carbohydrates

Contrary to what many popular diets such as Atkins might lead you to believe, carbohydrates are an important part of the diet, as they are converted into blood sugar (glucose), the body’s preferred fuel source. Glucose provides the body with the energy it needs for physical activity and for proper organ and brain function.  When the diet is too low in carbs, you may feel sluggish and find it hard to concentrate. 

But not all carbohydrates are created equal.  The refining process that creates white breads, pastas and rice strips important nutrients such as fiber, protein, vitamins, minerals and phytonutrients from the grain, resulting in a mostly pure carbohydrate.   The same goes for the refining process of sugar.  Eating too many refined carbohydrates can spike blood sugars too quickly leading to an over-production of insulin.  This insulin spike has been linked to weight gain, inflammation and insulin resistance commonly seen in diabetes.    Leaving the grain intact creates a more complex carbohydrate that takes longer to break down resulting in a lower glycemic index -- blood sugars don’t spike and insulin is released at a slower rate.   

Those with Diabetes should try to keep their blood sugars at normal levels.  Eating refined carbohydrates (refined sugars and high fructose corn syrup in particular) has been shown in recent studies to contribute to the progression of Diabetes, cardiovascular disease and kidney disease.   Choosing whole grains, fruits and vegetables as your primary carbohydrate sources will help reduce blood sugar spikes, provide your body with more nutrition, and may slow the progression of other diseases that may accompany Diabetes.

Limiting the amount of carbohydrates you eat at any meal or snack is also important in the management of blood sugars.  To learn how to count carbohydrates, visit Counting Carbohydrates.