My hairdresser, Leah, is thin and always has been. I found out why today and it kind of blew me away.
Her father taught her since she was young that you have to limit bread, wheat products, as empty carbs (cereal and bread).
She knows how to make cauliflower mashed potato-type food and she knows how to order food. She said she went to Vegas with some friends and while everyone had the adult portion of french toast (which involves about 6 slices of bread at probably about 90 g of carbs–with regular syrup, making it like 150 g of carbs, she ate the kid’s portion of two slices, with limited syrup and wound up leaving two bites over because she is used to eating smaller portions. She said that her friends were making fun of her (sabotage), but this is why Leah is thin and she is extremely healthy and looks great for her age.
It took me until my forties to learn this way of eating and it should be the way everyone does it. It is ridiculous that we think we should have wheat products with every meal. Cereal and pop tarts (loaded with empty carbs and sugar) for breakfast, sandwiches, burger buns for lunch and pizza, pasta or dinner rolls for dinner. No wonder why America is so fat, anxious and attention-deficited.
I found an article that explains why we gain weight from eating too much wheat. I really suggest you read my nuts and bolts of it.
Explanation of why your belly is bulging:
“Conventional healthy eating wisdom tells us that toasting a slice of whole wheat toast is a healthier choice than grabbing a Snickers bar or gulping down a sugar-laden soft drink. However, when eaten by itself, bread spikes blood sugar more than candy bars and soda. It has a higher glycemic index (GI)—the extent to which a particular food increases blood sugar relative to straight-up sugar, or glucose—of 72, while a Snickers bar has a GI of 41 and sucrose a GI of 59.
One explanation for the differences in GI can be explained by the fact that combining a high-GI food, like whole wheat bread, with low-GI proteins and fats, like slices of ham and cheese, lessens the food’s effect on blood sugar. Still, better is not necessarily good, argues Davis. “Sure, blood sugar is better, but it’s still high enough to provoke the entire constellation of undesirable phenomena associated with high blood sugar, including growth of visceral fat,” he says.
Why belly bulge? Because where there’s glucose, there’s always insulin, the hormone that allows entry of glucose into the cells of the body, where it’s converted to fat. It works like this: When you eat wheat, your body gets a huge helping of a blood sugar-spiking carbohydrate called amylopectin-A. To move the sugars from the wheat into your cells where they can be used for energy—or stored as fat, the pancreas responds by releasing insulin. The higher your blood sugar is after eating, the more insulin that is released—and the more fat that is deposited in the abdominal area. When belly fat builds up, it floods the body with inflammatory signals that cause energy-requiring tissues, like muscle, to stop responding to a proportional amount of insulin. As a result, your pancreas churns out more and more insulin to help metabolize the carbohydrates you eat. Years of running your body through this high-blood sugar, high-insulin cycle result in the growth of visceral fat, or what Davis has deemed a wheat belly.”
The carbs create cravings that lead to a vicious cycle and you are now a Carb Addict!
Carbs Create Cravings
“If you’ve ever noticed that eating a grain-heavy breakfast at 7 a.m. leaves you scrounging for a snack by the time you reach your desk, you’ve experienced the effects of amylopectin-A. The surge in glucose and insulin and subsequent drop in blood sugar that follow wheat consumption set you up to be hungry approximately every 2 hours, regardless of whether or not your body really needs to eat, says Davis.
The hunger-satiety cycle repeats itself all day and helps to explain pre-lunch cravings, afternoon slumps, and late-night munchies. Grazing is nothing more than the body’s response to constantly chowing down on wheat-based carbs, says Davis, who suggests that by reducing your intake of foods that trigger exaggerated blood sugar and insulin responses, you can reduce systematic cravings and become more satisfied with fewer calories. While small improvements can be achieved by combining carbohydrates with protein and healthy fats, Davis suggests snacking on hearty portions of very low or no-carb foods, even those that are high in fat or calorically dense such as nuts and cheeses.”
If you read the article, you will see that there are many problems with eating too much wheat. It can mess with your estrogen levels (leading to breast cancer concerns), it leads to creating an “addicted” brain to carbs, and it can zap you of your energy.
Gluten-Free” Foods Are Not the Answer
“Even if you don’t have a wheat allergy, perhaps you’ve picked upgluten-free cookies, pasta, or cereal because they just sound healthier. Truth is, many gluten-free foods are made by replacing wheat flour with corn starch, rice starch, potato starch, or tapioca starch, which hike up blood sugar even more than the amylopectin-A in wheat. This is especially hazardous to weight loss, since gluten-free foods, although they don’t trigger a neurological response like gluten does or stimulate your appetite like gliadin does, still trigger the glucose-insulin response that packs on pounds.”
THE ANSWER IS:
“The gluten-free industry has to smarten up,” says Davis, explaining that healthier options would include wheat-free, low-sugar, low-carb foods that don’t trigger changes in blood sugar. Instead of waiting for such product lines to hit the shelves, Davis suggests removing wheat from your diet and enjoying larger portions of other healthy foods, like baked chicken, green beans, scrambled eggs, or salad. Overall, he advocates a diet rich in vegetables, raw nuts and seeds, oils, meat, eggs, dairy, avocados, and olives.
If you’re worried about not getting enough fiber, increase your consumption of vegetables and raw nuts, and fiber intake will actually go up, says Davis.”
FACT: 2 slices of whole grain bread containing 138 calories = fiber as 138 calories of nuts (about 24 almonds)!
If you want to try a gradual withdrawal from grains, the suggestions is to eliminate wheat from your dinner for 1 to 2 weeks, then get rid of it at lunch for a week or two. Finally, try going wheat-free at breakfast, when it’s often hardest to let go of cereal and other grain-based breakfast foods. Or go cold turkey, deal with the pain and you will feel better after a short period!
Leah said the book that has helped her is The Carbohydrate Addicts Diet. Here is a link to others that are good too. I suggest you open your mind to this as your issue and read one!