I used to think that my diet was OK. I assumed that pasta and bread, being low in fat were healthy. Little did I realise that sugars are made from the carbohydrates I was eating. Especially the white processed ones like white bread, white rice and white pasta. Even the brown varieties of these carbs,which are termed as healthy, still convert to sugar in the body. I shudder when I think of eating my old favourite lunch treat, a white baguette with ham and cheese.
Let’s face it, carbs were quick and easy to prepare and they filled me up. But, relying on these as a staple item in my diet, I was feeding my body excess sugar. Our bodies are not designed to have excess levels of sugar in the bloodstream. Little did I know that I was creating an environment within my body where high inflammation was flourishing.
I relied on toast or cereal for breakfast before I left for work, a sandwich lunch and a pasta or rice dish for dinner. Where were the green, red, yellow vegetables whichI now know are so important to eat. They were nowhere to be seen. Apart from a rogue lettuce leaf or slice of tomato in a sandwich that was it!
I have to admit that I still have the occasional craving for some carbohydrates. I think you have to listen to what your body wants. When I do have some carbs I make sure that they are as healthy as possible.
I avoid white bread.. My favourite bread is some thing from the "Biona" range. I particularly like their millet bread or their rye bead with quinoa and amaranth Both are delicious. But they do not toast well so then I resort to healthy wholemeal artisan bread
I substitute potatoes with sweet potatoes which have a much lower GI (glycaemic index) than white potatoes. This includes chips when I want a treat. Sweet potato chips are tastier and lend themselves to many different flavours. Try different herbs and spices. I like chilli or dried mixed herbs.
Instead of white rice I use gluten free grains such as quinoa or wild rice. I do occasionally use brown rice. I particularly like a mix of brown rice and wild rice to give a different texture. Wild rice is in fact a seed.
I rarely eat pasta now. When I do I have whole meal brown pasta. I have tried the alternatives such as pasta made with corn or rice but I am not a fan. I do like Soba noodles. Soba noodles are made from buckwheat and originally from Japan. They are high in protein. King Soba are very good. When I was out recently at a restaurant in London I tried a courgette pasta. This was raw courgette that had been spiralized. It was surprisingly good. I am thinking of buying a spiralizer. I want to try this at home.
Let’s face it, carbs were quick and easy to prepare and they filled me up. But, relying on these as a staple item in my diet, I was feeding my body excess sugar. Our bodies are not designed to have excess levels of sugar in the bloodstream. Little did I know that I was creating an environment within my body where high inflammation was flourishing.
I relied on toast or cereal for breakfast before I left for work, a sandwich lunch and a pasta or rice dish for dinner. Where were the green, red, yellow vegetables whichI now know are so important to eat. They were nowhere to be seen. Apart from a rogue lettuce leaf or slice of tomato in a sandwich that was it!
I have to admit that I still have the occasional craving for some carbohydrates. I think you have to listen to what your body wants. When I do have some carbs I make sure that they are as healthy as possible.
I avoid white bread.. My favourite bread is some thing from the "Biona" range. I particularly like their millet bread or their rye bead with quinoa and amaranth Both are delicious. But they do not toast well so then I resort to healthy wholemeal artisan bread
I substitute potatoes with sweet potatoes which have a much lower GI (glycaemic index) than white potatoes. This includes chips when I want a treat. Sweet potato chips are tastier and lend themselves to many different flavours. Try different herbs and spices. I like chilli or dried mixed herbs.
Instead of white rice I use gluten free grains such as quinoa or wild rice. I do occasionally use brown rice. I particularly like a mix of brown rice and wild rice to give a different texture. Wild rice is in fact a seed.
I rarely eat pasta now. When I do I have whole meal brown pasta. I have tried the alternatives such as pasta made with corn or rice but I am not a fan. I do like Soba noodles. Soba noodles are made from buckwheat and originally from Japan. They are high in protein. King Soba are very good. When I was out recently at a restaurant in London I tried a courgette pasta. This was raw courgette that had been spiralized. It was surprisingly good. I am thinking of buying a spiralizer. I want to try this at home.
For breakfast I now have porridge most days. This of course contains some gluten but I really enjoy it. I experiment with the toppings. I particularly like blueberries and my new favourite sweetner, coconut blossom nectar. This is a natural sweetener and very delicious.
So now I very rarely have white carbohydrates. I say rarely, as there are some occasions when I eat them. If I visit a friends for a meal and they have included then in their cooking, then I will eat them. After all it’s about being real. I will,however, drop in the conversation as to how they might think of substituting the while carbohydrate with something healthier. It’s a way of spreading the message and they know that I am only acting in their best interests, as well as my own.
So now I very rarely have white carbohydrates. I say rarely, as there are some occasions when I eat them. If I visit a friends for a meal and they have included then in their cooking, then I will eat them. After all it’s about being real. I will,however, drop in the conversation as to how they might think of substituting the while carbohydrate with something healthier. It’s a way of spreading the message and they know that I am only acting in their best interests, as well as my own.
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