When it comes to weight loss, carbohydrates are always put on the hot seat. These are sugars which provide the body with energy to get through the day. Most people try to stay away from foods high in "carbs" because they think that this will only add a few more kg to their weight. Contrary to what most of you think, carbohydrates are necessary because they give the body energy to do the daily activities and so much more. The thing is, you just have to distinguish the good from the bad.
What are Good Carbs?
Good carbs contain fibre which is needed by the body to promote a healthy digestive system and maintain your ideal weight. Since this is bulky in the stomach, this makes you feel fuller for a longer time thus preventing you from constant eating.
Aside from that, fibre also absorbs toxins in the body such as cholesterol and bad sugar. Because of that, it lowers down your risk of getting diabetes and coronary heart diseases.
To promote a healthier well-being, a 2002 report by the National Academies Institute of Medicine recommended that women aged 50 and below need 25 gms of fibre per day, while men of the same age range need 38 gms of fibre per day. Some of the fibre-rich foods are whole grain breads and cereals, fruits, vegetables, and beans.
What are Bad Carbs?
Bad carbs come from foods which are high in sugar; namely refined and added sugar. It causes your blood sugar level to spike up giving you quick energy which we know as sugar rush. This also tricks our stomachs into making us feel fuller, but after a few hours, we now get frequent pangs of hunger.
As a result, we eat more often than we’re used to during the day. It goes without saying that you gain unwanted kgs when you can’t control sudden cravings.
With all these said, it’s best to regulate your intake of foods with bad carbs. That doesn’t mean that you should completely stay away from foods such as pastries, white rice, white bread etc. You should just make sure that you moderate your eating and consume more fibre-rich foods rather than sugary sweets.
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