Thursday, June 20, 2013

Whites vs. Browns

No, this isn't a political issue regarding race and fences being built. This is the debate involving two types of rice - White and Brown!

As is true with most topics dealing with color in this country, this issue far exceeds what is on the surface. It is not only rices but what about potatoes? Breads? Pasta? No one is safe and nothing is what it seems.

The issue of white rice versus brown rice has long been debated. For the most part, everyone agrees, brown is better. Right? Absolutely...but do you know why? Ask anyone in Hollywood if they eat white rice and you will probably get a response that has the combined scoff and furrowed brow. With the over abundance of casting calls, cross fits, boot camps, juice cleanses, and reality television - it's been years since anyone has had a carbohydrate, brown or white.

Here is some basic knowledge of carbohydrates:

Two Types of Carbs
      1)    Simple – candy, white sugar, fruit   
      2) Complex – vegetables, oatmeal, brown rice

1. Carbohydrate enters the body

2. Broken down into Sugar

3. Sugar is then metabolized by the liver to be utilized as energy

4. Excess sugar not utilized for energy is stored as FAT

The main focus here is that all carbohydrates are used for energy. What differs from one form of carbohydrate to another is how long the process takes to break down the carbohydrate to be used for energy. Let me explain this in Sushi terms:

You go out to dinner with your friends to your favorite sushi spot. It's sushi! What can go wrong? You order the dynamite roll, the shrimp tempura roll, the spicy tuna roll, the roll roll, and some saki to wash it down. What do all these rolls have in common? That white sticky layer of delicious rice that holds all the cream cheese, avocado, and fried shrimp together. This is what happens next:

Sushi goes into your mouth and down the pipe;

it's digested and broken down into Fats, Carbs, & Protein (aka avocado, rice, fish);

the sugar from the carbs are metabolized by the liver, to be used as energy,

but it's 10 o'clock at night! And, since you are not exercising now, your body stores the energy for later. 
Stored energy = Fat

Like I said before - not all carbs are created equal. Yes, they are all eventually broken down to be used as energy, but there are some factors that slow down this process so that you don't have an immediate rush of sugar that hits your blood stream. 

The problem - "White" carbs (pasta, white rice, and white bread) are processed so that they no longer carry any of their original nutrients making them easily digestible and bland enough to go with any meal. 
Fit Fact-  Rice is naturally brown. Not white. It becomes white after processing that makes it white and easier to cook. Same goes for breads. 

The solution is to opt for carbohydrates that are - 
1) Unprocessed (or as close to natural as possible)
2) Have added nutritional value 
3) High in fiber 

Here's a grocery list of good carbs: Oatmeal, quinoa, flax, broccoli, cauliflower, carrots, apples, pears, brown rice, fiber one cereal, sweet potatoes, ezekiel bread, peanut butter, & berries. 

When you have added nutritional components such as fiber, vitamins, and minerals, your body has to work much more to break it down. This means it has less potential to be stored as fat. Plus, the added nutrients work to lower cholesterol, satisfy cravings, repair cells in the body, & provide long lasting energy source for the day ahead of you. 

It's that easy. Now don't go telling everyone I said not to have sushi. Just opt for some more sashimi, seaweed salad, and shishito peppers! 

Drop the cookie. Train With Danny. 

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