ALL ABOUT CARBS

I answer food questions on several platforms, and weight loss is a frequent topic. I avoid discussing most ’miracle’ diet programs because weight loss involves the body’s metabolic system and is a personal undertaking.  One size doesn’t fit all. I do know most people, who try these systems, reach target weight then gain it back when they resume normal eating. A friend of mine yo-yoed so often he was nicknamed ‘Toy’.

As a cookbook author and food blogger, I understand the three food groups, fiber, protein and carbohydrate and combine them to create a lean balanced diet.  As a chef watching her figure this helps avoid an occupational hazard.  If I gain weight, I adjust the combinations of foods I eat, and problem solved. The secret is knowing the functions of the food groups and how to combine them, which is the basis of the classic, medically approved weight loss diet.

To explain the process, I wrote How to Understand Carbohydrates So They Don’t Go to Waist. However, though the results are lasting and program safe, the classic diet is not considered fast enough for many. Recently I found a brand new diet program with the classic diet concept but offering new ways to combine carbs and proteins geared to today’s preference for snacks and light meals, which also yields fast results. Check it out.  It’s called The Cinderella Solution.

But first, it’s important to know how the food groups work together and inter act to control weight

Fiber is plant based-fruits, vegetables, grains. If your body were a car, it would be the oil that keeps everything running. Protein builds muscle, the source of power, the engine. Carbohydrates are the gas. The body converts them into glucose which provides the energy to start and run the engine, or more accurately for the body to move even to breathe or blink.

A car tank holds just enough gas to go a certain distance, if overfilled it overflows. Not so the body.  We overload it with more carbs than we need in a day and the body considers the resulting glucose so valuable that instead of rejecting it, cells are created to store the surplus. Those cells are stored in layers we call ‘fat’.

If a car guzzles gas, we check it, but we continue eating, until the effects are noticeable. If we were cars, we would have gages telling how many carbs we need per day. As is our only solution is to learn about carbohydrates, the difference between the two types, how our body uses them, and, if needed, with professional help, how fast we, personally metabolize them and how to calculate our daily requirements.

So it’s particularly important to understand carbs and how to use them. That’s right USE them. It’s necessary to have an idea of how much energy we need in a day to avoid consuming excess carbohydrates which, converted into glucose, have to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells fast, mainly because these carbs contain little or no fiber. Usually they convert before we used all the energy they provided, which is why sweets are responsible for fast weight gain.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the carbohydrate fueled energy it provides.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item, particularly grains, by stripping the hulls or skins and grinding the meat into a fine powder. As a result, the finished product is digested much faster more like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sugar, with whole foods. She didn’t understand that what we refer to as ‘starchy,’ fattening foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy food, but process them into flour and they lose value.

The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories.

According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body.  Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes.

I’m listing recipes below for some satisfying low carb dinners. A few facts may surprise you in planning these meals. For example, heavy cream has no carbohydrates and when boiled, it thickens naturally without separating, making wonderful sauces without adding carbs. For more entrée and vegetable ideas check the Jan.23,2020 post on Braising.

My book How to Understand Carbohydrates So They don’t Go to Waist explains carbs and gives you confidence in planning your meals. The Cinderella Solution shows how to pair carbs and proteins for fast weight loss. Here the book helps in enabling you to better understand the system and widen your menu options. Both are available in this site’s Books/Products section. Check them out-you’ll be glad you did.

Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see post of Jan.19, 2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad:(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
4 Tbs. Chopped toasted walnuts
2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total
If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While the meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Carb.40g   Protein 37 g

Peppered Tuna Steaks:
(4) 6 oz. tuna steaks
¼ cup oil
Salt and freshly ground pepper
2 red bell peppers-julienned
2 yellow or green bell peppers-julienned
Brush each side of the fish steaks with oil and sprinkle lightly with salt and pepper-chill. Heat the remaining oil in a non-stick skillet over medium high heat and add the peppers along with ½ tsp. pepper and ¼ tsp. salt. Cook peppers until soft about 20 min. Set peppers aside and keep warm. Raise heat under pan to high and brown fish on both sides until done but still moist and still pink in the center—test with the point of a knife. Return peppers to pan to reheat if  peppers need reheating. Serve at once with peppers over meat, while still hot.

Coconut Chicken:
4 boneless, skinless breasts
1 Tbs. curry powder
2 Tbs. oil-divided
2 cups asparagus sliced in 1 inch pieces on the bias
necessary. Serve at once with peppers on top of tuna and pan drippings.
Carb.3.0g –Protein 34.1 g

1 cup snow peas
1 large carrot-shredded
4 scallions white and light green parts sliced thin
(1) 14 oz. can coconut milk
Mix curry powder with 1 Tbs. oil in a bowl. Add chicken cut into 1 ½ inch pieces and toss to coat well. In a large sauté pan, over high heat, cook the chicken in the other Tbs. oil until golden, stirring to prevent sticking. Add the vegetables and cook, stirring, until tender about 3 min. Add the coconut milk, bring to a simmer and serve at once. Carb. 18.3g Protein 38.0 g

Beef Provencal:
¼ lb. Bacon
2 lb. beef-chuck or round-in 2 inch cubes
Salt and freshly ground pepper
2 medium onions-quartered
1 small fennel bulb-trimmed and sliced
1 head garlic-cloves peeled
6 large strips orange zest
1 bay leaf
Pinch EACH dried basil, thyme and parsley
1 cup red wine-merlot suggested
1 cup beef broth
12 whole, pitted, black olives-Mediterranean style suggested
Using a large sauté pan with a lid, cook bacon until crisp and remove, reserve ½ of fat in pan.  Lightly salt and pepper the beef. Over medium-high heat, cook the onions in the fat until soft, add beef and brown on all sides, adding reserved fat as needed. Remove beef and onions and cook fennel, orange, garlic and herbs in remaining fat until soft.  Return the beef and onions to the pan with the liquids, bring to a simmer and cover. Braise for 2 hrs. or until meat falls apart, skimming fat off the top as necessary. Add olives last 30 min, Serve in bowls garnished with the bacon.