I Started Eating Carbs After 10 Years Avoiding Them - Here’s What I Eat

Introduction and Philosophy00:00:00

The speaker explains his transition to eating roughly 100-175g of carbs daily, emphasizing that he prioritizes the quality and metabolic impact of the carbs over the total quantity, noting that his approach evolves as he learns new information.

Resistant Starches: Tortillas and Potatoes00:00:43

He recommends heating, cooling, and then slowly reheating corn tortillas and potatoes. This process creates retrograded starch (RS3), which acts like fiber and minimizes blood sugar spikes while providing microbiome benefits.

Berry Selection and Manuka Honey00:02:33

The author highlights raspberries for their amylase inhibitors, blueberries for their anthocyanin content, and strawberries for low-carb volume. He also advocates for Manuka honey in moderation due to its antimicrobial and antioxidant properties.

Carotenoid-Rich Vegetables and Fruit Strategies00:05:18

Butternut and acorn squash are included for carotenoids and fiber. He also suggests using mildly unripe bananas for their resistant starch content and consuming golden kiwis for high vitamin C, though he notes the latter requires mindful timing due to higher sugar content.

Carb Timing and Unique Additions00:06:10

The speaker shares his preference for consuming most carbs in the evening to support glycogen replenishment. He also mentions using Three Wishes cereal as a rare processed vice and highlights figs as a natural source of allulose, which can assist with satiety.