Slow carbs, fast carbs
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All carbs are not the same, and a study indicates the difference could affect a blood chemical associated with chronic conditions such as heart disease.
At Seattle's Fred Hutchinson Cancer Research Center, Marian Neuhouser examined carbohydrate foods that digest more slowly, or slow carbs, and those that turn quickly into simple sugars, or fast carbs. She was looking at C-reactive protein, which is a marker of inflammation. It was lower among about 40 overweight or obese people when they were on a slow carb eating pattern.
"The source of the carbohydrate really does matter, and I would urge consumers to choose whole grains, nonrefined grains, and so forth." (8 seconds)
The study in the Journal of Nutrition was supported by the National Institutes of Health.