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How did the bagel become the enemy? When did
my beloved French fries get political? And what about the
rice on my sushi that I now scrape off into an abandoned pile?
I can no longer eat my taco with a flour tortilla; it must
be a low fat, low carb, whole grain look alike. That’s
not a taco; that’s an impostor! Diet centers now tell
their clients not to eat carrots because the sugar content
of the carrot has too many points. Too many points?! That’s
like telling me I have too many shoes! Impossible! You can
only have too many points on your driving record, never in
a carrot.
 The early 90’s brought the ten year anniversary
of the pasta dinner and low fat emerged its skinny tasteless
head as the new leader of “alternative foods”. Personally,
I don’t like food or music that is “alternative”.
Give me classical jazz, and aged cheese and make it real!
Our poor brother pasta took the hit when we
jumped from low fat to no carbs. Once honored as the main
event at the dinner table, brother pasta was relegated to
side dish status or removed altogether. There was a collective
sigh heard all over the foodie community at the loss of what
was once the simple pleasure of noodles, cream and cheese,
and a glistening glass of Bordeaux.
I nearly succumbed to the seduction of reduced
calories in exchange for the promise of great taste and ease.
I began feeling a bit guilty about my monthly dinners I held
in my home for a small group of friends. Our gathering would
commence with grilled shitake and brie on toasted olive bread
followed by a simple salad of organic greens and herb vinaigrette
and then moved seamlessly to the main event… pasta. Al dente
noodles dancing in cream, baby artichokes, pancetta and roasted
garlic served with bread, of course. The crescendo of the
evening — dessert! Chocolate covered almonds while we
waited for the pears to poach in Merlot, topped with real
vanilla ice cream, shaved dark chocolate and a bit of biscotti
and candies ginger on the side. Ahhhh… We sat back in our
chairs, satiated with the pleasure of laughter and stories
and an evening well eaten. All without guilt and filled with
delight.
We now meet once a month and claim victory over
the infiltration of tasteless foods. Refusing to let go of
our butter dish, staying clutched to our bottles of extra
virgin olive oil and armed with a healthy portion of carrots,
we simmer as we wait for the return of real cuisine and the
abolishment of fat free…we are still waiting.
So, what is a carb and what carbs CAN I eat?”
This is a question I am asked daily by clients. My answer
- ALL carbs, with a few exceptions. The truth is, it is how
much you are eating and how little you are moving that is
packing on those pounds, to the tune of two pounds a year
after the age of 50. Is there one carb that is better than
the other? You bet! Whole wheat bread is going to be a better
choice than white bread. Carbs from fresh vegetables are going
to be a better choice than canned vegetable and raw is even
better.
It all comes down to this, how fast your body
breaks down the carbs. The more fiber in the carb, the longer
it will take to break down in your body and the less byproduct
will be left for storage. After a carb is broken down, or
assimilated, the body stores the unused carbohydrate as fat.
You can see how important it becomes to eat smaller meals,
so more of what you eat is used.
White foods, such as white rice, white bread
and white flour are smooth, leaving little surface area for
the enzymes in your body to “grab”. The food “slides”
through the body and is absorbed more quickly. Conversely,
dense grainy foods such as whole wheat pastas and breads,
vegetables and leafy greens, have texture and more fiber.
This makes it difficult for the enzymes to grab a large surface
area, forcing the enzymes to grab over and over, until the
food is broken down enough to be absorbed.
Regardless of what you've read or heard about
the dangers of carbohydrates, they are an important part of
a healthy diet. Carbohydrates provide the body with the fuel
it needs for physical activity and for proper organ function.
So, as we enter this new era, one filled with
no fat, low fat and no carbs, remember to stay close to Mother
Nature. Choose foods that are natural, not processed and keep
your portions down and the frequency of eating small meals
up. And don’t throw out your pasta dishes just yet, good
eats come in small portions and pasta is mighty good. Relax
and let the yolk back into your omelets and make a place on
your table for an occasional slice of crusty bread, a nibble
of imported cheese and a hearty glass of Bordeaux… And
don’t forget to eat you vegetables.
Tips on Enjoying Carbs
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