Carbs get a bad rap, but in reality only certain carbs should be avoided. In fact, your brain runs 100% on carbs, so if you stop eating them, your brain turns to mush and your mood turns worse. Choosing the right carbs is what is important. White carbs like pasta, rice and bread are so bleached and processed the nutrition is stripped from them. Not only that but they turn to sugar immediately, causing a spike in your blood sugar. I call this the Chinese Food effect: you can eat your weight in Chinese food, feel like you are going to explode, but an hour later you are hungry again looking for something in the fridge. Why? Cause the food is so heavy in sugar and fast burning carbs that your blood sugar levels drop, causing you to crave more food and overeat. Whole grains (not “multigrain” and not “made with whole grains” but 100% whole grain foods like brown rice, whole grain pasta and whole wheat bread) do the opposite- they stabilize blood sugars so you stay fuller, longer and they haven’t been stripped of their nutrients so you get a healthy dose of vitamins, nutrients and the food freebie fiber.
I love carbs. There is nothing better than having a big slice of sweet, delicious, warm carbs and a cup of coffee in the morning. Usually to get this, people will head to Starbucks to order a latte and whatever stale, sugar coated scone is left in the fingerprint smudged case. “It says bran!” you say. “It’s healthy!” Hardly. Just because it has one healthy ingredient doesn’t mean the rest are healthy, too. (While we are on the subject, the multigrain bagel is also clever marketing – it’s not whole grain.)
Wouldn’t it be awesome if you could go somewhere and order a delicious treat and know that it is not only yummy, but completely healthy? You can’t, cause that doesn’t make anyone money, so you must make it yourself. That’s the only way you can truly control what goes into your food, and into your body.
TRAChealth sent me some chia seeds to try out for www.sweatlist.com, and by some, I mean 30 bags, and at a 2 tbsp serving size, it’s going to take me a million years to get through this stash. And so…I bake!