Doctor Advises People That the Type of Carbs You Eat Matters

Wednesday 6th June 2018

A GP in Kirby has performed an interesting experiment into the types of carbohydrates we eat and the effect it has on our bodies, with the conclusion being that the type of carbohydrates matters as much as how much you consume.

Dr Faisal Maassarani, from Merseyside, assembled a group of seven patients who were either overweight or obese and had a number of health problems related to their size. He then underwent a series of health tests with this group, and recruited a number of chefs to create a healthy affordable feast to prove that healthy food is something that anyone can make.

Dr Maassarani also provided warning the group on the dangers of long-term obesity and diabetes, with the risk of ulcers, gangrene, strokes and heart attacks, amongst other conditions. He then left the group with an advised diet but allowed them to alter the types and number of carbs in their diets however they like.

The results were pretty positive. After two weeks, which is a small amount of time to see any improvement in chronic health conditions, the group of seven had maintained their diet, had started a group to help with recipes, and had significantly improved blood sugar. One particular person, who had suffered from type 2 diabetes for seventeen years had improved to the point that it was barely detectable and was in part remission.

Part of the reason for this improvement was due to the selection of carbohydrates. Whilst the group were on a lower overall amount of carbohydrates, what was also important was the selection of carbs. All the carbs we eat fall into three basic types, sugar, starch and fibre.

Sugar, or white carbohydrates, are a refined carbohydrate that you see in processed and sugary foods, such as cakes, biscuits and fizzy drinks.

Starch, or beige carbohydrates, is the bulk of many diets and include things like pasta, bread, rice and potatoes. Despite being a common part of many meals, these carbohydrates are not good for people either, and both types provide a quick burst of energy, which is stored as fat if they are not used.

A third type of carbohydrate is more desirable in a healthy diet. Fibre, or so-called “green” carbohydrates, are usually found in fruits and vegetables, and have a variety of positive effects. They slow the emptying of your stomach, keep you full and supply you with other vitamins and minerals, as well as being good for teeth, gums, the digestive system and gut bacteria. Healthy gut bacteria, which are fed through the use of fibre and resistant starches, are linked with a number of positive physical and mental health benefits.

Dr Xand Van Tullekan, celebrity doctor and television presenter, advises that reheating carbohydrates can turn bad carbs into good ones, such as frozen pasta and toast. This reconfigures the molecules of the starchy foods and makes them more resistant, allowing them to feed your healthy gut bacteria.