Root Veggies: The Smarter Carb

When it comes to carbohydrates, there are three decisive factors for your weight and energy: When you eat them, how much you eat, and the type you choose. At Sarah Wragge Wellness, we suggest that you wait until dinner to eat your carbs. Bread in the morning or quinoa with every meal will make your blood sugar rise and fall constantly without ever reaching a baseline. In response to blood sugar spikes, your body releases insulin — which functions as a fat storage hormone and prevents you from losing weight. Instead, an appropriate portion at dinner will ease your body into sleep, and should always be cushioned by relatively larger portions of protein and vegetables. With the right timing and amount, the final key is choosing the right kind of carb.

What Kinds Of Carbs To Choose:

It’s become common knowledge that all carbs are not created equal. But, what is the actual nutritional difference? While it’s easy to focus on calories, nutrient density is what really makes the “good” carbs stick out from the “not-so-good” carbs. Brioche might give you a fleeting sense of fullness, but it’s mostly just empty fluff. Refined carbs (white rice, bagels, bread) don’t have the fiber, vitamins, or minerals your body needs.

Why Root Vegetables Are Better:

The best carbs keep you nutritionally rooted, rather than spiking your blood sugar quite as dramatically as bread. Root vegetables give your body the energy you need with substantive nutritional value.