We’ve cut carbs from our diets, but are we any healthier? Recent research suggests not! Findings show that a diet featuring a moderate amount of carbs (around 50–55% of calories), rather than extremely low (below 40%) or high (over 60%) is the best for our long-term health and wellbeing, with either extreme said to negatively affect life expectancy.
The Right Carb is a timely guide with an informative look at the importance of eating good carbs. With practical advice and tips, the book explains how eating the ‘right’ carbs are vital: providing energy, improving the health of the gut, digestion and mood as well as aiding sleep. It shows how to choose the right carbs as well as the best ways to prepare and cook them for maximum nutrition and minimum nutrient-loss. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and the right fats, being equally important.
Nicola Graimes celebrates the ‘right’ carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding carbs, including which carbs are healthy and the ones to avoid. It also showcases the best ways to prepare and cook carbs for maximum nutrition and flavour.
With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet.
The Right Carb is a practical and inspirational approach to maintaining a healthy way of eating – it’s time to revive our enjoyment of this valuable food group.