>The good and bad carbs

>There are so many people that think that low carb diets are healthy- but believe it or not, to maintain a healthy diet, we should be increasing our intake of healthy carbs, not cutting them out of our life!
Bad carbs are in such foods as refined sugars, soda pop, and candy along with refined grains such as white rice and white flour.
Good carbs are unrefined and take longer to break down so that your body can regulate them better, and use them more efficiently. Good carbs are full of  fiber- meaning that they keep you feeling full for a longer period of time, and they keep your digestive system operating efficiently.
If you want to start a healthy diet- start with the good carbs that you are surrounded by!
Good carbs include dairy foods, fruits such as apples and oranges, vegetables and whole grains. In the whole grain arena: amaranth, buckwheat, bulgur,cracked wheat, hard red wheat, large flake rolled oats, long grain brown rice, millet, pot barley, Quinoa,  and wild rice.
Amaranth: Gluten free and can be combined with other grains in baking and used as a healthy cereal
Brown Rice:  The unrefined version of white rice.
Bulgur: It puffs when cooked and can be used as a side dish or as an ingredient in stews and soups.
Buckwheat: Buckwheat has pleanty of Vitamin E and flavinoids, which may be cancer fighting along with helpful to treat people with high blood pressure.  Buckwheat can be milled into a flour and used in the same recipes as wheat flour.
Cracked wheat: It is easy to tell the difference between cracked wheat and bulgar because with bulgur, the wheat berry is semi-cooked after it has been broken. Cracked wheat will not be cooked before it is put on the shelves at the market.  It is exactly what its name indicates- raw, cracked wheat. With cracked wheat you get all the fiber of the bran.
Taken in part from: Whole Grain Recipes by  Jean Pare

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This entry was posted on Wednesday, September 21st, 2011 at 10:36 pm and is filed under Healthy Foods. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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