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Got a question or quibble about plant-based diets? Send it to editor@plantbasedmag.com to get the answer from our experts
ASK THE Experts
ALESSANDRA FELICE ND DIP CNM MBANT
Nutritional therapist and medicinal chef, Alessandra Felice, graduated from London’s CNM and the Natural Gourmet Institute for Health and Culinary Arts with a wealth of knowledge about the positive power of food for both health and healing. Born in Italy, Alessandra developed her passion for cooking from a young age and brings her natural, creative flair to all her culinary projects.
CHANTELLE LEACH
Chantelle Leach is one of our PlantBased chefs and key member of the PB HQ team. A passionate vegan and expert on plant-based cooking, Chantelle manages to easily ‘veganise’ traditional recipes and is constantly introducing us to new and exciting ingredients.
What is the difference between 'good' and 'bad' carbohydrates? How can I avoid the 'bad' ones?
I totally understand where your question is coming from, because media outlets and social media tend to put positive and negative labels on foods. But try not to think of food groups as good or bad. Yes, there are carbohydrates that are more nutritionally rich and are necessary for our body to function, and there are others that don’t contain any nutrients and are not essential to our diet, but can still be enjoyed on occasion.