You might have heard of low carb diet or people who try to stay away from carb as much as possible. Often times we see carbs as the main culprit when it comes to weight gain.
There are two types of carbs that affect one’s waist line and health, good carbs known as complex carbs and bad carbs known as simple carbs. No matter how we run away from carbs in our diets, they are still very important because they provide us with energy.
While simple carbs sounds just like its name SIMPLE, it has limited vitamins and nutrients and the body need only little energy in order to convert them to glucose. This means that they easily get to our blood stream causing a quick sugar spike. These carbs are bad and are packed with calories, sugar and with limited nutrients.
Example: when you take bad carbs, you get an immediate energy which soon goes away leaving you tired because of drop in sugar level. You tend to feel hungry after eating bad carbs, these carbs leads to obesity and other health related diseases like heart disease and diabetes. Examples of simple carbs are starchy vegetables, white bread and pasta, refined sugars found in biscuits, cakes and pastries, chocolate, jellies, pizzas, prepared foods and sauces, soft drinks, sweets and snack bars.
Complex carbs on the other hand provides a slower and more sustained release of energy, in its natural form it contribute to long-term good health, provides higher fiber, sustained energy and control appetite levels. Examples of complex carbs are nuts, whole grains, legumes, non-starchy vegetables, oats, potatoes, sweet corn, root vegetables, barley, quinoa etc. Eating complex carbs in moderation instead of simple carbs will contribute to the healthy living and weight loss.
Balance your daily diet with complex carbohydrate and protein.
Base each of your meals on a complex carbohydrate, such as sweet potato, whole meal bread or brown rice, and include vegetables.
Finish the meal with fruit, and this should ensure you get a balance of complex and simple carbohydrates.
Use high fiber wholegrain cereals as part of your breakfast.
For lunch, choose lean protein, comprar levitra generico, such as fish or chicken, with only a small amount of carbohydrate to get you through the afternoon.
Large carbohydrate meals will make you slow and sleepy.
Cut down on the amount of refined white flour products in your diet, such as white bread, pizza and white pasta and rice. The refining process produces simple carbohydrates and many vitamins and minerals are lost.
By Peace N Ugbajah
Specialty Baker / Nutritionist
… as Meals Replace Minerals to Restart African Economic Growth, New Report By Jimoh Babatunde; Abidjan, Cote d’Ivoire. The Africa Agriculture Status Report (AASR), launched today at this year’s African Green Revolution Forum (AGRF) in Abidjan, Cote d’Ivoire, has identified Agriculture as Africa’s quiet revolution, with a focus on SMEs and smallholder farmers creating the high productivity jobs and sustainable economic growth that failed to materialize from mineral deposits and increased urbanization.
The report says that the power of entrepreneurs and the free market is driving Africa’s economic growth from food production, as business wakes up to opportunities of a rapidly growing food market in Africa, that may be worth more than $1 trillion each year by 2030 to substitute imports with high value food made in Africa. Adding that despite 37 percent of the population now living in urban centers, most jobs have been created in lower paid, less productive services rather than in industry, with this service sector accounting for more than half of the continent’s GDP. Smart investments in the food system can change this picture dramatically if planned correctly. Commenting on this year’s report findings, Dr. Agnes Kalibata, President of the Alliance for a Green Revolution in Africa (AGRA) which commissioned the study said: “Africa has the latent natural resources, skills, human and land capacity to tip the balance of payments and move from importer to exporter by eating food made in Africa.
The report’s authors conclude that although progress is being made, Africa needs to pick up the pace if it is to compete globally and turn itself from importer to exporter by feeding its people with food made in Africa. “Hopefully the prize of a rapidly growing and valuable market for food made in Africa will spark widespread political will and attract the best business talent to build a high value food sector,” said Peter Hazell. “This private public partnership will be essential to provide the trinity of high productivity employment, sustainable economic growth and food made in Africa for Africa and the world.”