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INFO ZONE
Is Couscous
really low in carbs?
After all the long hours spent at the gym trying to stay in shape, it would be a great injustice to eat anything that will not contribute to
moving the ministry
forward. It is
only wise that whatever you put into your mouth is closely scrutinised, right? While flipping through the covers of recipe magazines or binge-watching your favourite cooking show on Food Network, you come across a certain food with a strange name, couscous (ku•skus). This sparks your curiosity and the fitfam in you begins to ask questions; Is it healthy? Does it fit into my dietary plan? How many carbs does
it contain? Read on, all the answers you seek lie below.
Here is a list of the health and nutritional benefits that can be derived from it: You’ve probably made a mental note to add couscous to your shopping list but just before you do that, read this to the end.
Couscous is high in gluten:
Couscous is a processed grain product made from little balls of durum wheat or semolina flour, which is considered a highly glutinous product.
It could increase blood sugar levels:
Individuals with blood sugar issues or diabetes are advised to avoid the consumption of couscous as it can cause spikes in blood sugar. To balance out your sugar levels, couscous should be consumed with other sources of protein or foods rich in soluble fibre.
It is low in essential nutrients:
Couscous contains some fibre, potassium and other nutrients, although it’s not considered a good source. Whole grains such as quinoa, brown rice, and oats are better sources of fibre than couscous. Also, fruits and plant-based foods such as avocados, bananas or potatoes are far better sources of potassium than couscous.
The bottom line is that while it might have its nutritional benefits, it might not be the best carb choice for everyone. It doesn’t mean you have to completely eliminate it from your diet, made right, it’s actually quite nice. It’s more a case, as with most things, enjoy it in moderation.
Contributed by
Couscous is a North African food that has gone ahead
to become a staple in most countries
around the world. This can easily be attributed to the
fact that it is one of the easiest, fastest, most versatile side dishes around
a n d a l because it is
considered a e a l t h i
s
o
It is rich in selenium – a powerful antioxidant that helps your body repair damaged cells and
decreases inflammation
It may help lower your risk of
certain cancers
It boosts the immune system It is a good source of a
plant-based protein
h
alternative to rice,
r
e spaghetti, and noodles.
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•
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Nifemi Fowler
PAGE 17 INSIDE ACCESS | JULY 2020 5TH EDITION