When People Are On Low-carb Diets, Why Are Whole Wheat Products Allowed? Aren’t These Carbs Too?
How does whole wheat rice become low in complex carbs? Or is that not the case? My aunt is diabetic and is not allowed to eat white bread and rice, but is allowed brown.
Whole grains, such as whole wheat, rolled oats and brown rice, still have their bran or *fiber* layers present in the flour or rice. That is the thing. Most low-carb diets make the distinction between “simple” or white carbs that have had all or nearly all of the fiber *processed out* of them, and “complex” or whole-grain carbs that still have fiber with them.
In general, the easiest way to remember it is: white carbs, the ones without fiber, are *too easy* to digest, like sugar, and so they are bad for your health like sugar can be. Whole-grain or “brown” carbs, on the other hand, have fiber in them, are harder for your body to digest, take more time to digest, and are less likely to cause a sugar-rush or an insulin crash.
But don’t just take my word for it, let me find you some links, be right back.
What matters is the Glycemic Index of the food (how quickly it raises blood sugar levels). Whole wheat products have a much lower GI than those from refined sources (the fiber slows the absorption). White bread actually has a higher GI than Coke!
because whole wheat foods are complex carbs and take longer to digest than refined foods(white bread,rice) so you feel full longer
Grains that have not be denatured break down slowly in your digestive track and are healthier than processed wheat and rice products.
Even a low carb diet these are the preferred carbs but still not to be eaten in moderation.
They slow the release of sugars as they don’t break down as much in the stomach where most sugars enter the blood stream.
I hope this is something you can understand.