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Originally Posted by Iliftrocks
I've basically cut out breads and high-carb foods, such as potatos, chips, etc. and mostly processed stuff out of my diet. I'm not "low-carbing" so to speak, but I am trying to fill the empty hole in my diet with more veggies and fruits. I don't miss bread, rice, and pasta, pretty much at all. I will, on the weekend, eat a little of those things, but I'm getting to where I don't even want them on the weekend. My next step is to actually cut calories.
As far as grains go. I learned in anthropology, that a lot of diseases, including tooth decay, were only found in humans, AFTER grains were incorporated in the diet. There are some interesting things to read about it.
One site, that I'm not finished reading, but is somewhat topical: Evolutionary Discordance of Grains/Legumes in the Human Diet |
I recommend a great book that touches on this (and other) subjects.
Good Calories, Bad Calories, Gary Taubes, Book - Barnes & Noble a lot of science and history of human dietary development, agriculture and its effect on diet, etc. It is a real eye opener.
I follow a high protein low carb diet which allows virtually unlimited salad veggies like lettuce, cabbage, broccoli, cauliflower, but cuts out almost completely white flour, rice, potatoes, etc. I also eat a lot of berries, grapes, and mellon. The emphasis is not on zero carbs, but rather on CONTROLLING carbs and awareness about getting sufficient protein.
The Atkins diet is also not the only low carb regime out there. I recommend Protein Power, Drs. Mike and Mary Dan Eades.
By the way, asking conventionally trained dietitians, who are very thoroughly indoctrinated in the gospel of low fat, about the virtues of controlling carbohydrates is akin to asking a Jesuit priest to comment on the virtues of Buddhism. It's not what they don't know that's the problem. It's what the know for sure.
Lindy