Should You Go Light Or Heavy On Carbs?

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Carb-Strong or Carb-Wrong?

A bar chart showing the number of people who are interested in social media and heavy carbs.

We asked you for your health-related view of carbs, and got the above-depicted, below-described, set of responses

  • About 48% said “Some carbs are beneficial; others are detrimental”
  • About 27% said “Carbs are a critical source of energy, and safer than fats”
  • About 18% said “A low-carb diet is best for overall health (and a carb is a carb)”
  • About 7% said “We do not need carbs to live; a carnivore diet is viable”

But what does the science say?

Carbs are a critical source of energy, and safer than fats: True or False?

True and False, respectively! That is: they are a critical source of energy, and carbs and fats both have an important place in our diet.

❝Diets that focus too heavily on a single macronutrient, whether extreme protein, carbohydrate, or fat intake, may adversely impact health.

~ Dr. Russel de Souza et al.

Source: Low carb or high carb? Everything in moderation … until further notice

(the aforementioned lead author Dr. de Souza, by the way, served as an external advisor to the World Health Organization’s Nutrition Guidelines Advisory Committee)

Some carbs are beneficial; others are detrimental: True or False?

True! Glycemic index is important here. There’s a big difference between eating a raw carrot and drinking high-fructose corn syrup:

Which Sugars Are Healthier, And Which Are Just The Same?

While some say grains and/or starchy vegetables are bad, best current science recommends:

  • Eat some whole grains regularly, but they should not be the main bulk of your meal (non-wheat grains are generally better)
  • Starchy vegetables are not a critical food group, but in moderation they are fine.

To this end, the Mediterranean Diet is the current gold standard of healthful eating, per general scientific consensus:

A low-carb diet is best for overall health (and a carb is a carb): True or False?

True-ish and False, respectively. We covered the “a carb is a carb” falsehood earlier, so we’ll look at “a low-carb diet is best”.

Simply put: it can be. One of the biggest problems facing the low-carb diet though is that adherence tends to be poor—that is to say, people crave their carby comfort foods and eat more carbs again. As for the efficacy of a low-carb diet in the context of goals such as weight loss and glycemic control, the evidence is mixed:

❝There is probably little to no difference in weight reduction and changes in cardiovascular risk factors up to two years’ follow-up, when overweight and obese participants without and with T2DM are randomised to either low-carbohydrate or balanced-carbohydrate weight-reducing diets❞

~ Dr. Celeste Naud et al.

Source: Low-carbohydrate versus balanced-carbohydrate diets for reducing weight and cardiovascular risk

❝On the basis of moderate to low certainty evidence, patients adhering to an LCD for six months may experience remission of diabetes without adverse consequences.

Limitations include continued debate around what constitutes remission of diabetes, as well as the efficacy, safety, and dietary satisfaction of longer term LCDs❞

~ Dr. Joshua Goldenberg et al.

Source: Efficacy and safety of low and very low carbohydrate diets for type 2 diabetes remission

❝There should be no “one-size-fits-all” eating pattern for different patient´s profiles with diabetes.

It is clinically complex to suggest an ideal percentage of calories from carbohydrates, protein and lipids recommended for all patients with diabetes.❞

~Dr. Adriana Sousa et al.

Source: Current Evidence Regarding Low-carb Diets for The Metabolic Control of Type-2 Diabetes

We do not need carbs to live; a carnivore diet is viable: True or False?

False. For a simple explanation:

The Carnivore Diet: Can You Have Too Much Meat?

There isn’t a lot of science studying the effects of consuming no plant products, largely because such a study, if anything other than observational population studies, would be unethical. Observational population studies, meanwhile, are not practical because there are so few people who try this, and those who do, do not persist after their first few hospitalizations.

Putting aside the “Carnivore Diet” as a dangerous unscientific fad, if you are inclined to meat-eating, there is some merit to the Paleo Diet, at least for short-term weight loss even if not necessarily long-term health:

What’s The Real Deal With The Paleo Diet?

For longer-term health, we refer you back up to the aforementioned Mediterranean Diet.

Enjoy!

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  • Supergreen Superfood Salad Slaw

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    When it comes to “eating the rainbow”, in principle green should be the easiest color to get in, unless we live in a serious food desert (or serious food poverty). In practice, however, a lot of meals could do with a dash more green. This “supergreen superfood salad slaw” is remarkably versatile, and can be enjoyed as a very worthy accompaniment to almost any main.

