CUTTING BACK ON CARBS
Reading so much about the benefits of going low-carb I decided to give it a whirl and see whether it might make a difference to my general health and energy levels. It felt like a particularly tall order for me because a) I love rice, pasta and bread and b) these are basically the only things I know how to cook.
Clearly the key for me was going to be upskilling cookery-wise and getting organised with my weekly shop. First stop breakfast and the ease of pouring milk on muesli was replaced by the slightly more complicated process of making scrambled eggs with spinach, cheese and tomatoes. I alternated this with a green smoothie that included spinach, avocado and berries. For lunch I had salad with a bit of salmon, and dinner some variety of meat and veges.
I have to admit that at first I felt ravenous all the time. I just never got that full-up feeling that only a bunch of carbs can provide. But I did find that
I was eating far more fresh food as a result. I’ve also had to up my protein intake to keep the hunger at bay but I have found my body has adjusted now.
I think it takes time for the full benefits to be reaped but I’m already feeling better for all the extra fresh food I’m eating. I’m not going to beat myself up if I fall off the wagon – and into a bagel – but there’s a lot to be gained by pulling back on pasta and filling up on veges instead.