Is It Carbs Or Fats That Make You Fat?
Posted on Jun 25, 2010 | Comments 2
If only there was a simple answer to that question, we would all be perfectly fit, but the fact is that it isn’t just carbs that make you fat, and it isn’t just fats that make you fat.
Rather it is the quality of carbs and fats, and the amount of carbs and fats that you consume which will determine how you put on or lose weight.
The body needs fats to function, but it is the good quality fats that you should be consuming which are rich in nutrients.
The fats to be avoided are the saturated fats and the hydrogenated or trans fats. It is these that will pack on the pound and have no nutritional benefit.
Like bad fats, there are bad carbs. The refined or simple carbs are the ones not good for you.
Complex carbs that take time to get absorbed are more beneficial. The Glycemic index of the carbs that you consume will also determine how good they are for you.
And finally it is the amount that you eat. Even if it is best quality of fats that you eat, it is most certainly not good for you to eat a pound of walnuts, even if they contain the best kind of fat. Even if it is bananas that you eat you are not going to lose weight if you eat a dozen of them!
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Posted in: DIET & NUTRITION
Your body can store all carbs as fat when the muscles and the liver are already full of glycogen. So if you continuously eat a high carbohydrate diet this can lead to increased fat storage. Also, you can store more of your carb calories as fat when you eat too many processed and refined carbs.
Carrie, you are absolutely correct! we must also make sure we’re eating the proper foods to ensure our health.
Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as “free radical scavengers” and hence prevent and repair damage done by these free radicals. Health problems such as heart disease, macular degeneration, diabetes, cancer etc are all contributed by oxidative damage. Indeed, a recent study conducted by researchers from London found that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent. Antioxidants may also enhance immune defense and therefore lower the risk of cancer and infection.