. . . seems to be that low carb is synonymous with no carb -- that carbs are completely axed from the daily menu when you follow this nutrition plan.
Simply put, this isn't the case.
In fact, instead of calling this diet low carb, maybe it should be referred to as "low starch" and/or "low sugar" to remove some of the confusion.
Low carb suggests that we regularly choose carbohydrate sources that are low in starch and sugar. While this surely reduces our daily cumulative intake of starch and sugar, it doesn't necessarily equate to reducedconsumption of foods considered to be "sources of carbohydrate."
How? Because not all carbs are created equal.
Many of us think "carbs" and picture foods like bread, pasta, quinoa, baked potato, wheat flour and rice. . . foods that taste good, are full of energy and loaded with starch and sugar.
But carbs also consist of foods like spinach, lettuce, zucchini, broccoli, mushrooms, avocado, cantaloupe, raspberries, strawberries. . .foods full of vitamins and minerals, full of fiber and low in starch and sugar.
Low carb is about quantity - quantity of starch and sugar that we eat - but it's more about quality. It's about choosing carbs that
provide significant nutrient density without overlaoding us with sugar
and provoking chronic secretion of insulin . Look to eat quality carbohydrates (in terms of starch and sugar content) and there will be plenty of quantity to indulge in.