Slow Carbohydrates Slash Risk

Slow carbohydrate

Slow Carbohydrates Slash Health Risks

Slow carbohydrates slash risk of colon and breast cancers.

Say what?

Slow Carbohydrates vs. Fast CarbohydratesSlow carbohydrates in various beans

Highly refined foods such as sugar and white flour are known as “fast carbohydrates“. Eating them makes your insulin levels spike. This spike can cause a metabolic disorder called insulin resistance. Insulin resistance is a condition already linked to heart disease.

There is more. A review of 225 scientific papers led a top cancer researcher to a powerful conclusion: Putting more slow carbohydrates such as whole grains and beans into your diet may be the best way to slash your colon cancer risk.

Source: Journal of Nutrition

What Foods Are Considered Slow Carbohydrates?

Find some easy slow carbohydrate substitutions. Following are a few suggestions. Switch out the first food with the alternative The latter food is the slow carbohydrate food.

  • French bread for whole-wheat pita bread.
  • Rice Chex for Multi Bran Chex.
  • Water crackers for dark rye crisp bread.
  • Instant mashed potatoes for brown rice.
  • Instant rice for barley.
  • Vanilla wafers for oatmeal cookies.

Did you know?

Beans are an excellent, non-fat source of protein. Just one cup of beans provides as much as 16 grams of protein. Try some quick soak beans.

Quick-Soak Beans

If you can’t soak dry beans overnight, put them in a large pan, cover with water and bring to a boil. Remove from heat, cover and let stand for 1 to 2 hours. Then cook according to recipe directions.

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing