Monday, June 14, 2010
Growing up I loved the taste of my mother’s delicious spaghetti dinner. Nowadays, I can almost taste it all over again whenever I steal a whiff of Italian sauces cooking in a restaurant. I could put away just as much pasta as all three of my sons, if given half a chance.
Today, I struggle with pasta. I still love the taste, but it seems that it doesn’t love me back the same way. A few years ago I started to really take notice of how different foods impacted how I felt. What I discovered by evaluating my food journal entries was a pattern of undesirable symptoms related to all of the pasta and other white flour products I was eating.
For years, I would train for and run marathons, which meant…carbo-loading. I was in heaven; I had to eat pasta regularly to keep up the mileage and pace for my training. Little did I know that all of this white flour I was consuming wasn’t really the best choice for me.
For me, foods with a high glycemic index (GI)-like white flour, would burn up too quickly in my body, creating a “crash and burn” scenario.
(Read More Here …)