With the low-carb diets, the opinion has spread that carbohydrates are bad and unsuitable for losing weight. This belief is not entirely true.
Many carbohydrates can even support healthy weight loss and help build muscle. Find out which carbohydrates are best for you to lose weight and when to eat them here.
1. Avoid Carbohydrates in the Evening
- According to nutritionists and medical experts, the diet of uncompromising, no carbohydrates in the evening is a myth that can be proven to be invalidated.
- Losing weight can, therefore, incorporate complex carbohydrates into their diet without hesitation.
- So that the organism has enough time to optimally break down and utilize the long-chain carbohydrates before going to bed. There should be a sufficient distance between dinner and bedtime.
2. Carbohydrates for a Healthy Body
- Foods rich in carbohydrates provide the human body with energy. An efficient muscle building diet plan based on a combination of proteins, high-quality fats, adequate hydration, and complex carbohydrates.
- The right carbohydrates replenish the human body’s nutrient reserves and stimulate metabolism, breathing, bowel activity, heartbeat, the formation of new skin cells, and brain activity.
- Also, carbohydrate-rich foods balance the blood sugar level and specifically prevent possible cravings.
3. The Best Foods for Healthy Weight Loss
Buckwheat is an essential supplier of the minerals magnesium, iron, and potassium, which promotes blood formation, stimulates the body’s detoxification, and contribute to the regeneration of muscle cells.
Spelt scores with a balanced mixture of digestive fibres, hunger-reducing carbohydrates, a high magnesium content, and pronounced tryptophan content.
While the essential amino acid tryptophan has a gentle, mood-lifting effect, the fibre contained in the spell improves intestinal health. Magnesium optimizes the natural muscle and nerve function.
The goosefoot family, closely related to spinach and beetroot, combines high-quality proteins, iron, magnesium, calcium, fibre, and complex carbohydrates.
Because of its high content of essential amino acids and calcium, quinoa is a first-class alternative to meat and milk.
d. Kidney Beans
Filled to the top with magnesium and proteins, kidney beans strengthen the muscles. And also relieve sore muscles, stabilize the nerves and psyche.
And also, develop a preventive effect against muscle inflammation and, with their extremely high protein content, specifically promote muscle growth.
Fitness-conscious people, therefore, use healthy legumes as a secret weapon for muscle regeneration. And also for muscle building and for sharpening the ability to concentrate.
The cooks’ best friend is not so famous in this country for nothing. On the one hand, it makes you feel full for a long time.
On the other hand, when it cooked and cooled again, it converts its starch molecules that do turn into the prebiotic fibre. And also, that is good for a regulated digestive system.
The next time you make a salad, chop a few chilled potatoes – the longer they have been cold, the lower their carbohydrate content.
f. Sweet Potatoes
Sweet potatoes have a little more calories than the white variant. Their sugar content is also higher. But they are full of great nutrients like vitamin C, potassium, and antioxidants.
Also, they have a lot of fibre, and their glycemic index is low – all of which make sweet potatoes the perfect side dish.
With the sweet potato in the back of the head, it is not surprising that the popular pumpkin is also one of the healthy carbohydrates.
It even has another advantage: a serving has only about half as many calories as a comparable amount of sweet potatoes.
Lentils fit in any salad, soup, or stew. They are so diverse that you can use them almost anywhere.
They are known for their fibre richness and high protein levels. Both are good for digestion and ensure a prolonged feeling of satiety.
Many of us now prefer wholegrain rice over the white variant, but this is unnecessary and may even be a mistake.
Brown rice is full of phytic acid, which can bind food to our intestines and make it harder for the body to digest.