Don't Kick All Your Carbs to the Curb

Ahhh, carbohydrates. The much discussed, much beloved, much overdone, often cut, macronutrient. There is so much information out there on carbs, the good, the bad and the ugly and the ridiculous, that it’s hard to Pick this One Thing and imagine advising on it in just a short post. But that’s what I’m going to attempt to do. After having a proper lunch that featured sufficient protein and fat to keep me full and satisfied, I feel my metabolism is adequately stoked, so I’m going to burn off the bit of brain energy being provided by the carbohydrates in my lunch and tell you as little essential information as I can without holding back value. Then I'll get to my housecleaning to burn through the rest.

See the toasty gold words above to follow the carb facts. Not necessarily in that order.

Macronutrient: Fancy term for protein, carbohydrate or fat. Last entry we talked about protein. It tends to be king of the macros for many health and fitness types. But not all (read on).

Carbohydrate: Carbohydrates, or carbs, are important to our bodies, no question. They are the primary energy source for our functioning. They are also known as sugars, because carbs break down into simple sugars, and then glucose, of which a certain amount is used as fuel. Sugars not used right away as fuel must be further processed and then stored as triglycerides in fatty tissues.

Fat: Fat is the third of the macros, and much like carbohydrate, it tends to get a bad rap even though it is a valuable part of our diet. We’ll Pick Fat (eww) for our next entry.

Brain Energy: Up to 70% of the glucose that our bodies make out of carbs is used by the brain. This is because glucose is used to make ATP, which is in a nutshell, what gives the cells of your body the energy transfer they need to keep everything running.

Essential Information: Your body needs a certain amount of energy. That means you need to eat a certain amount, and that will be individual to you. If you’re at an ideal body weight with a healthy composition (enough muscle, not too much fat, etc), then you tend to require a certain base amount of energy input (calories) to stay that way. If you have too many, regularly, for too long, you gain weight. If you have too few, regularly, you lose weight and/or you steal from your own bodies tissues for the energy needed. Food which provides calories, and therefore energy, to live, is not your enemy. It is fuel. Fuel which translates into 4 calories per gram of protein, and per gram of carbohydrate; and 9 calories per gram of fat.

Metabolism: The mechanics of all those processes—your metabolism is what's "under the hood" doing everything from digesting food to growing muscles, healing wounds to going for a run, breathing to making blood. The kind of lifestyle you live, along with health and genetic factors; along with your size, gender and age; matters to how much energy you require to be in a fit, healthy body. You need to split those calories between protein, carbohydrate and fat. Again, there are variances that work for different people. However, in the Western World, especially in the United States, a large number of people consume too many carbohydrates in relation to the other macronutrients. Many others also consume a high fat diet. This is where the quantity and quality really matter.

Proper: What is the proper quantity and quality, then? If you’re eating too much, chances are it’s going to be the carbs and fats where you’re excess calories are coming from. And if you’re eating poor quality foods—empty calories from things like candy bars, sugary soft drinks, baked goods (all these are big carbohydrate sources with little to no nutritional value, also known as empty calories)—your body can’t do much with them except quickly convert them. It’s quick for your body in the sense that these kinds of foods are already are refined and pre-processed. If the sugars in your food were more complex, with more fiber and less processing, your body would have to do more of the processing work. That work is part of your metabolism, which uses energy. So the complex sugars are handled more favorably overall than the man-made kind. There are other health costs to regular consumption of man-made sugars over nature-made. Your hormones and immune system can be stressed, even messed up, by too many empty carb calories. There are four grams of carbs in a cup of raw broccoli, and four grams of carbs in a teaspoon of white table sugar. You can imagine how much harder it is to overdo it on the carbs if you're travelling more on the broccoli train than the sugar train.

Beloved, Overdone, Cut, Full and Satisfied: Proper, then, is rare/occasional for most people when it comes to man-made, refined, junk food, sweet treat sugars. Birthday cake on birthdays, Christmas cookies on Christmas, soft drinks and cotton candy at the circus, margaritas on Cinco de Mayo, and a couple fun-sized chocolate bars on Halloween. For the rest of your carbohydrate intake, if it’s mostly from natural and whole grain sources (vegetables, fruits, legumes, and starchy foods like oatmeal, potatoes and brown rice), you’re likely to do well in a range of 35 – 45%. 45 – 55% carbs is for endurance athletes and young slim folks in long sessions of training. Olympic swimmer extraordinaire Michael Phelps eats a lot of carbs within his 8000 – 12000 calorie per day diet. He’s not the rest of us.

Pick One Thing: Your Carbohydrates
There are numerous free online food diary and nutritional data calculators available now. A quick search will lead you to sites such as LIVESTRONG.com and fitday.com for food journal applications. Aside from counting up and observing the amount of carbs in your diet, try looking at packages of the food you buy. Hopefully, though, you’ll be buying more and more food that is not in a package. To learn those macronutrient breakdowns and find out how many calories come from carbs in regular foods like an apple or walnuts from the bulk bin, check out nutrition data.com. The bottom line is keep the carbs—in the right context and right dosage.