HealthTree Blog

In a recent study published in Archives of Internal Medicine, foods with high-glycemic carbohydrates were found to be more likely to increase your risk for heart disease than low-glycemic types of carbs. So it’s not how many carbohydrates you consume, it’s the type that will hurt you.

The “Bad” Carbs Explained

Carbohydrates that have a high-glycemic level will spike your blood sugar, which will usually end in a crash. This instability in your blood sugar can kill off cells that are supposed to be protecting you from illnesses such as heart disease and diabetes. With low-glycemic carbohydrates, or “good carbs,” you blood sugar rises gradually and comes down slowly as well so there is no crash and you will feel more energized over a greater period of time – no matter how much of it you consume. It takes longer for “good carbs” to digest in your system, which means it also keeps your metabolism working and helps with weight loss.

Foods to Avoid and Substitutions

So what foods should you avoid that are bad? Unbelievably, baked potatoes are bad carbs along with rice cakes and rice. Instead, stick with fruits, vegetables and breads like whole wheat, sourdough and rye. Pasta is a good so eat that over rice. Stay away from carb snacks such as pretzels. You can eat peanuts or other nuts and whole grain crackers as an alternative.

Everything in Moderation

Of course, sometimes you’ll want to indulge. As long as you are not eating loads of bad carbs everyday or most days of the week, you won’t be doing as much damage as if this became part of your normal diet.

Photo: net_efekt