Slow carbon

Slow carbon: Slow carbon food refers to the slow absorption of carbohydrates after eating related foods, which has a slow impact on human insulin levels.

Carbohydrates with GI value ≤55 are called slow carbon.

Common low GI carbohydrates (slow carbon): brown rice, oats, whole wheat bread sweet potato, pumpkin, pasta, coarse grains, potatoes, yam and buckwheat.

After eating a slow carbohydrate diet, the stomach needs to digest slowly, and the carbon water in it will slowly turn into sugar. Slow absorption, long time and slow effect. Generally, most of these foods are digested slowly and have a strong sense of fullness. Therefore, people who exercise to reduce fat will choose slow carbon, but they will eat a proper amount of fast carbon before training to improve blood sugar and energy and improve training performance.

In life, carbohydrates are the main energy-supplying substances for basic metabolism, whether it is the daily diet or the need of reducing fat and weight. For most people, what needs to be adjusted is the intake and intake time, not the direct carbon reduction.