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read that you don't eat any grains at all? Is this true? and would you mind saying why?
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I've simply excluded white flour products from my menu--bread, rolls, bagels, pasta, tortillas. I've learned to live without them. I didn't see any reason to go out of my way to try whole grain versions, let alone "low-carb" versions, of these products. It's just simpler for me that way.
I don't "crave" bread (or other flour products.) If we go out to eat, I might choose to eat a piece of bread--but only if it's very special "designer" bread. I treat it like wedding cake--which, to the digestive system, it is: Sugar.
As far as I know, I'm not allergic to gluten, and I haven't really made a study of it. Might be a good thing for you to look into. I read Northrup's book a while ago, and I seem to remember it being complicated. If you're interested, go to the source. Let us know!
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But if I didn't allow that little bit of it once in a while, I know that I'd start to feel deprived
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I think Dr. Atkins would endorse the idea of choosing your carbs wisely, based on what you really want. Whole grains are right there on the carb ladder. But Know Thyself.
Lately--I think it's the spring changeover--I've been wanting sweet. I've been eating more FAT, and using frozen berries with cream to take the edge off the "dessert" hunger. Keeping my food lists up-to-date in Fitday is a good strategy for making sure the Weight Creep isn't letting me lie to myself.