Early in January I started eating very differently. Forget the USDA food pyramid with its foundation of grains and teeny tiny sliver of fats, I've turned it on its
For the past 4 weeks I have been limiting my carb intake to 100grams (400calories or less), no wheat, no noodles, very limited beans, and potatoes. Most of those carbs come form fruit and veggies. Protein -approx 0.7 grams per lb lean weight means I eat 80-90 grams of protein /day. That is another 400 calories or so. Guess what the rest of my diet is....(alcohol? no, but a good guess)....FAT. I am eating alot of fat -eggs, walnuts, avocados, olive oil, BUTTER, grass fed meats. No canola oil, no PUFA, no hydrogenated anything. Its largely about preventing the insulin surge, antioxidants and reducing inflammation.
Things have been going great! It helps that my husband is on board and excited about eating real food, it helps that I have time to cook and a freezer full of homegrown grass based meats. My sugar cravings are under control, I am listening to my body- not grazing to keep my energy levels up. I'm not much of a scale person but the one week i checked -I had lost 4 lbs (eating butter and bacon!!)
There have been other benefits as well. This week I had a moment of weakness and ate a 1/2 bagel. It was so good, mmmm, but four hours later I got all crampy and had bad gas (is there a good kind?). My normal state of flatulence had been missing and I hadn't even noticed! My mom had celiac disease, perhaps I have inherited some of those GI traits as well. Food for thought! Check out marks daily apple especially the Friday success stories. They are really inspiring.