Jan 14, 14
Quick facts on processed grains: Shefit™ guest post by food and fitness blogger Susie R.
NOTE: We are thrilled to have Susie R., a holistic health coach, athlete, wellness junkie and “real-food” activist stop by the blog this evening to offer up her thoughts* on how we should (and shouldn’t) consume carbohydrates, particularly from grains. So, without further ado… Bump up fat loss by removing most all starchy grains from your diet and replacing them with fruits and veggies, healthy fats and clean protein. Why do this? Cutting out breads, crackers, rolls, bagels, pastas, cakes, cookies, cereals, etc. onmost days of the week will immediately contribute to weight loss, less bloating, and lowered insulin—all of which are very important to your overall health. Most people don’t realize how many grain carbs they are actually eating. The problem is most grains today are overly processed and not “nutrient-dense.” You would be amazed at how much commercial grains add up to empty calories that, when consumed in excess, can lead to weight gain—even illness. Most commercial grain carbs are digested the same way as sugar. Believe it or not, a piece of whole-wheat bread can spike blood-sugar levels as much as a candy bar! Also, some energy bars have as much sugar as cupcakes or doughnuts! Furthermore, excess carbs and sugar in the body can drive blood sugar up, making the body produces excess insulin, the main fat storage hormone in the body. Think of it this way: carbs drive insulin, and in turn, drive fat. Why? Because excess carbs are stored as fat! When you cut back on starchy carbs and sugar, your insulin levels decrease, and the body starts burning fats instead of carbs. When carbs are restricted (especially starchy carbs and sugar) the body turns to fat as fuel. Ideally, the carbohydrates you consumer should primarily come from FRUITS andVEGETABLES. Other exceptional grains that are gluten-free and won’t spike insulin are quinoa, oatmeal, and brown rice. * In the past, Susie has offered up a couple of selections for our #ShefitRecipes series, and we hope you look forward to more of her expertise as much as we do!
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