The tendency to reduce the intake of these substances worries the experts of the International Carbohydrate Quality Consortium
A healthier diet by reducing carbohydrate intake is a trend that worries health experts.International carbohydrate quality consortium. Researchers, nutritionists, clinicians, epidemiologists and international experts promote the carbohydrates and their role in Mediterranean dietin which they represent up to 60% of calories. The main accusation leveled against carbohydrates by diet promoters “low carb” is to cause glycemic spikes. In reality, ICQC scientists point out, slow-absorbed complex carbohydrates cause a more gradual rise in blood sugar. Indeed, an ad hoc diet helps control the glycemic index high content of slow-absorbing complex carbohydrates – as the pasta cooked al denteThe vegetables and the fruit – and fibre, of which fruit is particularly rich, legumes, oats, barley, foods made from whole grains, wheat bran and vegetables.
carbophobia
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If the return of the carbophobia worries scientists, but there are no doubts about the nutritional advantages of Mediterranean diet, supported by a vast scientific literature. It is the best for managing weight and preventing chronic non-communicable diseasesfirst of all type 2 diabetes. According to ICQC experts, the Mediterranean diet is not just a dietary model, but above all a lifestyle, in which there is room for every food, characterized by variety and an approach towards inclusive and non-punitive food, which must be part of a overall behavior, in which education and nutritional awareness make the difference. Carbohydrates are our main source of energy and some cells such as red blood cells, brain, muscles, whose energy metabolism is based on glucose, have a particular need for it. In reiterating the nutritional role of carbohydratesIcqc scientists underline how the quality of these nutrients (fibre content, whole ingredients, glycemic index, minor components) can be preserved and optimized in productive process of foods such as bread, pasta and other foods rich in carbohydrates. For example, the selective milling of cereals, which only eliminates the external layer of the grain, without touching the innermost aleurone layer, in which the proteins are concentrated, thus guaranteeing a greater supply of fibre, antioxidants and minerals. Or even some extrusion techniques that affect the digestibility of starches by reducing theglycemic index of the foods that contain them.
advantages
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The added value of some cereal transformation processes puts more than one question mark on the scientific reliability of the classification of so-called “ultra-processed” foods which has already divided the scientific community and on which many of the ICQC experts also call for caution. According to ICQC experts, the distinction between carbohydrate-based foods does not consider the quality of carbohydrates themselves and leads to underestimating the advantages of low glycemic index foodswhich is especially important for various categories of consumers (such as athletes, pregnant women, the elderly) and therefore does not help guide people’s food choices towards an overall healthier diet.
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