Carbohydrates

Lower Carb is an Enlish term and means “lower carbohydrate”. Carbohydrates are the main sources of energy in our body. They include, in particular, household sugar and starch. As early as the 19th century, the Englishman William Banting discovered that a lot of bread and flour makes you fat. Today we know it a little better. When carbohydrates are consumed, the blood sugar level in the body rises. As a counter-reaction, the pancreas releases the hormone insulin. The good: insulin normalises the blood sugar level. The bad thing: At the same time, insulin suppresses the breakdown of body fat. Our fat deposits stay where they are. Avoiding superfluous carbohydrates therefore makes perfect sense in an otherwise balanced diet – the “lower carb hype” is not hype for many of us.