Why Carbs Aren’t The Enemy (And Your Influencer/Nutritionist Is Wrong)

Repeat after me: Carbs. Don’t. Make. You. Fat.

If your nutritionist is still peddling the “carbs are evil” BS, it’s time to fire them. Seriously. Carbs aren’t the problem—it’s the ultra-processed junk masquerading as food that’s screwing you over.

At Mountain High Fitness, we’re not here for fad diets or fear-mongering. We’re here for real talk, real food, and helping you feel your best.


The Science Behind Carbs
Let’s get nerdy for a second. Carbs are your body’s preferred source of energy. When you eat carbs, they’re broken down into glucose, which fuels your brain, muscles, and pretty much everything else.

The research:
- A 2022 meta-analysis in Sports Medicine found that carb intake is crucial for performance and recovery—especially if you’re lifting weights.
- A 2020 study in The American Journal of Clinical Nutrition showed that diets rich in whole grains (a type of carb) are linked to lower risks of heart disease and better gut health.
- A 2021 review in Nature Metabolism highlighted that processed carbs (like sugary snacks) spike blood sugar, while minimally processed carbs (like oats or sweet potatoes) provide sustained energy.

Cutting carbs to “get lean” isn’t just outdated—it’s counterproductive.


The Problem with Low-Carb Diets
Low-carb diets have been around for decades, but here’s the truth: they’re not sustainable for most people. When you slash carbs, you’re not just cutting calories—you’re cutting out an entire food group. This leads to:
Energy crashes: Your brain and muscles run on glucose. No carbs = no fuel.
Mood swings: Deprive your brain of glucose, and you’ll feel like a hangry gremlin.
Binge cycles: Restriction often triggers overeating later.


Carbs Aren’t the Problem—Processed Food Is
Not all carbs are created equal. A sweet potato isn’t the same as a Pop-Tart.

Nutrient-Dense Carbs (Eat More of These):
- Whole grains (brown rice, quinoa, oats)
- Fruits (bananas, apples, berries)
- Starchy veggies (sweet potatoes, squash, carrots)

Ultra-Processed Carbs (Limit These):
- Sugary cereals
- Refined breads
- Hyper-palatable snacks (looking at you, “protein bars” with 20 ingredients)

The problem isn’t carbs—it’s how they’re processed and marketed.

How to Eat Carbs Without the Guilt Trip
1. Pair Carbs with Protein and Fat
Slows digestion and keeps energy stable. Example: grilled salmon with quinoa and roasted veggies.
2. Time Carbs Around Activity
Eat most of your carbs before or after workouts—your body will use them for fuel, not storage.
3. Ditch the Labels
Food isn’t “good” or “bad.” It’s fuel, joy, or sometimes just a damn treat.

Why Your Influencer/Nutritionist is Out of Touch
If your nutritionist is still demonizing carbs, they’re ignoring decades of science. Here’s what they’re missing:
- Sustainability: Restrictive diets fail 95% of the time (International Journal of Obesity, 2020).
- Cultural Joy: Life’s too short to skip your grandma’s lasagna or a fresh-baked sourdough loaf.
- Mental Health: Balanced diets with carbs reduce anxiety and improve mood (Nutritional Neuroscience, 2019).

Your Action Step
Swap that sad “low-carb” protein bar for a proper meal: grilled chicken, roasted sweet potatoes, and steamed greens. Your gains (and sanity) will thank you.

Ready to ditch the diet myths and embrace real food? Come see us at Mountain High Fitness.