Nutrition

Research: Better quality of carbohydrates leads to better outcomes

Clinical outcomes: It is all about the quality of your carbohydrate intake.  

Clinicians and researchers have long suspected that not all carbohydrates are created equal.  It makes perfect sense that an unprocessed starchy food with 100 calories would not result in similar clinical outcomes as the same number of calories of table sugar.  The whole foods that are less processed should be more abundant in fiber and thus take longer to process by our bodies and result in less of an insulin and blood sugar spike.  The big problem is that there is a limited appetite to research such differences and thus there is little proof to back up such beliefs.  

 
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