Carbs

A reminder I just read about carbs:

How to Get Carb Smart


The key to eating the right carbohydrates is focusing on carbs made from whole grains that are high in fiber. How can you identify these products using a nutrition label?
Carbohydrates, foods that contain simple sugars or starches, have been blamed for our epidemic of obesity and diabetes. However, this is only partially true, because there are both good and bad carbohydrates. The good carbs are the unrefined ones found in foods such as whole grains, legumes, certain types of rice (basmati, brown, and wild), and some starchy vegetables, including but not limited to sweet potatoes, pumpkin, turnips, winter squash, and yams.
Besides being packed with fiber, vitamins, and minerals, good carbs take longer to digest, which helps keep blood sugar levels steady—and cravings at bay. Bad carbs are overly processed foods that have been stripped of most or all of their fiber. In fact, many products made with white flour are being advertised as fortified with vitamins and minerals because the process of turning whole grains into white flour strips away much of its fiber and nutrients. Refined carbohydrates are often found in packaged foods, such as many store-bought baked goods, crackers, pasta, and white bread.
When you pick up a product, the first thing to do is check out the nutrition-facts panel. This will tell you the total amount of carbohydrates and how much of that total comes from fiber and sugar. At this point in the process, you should only be concerned with the amount of fiber. Why is that? Because you won't be able to tell whether the product contains good carbs until you read the ingredients list. Try to choose products with at least 3 grams of fiber per serving.
After determining fiber content, it's time to move on to the ingredients list. You should be on the lookout for whole grains vs. refined flour products. Whole grains are often listed first and include ingredients such as whole-wheat flour, whole oats, and whole-grain barley.