Nutritionists and dietitians told the Epoch Times that whole-food carbohydrates such as sweet potatoes, legumes and buckwheat can help reduce inflammation – countering the widespread belief that all carbs are inherently inflammatory. According to the experts, the source and processing of the carbohydrate determines its effect on the body. One expert, holistic nutritionist Jaz Robbins, said the negative reputation of carbohydrates stems from highly processed forms. “Those are the ones that contribute to inflammation,” Robbins said, referring to shelf-stable breads and pastas, while whole-food sources have different biological effects. The Fiber and Resistant Starch Mechanism Experts cited two primary mechanisms…
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