Someone replied to one of my threads saying that good carbs and bad carbs don't matter in weight loss. All 'good carbs' do is help you not be hungry. What's the whole truth about this matter?
That's basically it.
I tend to stick to more nutrient dense food when cutting because, well, I'm eating less food, but the biggest deal is appetite control.
Fast carbs still have their place when cutting, though. Right before and/or right after you lift, for example.
There is no such thing as a good or bad carb. 1 g carb = 4 cals. People refer to simple sugar or quickly digested carbohydrates as bad because they spike your insulin, lower your blood sugar and make you hungry. Also, most bad carbs are wrapped in a package with no protein, no vitamins and minerals. Most will tell you that they have their place, and that is pre- and post-workout, as pointed out by Built., to take advantage of the anabolic window. When cutting you want to make sure that your carbs are in a nutrient rich package, and that is usually fruits and veggies. Stay away from the high GI stuff and empty cals when dieting.
Last edited by DoUgL@S; 06-09-2005 at 05:32 PM.
It's not that simple...high-GI carbs not only make you hungry but also tell your body to store fat. If you're in caloric deficit anyway though you won't have anything extra to store so in that case it doesn't matter.
What type of foods are high in GI-carbs?
Wow...thought everyone knew this....baked potatoes, mashed potatoes, white rice, white bread, most breakfast cereals, bagels, anything made with regular flour, some fruit juices, crackers, etc......
actually white rice isn't that high, its almost the same as brown. What's more important than GI alone is the GL. or Glycemic Load. GL is simply the food's GI divided by the amount of carbs per serving. The lower the GL the better.
Actually the insulin spikes increase the shuttling of nutrients into cells, protein, carbs and fat. Ergo, the anabolic window is the perfect time to eat high GI carbs, because it is the only time your body will favorably partition the nutrients you ingest and contibute to replenishing glycogen stores and not be converted to fat. And yes this is an oversimplification of the process.Originally Posted by TooSmall
I was under the impression that high gi carbs spike your insulin which slows down fat loss?