Today I want to give you a little some information about Low Glycemic eating.
It seems I have always wrestled with my weight. Over the years I have tried all kinds of diets. I think one of my earliest fads was the Negative Calorie Food Diet. Talk about being Hu-ungry! And don’t even get me started on that cabbage soup recipe. Like anyone could stay on that for a month.
Then there were the low-fat years; you know that, “calories from fat make you fat” nonsense (thank you Jane Fonda). Then came Atkins, which works for many, but I was starving.
After that, I decided I’d eat anything I wanted, but just limit my intake to 1,200 calories a day. After a week on Snickers and Oreos, there was still no weight loss.
I was almost at the end of my rope (or should I say top of my scale?) I was perilously close to the number I had only surpassed during pregnancy. I then decided to try Anne Louise Gittleman’s Fat Flush Diet. It’s very similar to Atkins, and I think the diet is probably a good one for those who do well on protein. It didn’t work for me. As a matter of fact, I followed the diet precisely and by day 26 I was so weak I couldn’t even function. I can’t even tell you if I lost weight because I was so sick.
What I learned from that diet is that I don’t do well on just protein and veggies. I can eat a big juicy steak and plateful of veggies, and an hour later I feel weak. Give me my carbs – and by carbs, I mean grains!
Thus the conundrum. How do you lose weight if you must have carbs, especially grain carbs? Then I finally had a revelation. (Sound effect: close your eyes and imagine those blessed angels from Heaven singing “ahhhhhhh!”)
Along cames the University of Australia and their Glycemic Index research. These folks tested individual foods to see how each one impacts your blood sugar. If you spike your blood sugar, your body produces insulin to bring it down. Too much insulin and you store weight. (Well, there’s a lot more science stuff to it, but that’s the condensed version.) Often the weight you gain is around the middle, which some doctors refer to as “an insulin baby.”
I was intrigued. So my research began. I needed carbs. Not just carbs, but grains specifically. I feel good and satiated on grains.
Well, those folks at U of A have a great free online program. Enter in a food you like – bread, for example – and then put in some parameters. The program will give you a list of products based on the glycemic index and glycemic load (I’ll talk more about those later). Did you know, BTW, that sourdough bread is lower on the glycemic index than most whole wheat bread?
Well, I learned a whole lot. Not only that, I lost 30 pounds in 3 months while eating between 2,500 and 3,000 calories a day! I wasn’t hungry, I wasn’t weak and it was easy. Low Glycemic eating is probably the easiest eating plan you will ever follow, and that you could follow for the rest of your life.
Even though I think this is the easiest way to loose and the easiest plan to follow for life, I have managed to put a few pounds back on. Writing cookbooks, testing recipes and discovering 5 Minute Artisan Bread doesn’t help. But, I am determined and hope you will join me.
I had wonder if it would work again, now that I’m a few years older? I also wonder if this work for other folks. So far, I’ve had two other friends try it and they raved about it. Currently, I’m back on. I am on track for 5 pounds in two weeks. My daughter is also on it, but she believes we are all more important than the number on a scale, so she isn’t weighing (smart girl, huh?). I’ve learned a few more tricks this go ’round.
So, what was I eating? That’s coming up.