What's the Best Carb Source? Ep.184

So let's do a quick little recap of the commonly available carbohydrate sources.

So first on my list here, we've got roots.

So including that.

Things like potatoes and carrots, probably the most common types.

Also, you know, beets, yams, parsnips, and more obscure things like eddows.

Obviously, things like radishes are also roots, but they're a fairly negligible source of carbs.

So, I'm really putting on my list here the things that are a realistic way to get, you know, a day's worth of carbs.

And I'd say all the ones I just mentioned are in that category.

Next, we have beans and legumes.

If you're not familiar with the word beans, it just, you know, includes things like peas and chickpeas, which I think you Americans also call garbanzo beans.

So it's a little bit broader, I guess, in the term beans, but beans.

So that would include peas and soybeans.

But soybeans, despite being beans, are not really in the carb category.

They have a nutritional profile more like a nut.

So again, in terms of carbs, we're really talking about peas and then chickpeas, pinto beans that famous refried beans are made out of, black beans, et cetera, et cetera.

I'm not going to list them all.

There's a lot of different types of beans.

And a lot of them are actually very related they're from ultimately the same cultivar in the same way that broccoli and kale and all of these things are ultimately related from the same plant so it is for a lot of the beans weirdly next we have fruits so you know the famous apples bananas oranges berries and all the Slightly less common things like guavas and star fruits and dragon fruits and all the rest of it.

So we've got fruits, then we've got grains, wheat, corn, rice, probably being the most common carb staples of all.

Then also oats, barley, and then the more exotic types like quinoa, sorghum, buckwheat, teff, et cetera, et cetera, which all of those I think I just listed are staples, carb staples in some parts of the world.

And then of course we got our refined or heavily concentrated sources of carbohydrates.

So table sugar and molasses, the thing that it's extracted from.

We got honey, maple syrup, corn syrup and other types of, you can kind of make a syrup out of a lot of the different things I just mentioned earlier.

rice syrup etc agave from a cactus and then we've got like the other super refined but slightly less common like dextrose maltodextrin and my favorite at the moment in this category cyclic dextrin which we'll talk about later and then of course we also have dairy and in the dairy category it's basically just milk you know almost every other type of dairy uh you know whether it's your cheese your butter etc are all largely removing the carbohydrates so milk is the main carbohydrate source okay so those are the ones that i'll be focusing on and so you know how do we choose between those categories and how do we choose the specific ones within the categories well i would say you know there's a lot of different factors but i'm going to start with three main ones i'm going to give them to you as well in order of how important they are for you to consider So the first question you've got to ask yourself is when you're selecting, and really this is partly just a process of elimination, this roadmap I'm giving you here, meaning there may be certain things that you cross off the list and then based on what's left, you can then make a decision.