Why Carbs are not the Enemy?

2 min reading time

Carbohydrates are one of the major macronutrients present in our diet and they are here for a reason.  There is no evidence which states that carbs are not good for our health and must be eliminated in order to remain fit. The 5 most basic arguments in favour of carbohydrates are:

 

-Energy:

Carbohydrates are the main source of energy, the fuel on which your body functions and carries out the most-simplest to the most complex of activities internally as well as externally in day-to-day life. Carbs are the primary fuel your body in order to provide a sufficient quantity of energy for work and maintain health.

-Brain function:

Carbs and more specifically glucose is what keeps our brain active. The human brain under normal circumstances only identifies and requires glucose to be the main source of energy and therefore carbs become a compulsory pre-requisite in a diet each day to facilitate brain development and cognitive function along with CNS control.

-All carbs are not the same:

One thing that must be particularly clear to you is that all carbs are not sugar. Complex carbs which are fiber rice and loaded with vitamins and minerals are extremely essential to our body. They have multiple health benefits and are important to ensure adequate amounts of micronutrients are supplied to the body which is needed to maintain health and body functionality.

-Rich source of fiber:

Fiber is an integral part of our diet that falls under the category of carbs. They not only add to the bulk of your food but confer multiple additional health benefits. Fiber-rich foods have an excellent ability to prevent and manage several disease conditions due to its ability to enhance the bodies immune system and provide vitamins, minerals and trace elements.

Carbs are delicious to prepare and nutrient-dense in nature.

Choosing the right carbs and controlling their portions accurately will help you pack flavor and nourishment in small meals that help keep you healthy without compromising on the taste of the meal.

 

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