Although headline-making studies often group all carbohydrate together, carbohydrate quality clearly matters for health; and whole grains, vegetables, fruits and pulses each bring health-promoting benefits.
When you see studies asking, “Is reducing saturated fat really heart-healthy?” and “Is high-carb or low-carb better for healthy eating?”, look for the common fatal flaw: no mention of the kind of carbohydrate.
In Part 1 of this series on carbohydrate quality, we talked about the problems of using glycemic index to define a healthy carb. In Part 2, let’s consider what research shows about legumes for heart and metabolic health. Are dried beans and other pulses too high in calories? Do we need that much fiber? Read on….