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12 Steps to Wholesome Nutrition - The Cut on Carbs

In recent years, carbs have been demonized as a food to avoid. This is fair enough for refined sugars and man-made refined products, but what about fruit, starchy veg, and wholegrain. Surely there is a middle ground that we could consider.

12 Steps to Wholesome Nutrition - The Cut on Carbs

In recent years, carbs have been demonized as a food to avoid. This is fair enough for refined sugars and man-made refined products, but what about fruit, starchy veg, and wholegrain. Surely there is a middle ground that we could consider.
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This presentation looks into the different types of simple sugars and complex carbohydrates and we recognize that carbohydrate food sources should be viewed as a food item rather than a macronutrient. We also look into beneficial carbohydrate food sources that would be missed on a low-carbohydrate diet and learn about the concept of a glycaemic index, glycaemic load, and the blood sugar curve. Finally, we discuss tips for balancing sugars.
Good quality carbs are essential for good health. In this assignment, you will be tracking your carbohydrate intake from a two-day food diary. This will give you a better understanding of the quality of carbs and sugars in your own diet. PART 1 - THE FOOD DIARY Without changing the way that you normally eat, start by filling in the attached food dairy for two days - please make use of the reflection column, noting your thoughts about your particular food choices, especially incorporating the learnings from the individuality lecture and guest speakers. Also please take note of how certain foods make you feel: your energy, your digestion, your mood, etc. If you have already completed the 'Genetic Individuality' class, you can use the 2-day food diary that you completed for that class. PART 2 - TRACK YOUR CARBS Pick and list every food item from your two-day food diary that you consider to be a carbohydrate or sugar source. PART 3 - RATE YOUR CARBS Rate each of those food items as ‘good’, ‘bad’ or ‘ugly’ by following the instructions in the sheet. INTERPRETATIONS The ‘good’ carbs are the best in quality and should be part of your daily intake. The ‘bad’ carbs are not as good and you should limit their intake, while the ‘ugly’ carbs are the worst and should be avoided. Now watch the homework interpretation video to bring this learning together for you.

This course is step 4 of the comprehensive 12 Steps to Wholesome Nutrition course by Ian Craig and Rachel Jesson, based on their book Wholesome Nutrition. Each 'step' is available for purchase as an individual class, so you can pick and choose the content that is of particular interest to you.

Requirements

You simply need to be enthusiastic towards learning more about wholesome nutrition and healthy food choices for you. A little prior nutrition or food knowledge is useful but not essential.

This presentation looks into the different types of simple sugars and complex carbohydrates and we recognize that carbohydrate food sources should be viewed as a food item rather than a macronutrient. We also look into beneficial carbohydrate food sources that would be missed on a low-carbohydrate diet and learn about the concept of a glycaemic index, glycaemic load, and the blood sugar curve. Finally, we discuss tips for balancing sugars.
Good quality carbs are essential for good health. In this assignment, you will be tracking your carbohydrate intake from a two-day food diary. This will give you a better understanding of the quality of carbs and sugars in your own diet. PART 1 - THE FOOD DIARY Without changing the way that you normally eat, start by filling in the attached food dairy for two days - please make use of the reflection column, noting your thoughts about your particular food choices, especially incorporating the learnings from the individuality lecture and guest speakers. Also please take note of how certain foods make you feel: your energy, your digestion, your mood, etc. If you have already completed the 'Genetic Individuality' class, you can use the 2-day food diary that you completed for that class. PART 2 - TRACK YOUR CARBS Pick and list every food item from your two-day food diary that you consider to be a carbohydrate or sugar source. PART 3 - RATE YOUR CARBS Rate each of those food items as ‘good’, ‘bad’ or ‘ugly’ by following the instructions in the sheet. INTERPRETATIONS The ‘good’ carbs are the best in quality and should be part of your daily intake. The ‘bad’ carbs are not as good and you should limit their intake, while the ‘ugly’ carbs are the worst and should be avoided. Now watch the homework interpretation video to bring this learning together for you.

About the instructors

Ian Craig

Nutritional Therapist & Exercise Physiologist
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Ian is a nutrition and lifestyle practitioner, writer and teacher, who likes to challenge the status quo of modern nutritional and medical beliefs - those limited beliefs that do not serve the world's health. He works with complex modern health imbalances, such as autoimmunity, chronic fatigue and fibromyalgia, plus gastrointestinal complains, and the myriad of weight management challenges. Additionally, Ian is the author of his 'fresh' educational book Wholesome Nutrition, and he is the founder of the Centre for Integrative Sports Nutrition international certificate course. 

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