You might be surprised to hear me say that we need to eat plenty of carbohydrates. (After all, sugar is a carbohydrate.) When I talk about healthy carbohydrates, I’m not talking about high-glycemic carbohydrates like sugar—and other foods that convert to sugar quickly in our bodies including potatoes, bread, and cereal—that are the biggest drivers of disease.

The carbohydrates I’m talking about are real, whole, nourishing plant foods that the human species has thrived on since the dawn of evolution.

These foods contain slowly-released sources of sugar that prevents surges of blood sugar and insulin, which are toxic to the brain. These slowly-released carbohydrates, found in whole and processed plant foods, also help keep our feel-good serotonin levels even.

“Carbohydrates are really important—they’re essential to life, but I want you to eat smart carbs—carbs that are loaded with nutrients and fiber, low-glycemic carbs, which are carbs that don’t raise your blood sugar,” said Dr. Daniel Amen; “Think colorful. Carbs, berries, red bell peppers, orange bell peppers, and carrots, and kill the sugar before the sugar kills you.”

Choosing the right carbohydrates can be bewildering. Some experts tell you to avoid almost all fruit, whereas others allow all fruit. Legumes, starchy vegetables like sweet potatoes, grains, and seeds like quinoa—these are sometimes-contentious, confusing foods as well.

The government’s dietary recommendations don’t help. They tell us to eat between 5 to  9 servings of fruits and vegetables per day. Neither do resources like the Dietary Guidelines and, which vaguely tell you to fill half your plate with fruits and vegetables.

I want to help you undo all the beliefs about food that are making you fat and sick and replace them with a new understanding that will lead to health and longevity.

Research shows the right fruits and vegetables provide an abundance of health benefits including vitamins, minerals, fiber, antioxidants, phytoestrogens, and nutrients that lower inflammation.

Unfortunately, many vegetables and fruits are bred for high yield, profitability, sugar content, and hardiness for shipping. Many carbohydrate foods consumed in America today are genetically modified, deficient in nutrients, and lacking in biodiversity.

I want to help you end the confusion about what carbohydrates to eat and avoid. During our health sessions, I’ll discuss the slow-burning, low-glycemic carbohydrates that pack the most nutrition and which ones make you fat and sick. I’ll answer your questions like which vegetables you must buy organic (and which ones you can safely buy non-organic), whether fresh or frozen is better.

I will create a road map for you based on the best and latest science of what to eat. What you put on your fork is one of the most important things you can do every day. If you enjoy real, whole, fresh foods that you cook using real ingredients, you are positively affecting everything around you. Food changes everything!

I invite you to meet with me. Contact me for a free consultation.

Healthfully yours,

Marsha Beals, Certified Health Coach & Wellness Educator
Specializing in Holistic Health & Healing Nutrition