Despite the huge popularity of carbs, many diets and nutritionists suggest we should stop consuming them in such big quantities and, instead, focus on the right types of carbohydrates. It might be essential to reduce them if you want to lose weight, but they are still vital for a healthy well-being.
Carbs are good, but not in excess
The healthiest people are often those who consume large quantity of good carbs, namely fruits, vegetables, beans, and whole grains. Although it’s not recommended to overdo it, a pasta meal or sandwich during the day wouldn’t hurt anybody. However, it’s problematic if you eat excessive quantities of bad carbs.
Those which fit this category are processed carbs, such as white bread, pasta, rice, or cereals with plenty of added sugar. They lead to fluctuations in one’s glucose levels, which favorize weight gain, or might get the body more vulnerable to diabetes and heart disease. However, there’s one more problem with these nutrients.
Here’s how to stop craving these foods
Once we start eating bad carbs, we cannot help craving for more. This happens because these foods resemble sugar and, as soon as they are consumed, they are quickly broken down into glucose. Since blood sugar is so easily disturbed, the urge to eat something more is not related to taste, but rather to this physiological need to regulate blood sugar.
An excess of bad carbs overloads fat cells with energy. This means the brain remains unable to deal with the calorie intake and, when blood sugar goes down, it triggers cravings and feelings of hunger. However, the right diet can help you break these cravings.
First of all, starchy and sugary carbs need to go for a week. Instead, you can eat more fruits, vegetables, yogurts, salads, fish or chicken. Then, you can add some fatty foods, such as nuts and avocado, dairy, and even dark chocolate. After this week, you can gradually bring back the carbs, starting with the easier ones. As long as you eat a balanced diet, you should tackle weight gaining and metabolic problems better.
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