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June 16, 2006, Newsletter Issue #58: Different Kinds of Carbohydrates
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Tip of the Week
Carbohydrates come in many different forms from potatos, vegetables and legumes, to breads, rice and pasta.
Vegetables, unless packaged with sauces are included within many pre-packaged, pre-seasoned foods are a good source of carbohydrates. Vegetables contain water and fiber, which promotes bowel health and hydration, and they tend to be low in calories. Lacking high quantities of simple sugars, you will not get the rapid rise and subsequent rapid fall as you do with other types of carbohydrates.
Potatoes, breads, rice and pasta are also carbohydrates, however they are high in starches, break down rapidly into simple sugars and tend to be higher in calories. This can result in significant fluctuations in blood sugar levels, causing symptoms of high or low blood sugar. This does not mean that these foods are bad for a diabetic, however understanding how the body processes these types of carbohydrates is important to avoid they symptoms of blood sugar fluctuation.
Choosing whole grains and brown rice over white bread and rice reduces simple sugars and offers more fiber and higher nutrition. Additional, many whole grain breads contain nuts or seeds - members of the fats family - which provide for longer lasting stability in blood sugars.
For best results when considering carbohydrates, choose lower fat, whole grains, fiber and texture over simple sugars, processed breads and rice, to better sustain your blood sugars, obtain more nutritive value and promote optimum blood sugar control without the side effects of blood sugar fluctuations.
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