The colour-coded method for eating carbs

Time and time again we’ve been told to cut carbs. But when you look at what actually constitutes a carb, it starts to feel like you’re cutting everything

“Almost all plant foods fall into the carbohydrate category,” claims Dr. Mike Hyman, Director of the Cleveland Clinic Center for Functional Medicine and founder and medical director of The UltraWellness Center.

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So, what separates good carbs from bad carbs? How they affect blood sugar. Take a cookie loaded with refined sugar, for example. It’s going to spike your insulin levels more than say, a bowl of rice, in the same way a potato will when compared to a cucumber. The “good” carbs tend to fall lower on the glycemic index, keeping blood sugar levels down and slowly digesting to allow the body to absorb benefits like fibre, vitamins and minerals.

“Slow carbs such as broccoli heal rather than harm,” Hyman says.

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Because this is kind of confusing, Hyman suggests using the traffic light method. Green carbs like kale, broccoli, asparagus and seaweed are generally good and can be eaten with reckless abandon where as yellow carbs like brown rice, quinoa, legumes, dark berries, apples and pears should be consumed more sparingly. Red carbs like beets, grapes and melons rank highest on the glycemic index, causing blood sugar levels to spike, thus should be considered treats or occasional indulgences rather than part of your daily diet.

In the end, the fact that you’re eating vegetables is probably better then, say, snacking on junk food like chips or cookies. But if your diet seems healthy and you find yourself still struggling to lose weight, understanding your carbs may be the key.

What do you think of the traffic light method for eating carbs? Send us your thoughts by tweeting to @YahooStyleCA.