high protein and low carb diets, for extended periods of time. 

There are two types of carbohydrates: simple and complex. Simple carbs are carbohydrates made up of sugar, which are released very quickly into the body, causing sugar highs, and then we crash. We then feel hungry and want to eat more. Complex carbs are comprised of starch and fiber and are released gradually providing us with a more sustained source of energy. 

Bad carbs include everything white: white flour, white pasta, white rice, and, of course, white sugar. 

Food manufacturers start off with the best of intentions but end up adding the bad nutrients back into the products to make them appealing and addictive. 

The good carbs include potatoes, yams, barley, corn, brown rice, beans, and lentils. Each month I will share some of my favorite recopies so you can try them at home.

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