Twenty years ago carbohydrates were believed to be a big part of a healthy diet.

Things have changed quite a bit since then.

Not that there weren’t clues.

The modern science of nutrition began when a scientist noticed that a certain illness was prevalent in China that did not seem to affect people in any of the other nearby cultures.

After some investigation it was determined that the illness was caused by eating too much white (polished) rice, to the exclusion of other foods.

The Chinese were eating almost exclusively white rice while Koreans and others were eating brown rice.

It turned out, the brown rice contained a major nutrient which was removed during the polishing process and therefore not present in white rice.

The illness suffered by the Chinese was a nutritional deficiency.

This isn’t exactly the same as our modern problem with white rice: the “bad carb”, but it is a strong indicator that processed foods have flaws.

We’re not at risk for a nutritional deficiency because the nutrients we don’t get from white rice are brought into the body from other foods we eat.

The problem *we* face is that white rice gets us fat.

So does white bread.

So does refined sugar.

So does white pasta.

What we have done in refining these foods is not only made them more pleasing to the pallete, but also more easily digestible

Worse than that, we’ve also stripped away additional nutrients and vitamins, leaving just a core of near-pure carbohydrates.

Carbohydrates are important.

They are what gives us energy, but our body needs more than just carbs.

It needs thousands of other nutrients which are used to build new cells, build muscle, repair bruises, all sorts of things.

When we eat refined “bad” carbs like the ones mentioned above our body is getting a LOT of carbs, but less of the other nutrients.

This ends up manifesting as cravings encouraging us to eat more.

As we eat more to get enough of these other nutrients, we’re filling up on even more energy we don’t need.

When the body has extra energy, it’s likes to save it for a rainy day (in case we run out of food!) and turns it into fat.

By sticking to mostly “good” unprocessed carbs like whole grain pasta, breads and rice we are getting a better ratio of carbs-to-nutrients PLUS the carbs we are getting are less easily digestible, so not fully absorbed by the body.

All around it is a good idea to be carb conscious.

Don’t avoid all carbs, just bad ones. Just eating a little bit differently could be enough to take any liposuction of the stomach off the menu, and not have to pay those exorbitant stomach liposuction prices and get a more natural result for free.