    You will need

    For the bits:

    • ½ small green cabbage, finely diced
    • 7 oz tenderstem broccoli, finely chopped
    • 2 stalks celery, finely chopped (if allergic, simply omit)
    • ½ cucumber, diced into small cubes
    • 2 oz kale, finely shredded
    • 4 green (spring) onions, thinly sliced

    For the dressing:

    • 1 cup cashews (if allergic, substitute 1 cup roasted chickpeas)
    • ½ cup extra virgin olive oil
    • 2 oz baby spinach
    • 1 oz basil leaves
    • 1 oz chives
    • ¼ bulb garlic
    • 2 tbsp nutritional yeast
    • 1 tbsp chia seeds
    • Juice of two limes

    Method

    (we suggest you read everything at least once before doing anything)

    1) Combine the ingredients from the “bits” category in a bowl large enough to accommodate them comfortably

    2) Blend the ingredients from the “dressing” category in a blender until very smooth (the crux here is you do not want any stringy bits of spinach remaining)

    3) Pour the dressing onto the bits, and mix well to combine. Refrigerate, ideally covered, until ready to serve.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Intuitive Eating – by Evelyn Tribole and Elyse Resch

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    You may be given to wonder: if this is about intuitive eating, and an anti-diet approach, why a whole book?

    There’s a clue in the other part of the title: “4th Edition”.

    The reason there’s a 4th edition (and before it, a 3rd and 2nd edition) is because this book is very much full of science, and science begets more science, and the evidence just keeps on rolling in.

    While neither author is a doctor, each has a sizeable portion of the alphabet after their name (more than a lot of doctors), and this is an incredibly well-evidenced book.

    The basic premise from many studies is that restrictive dieting does not work well long-term for most people, and instead, better is to make use of our bodies’ own interoceptive feedback.

    You see, intuitive eating is not “eat randomly”. We do not call a person “intuitive” because they speak or act randomly, do we? Same with diet.

    Instead, the authors give us ten guiding principles (yes, still following the science) to allow us a consistent “finger on the pulse” of what our body has to say about what we have been eating, and what we should be eating.

    Bottom line: if you want to be a lot more in tune with your body and thus better able to nourish it the way it needs, this book is literally on the syllabus for many nutritional science classes, and will stand you in very good stead!

    Click here to check out “Intuitive Eating” on Amazon today, and give your body the attention it deserves!

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  • Cardiac Failure Explained – by Dr. Warrick Bishop

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    The cover of this book makes it look like it’ll be a flashy semi-celebrity doctor keen to sell his personalized protocol, along with eleventy-three other books, but actually, what’s inside this one is very different:

    We (hopefully) all know the basics of heart health, but this book takes it a lot further. Starting with the basics, then the things that it’s easy to feel like you should know but actually most people don’t, then into much more depth.

    The format is much more like a university textbook than most pop-science books, and everything about the way it’s written is geared for maximum learning. The one thing it does keep in common with pop-science books as a genre is heavy use of anecdotes to illustrate points—but he’s just as likely to use tables, diagrams, callout boxes, emboldening of key points, recap sections, and so forth. And for the most part, this book is very information-dense.

    Dr. Bishop also doesn’t just stick to what’s average, and talks a lot about aberrations from the norm, what they mean and what they do and yes, what to do about them.

    On the one hand, it’s more information dense than the average reader can reasonably expect to need… On the other hand, isn’t it great to finish reading a book feeling like you just did a semester at medical school? No longer will you be baffled by what is going on in your (or perhaps a loved one’s) cardiac health.

    Bottom line: if you’d like to know cardiac health inside out, this book is an excellent place to start.

    Click here to check out Cardiac Failure Explained, and get to the heart of things!

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  • Turmeric (Curcumin) Dos and Don’ts With Dr. Kim

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    Turmeric is a fabulous spice, most well-known for its anti-inflammatory powers; its antioxidant effects benefit all of the body, including the brain. While it fights seemingly everything from arthritis to atherosclerosis to Alzheimer’s and more, it also boosts brain-derived neurotrophic factor, looks after your cardiovascular health, holds back diabetes, reduces the risk of cancer, fights depression, slows aging, and basically does everything short of making you sing well too.

    Dr. Leonid Kim goes over the scientific evidence for these, and also talks about some of the practicalities of taking turmeric, and safety considerations.

    For the most part, turmeric is very safe even at high doses (up to 8g at least); indeed, at smaller doses (e.g. 500mg) it largely does the same job as non-steroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen, with fewer problems.

    It also does the job of several antidiabetic medications, by increasing uptake of glucose (thus reducing blood sugar levels) while simultaneously decreasing the glucose secretion from the liver. It does this by regulating the AMPK signalling pathway, just like metformin—while again, being safer.

    Dr. Kim also looks at the (good!) evidence for turmeric in managing PCOS and undoing NAFLD; so far, so good.

    Dosage: he bids us pay attention whether we’re taking it as turmeric itself or as curcumin standardized extract. The latter is the active compound, and in principle more powerful, but in practice it can get metabolized too quickly and easily—before it can have its desired effect. So, turmeric itself is a very good choice.

    Absorption: since we do want it to be absorbed well, though, he does recommend taking it with piperine (as in black pepper).

    You may be thinking: isn’t this going to cause the same problem you were just talking about, and cause it to be metabolized too quickly? And the answer is: no! How piperine works is almost the opposite; it protects the curcumin in the turmeric from our digestive enzymes, and thus allows them to get absorbed without being broken down too quickly—thus increasing the bioavailability by slowing the process down.

    Lipophilia: no, that’s not a disease (or a fetish), rather it means that curcumin is soluble in fats, so we should take it near in time to a meal that contains at least a tablespoon of oil in total (so if you’re cooking a curry with your turmeric, this need is covered already, for example).

    Supplement provenance: he recommends picking a supplement that’s been tested by a reputable 3rd party, as otherwise turmeric can be quite prone to impurities (which can include lead and arsenic, so, not great).

    Contraindications: for some people, curcumin can cause gastrointestinal issues (less likely if taking with meals), and also, it can interact with blood-thinners. While taking aspirin or curcumin alone might help avoid circulatory problems, taking both could increase the bleeding risk for some people, for example. Similarly, if taking curcumin and metformin while diabetic, one must watch out for the combination being too effective at lowering blood sugar levels, and thus causing hypoglycemia instead. Similar deal with blood pressure medications.

    There’s more in the video though (yes really; we know we wrote a lot but it’s information-dense), so do check it out:

    Click Here If The Embedded Video Doesn’t Load Automatically

    Want to know more?

    You can also check out our related articles:

    Why Curcumin (Turmeric) Is Worth Its Weight In Gold
    Black Pepper’s Impressive Anti-Cancer Arsenal (And More)

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  • Avoiding Anemia (More Than Just “Get More Iron”)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    The Iron Dilemma: Factors To Consider

    Anemia affects around 10% of American seniors, and that number jumps to 34–39% if there’s a comorbidity such as diabetes, hypertension, or hypercholesterolemia, which in turn climbs with increasing age or with other chronic conditions:

    The Prevalence of Anemia and Its Associated Factors among Older Persons: Findings from the National Health and Morbidity Survey

    So, what can we do about it?

    Get iron yes, but how?

    We’d be remiss not to say: yes, do of course make sure you get plenty of iron.

    Most people know that red meats, which are terrible for the heart and for cancer risk, are good sources of iron.

    Well, good insofar as they provide plenty of it! They’re bad for other reasons.

    ❝Studies consistently show that consumption of red meat has been contributory to a multitude of chronic conditions such as diabetes, CVD, and malignancies.

    There are various emerging reasons that strengthen this link-from the basic constituents of red meat like the heme iron component, the metabolic reactions that take place after consumption, and finally to the methods used to cook it.

    The causative links show that even occasional use raises the risk of T2DM.

    ~ Dr. Ranjita Misra et al.

    Source: Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?

    To heme or not to heme

    Did you catch that in the middle there, about the heme iron component?

    Dietary iron is broadly divided into two kinds: heme, and non-heme.

    • Heme iron comes from animals
    • Non-heme iron comes from plants

    Bad news for vegans: non-heme iron is not so easily absorbed as heme iron.

    This means that if you’re just eating plants, the RDA may be significantly lowballing the amount actually required. As a rule, about 1.8x more iron may be needed for vegans, to compensate for it being less easily absorbed.

    Why this happens: it’s because of the phytic acid / phytate in the plants that contain the iron, blocking its absorption.

    Good news for vegans: however, taking iron with vitamin C increases its absorption rate by about 5x better absorption, and several other side-along nutrients do similarly, including allium (from garlic), carotenoids (from many colorful plants), and fermented foods.

