Non-Sweet Carbs are Okay
By Michael Anchors, MD, PhD
People are so confused about the meaning of a low-carb diet. They come in, puzzled, having lost no weight after cutting out rice, bread, potatoes and spaghetti. But think about it. The Chinese eat rice at every meal–the same word “fan” means both meal and rice–yet they are the second skinniest country. The Italians in Italy eat spaghetti; the Irish ate potatoes, the French bread, all without getting fat. Think. Always think.
The only fattening carbs are sweet carbs. because they raise insulin steeply and quickly. Non-sweet carbs raise insulin a little, but not so dramatically. In spaghetti the flour is combined with egg, slowing the absorption, lowering the glycemic index. Rice and whole wheat have a husk that has to be broken down.
Insulin matters more than calories. On my wall and in my books there are seven reasons why. Order #3 of the Ten Orders says “eat less sugar, sweeteners, sodas and baked white flour”. There is a reason or evidence for everything I say. Amazing how people struggle to give up candy and cake. Rice and potatoes easy. But pie?
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