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Cutting Carbs to Lose Weight



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Cutting back on processed carbohydrates is one of the most effective ways to lose weight and start using body fat as fuel. Eating refined carbs, like white bread and sugar, stimulates the production of insulin, the fat storage hormone within your body. It also increases hunger and largely prevents stored body fat being accessed.
Cutting Carbs to Lose Weight
When your diet is full of high glycemic grain foods and sugar, your body is continually in fat storage mode and unable to use its stored triglycerides for fat burning. These stored triglycerides are primarily found in the adipose tissue around the waist. If you’d like to reduce your waistline, then start by reducing your refined carbohydrate intake.

As a quick primer to cutting carbs in your cooking, here are four types of foods to avoid, or at very least greatly reduce, when you’re ready to start losing weight. Following these are the best types of foods to replace them with to really elevate your health and energy levels. The last section of this page will bring it all together with the right types of meals for weight loss. So let’s get started.

1. Bread and other bakery products made from refined wheat flour
With the possible exception of candy bars and sugary drinks, these kinds of foods will usually have the strongest effect on your blood sugar and therefore insulin. Because they stimulate the production of so much fat storing insulin, they are the type of foods that are first and foremost worth reducing if you really want to lose weight.

Traditional rye bread is a much slower digesting food for weight loss and makes a good occasional replacement. That said, it’s much better overall to come up with different meal options that don’t involve bread, especially at the start of changing your eating patterns.

2. Pasta made from wheat
This is another big culprit in spiking insulin and a big bowl of wheat pasta in the evening is a great way to store body fat.

Recently, a surprisingly healthy alternative has become available in gluten free quinoa pasta, made from the highly nutritious grain-like superfood seed. The significant levels of protein, fiber and beneficial fatty acids in quinoa make it much more blood sugar stable for the occasional pasta meal.

3. White rice
The sumo wrestlers favorite. Rice does not have the inflammatory gluten issues of wheat, but too much of it can raise your blood sugar to a level where you stimulate body fat storage. In fact, Japanese sumo wrestlers have bowl after bowl of high glycemic white rice in order to fatten up. Unless you want to look like them, it’s best to cut down on rice and switch to a much healthier version of it. Brown rice is slower digesting than white rice due to its natural fiber content. However, an even better tasting and better for you option is wild rice.

Wild rice has a delicious nutty flavor, a much lower glycemic load than regular white rice and up to 30 times the free radical protecting antioxidants. A small amount of wild rice with your meals is a much better choice than the bland white stuff and it’s well worth making the change.

4. Potatoes
A small amount of organic potatoes, steamed or added to recipes, like this extremely healthy stirfry, provides good levels of vitamin C, B6, potassium, copper, manganese and fiber. The way most people have potatoes though is in french fries and in manufactured potato chips, full of sodium chloride and acrylamide.

If you’re looking to lose weight, it’s a good idea to avoid potatoes for a while. This is because they have one of the strongest effects on your blood glucose levels of any vegetable.

Once you’re at your ideal weight, you can include them occasionally with other vegetables. That said, pumpkin, butternut squash or sweet potatoes all make a similar, yet more nutritious replacement, high in dietary fiber and rich in antioxidants for a healthier body.


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