GOOD CARBS. BAD CARBS.
These protein and carbs magnets make good food choices (proteins and carbs) clear and easy.
THE GOOD GUYS: COMPLEX CARBOHYRATES. Except for millet and whole grain brown rice, wheat and other grains contain a unique protein called GLUTEN, which IRRATES THE INTESTINES.
Eating two wheat products at every meal over time will guarantee some sort of complications eventually. It mean for right now having gas, bloating, constipation, diarrhea, stomach cramps, poor digestion or hyperactivity. I know of mountain sports monster jocks who say simple carbs slow them down, not the energy source they need.
You may say that you’re used to it, doing just fine. However it is costing you a lot in subtle ways, maybe some not so subtle: health, downtime, discomfort, frequent colds, and
Get tough. Grab a carrot! Think. Eye on the prize. Summer’s coming! Swim trunks!
THE BAD GUYS: SIMPLE CARBS
The culprits include milled yeasted bread, chips, cookies, fries, ice cream, potatos or corn at every meal and in between, white foods that are PROCESSED, that don't grow from the ground.EXCEPTIONS - root vegetables, like .....
THIS IS A PARTIAL SEGMENT OF THE EXTENSIVE CHAPTER IN THE BOOK.
IMPORTANT UPDATE (SEPT. '08)
The traditional terms 'good' and 'bad' carbs are very misleading and frankly INACCURATE. Perfectly good carbs can be worsened by over-cooking or processing them. Some very clean so-called 'bad' carbs can be helped, modified, their status raised when combined with the proper nutrients to make them worthy and less ill-advised. For example, rice cakes alone are fairly neutral, but add almond butter and they become much more valid. Take groats. Whole oat kernels (Irish oats) are much more nutritious when cooked than rolled oats which have been flash-smashed, their natural oils and nutrients splattered to the winds ... a good carb gone wrong.
This new conventional wisdom, not shared by many nutritionists yet, is reclassifying carbohydrates into two other categories: REFINED and UNREFINED. This makes absolute sense. Raw foods contain much more life force, qi ('chi'), the less processed the more nutrients retained. The converse should be obvious.
Watch for more on this touchy, perhaps revolutionary subject in further discourses from The Muscle Kitchen, the next version of the book, email alerts and the new TMK blogspot http://themusclekitchen.blogspot.com
ref: "Ultra-Prevention," Mark Hyman, MD and Mark Liponis, MD
GRAINS and grain products need to be managed VERY carefully, the amount, the kind and the timing. BAD (simple) CARBS are heavy nasty non-muscle-making fillers. They do provide burst energy when we need 'em BUT make fat and blubber when we don't use 'em. So cut back severely grains at dinner time and don't ever snack before bedtime.
Walk any aisle of any typical grocery store thinking about how much of the shelving offers 'tasty, tempting' stuff made from high-yield, low-production, high-profit grains: bread, cereals, potatoes, corn, pastries, treats, dough, fluff, puffs, snacks, desserts, convenience foods.
Other than steel cut oats ('porridge') for breakfast and maybe some great buckwheat or quinoa at lunch. We, the buffed and massive, need ..........
THIS IS A PARTIAL SEGMENT OF THE EXTENSIVE CHAPTER IN THE BOOK.
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