Carbohydrates – Friend or Foe?

For many the “low carb” or “no carb” way has become the preferred option for weight loss.  But not all carbs are equal!  The word “carbohydrate” produces images of refined bread, cakes, pasta and biscuits but fruits and vegetables contain carbohydrates too and most of us already don’t eat enough of these.  The recommended amount is now 7+ portions to achieve optimum nutrient levels so we definitely shouldn’t be cutting out these carbs.

Wholegrains such as oats, rye, quinoa, brown rice and buckwheat are all complex carbs which contain good sources of fibre and essential micronutrients such as potassium, magnesium, zinc, selenium and B vitamins which are needed to convert our food into energy.  Refined foods which are common in Western diets have many of these nutrients missing.

Because they contain these nutrients, complex carbohydrates in the form of fruits and vegetables and wholegrains can help to reduce the risk of diseases.  These carbohydrates release their energy slowly when digested so help to balance blood sugar and reduce fatigue and the risk of developing diabetes associated with increased consumption of refined carbs such as cakes, white bread, pasta, sugary drinks and snacks.