Carbohydrates: quality matters

Carbohydrates are the body’s greatest source of energy. They provide the body with glucose to use for energy, which can be stored as glycogen for future use. Carbs also play a valuable role in gut health, by providing useful fibre to the digestive tract.

Glucose is the preferred energy source for working muscles, it is only when the body’s glucose supply is depleted that it turns to fat for energy. Glucose is essential fuel for the brain, aiding in concentration.

Carbohydrates are split in to two forms simple and complex, which comes down to the amount of sugar molecules contained. Single sugar molecules are defined as simple carbs and easily digested where as complex carbs contain two or more molecules contain more starch and fibre and require greater amounts of digestion.

Good and Bad carbs.

There is no such thing as an inherently good or bad carb. All foods have a place – it’s about finding the right balance for your own body. As a general rule, carbohydrates in their natural, fibre-rich form are more nutritious than those that have been stripped of their fibre content. Fruits and vegetables are excellent sources of carbohydrates.

There is a strong case for reducing refined carbohydrates like white bread, and opting for for complex carbs like whole grains which release energy slowly. While refined carbohydrates are great for providing energy quickly, they usually lack essential nutrients. White flour has one benefit,  though – UK law requires it is fortified with iron, thiamine, and niacin.

So choose those nutrient rich options such as whole grains, beans, pulses, fruit and veggies and start to fuel wisely.

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Lambert. R (2021), The Science of Nutrition.  Great Britain Penguin Random House