Saturday, January 12, 2013

Carbohydrates in food, why do we need them?


Carbohydrates in food, why do we need them?

Carbohydrates in food are essential. Although most modern diets for weight loss is based just on the exclusion from the diet of carbohydrates, so the weight starts to creep steadily down. Only to lose it somehow added to the weakness, irritability and fatigue. Maybe we were wrong we reset the carbs in foods from the accounts?

    
Carbohydrates in food are important, not less, than proteins or vitamins. But it all depends on what exactly it is carbohydrates.
    
It is believed that the most useful are the carbohydrates in foods that are labeled "difficult" or "slow."Slow and fast carbs in foodCarbohydrates in food are different. And not all of them are equally harmful, in fact - they just need our bodies, because they give us energy, due to glucose, which they split. Slow or fast the carbohydrates in foods are called depending on the speed of its processing into glucose. Responsible for the processing of insulin.If you want to lose weight or just watch your health, then reduce or eliminate from the diet, consumption of fast carbs. They are instantly absorbed, causing a sharp rise in blood glucose levels. Then, it is worth at least a little start to waste energy, sugar and drops sharply, causing an acute sense of hunger, despite the fact that you have eaten recently.Most of the frequent use of fast carbs suffer the pancreas - she has a lot to produce insulin in the shortest possible time, then, on the contrary, freeze in anticipation of the next portion. Such a regime wears its cells, and may even lead to cancer. Another "side effect" - a sharp change of mood. Causes of the hormone serotonin, the development of which depends on fluctuations in blood sugar levels.At the same time, slow carbs do not cause congestion of the pancreas - for recycling, it works in normal mode, producing insulin gradually. Not going well, and jumps in blood sugar levels, so the mood is even, and the hunger comes only at the time.Identify fast and slow carbohydrates helps the glycemic index - it indicates the rate at which increases the concentration of sugar in the blood after eating a specific carbohydrate. The higher the speed, the higher the glycemic index, the more carbohydrate.Sources of carbohydrates in foodsIt is unlikely that you will be at the table with a glycemic index of various foods for each trip to the store. So do not be superfluous to remember the main sources of fast or slow carbs, then to easily navigate between the store shelves.

    
Quick carbohydrates in food. If you think that the main "bad" carbohydrates - it is pure sugar, you're wrong. By "speed" of his superior beer, white bread, honey and vegetables such as potatoes, corn and boiled carrots, peeled and white rice. And not good sweets - cookies, cakes, candy, sodas and sweet drinks and fast food and refined products.

    
Slow carbohydrates in food. Raw vegetables and fruits, and whole-body to deliver the necessary energy while at the same time have a low glycemic index.Remember, when enriched with fruit preservation are easily converted into glucose sugar that increases their glycemic index. The same applies to vegetables, have been subjected to heat treatment - after they receive easily digestible starch. Thus, it is useful to cook the potatoes in their skins, but not to cook meals, and simply steamed with boiling water. Lower index foods may also be using them with the animals and milk proteins - it slows down the rate of glucose.Healthy eating means getting all the necessary substances to man. The lack of any can affect your health. If you want to monitor their health, but at the same time receive from the food energy you need, choose slow carbohydrates. Of course, in reasonable quantities and in balance with other nutrients.

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