“ALL Carbohydrates in the diet greatly INCREASE insulin production, especially processed carbohydrates like bread, pasta, cookies, cake, added sugars, grains, juices, sweetened beverages.”
I would add artificial/non-caloric sweeteners to that list. Also, yes, there will be an insulin response in almost anything we eat, but saying that all carbohydrates “greatly” increase insulin production/secretion is not entirely correct. There are many vegetables that are very low glycemic foods. They are mostly composed of water and fibre, and really do not produce much of a response. It really is the sugar and the processed carbohydrates(add vegetable/seed oils too) that are the true villains with metabolic issues. If one eliminates all sugars, juices, liquid calories and processed carbohydrates and is still gaining weight(this is close to impossible by the way), then it’s an issue of still not being in a caloric deficit. There then needs to be a reduction of portion sizes and/or an increase of activity.
Cut the sugary and processed stuff, and start going on walks, and there is a 99% chance you will start losing weight.
I do have a question. Any suggestions on more healthy cookware? I know cast iron, but for those of us who don’t cook often & are all for expediency & hate lots of prep…
I have researched until I give up. I read something contradicting any decision I’m about to buy. Do any readers have any suggestions? I “cook” for one.
Nothing wrong with cast iron. Almost all of them come pre-seasoned from the factory, so no extra prep on your part. I use one cast iron skillet for almost everything(except for boiling and tomato/acidic based sauces). Great for eggs and grilling. I don’t know what you prepare, but a small pot for boiling/steaming would also be helpful, and a sauté pan. Those 3 will cover 99% of your needs.
I’m new and reading these - could you define acronyms in pieces for us newbies (IMW for example)?
IMW = Institute for Medical Wellness
“ALL Carbohydrates in the diet greatly INCREASE insulin production, especially processed carbohydrates like bread, pasta, cookies, cake, added sugars, grains, juices, sweetened beverages.”
I would add artificial/non-caloric sweeteners to that list. Also, yes, there will be an insulin response in almost anything we eat, but saying that all carbohydrates “greatly” increase insulin production/secretion is not entirely correct. There are many vegetables that are very low glycemic foods. They are mostly composed of water and fibre, and really do not produce much of a response. It really is the sugar and the processed carbohydrates(add vegetable/seed oils too) that are the true villains with metabolic issues. If one eliminates all sugars, juices, liquid calories and processed carbohydrates and is still gaining weight(this is close to impossible by the way), then it’s an issue of still not being in a caloric deficit. There then needs to be a reduction of portion sizes and/or an increase of activity.
Cut the sugary and processed stuff, and start going on walks, and there is a 99% chance you will start losing weight.
I do have a question. Any suggestions on more healthy cookware? I know cast iron, but for those of us who don’t cook often & are all for expediency & hate lots of prep…
I have researched until I give up. I read something contradicting any decision I’m about to buy. Do any readers have any suggestions? I “cook” for one.
Nothing wrong with cast iron. Almost all of them come pre-seasoned from the factory, so no extra prep on your part. I use one cast iron skillet for almost everything(except for boiling and tomato/acidic based sauces). Great for eggs and grilling. I don’t know what you prepare, but a small pot for boiling/steaming would also be helpful, and a sauté pan. Those 3 will cover 99% of your needs.