One of the largest obstacles to losing weight is re-learning how to cook. Having been on my own since I was 15 and having spent years working in the restaurant industry, I find myself in a position where I can cook a great meal for many people, effortlessly.
That’s not a proud boast! Lately I’ve been cooking for my family and dinner guests with an attitude of change. Change in intake that is.
As we’ve aged, we’re all growing spare tires, sporting muffin tops (that round of fat that bulges over the top of your jeans), and discovering love handles. Apart from the cosmetic disgust this type of fat on our bodies is the worst medically.
After a year of reading multiple research studies, dietary books, health magazines, and subscribing to various member’s only websites, I’ve taken a turn into eating, cooking, and feeding others a diet based on the Glycemic Index.
I will discuss this in later posts, but for now – if you are following me in this lifestyle weight loss change and decide to go off discovering more on your own – be very careful! I have purchased ebooks and paperbacks of recipes that are professed to be Low GI – but are not by any stretch of the imagination, low GI. (I have asked for refunds on ebooks and returned books to Chapters as a result. I think the authors should learn that the educated public won’t waste money on this stuff anymore!)
The trouble is that the Glycemic Index is still a relatively new theory/concept/ideal. People have had massive success with it – dieters and diabetes sufferers alike – but compiling the data for any food’s GI level (as well as combinations of foods) requires time in the scientist’s lab with real human experimentation.
Thankfully many raw foods have already been calculated and are easily available to the health conscious crowd. In my own personal library, one book stands far above all the others and it sells for less than $8. It begins with a brief introduction of the Glycemic Index and touches on the Glycemic Load of a meal or quantity consumed. My favorite part however is at the back 2/3s of this book – a listing of foods and their value.
Be sure to understand that this is not a new way of counting calories! This is the how and why of your body storing fat vs. burning it as energy. This is the answer to your questions about metabolism. This is the reason why we plateau when we diet and exercise – or both.
This is why so many diets have failed so many people for so long…
Having learned this, and spent a few hours these past two weeks finding the best tools online and using the books I have here as supplementary information – I have lost 12 pounds. Without fuss or freaking out. Without hunger or depression. And I have more pep today than I’ve had on any good day in the last two years.
Plus, on my path to being a conscious eater I’ve lost that uncomfortable bloated feeling at the end of every day. I’m not entirely convinced at this time that this is the result of low GI eating. I have a feeling that loosing that bloat awkwardness was more leaving white flour with yeast behind.
Over the next few weeks I will write more for you on the Glycemic Index and the Glycemic Load of different foods and combinations of food. I will also post tested and tasty recipes – that have been evaluated for their GI and GL points – and hopefully deter those people writing recipe books and ebooks that steer good people wrong – taking their money and giving them low GI recipes that don’t make the cut (i.e. are not low glycemic recipes at all).
In the meantime review these books with me, that you can purchase used for less than $10 together and learn more about the Glycemic Index.