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July 30 2014

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3 posts tagged "Carbs"

Carbs: Friend or Foe

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This column features weekly tips and advice from a revolving cast of industry leaders on hand to discuss your beauty dilemmas, from blemishes to Botox. To submit a question, e-mail celia_ellenberg@condenast.com.


Is cutting out carbs really the best way to lose weight, or can it be debilitating to your body’s ability to digest properly, especially once you reintroduce them?

“We don’t feel that eliminating carbohydrates entirely is the best way to long-term health or maintainable weight loss. Incorporating carbs from whole-food sources like fruit, vegetables, and whole grains is important for a balanced diet. Our bodies need the carbohydrate macronutrient for proper functioning. Carbs are used as fuel for the body, and they are an important energy source for the brain, nervous system, heart, and muscles, and all of your tissues and cells. Fiber is also an important part of the carbohydrate equation. This carb component supports healthy elimination and balanced blood-sugar levels—very important for weight loss and long-term health.


It is important to note that not all carbs are created equal. We emphasize carb intake from fresh produce like vegetables, fruit, and starchy veggies such as squash and sweet potatoes. Some amount of whole grains, like brown rice, quinoa, and millet, work very well for some people, too. Others find that they don’t digest these grains well, and they prefer to limit or avoid these. Soaking your grains overnight before cooking them can make them much easier to digest. We encourage you to try both ways and see what works best for you.


There are some carb sources that are best to avoid completely, like processed and refined grains, flours, syrups, and sugars. These carb sources are lacking in vitamins, minerals, and fiber, and they are usually very high in sugar. Processed and refined carbohydrates can spike blood-sugar levels, deplete the body of necessary nutrients, and cause excess glucose that isn’t used as energy to be stored as fat. It’s best to stick with whole-food sources of carbohydrates, balanced with protein, healthy fats, and lots of greens.”


The Uruguay-born, New York-based Dr. Alejandro Junger is a pioneer of the modern detox movement. His first book, Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself, was a New York Times Bestseller, and he is a favorite of Gwyneth Paltrow, among countless other well-known fans. Most recently, Junger teamed with L.A.-based The Detox Market to offer his groundbreaking Clean detoxification program to the masses.

Photo: Courtesy of Getty Images

Eat Breakfast, Lose Weight?

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This column features weekly tips and advice from a revolving cast of industry leaders on hand to discuss your beauty dilemmas, from blemishes to Botox. The following query was culled from a private stock, but we’ll be accepting readers’ questions soon.

I’ve heard that eating a breakfast of high fiber or protein within the first 30 minutes of waking will help stimulate your metabolism and trigger weight loss. Is this true?

Breakfast is very important—protein with omega-3 fatty acids, like eggs or smoked salmon; a healthy fat, like avocado; and a good high-fiber carb, such as old-fashioned oatmeal, will increase your energy, boost your attention span, and heighten your sense of well-being. Skipping breakfast will actually lower your metabolism and blood-sugar levels, resulting in tiredness, dizziness, headaches, and mood swings.

Nicholas Perricone, M.D. and Fellow of the American College of Nutrition, is a board-certified clinical and research dermatologist as well as the CEO of NV Perricone MD. The author of three New York Times No. 1 best-sellers, he is regarded as the father of the inflammation theory of aging. Known for a holistic approach to aging and general skincare, he treats his patients in three ways: through diet, nutriceutical supplements, and an eponymous line of cosmeceuticals.

Photo: Peter Cade/Getty Images

quinoa for whole-grain goodness

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This column features weekly tips and advice from a revolving cast of industry leaders, on hand to discuss your beauty dilemmas, from blemishes to Botox. The following query was culled from a private stock, but we’ll be accepting readers’ questions soon.

Why do people who are carb-conscious keep telling me that flours from “biblical grains” like quinoa, kamut, and spelt are better for me than wheat flour?

Many people have an allergy to the gluten in wheat. Spelt and kamut are ancient forms of wheat, and allergic people can actually also develop an allergy to them, too. Quinoa, on the other hand, is a gluten-free whole grain that can be tolerated by most people with allergies to some grains. Pronounced keen-wah, it is an ancient staple grain with great flavor and superior nourishment. Unlike other grains, quinoa also has the benefit of being extremely quick-cooking and boasts the best amino acid profile of all grains—including all the essential ones—and provides the most complete protein. It’s an excellent source of dietary fiber (45 percent per serving), phosphorus, and a good of source iron, vitamin E, riboflavin (B2), vitamin B6, magnesium, and zinc. It’s also naturally very low in sodium, and is saturated fat and cholesterol free.


Nicholas Perricone, M.D. and Fellow of the American College of Nutrition, is a board-certified clinical and research dermatologist as well as the CEO of NV Perricone MD. The author of three New York Times No. 1 best-sellers, he is regarded as the father of the inflammation theory of aging. Known for a holistic approach to aging and general skincare, he treats his patients in three ways: through diet, nutriceutical supplements, and an eponymous line of cosmeceuticals.

Photo: Michael Rosenfeld/Getty Iamges