10 REASONS... TO KEEP UP THE CARBS

1 THEY’RE NOT ALL ‘BAD’

Many starchy carbohydrates, including oats, rice and wheat, provide fibre and important nutrients.

2 THEY BOOST MEMORY

Women on a carbs-restricted diet did worse in memory tasks than those who cut calories, but not carbs, in a study at Tufts University, Massachusetts.

3 STAVE OFF OBESITY

A study in the Journal Of The American Dietetic Association found people who ate the most carbs were 40 per cent less likely to be obese and overweight, compared with people who ate the least.

4 THEY WORK IF YOU’RE DIETING

In a US study, one group ate a low-carb diet and another a low-fat one. Both groups cut their calories by 30 per cent. The results showed that the two diets worked equally well.

5 FRESHER BREATH

A lack of carbs in the diet can cause a dry mouth and bad breath, nausea and dizziness.

6 THEY’LL HELP YOU IN THE GYM

Researchers in Queensland say eating carbs during or immediately after working out will help maintain blood sugar levels. This, in turn, reduces the body’s stress response to exercise and speeds up recovery. Not only that, taking in carbs such as a banana or a carb gel during vigorous exercise helps to maintain blood sugar levels.

7 YOU’ll FEEL DEPRESSED WITHOUT THEM

Carbs – whether whole or refined – increase the brain’s levels of the feelgood neurotransmitter serotonin, says the British Dietetic Association. This is why cutting them out can trigger feelings of low mood or depression. Wholegrains are also a great source of iron, magnesium, and B vitamins, all of which are critical in maintaining energy levels.

8 . . . AND BECOME CONSTIPATED

The fibre in fruit, veg, pulses and starchy foods (especially wholegrain varieties) can help to keep your bowels healthy. NHS figures show most of us get nowhere near enough fibre, averaging about 18g of the recommended 30g a day.

9 YOU’LL LACK VITAL NUTRIENTS

Cutting carbs could increase your risk of a deficiency in certain nutrients, leading to health problems. Research published in the Journal Of The International Society Of Sports Nutrition found people on a low-carb diet were getting less than half the recommended daily amount of biotin, chromium and Vitamin E. Other nutrients that fell short – to between 50 and 75 per cent of the RDI – included pantothenic acid, Vitamin D, calcium, potassium and magnesium.

10 THEY DON’T HAVE TO RAISE BLOOD SUGAR

Carbs are known to raise blood sugar levels, which is an issue for diabetics in particular. But University of Surrey researchers found pasta that had been cooked, chilled and then reheated had more of what’s called ‘resistant starch’ – which doesn’t raise sugar levels so much. Eating bread that’s been frozen and cold potatoes may have the same effect.