Cutting Back on Refined Carbs to Cut Back on Sugar

This week I’m stepping things up in my quest to get into my bikini by April 2nd. And there are three things I’m doing: eliminating sugar, eliminating salt, and increasing the intensity of my workouts. Today let’s look at sugar because it’s everywhere – particularly in our bloodstreams - and it's keeping us fat and unhealthy.

I’ve been learning more and more about sugar: how it undermines even the most ambitious diet plans; how it’s not only in sweets but in just about every crave-worthy starchy carb (pasta, crackers, chips, popcorn, white rice, cereal, bread, English muffins, bagels, pizza crusts); and how those coveted carbs turn into sugar once our bodies digest them.

Dr. Rob Thompson is a cardiologist who has written three books that address this issue: "The Glycemic Load Diet," "The Glycemic Load Cookbook," and "Low Starch Diabetes Solution." Glycemic load is the impact that a serving of food has on blood glucose levels. The higher the load, the worse the food.

Dr. Thompson appeared on one of my favorite radio shows, “Dishing Up Nutrition,” to explain glycemic load and its impact on our health Interview with Dr. Rob Thompson. It's worth the listen because he addresses how eliminating starchy carbs can help people reduce cholesterol, lower blood sugar, address diabetes and lose weight. 

According to Dr. Thompson we should elminate these three foods: flour products, potatoes and rice. This link LowGlycemicLoad.com contains a list of foods and their glycemic load score. Dr. Thompson advises to keep your daily sum of glycemic loads less than 500.

I don’t eat too many processed starchy carbs, but for the time being they’re completely off the table. Literally!