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Digital Subscriptions > Healthy Magazine > Oct/Nov 18 > CARBOHYDRATES: where do we stand today?

CARBOHYDRATES: where do we stand today?

We’ve been a fickle friend to carbs over the years – it’s finally time to determine our relationship

Carbs have got a bad rep. From the success of the Atkins diet to the ‘no carbs before Marbs’ culture of the mid-noughties, for many people, carbs are labelled in blanket terms as ‘bad’. And while there is some scientific evidence against certain types of carbs, their negative rep is, in part, down to misinformation.

Experts argue that not only is the ‘carbs are bad’ mantra confusing, it’s also largely wrong. What most carb-based research shows is, in fact, what we already know – a balanced, Mediterranean-style diet (including healthy carbs – not the refined, processed ones) is the best for us, and that counts for everything from menopause to diabetes, obesity to cancer. Forming a healthy relationship with carbohydrates is a positive step for your health and wellbeing. We look at the good and the bad when it comes to carbs.

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About Healthy Magazine

We’ve given this issue a clear nutrition focus – as we move into autumn, it’s a good time to think about what we’re putting into our bodies to make them as strong as possible to face the demands of longer nights and colder days. With so much misunderstanding about fats and carbs – both buzz terms, as well as two out of three of our macronutrients – we dive deep into the healthy ways to consume each (p83 and p104). We also give attention to fibre (p89), and why you should too. And I love our nutrition myths busted feature (p32) – with alarming nutrition headlines appearing on an increasingly regular basis, we apply our cool-headed, science-based approach to determine what to pay heed to and, frankly, what to ignore. There’s been much talk lately about the return of the common sense, balanced diet. If you’re a regular reader, you’ll know we welcome this. We never use the word ‘guilt’ or ‘guilt-free’ when we talk about food. All foods are OK as part of a balanced diet and, here at healthy, guilt is never on our plates. In other news, I’m sad to say that this is my last Editor’s letter as I hand over the reins to our brilliant new Editor, Anna Berrill. While I’ll be overseeing things in my Editorial Director capacity, Anna will be infusing your healthy magazine with all the fantastic ideas, inspiration and love you read us for. As a parting gift, I’m sharing the products that have made the most difference to me during my editorship. This includes coconut oil – a niche product when I started at healthy nearly five years ago, but now used everyday in my veggiepacked stir-fries – as well as charcoal, originally seen as one of Gwyneth’s weirder recommendations, but now something I can’t imagine NOT brushing my teeth with and, yes, it really does work! You’re welcome.