Carbohydrate Basics

by Jerry Teixeira April 09, 2013 0 Comments

We’ve all heard about weight loss plans that are built entirely around the idea that restricting carbohydrate intake will lead to a rapid loss of pounds or fat. This approach to losing weight can be effective for some people, but it isn’t necessarily the wisest way to shed some inches.

The first thing to know about carbohydrates is that they exist in most foods, and they are generally responsible for creating energy. There are, however, “good” carbs and “bad” ones. We consider carbs to be good or bad depending upon their effect on the body and their actual nutritional content.

What do we mean by their “effect on the body”? Well, the body takes the naturally occurring sugars in carbs and converts them to energy. If the energy is not needed at the time, the body stores this in the form of fat. Consider that when someone is exercising and their coach says “go for the burn”, what they are talking about is the tingling or itching sensation that many people experience as their fat cells release this stored up energy.

So, when we eat a food with carbohydrates we are creating the scenario for having energy or for building fat. How do we know which carbs to eat and which to avoid? This is actually a very simple answer; we consider the type of starch in the food and how the body will ingest it.

There are three accepted descriptions of starch or carbs, and theses descriptions generally look at how the food affects the body’s insulin levels, which in turn will control weight gain or loss as well as energy. There are quickly digested starches that create a sharp rise in blood sugar, there are slowly digested carbs that enter the blood stream over a longer period of time, and then there are an interesting group known as “resistant” starches, which make their way to the large intestine to be processed and have no effect on blood sugar.

Basically, this all means that the higher the percentage of a quickly digested starch within a particular food, the higher the glycemic index, or GI. The GI of a food basically translates to the numeric value assigned to that food in relation to how quickly it affects blood glucose. For example, sugar has a GI of 100.

Obviously, all foods will have a measurable GI, and the way to understand what this means for the body is to simply note that a food with a higher GI value is likely to lead to the creation and storage of fat on the body. This is because it will increase the insulin level dramatically in the blood, which transfers the sugar or glucose into the liver and then gets stored as fat.

This also means that choosing low GI foods will provide a longer insulin release period that delivers a nice, desirable stream of energy that can be used over a longer period of time without many concerns for fat storage. This is the reason that many athletes aim to eat a meal that offers lower GI foods a few hours before they must play or perform. This is because the long, slow burn of the glucose in the meal will give them a reliable and consistent level of energy.

What about the resistant starches? These are usually known as “fiber” and they aid the digestive process in many ways. When they reach the large intestine they will begin to ferment and actually create beneficial bacteria and certain fats that cannot be produced anywhere else in the body. Most of the resistant starches are considered to be nonglycemic, but there are actually few foods that are entirely resistant – for example, many beans are resistant to a great degree.

To understand how to identify good carbs versus bad carbs it helps to consider the amount of processing the food has undergone, and how that might affect the GI of it. For example, many whole grains that are eaten “intact” or un-ground are considered partially resistant, whereas grains that are ground into flour are highly glycemic because the processing eliminates some of the steps our bodies would have taken to digest the food. This is best seen when comparing the GI of whole wheat berries versus a slice of wheat bread. The bread, even though it is of the whole grain variety, will have a GI very close to a slice of white bread.

As stated a bit earlier, an athlete would aim to ingest a low GI meal a few hours before entering into a game or competition. The foods they would choose would have lower to intermediate GI counts. The GI index is as follows:

Low GI = below 55

Intermediate GI = 55 to 70

High GI = all foods above 70

A good example of a nice balance of GI foods for an athlete would include a heavy grain bread, one or two apples and some protein. Obviously, this indicates that the good carbs are also high in fiber and relatively unprocessed.

The bad carbs are those that are highly processed and cause the blood sugar levels to spike, which then leads to an equally rapid decline. This decline feels like an energy “crash” leaving the individual depleted and also allowing them to store fat.

Some examples of high GI foods that should not be frequently consumed include pastry, candy, refined white flour baked goods and bread, soda, and foods that are heavily laden with preservatives and artificial flavorings.

So, carbohydrates are not all bad, and someone who takes the time to assess their impact will be able to make wise choices for their own diet.

Jerry Teixeira
Jerry Teixeira


Jerry Teixeira founded PNP Supplements as a sports performance brand based on the concept of maximizing the body’s natural functioning systems for peak performance and recovery. From training and competing for several years to studying the body, nutrition and researching supplementation, Jerry has taken a hands-on approach to all PNP Supplements formulas. A Northern California native, Jerry graduated from San Francisco State University in 2004.

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