nutrition question

[FoBoT]

how are the carbs different between fresh vegitables, like green beans, carrots, squash etc and grains/bread/flour/pasta ?

what is different about them that the body processes them differently?

i ask because a lady i know says she is close to having diabetes and she has changed her diet to this (only meat/veggies, no bread/grain) to prevent getting full blown diabetes

thanks

 

[StevenYoo]

lots of the processed breads and grains out there have very simple, easily and quickly metabolized carbs. This spikes one's blood sugar (bad for diabetics)

carbs in whole grains and other, less-processed foods have complex carbs which metabolize slower, so it spreads out that sugar distribution in your body over time

 

[FoBoT]

so if the body isn't producing insulin quickly/on demand correctly, the spike in blood sugar from the "bad" carbs will mess them up

i get it, thanks

 

[jlbenedict]

In addition to StevenYoo's post:

The term "Carbs" is really general.. If you look at carb content, on the nutrition label, you will see it can be broken down even further..

Fresh veggies generally have more fiber. The lady that you know is trying to watch her "Net Carbs".

Net Carbs = Total Carbs minus Fiber minus any fake sugar, etc..


**Edit**

I fvcked this up..