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#1
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Good carbs vs. bad carbs?
Can someone please distinguish between good carbs and bad carbs? How can I
tell the difference when looking at the label of a specific food? And what are 'net' carbs? Any help would be appreciated... TIA -O |
#2
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Good carbs vs. bad carbs?
Ovid wrote:
Can someone please distinguish between good carbs and bad carbs? How can I tell the difference when looking at the label of a specific food? And what are 'net' carbs? Any help would be appreciated... TIA -O It could be better termed as "Bad Carbs" (the essence of all evil) and "Not as Bad Carbs". LOL -- Seriously! The first, Fiber is a carb is non-digestable therefore not a problem. The second, There are high GI (Glycemic Index) carbs and Low GI carbs. High GI carbs are those that have a high and quick impact on your blood glucose (easily converted) and therefore your insulin production. Low GI carbs have a lower and slower impact on blood glucose (BGs) and therefore a lesser affect on insulin production. In a non-diabetic, this will usually not cause high BG levels, but will cause increased insulin levels. In a diabetic the effect is more obvious by monitoring BG levels. Insulin is what is responsible for enabling your body cells to process BG into energy. It also a very efficent agent for storing excessive BG as body fat. -- BJ 232/183/180 Type II DM - Meds, Diet (LC), and exercise. |
#3
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Good carbs vs. bad carbs?
"BJ in Texas" wrote in message
. com... Ovid wrote: Can someone please distinguish between good carbs and bad carbs? How can I tell the difference when looking at the label of a specific food? And what are 'net' carbs? Any help would be appreciated... TIA -O It could be better termed as "Bad Carbs" (the essence of all evil) and "Not as Bad Carbs". LOL -- Seriously! The first, Fiber is a carb is non-digestable therefore not a problem. The second, There are high GI (Glycemic Index) carbs and Low GI carbs. High GI carbs are those that have a high and quick impact on your blood glucose (easily converted) and therefore your insulin production. Low GI carbs have a lower and slower impact on blood glucose (BGs) and therefore a lesser affect on insulin production. In a non-diabetic, this will usually not cause high BG levels, but will cause increased insulin levels. In a diabetic the effect is more obvious by monitoring BG levels. Insulin is what is responsible for enabling your body cells to process BG into energy. It also a very efficent agent for storing excessive BG as body fat. Three kinds of carbohydrates: 1 Fiber, not absorbed, and good for constipation and colon health, 2 Complex carbohydrates (starch) found in vegetables, grains, and legumes, and 3 Simple carbohydrates* found in sugar (sucrose, glucose, dextrose, etc), honey (a blend of several) and fruits (fructose). High GI carbs: found in bread, pasta, rice, sugar, potatos, etc. Also all simple carbs are high glycimic. High glycemic carbs are absorbed quickly and easily-- too easily. Low GI carbs: found in dark green leafy veggies, some squashes, cauliflower, broccoli, green beans, etc. For an almost complete list of which is which, you can check out the glycemic index. http://www.glycemicindex.com/ You want to avoid all simple carbs, and many of the complex ones (if they are high glycemic or high number of grams per serving, or both). revek *Ornish and others will tell you that potatos, rice, and refined grain flour are 'simple carbs'. They are lying. |
#4
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Good carbs vs. bad carbs?
"revek" writes: Three kinds of carbohydrates: 1 Fiber, not absorbed, and good for constipation and colon health, 2 Complex carbohydrates (starch) found in vegetables, grains, and legumes, and 3 Simple carbohydrates* found in sugar (sucrose, glucose, dextrose, etc), honey (a blend of several) and fruits (fructose). Well, if you want to get scientific about it, fiber is a complex carb (a branched polysaccharide, like cellulose), starch is not the only type of complex carb, and there are two types of "simple" carbs - monosaccharides and disaccharides (complex carbs being polysaccharides). Some places put trisaccharides (maltodextrin?) in their own category also. From a metabolism point of view, starch (amylose) might as well be a simple carb, because it's converted by saliva (via amylase) long before it gets to the intestines. So, for our purposes, the useful carb breakdown is: * carbs that are quickly digested * carbs that are slowly digested * carbs that aren't digested at all (or only minimally digested) Of course, this can be regarded as a linear scale, which is what the glycemic index is all about. IMHO, though, there's good vs bad is: good: carbs from foods that have other nutritional benefits, like fruits and vegetables. bad: carbs from foods that offer little other nutritional benefit, like candy or white bread. |
#5
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Good carbs vs. bad carbs?
Does this mean that if my cashews say 6 grams of carbs per serving and 3
grams of fiber per serving, I'm only really getting 3 grams of carbs that add to my carb count for the day? -O "Ovid" wrote in message ... Can someone please distinguish between good carbs and bad carbs? How can I tell the difference when looking at the label of a specific food? And what are 'net' carbs? Any help would be appreciated... TIA -O |
#6
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Good carbs vs. bad carbs?
Ovid wrote:
Does this mean that if my cashews say 6 grams of carbs per serving and 3 grams of fiber per serving, I'm only really getting 3 grams of carbs that add to my carb count for the day? Yes, but you are also getting all the calories. |
#7
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Good carbs vs. bad carbs?
"Ovid" wrote in message
Does this mean that if my cashews say 6 grams of carbs per serving and 3 grams of fiber per serving, I'm only really getting 3 grams of carbs that add to my carb count for the day? -O It depends on whether the fiber has already been subtracted from the total carb count. fat grams x 9 = total fat calories protein grams x 4 = total protein calories total calories - fat calories - protein calories = total carb calories total carb calories/4 = total grams of carbs you should count** ** If there's sugar alcohols in the product then it depends on how your body reacts to them if you count those or not. |
#8
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Good carbs vs. bad carbs?
"M.W. Smith" wrote in message
Ovid wrote: Does this mean that if my cashews say 6 grams of carbs per serving and 3 grams of fiber per serving, I'm only really getting 3 grams of carbs that add to my carb count for the day? Yes, but you are also getting all the calories. From a fiber standpoint, if you're getting calories from 6g carbs then you have to count all 6 grams. Fiber is not included in the total calorie count. |
#9
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Good carbs vs. bad carbs?
Jeri wrote:
"M.W. Smith" wrote in message Ovid wrote: Does this mean that if my cashews say 6 grams of carbs per serving and 3 grams of fiber per serving, I'm only really getting 3 grams of carbs that add to my carb count for the day? Yes, but you are also getting all the calories. From a fiber standpoint, if you're getting calories from 6g carbs then you have to count all 6 grams. Fiber is not included in the total calorie count. Sorry, I meant that he gets the calories from the 3 grams. He sounded like he was thinking of doubling his cashew intake just because he discovered only half the carbs count. My point is that you can't ignore calories just because the diet method is to count carbs. Cashews contain a lot of fat, and fat contains a lot of calories. |
#10
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Good carbs vs. bad carbs?
Sigh... I am more confused than before. I think I'll just by pass the
cashews all together for now. However, I truly do appreciate all the feedback. This group is fantastic! -O "Ovid" wrote in message ... Can someone please distinguish between good carbs and bad carbs? How can I tell the difference when looking at the label of a specific food? And what are 'net' carbs? Any help would be appreciated... TIA -O |
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