Carb Comfort - Oxygen Magazine

Carb Comfort

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Ask any fitness competitor and she’ll tell you the same thing: “I follow a high-protein diet.” If you want a rock-hard physique, you’re not going to get it dining on fresh bread and cookies. Or are you?

According to Dr. Michael Eades and Dr. Mary Eades authors of The Low-Carb Comfort Food Cookbook (Wiley, 2002), you can stick to your low-carb diet and eat your cake, too. In fact, being able to treat themselves to bread and pasta is part of their success; both have remained on a low-carb diet for the past 20 years.

“In my early thirties, out of nowhere, I developed a weight problem,” says Michael. “After unsuccessfully jumping from one diet to the next, I went back to my medial texts and determined that elevated insulin is the driving force behind obesity.” Since simple carbohydrates found in sugar, white flour, and potatoes are responsible for sudden peaks and valleys in insulin levels, the Eades’ concluded that a low-carb diet would stabilize insulin levels, thereby increasing fat loss. Proteins, healthy fats, and fibrous carbs such as whole grains, vegetables, and some fruits soon became the mainstays of their diets. The result was maintainable weight loss, a decrease in cravings, and lower cholesterol levels. “When your blood sugar levels are low (following a high-carb meal or snack), it’s a strong stimulus to eat,” says Mary. But diets high in protein and fat have the opposite effect. “They decrease your hunger, making it easier to eat in moderation.”
But who doesn’t get carb cravings every once in a while? The Eades decided to find a way to incorporate comfort foods into a low-carb lifestyle. They researched flour and sugar alternatives and experimented with recipes ranging from pasta and bread to cookies and banana bread. “I actually prefer some of the low-carb treats to the high-carb variety,” says Michael.

You too can create tasty, baked goods that won’t ruin your healthy diet. Try this recipe out for size.

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