Macronutrients (commonly referred to as macros) are carbohydrates, proteins and fats. We know that healthy eating and proper nutrition is more than just counting calories. It’s about eating whole, real foods that are minimally processed and packed with nutrients. But to lower your risk of disease and to maintain a healthy weight, it is also important to understand the types of macronutrients your calories consist of and to maintain the right balance 😉 of each.
So let me explain a little bit about macros and why they should matter to you. In Part 1 of this 3-part blog, we’ll begin with arguably the most debated type of macronutrient: Carbohydrates.
CARBOHYDRATES
Carbohydrates have several functions. They provide our bodies with fuel and energy, they support our brain and they support our nervous system. Whether it’s to perform our day-to-day activities, exercise, or to simply focus better at work or school, carbs are an essential part of the diet.
Energy from carbohydrates is provided to our cells in the form of glucose (also known as blood sugar). When we eat any form of carbohydrate, our blood sugar rises. The carbohydrates are then broken down into glucose molecules, which are transported into our cells by our fat storage hormone insulin. Once our cells are at capacity for glucose absorption, any remaining glucose in the blood is moved to our muscles or our liver where it is stored in the form of glycogen. Once glycogen stores are at capacity, excess glucose is converted to fat. When our body needs energy, our fat burning hormone glucagon brings glucose out of storage and back into the blood for use by all the other cells. It is important to note that these two hormones cannot operate at the same time. So, we are either in fat burning mode or fat storage mode throughout the day.
Carbs are comprised of two types: Simple carbs and complex carbs. Simple carbs are sugars comprised of molecules known as monosaccharides and disaccharides. Complex carbs are comprised of fibers and starches.
Monosaccharides are a single molecule of sugar. They are the easiest type of carbohydrate to be absorbed in the body, and can cause our blood sugar to rise the fastest. Monosaccharides include glucose, fructose, and galactose and occur naturally in fruit, honey, and dairy. Other sources include processed foods and beverages which contain high fructose corn syrup such as soda, cakes, cookies, pastries, certain breads, and ready to eat cereals.
Disaccharides are pairs of monosaccharides. They include maltose (glucose + glucose), sucrose (glucose + fructose) and lactose (glucose + galactose). Sucrose is commonly known as table sugar, and dairy products contain lactose. Disaccharides are digested less rapidly then monosaccharides because during the digestion process, the two molecules must be broken apart to be absorbed. However, disaccharides still cause our blood sugar to elevate more quickly then the final group of carbohydrates, which is complex carbs.
Complex carbs are comprised of long chains of monosaccharides, known as polysaccharides. All plant foods (fruits, vegetables, beans, legumes, and whole grains) contain forms of complex carbohydrates. Complex carbs take a longer time to break down in the body and to move through our digestive tract. They cause our blood sugar to rise the slowest. This helps to keep us fuller longer, and more effectively balance blood sugar by avoiding rapid spikes and dips that can commonly occur.
Foods that contain complex carbs include starches and fibers. Starches are found in plant based foods such as grains (rice, wheat, millet, rye, barley, and oats), beans, legumes, potatoes, yams, cassava, breads and pasta. Fiber (an indigestible carbohydrate) includes two types: soluble and insoluble. Soluble fiber is known to protect against heart disease and diabetes due to its ability to lower cholesterol and blood sugar. This is imperative for individuals who are trying to manage high cholesterol, pre-diabetes or diabetes. Foods that contain soluble fiber include oats, barley, legumes, and citrus fruits. Insoluble fiber is also valuable in the diet because it bulks the stool to promote regular bowel movements and alleviate constipation. It can also help to feed our gut bacteria and support a healthy microbiome. Foods that contain insoluble fiber include celery, corn, and bran. Strive for a minimum of 20-30g of fiber per day. Include both soluble and insoluble fiber sources in your diet.
A serving size of most carbs is about a half a cup or the size of your fist. In terms of how many carbs you need in a day, this can vary per individual based on your calorie needs, health conditions, and your goals.
Why does it matter?
To function at its best, our body must be provided with enough glucose to support our energy needs, but not too much to cause harm. Our cells can only absorb so much glucose at a time. As mentioned earlier, excessive amounts of glucose (from eating too many carbs or too high a volume of simple carbs) will cause glucose to get stored in the form of fat. This can lead to chronically elevated blood sugar which can cause fatigue, cravings, difficulty focusing, elevated cholesterol, weight gain, pre-diabetes, and diabetes. In contrast, low blood sugar which can result from either a sudden blood sugar ‘crash’ after eating a high carb meal, or by consuming a diet too low in carbs, can lead to issues such as dizziness, light headedness, sweating, weakness, anxiety, confusion, and hunger.
Key takeaway
Not all carbs are bad. Aim to consume mostly complex carbohydrates in your diet. Complex carbs provide you with fiber. They are more slowly digested which will keep you fuller longer, provide you with more energy by preventing blood sugar spikes, and keep you at the lowest risk of disease. Remember that fruit and veggies can count as your carbs.
Summary
If you are struggling with energy levels and find it difficult to get through your day let alone your workouts you may not be eating enough carbohydrates. Carbs provide us with energy, so we need them in our diet. Diets that exclude carbs will only work for a short period of time, but eventually they will not be able to meet your daily energy needs and sustain you throughout your day. The problem with carbs is that most of the time, we tend to get the wrong ones (simple carbs) and at too large of a portion. Strive for complex carbs in order to keep you fuller longer, and combine them with protein to help balance blood sugar and extend your energy levels. To learn more about protein, stay tuned for Part 2 of this post.
Want to know more about your specific carbohydrate needs? Contact me here for a nutrition counseling session.
Sources:
Mahan, K.L., & Escott-Stump, S. (2008). Krause’s food and nutrition therapy. St. LouisMissouri: Saunders Elsevier.
Murray, M. T., & Pizzorno, J. (2012). The Encyclopedia of Natural Medicine, 3rd Edition. New York, New York: Atria paperback.
Rolfes, S. R., Pinna, K., & Whitney, E. (2009). Understanding normal and clinical nutrition, eighth edition. Belmont, California: Wadsworth, Cengage Learning.
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