Celebrities, nutritionists, scientists and trainers have all warned about the dangers of starchy processed carbohydrates.
As a stone age being, we evolved to crave these sources of energy as they are the ones most easily digested and converted into blood glucose. More bang for the buck as it were, as these carbohydrates are easily used by the body for energy; particularly useful if you need an instant demand for energy in order to escape a sabre toothed tiger.
But fast forward to the new millennium and our sedentary lifestyles mean that although we are still super efficient at storing energy, especially from starchy, processed carbohydrates, we just aren't using as much. All the easily covered fuel is not being used for energy, so instead is stored as fat.
Governments and big food have also played their part. Mass farming techniques and subsidies coupled with uninformed government advice on nutrition led to a huge increase in the amount of starchy carbohydrates consumed post war and in particular through the 1970s.
In 1977 the McGovern committee released its "Dietary goals for the United States". Although their recommendations had little scientific grounding, government in the US adopted them. Despite widespread scientific condemnation at the time, the advice was to increase carbohydrates eaten to 50-60% of energy intake. This corresponded to a large rise in obesity rates that continue to this day.
This advice still resonates today. We are programmed to believe that a meal should be built around pasta, potatoes or similar starchy carbs. These foods contain no nutrients that can't be found elsewhere often in superior form. Many fruits and vegetables contain similar carbohydrates but also contain more micronutrients and fibre. Fibre is important as it means that the carbohydrate in food takes longer to digest, slowing down the rate at which sugar is released into the blood. This in turn produces less insulin, the main fat storage hormone.
The same properties are found in whole unrefined carbohydrates like brown rice. These foods, along with a diet rich in protein with plenty of meat, fish, eggs, pulses, unprocessed fats like butter, plant oils, vegetables and fruit provide a much healthier diet than the traditionally favoured pasta, potatoes and bread.
Couscous is not the only healthy, fibre rich source of carbohydrate. Look instead to the Middle East for interesting and healthy grains.
- Brown rice: white rice was like this once, before it got stripped of its fibre, nutrients, anti-oxidants and hull.
- Freekeh: Like quinoa this grain is slightly nutty flavored, with more protein and fiber than most grains. Buy it cracked (for soups and stuffing) or wholegrain for salads and pilafs.
- Kamut: this is the commercial name of khorasan wheat. It is twice the size of ordinary wheat and is a good source of protein, minerals and complex carbohydrates. Soak the grains to use them in salads or for making breads and biscuits.
- Amaranth: This is a seed, not a grain. As those closet nutritionists out there know, nuts and seeds have less starchy carbohydrate and more protein, fibre and minerals. The seeds are also gluten free, and were the staple of the Inca and Aztec civilisations.
- Wild rice: has more protein and less starchy carbohydrates than most grains. Easy to cook and use in a huge range of dishes.
Visit our site for tons of fitness, weight loss and personal training tips at http://www.dietsdontwork.co.uk. By Robert Atkinson, head trainer at Diets Don't Work, leading personal trainer in London.
Article Source: http://EzineArticles.com/?expert=Robert_A_Atkinson
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