Good Carbs vs. Bad Carbs: Not All Carbs Are The Same

Sesame ROYO Bread in a white dish on top of a white napkin

The battle between good and evil begins not at our very cores, but in our carbohydrates! 

It’s been drilled into our heads over different periods of time, depending on the diet fads du jour, that carbs are “bad.” Carbs, they said, are “fattening,” unhealthy, useless, and should be avoided completely. As healthy carb lovers here at ROYO, we are here to debunk this myth.

What foods are considered bad carbs?

Let’s start with what’s really “bad.” It has long been established that the types of carbs that are counterproductive to our wellness are those that are heavily processed, aka bleached, enriched, and refined flour products or grains, like sliced low-quality supermarket bread. Many of these products are high on theglycemic index, meaning they are likely to cause an immediate spike in blood sugar, leading to both quick hunger afterward and a quick storage of fat in the body that would not happen with a lower-indexed food. 

There are also other carbs that are less favorable, such as fresh or dried fruits with super-high sugar levels (thinkmangos and dates), dried cereals that are heavily processed, beer, traditional granola, fruit juices, potato chips, white crackers, and even milk products. Too much consumption of these foods may lead not only to weight control issues, but to more serious conditions, such as diabetes, brought on by unhealthy blood sugar levels.

What foods are considered good carbs?

But now, onto the good! Healthier carbs are the ones that that keep you fuller, longer. They are satiating, don’t quickly shoot up on your blood sugar levels, and contain ingredients that are as close to their natural, whole state as possible. According toHarvard University’s School of Public Health (heard of it?), “The healthiest sources of carbohydrates—unprocessed or minimally processed whole grains, vegetables, fruits and beans—promote good health by delivering vitamins, minerals, fiber, and a host of important phytonutrients.” Rye, barley, and quinoa are grains that, although naturally carbohydrate-rich, won’t boost fat storage nearly as much. 

Why ROYO Bread Is A Great Option

Of course, at ROYO, we did a double take at “minimally processed whole grains.” That’s becauseROYO breads and baked goods are made from a gut-friendly (and to take it even further, even keto-friendly!) base of flax seeds which have not been altered, adulterated, or pulverized beyond recognition. ROYO bread does not contain sugar or any other funky ingredients; we stop at the basics. Ingredients like sesame, oat bran, oat fiber, wheat protein, salt, and yeast mean that nothing artificial or processed-beyond-recognition is in your slice. 

ROYO bread contains a lower glycemic load than most supermarket or bakery breads, making it an excellent choice for maintaining a balanced diet. In addition, many nutritionists believe that a high fiber content offsets the net effect of carbs meaning that the several grams of fiber in each ROYO slice counteracts much of the low carb levels that the bread does contain. Now, that’s a sweet (or savory!) deal.