Low-carb Q&A

Con­fused about carbs? We an­swer your most fre­quently asked ques­tions.

Healthy Food Guide (Australia) - - FEATURES -

Q “Whic brea i best?”

“Many whole­meal and light rye breads con­tain very fine flours and have an el­e­vated Gly­caemic In­dex rating,” says Alan Bar­clay from the Di­eti­tians As­so­ci­a­tion Aus­tralia. A bet­ter op­tion is a dense, whole­grain loaf with vis­i­ble seeds and grains.

Q “Ar po­ta­toe fat­ten­ing?”

Quite the op­po­site! The hum­ble spud is nat­u­rally low in fat. One medium potato has zero grams of fat and just 425kJ (102cal), with the added bonus of fi­bre, potas­sium and vi­ta­min C. The real key to a healthy potato is how you pre­pare it. Turn that same spud into deep-fried potato chips and this swells to 16.8g fat and 1143kJ (273cal)! Lash­ings of but­ter and sour cream also add kilo­joules.

Q “Shoul I cu ou starch carbs?”

“It’s a myth that starchy ve­g­ies like corn, pump­kin and car­rots should be avoided if you want to eat a healthy diet and main­tain your weight,” says Bar­clay. “Hu­mans have eaten starchy veg­eta­bles like tu­bers and roots for a very long time with good rea­son, be­cause th­ese veg­eta­bles are healthy, highly nutri­tious and re­duce hunger.”

Q “Shoul I limi carb a night?”

Yes, re­duc­ing car­bo­hy­drate foods with din­ner can be a sim­ple way of re­duc­ing your over­all daily kilojoule in­take.

But if an un­bal­anced meal leaves you feel­ing hun­gry and sends you in search of sweets an hour or so later, then it’s not a good choice or the out­come you want.

“There’s noth­ing in­her­ently fat­ten­ing about car­bo­hy­drates, no mat­ter when you choose to eat them,” says Ad­vanced Ac­cred­ited Prac­tis­ing Di­eti­tian, Dr Tim Crowe.

“It’s ac­tu­ally eat­ing too many kilo­joules that will load on the ex­tra kilo­grams.”

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