Healthy Dining Finder - Carb Common Sense

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Carb Common Sense

Confused about carbs?  You’re not alone!  They’ve turned into a scary topic for many people with goals of losing or managing their weight and living a healthy lifestyle.  Unfortunately, carbs may just be another victim of the fad diet machine.
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By Cynthia Harriman, Whole Grains Council

Cynthia Harriman of the Whole Grains Council breaks down carbs based on the proven science behind them to help you make the best choices for your health both shopping at the market and eating out at restaurants.

Carbohydrates have been the mainstay of diets around the world for thousands of years, but recently they’ve been under attack on the web and in some best-selling diet books, leaving the average person thoroughly confused. Let’s break through that confusion with a simple way to think about your carbohydrate choices.

Do you even know what “a carbohydrate” is? Every bite of food we eat is made up of three different macronutrients – fat, protein and carbohydrate – and most foods are some combination of the three.  Here’s how some common foods break down into their macronutrient parts:

  Carbohydrate Protein Fat Water
Chickpeas 23% 7% 3% 66%
Avocados 9% 2% 15% 73%
Carrots, Raw 10% 1% 0.2% 88%
Apple, Raw 14% 0.3% 0.2% 86%
Whole Wheat Bread 43% 13% 4% 39%
Oatmeal, Cooked 12% 3% 2% 83%
Chocolate Chip Cookie 58% 6% 29% 6%

We use the name “carbs” to refer to foods whose primary macronutrient is carbohydrates, so carbs include all fruits, vegetables, beans/legumes and grain foods. Every food in the chart above is “a carb.” People who eat a no-carb or very low-carb diet cut out great swaths of the plant kingdom with solidly established health benefits, since all plant foods – fruits and vegetables included – contain some carbohydrates. Glucose is, in fact, the preferred energy source for your brain, and by depriving your body of carbs (which break down into glucose inside your body) you are depriving your most important organ of its primary energy source.

And yet we know that a diet of nothing but chocolate chip cookies would not be a healthy choice. So where do we draw the line in choosing carbs? It may help you to think of carbohydrate choices on a continuum, starting with the healthiest choices and progressing to less healthy choices. Make more of your carb choices from the beginning of this list than from the end, and you’ll be eating well.

You can’t go wrong with fruits, vegetables, and legumes (beans). Because they deliver lots of vitamins, minerals and fiber for relatively few calories, these foods are all-stars. As Dr. David Katz, Director of the Yale University Prevention Research Center says, “You find me one person who can legitimately blame their obesity or diabetes on apples or carrots, and I will give up my day job and become a hula dancer.”

Running neck-in-neck with fruits and vegetables are intact whole grains. Like fruits and veggies, intact whole grains are powerhouses of nutrition, also loaded in vitamins, minerals and fiber. They’re a more concentrated form of carbohydrate, largely because they have less water, so keep portions moderate. Best choice of all? Eat your intact whole grains with lots of vegetables, as in the quinoa bowl shown here.

Sometimes intact whole grains are very lightly processed -- oats are steamed/flattened for rolled oats, or grains are crushed, mixed with water and extruded to make whole grain pasta. These are also good choices. Most people don't know pasta has a low glycemic index; flour and water made into pasta digests much more slowly than the same flour and water made into bread. That makes pasta a healthier choice for controlling blood sugar swings.

Grains count as “whole” whenever all of their original bran, germ, and endosperm are still present – even if the grains have been made into breads, crackers and cereals. Look for whole grain foods that are made without extra ingredients – just good whole grains, without added sugar.

Like whole grain pasta, refined pasta has a low glycemic index. It’s missing some of the nutrients found in whole grain pasta, however, so if you eat it, make sure to add lots of vegetables, beans, fish and other healthy “partners.” 

When whole grains aren’t available and white bread is the only choice, pay special attention to what you’re eating with your bread, choosing vegetables and lean proteins. Tip: true sourdough breads are less likely to spike blood sugar than yeast breads.
There are many complex ways to rate the quality of carbohydrates (learn more here), but counting, scoring and rating foods can take the enjoyment out of eating, which is meant to be one of life’s major pleasures. If you simply use common sense to favor the most intact, whole carbohydrate choices, there’s no need to eat by the numbers.

Now you’re equipped to go forth and enjoy healthy carbohydrates without worrying about the scare-mongering from some websites and diet books. (Cynthia)

Healthy Dining’s dietitians select featured menu choices based on quality ingredients including carb-rich fruits, vegetables and whole grains.  Menu choices like these can help put the enjoyment back into eating:


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