Our third installment of the macronutrient series is about Carbohydrates. Last month, I wrote about fat, and how important it is to vitamin absorption, hormone production and simply our experience with food. Fat promotes satiety (i.e. feelings of fullness) and adds flavor and texture to foods—don’t go fat-free!
Continue reading “The Best Carbs are Not Processed”Tag: carbohydrates
The Glycemic Index Diet
The eighth installment of the series on eating patterns is about the Glycemic-Index Diet. Last month, we explored the Volumetrics Diet and discussed how a food’s energy density can be used to help people make healthier choices when trying to lose or manage their weight. Ranked #23 out of 41 total diets in the U.S News Best Diet Rankings, the Glycemic-Index Diet is based on a carbohydrate’s effect on a person’s blood sugar. “Good” carbs rank lower in the index and take longer to digest, which slows the rise in blood sugar, while “bad” carbs rank higher in the index and tend to cause spikes in blood sugar. Continue reading “The Glycemic Index Diet”
lentil pasta that actually tastes good!
You know I’m a pretty adventurous eater. I’ll make black bean brownies and sneak greens into just about anything. But, not all of the creations or products I try hit it out of the park, if you know what I mean. Sometimes, beet pancakes taste a *little* too much like beets, and quinoa flour really does taste like dirt. Just sayin’. (It does, however, do very well mixed with OTHER flours and with acidic ingredients, like plain yogurt or sour cream. These Sour Cream Fudge Cupcakes are shockingly good.) Continue reading “lentil pasta that actually tastes good!”
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