The Carb Conumdrum by Elizabeth Yarnell

As Americans we have mixed feelings about carbohydrates. On the one hand, we blindly jump on the low-carb bandwagon and follow unhealthy, low-carb or no-carb diets in our pursuit to lose weight quickly. On the other, we love our white bread, enriched pasta and potatoes in any form. Our expanding waistlines witness our confusion.

While protein is the building block of muscle mass, carbohydrates are what give us the energy not only to lead active lifestyles, but also to complete autonomic functions such as breathing, blinking and heartbeats.

A body denied carbohydrates enters ketosis, an unbalanced, acidic state, and then begins to cannibalize itself in the pursuit of fuel for energy. Talk about an unhealthy state!

The key is in knowing which kinds of carbs help us and which we’d be better off without.

Processed and refined carbs, like those found in white and wheat breads, white crackers, pastas, etc., and white rice, come from grains where the bran and the germ have been removed. That amounts to lost dietary fiber, protein, and a host of other nutrients. What are left are calories that the body can’t completely access without the missing elements.

Complex carbohydrates— like those found in whole grains, legumes, nuts, seeds. seaweeds and vegetables and fruits— provide exactly what our bodies need in just the right proportions and amounts to be most fully utilized.

While the healthfulness of oats made headlines for a while, all whole grains offer similar benefits. They’re low in fat and good sources of fiber, vitamins, minerals, and protein.

A recent Tufts University study showed that consuming at least three servings of whole-grain foods daily can lower risks for abdominal obesity, high triglycerides, low HDL cholesterol (good cholesterol), high blood pressure and poor blood sugar control. Eating any whole grains— not just oats — can put you in better shape for treating or avoiding diabetes, cholesterol issues, heart disease and even cancer.

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