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Ok, so who’s the culprit? Carbohydrates: Innocent until proven guilty.

Bad Carbs

By Guy Lawrence

With the season to be jolly already upon us, this may not be the most well timed topic, but what the heck! I guarantee it will take more than a blog post to make us worry about the christmas pudding and multiple drinks we stuff down over the silly season.

But hopefully it well get you thinking of the changes you may make in the new year…. Detox anyone???

Over the last century, along with a technology boom, there’s been a major shift in the foods we eat. With more and more demands now put on us daily than ever before, convenience has risen above nutritional. So for the greater good of mankind, well any one who reads this anyway, I’ve decided to delve into and philosophise slightly on carbohydrate over the coming posts. Hence the technical term below.


  1. a proposition, or set of propositions, set forth as an explanation for the occurrence of some specified group of phenomena, either asserted merely as a provisional conjecture to guide investigation (working hypothesis)  or accepted as highly probable in the light of established facts.



Every day we get bombarded with some form of advertising. You can’t even go in a public toilet these days with out a sales pitch staring straight back at you, with many many claims about that particular product/service. But the one thing I’ve quickly learned is that marketing is perception. Once ones mind is made up, regardless of the quality of the product, it is perceived a certain way, and it takes a lot of convincing to change this. It’s clear to see many companies play on this big time.

Let’s take a look at the perception of food with marketing, and whether if a product is of quality or not:

Protein supplements: Big muscles, no effort required. Just buy and drink as much as you can.

Fat: Easy does it, don’t want a heart attack now do we. Must keep that cholesterol down.

Carbohydrate: Innocent until proven guilty: Perception tells us that this is the case as long as they are gluten free, raw organic sugar, low fat, 97% fat free. Can I have the low carb beer please? Ring any bells?

In my view, there’s way to much trust in the food products that we put in our mouths each day, simply because of what the manufacturer and marketing is telling us what it is.


Firstly, i don’t want to sound like a carbohydrate basher, as carbohydrates play their role, just like fats and proteins. It’s just what the manufacturers do to the carbs, and who they hang out with becomes the problem. The major ingredients and usual suspects being refined grains and sugar. This alone will play havoc on your blood sugar levels.

So what makes a Carbohydrate bad? A mask and a flick knife? Well, first of all, as we understand more the effects of food has on our blood sugar levels, we can begin to see more of the bigger picture on what carbohydrates tend to do in general to our overall body and weight control. But could there be more to it?

Then you got it’s friends who they seem to continually be with, processed vegetable oils, salt, corn starch, preservatives and colourings etc.


And if it’s low fat, you can guarantee it’s loaded with sugar!

If you buy low fat products, ask yourself this:

Are you buying it because it’s healthy?

Or are you buying it because you perceive it to be healthy?


Stop and think about this for a moment:

What are the overall essentials the human body needs?

Would it be fair to say – Water, Protien, Fat, Carbohydrate,Vitamins and Minerals.(not going into the finer details like trace minerals and vitamins A,B,C etc… but you get the idea).

So imagine  if you were to get the required amounts of all these on a daily basis in their natural state, before manufacturing and processing had happened and effected the composition of all these.. What would your health be like? Pretty good i’d imagine.

But with today’s lifestyles and commitments, it would not be the easiest thing to accomplish daily to say the least!

But what’s incredible, easily available and processed food mixtures now make up 70% of foods consumed in western society, and by default, their inclusion into our diet and accessibility now displaces more healthful fruits, vegetables, lean meats and seafood etc. Staple foods of our ancestors.

So some questions to leave you with:

Is this a significant contribution to why people are running into health problems earlier in life?

And does marketing and perception tell us differently?

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