Carbohydrates/ Low Carb

Grains and Starches


All carbs are converted into blood sugar glucose. As Sarah Hallberg reminds us, our daily need for carbohydrates is zero. Our body will provide any sugar we need.

What about complex’s carbohydrates? Isn’t whole wheat bread better? Brown rice is supposed to be better than white rice. Quinoa is the new “healthy” grain. Pasta has been a staple of cultures for many years. Isn’t whole wheat pasta  better for us? Oatmeal; heart-healthy oatmeal. Wilford Brimley wouldn’t lie to us, right? 

All complex carbohydrates are made up of sugar molecules that are strung together in long complex chains. The only difference between simple and complex carbs is how long it takes the body to digest it.

Our body breaks down carbs into sugar glucose very quickly, and converts 100% of the carbohydrates we eat into glucose.

One cup of cooked rice equals ten teaspoons of sugar, the same as a can of coke. It does not matter if the rice is white, brown, or even herbal!

Why does this matter?

Over consumption of carbs  will eventually lead to insulin resistance.  
Dr. Hallberg on Carbohydrate Intolerance, Insulin Resistance and Reversing Diabetes (Ch 2)

So, should I completely stop eating sugar, grains, and starches? What CAN I eat? This is a common breakfast meal; it appears healthy with the added fruit, right?

High Carb Breakfast
StockSnap / Pixabay

Remove the waffles and syrup and you have a better breakfast. Carbs are not your friend.

In conclusion, try reducing the amount of carbs you eat. We completely cut out bread and rice. We do eat 1/2 a medium baked potato once a week, a few tablespoons of black beans on Taco Tuesday, and we enjoy a low-carb pasta once in a while. Replace your pantry with low carb cooking and baking options. Need to get a quick lunch. Go ahead and get a burger; ditch the bun and toss the fries. Choosing a side salad, sans croutons,  is much healthier.

It is essential to reduce breads, pasta, rice, legumes, and starchy root vegetables to avoid an over consumption of carbohydrates.

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