Why Low-Carb?

Posted by on Sep 5, 2014 in Blog

There’s a new study on eating low-carb vs. low-fat making the rounds (check out the NY Times’ coverage), so it seems like a good time to talk about our products and carbohydrates! Katie Coleman, the founder of Keep It Real Food Company, was diagnosed with type 1 diabetes when she was 11. All of our products are the results of her kitchen experiments searching for tasty, healthy snacks that were diabetes friendly and made with real foods.

What does Katie’s type 1 diabetes have to do with carbs? As you probably know, carbohydrates convert to sugar in our bodies. Depending on the type of carbohydrate and the amount of protein and fat in the food, we absorb that sugar differently. Foods that are high in carbohydrates without enough protein and fat to slow their absorption (like white bread or french fries), increase blood sugar levels rapidly. Lower carbs typically mean a lower glycemic index (which measures the immediate impact on blood sugar levels).

Eating fewer carbohydrates (and sticking to complex carbohydrates ) has been linked to weight loss and an increase in ‘good’ cholesterol (HDL), especially when paired with higher levels of healthy fat. Paying attention to the glycemic value of foods and focusing on eating fewer carbs is often a more effective way to manage blood sugar and weight loss than cutting out sugar altogether.

If you’re looking for more nutritional information and how it relates to our products, here are some great places to start:

What does my diabetes mean for you?

The Glycemic Index

The Sugar Debate

Book Reviews

Blood Sugar

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