    Why this happens: it’s because they bind with similar sites as phytic acid, without causing the same effect. To make a metaphor: these foods steal phytic acid’s parking space, so phytic acid can’t do its iron-blocking thing.

    By happy coincidence, today’s featured recipe has all of these things in, by the way (vitamin C, allium, carotenoids, and fermented foods), and the star ingredient (fava beans) is a rich source of iron.

    What are good sources of iron, then?

    In the category of plants:

    • Beans (pick your favorites / eat a variety)
    • Lentils (pick your favorites / eat a variety)
    • Greens (especially dark leafy greens)
    • Apricots (you can get these dried, for convenience!)
    • Dark chocolate (5mg per 1oz square!)*

    *Ok, technically dark chocolate is not a plant; cacao is a plant; dark chocolate is usually plant-based, though, as there is no reason to add milk.

    In the category of dairy products:

    That’s not a publication error; dairy products are just not great for iron. Cheeses are more nutrient-dense than milk, and have less than 0.5mg per oz, in other words, the top dairy product has around 10x less iron than dark chocolate, which came in 5th place and let’s face it, we were doing broad categories there. If we listed all the beans, lentils, greens, etc it’d be a much longer list.

    Eggs, which are sometimes considered under the category of dairy by virtue of not being an animal (yet!) but an animal product, have around 1mg per egg, by the way, so considering eggs are nearer 2oz, that’s not much better than the cheese.

    “But what about if…”

    The above is good science and general good advice for most people. That said, some people may have conditions that preclude the foods we recommended, or have other considerations, and so things may be different. Anemia can sometimes be caused by things that can’t be fixed by diet (beyond the scope of today’s article; another time, perhaps), but for example, if you have leukemia then definitely discuss things with your doctors first. Other illnesses, and some medications, can also have troublesome effects that can contribute to anemia. Again, we can offer very good general information here, but we don’t know your medical history, and our standard legal/medical disclaimer applies as always.

    See also: Do We Need Animal Products To Be Healthy?

    Take care!

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  • Rainbow Roasted Potato Salad

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    This salad has potatoes in it, but it’s not a potato salad as most people know it. The potatoes are roasted, but in a non-oily-dressing, that nevertheless leaves them with an amazing texture—healthy and delicious; the best of both worlds. And the rest? We’ve got colorful vegetables, we’ve got protein, we’ve got seasonings full of healthy spices, and more.

    You will need

    • 1½ lbs new potatoes (or any waxy potatoes; sweet potato is also a great option; don’t peel them, whichever you choose) cut into 1″ chunks
    • 1 can / 1 cup cooked cannellini beans (or your preferred salad beans)
    • 1 carrot, grated
    • 2 celery stalks, finely chopped
    • 3 spring onions, finely chopped
    • ½ small red onion, finely sliced
    • 2 tbsp white wine vinegar
    • 1 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tsp black pepper
    • ½ tsp red chili powder
    • We didn’t forget salt; it’s just that with the natural sodium content of the potatoes plus the savory flavor-enhancing properties of the nutritional yeast, it’s really not needed here. Add if you feel strongly about it, opting for low-sodium salt, or MSG (which has even less sodium).
    • To serve: 1 cup basil pesto (we’ll do a recipe one of these days; meanwhile, store-bought is fine, or you can use the chermoula we made the other day, ignoring the rest of that day’s recipe and just making the chermoula component)

    Method

    (we suggest you read everything at least once before doing anything)

    1) Preheat the oven as hot as it goes!

    2) Combine the potatoes, white wine vinegar, nutritional yeast, garlic powder, black pepper, and red chili powder, mixing thoroughly (but gently!) to coat.

    3) Spread the potatoes on a baking tray, and roast in the middle of the oven (for best evenness of cooking); because of the small size of the potato chunks, this should only take about 25 minutes (±5mins depending on your oven); it’s good to turn them halfway through, or at least jiggle them if you don’t want to do all that turning.

    4) Allow to cool while still on the baking tray (this allows the steam to escape immediately, rather than the steam steaming the other potatoes, as it would if you put them in a bowl).

    5) Now put them in a serving bowl, and mix in the beans, vegetables, balsamic vinegar, and lemon juice, mixing thoroughly but gently

    6) Add generous lashings of the pesto to serve; it should be gently mixed a little too, so that it’s not all on top.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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