Are you carbohydrate intolerant? Do you have insulin resistance?
At least 30 percent of the population has a sensitivity to carbohydrates and need to focus their macronutrient intake on consuming more protein and healthy fats.
We evolved to eat much less carbohydrates than we are consuming so if we are not running marathons or being active for most of the day, it may mean eating less carbs than you are currently eating.
Since we live in a Carbivore society this can be challenging so how do we do it?
Having a different mindset.
Many years ago I realized that although I loved carbs, and could eat them all day long I felt bloated, gained weight and my overall health suffered when I ate them – so I needed to navigate in another way. There was a reason I grew up being the family baker, a job I loved but needed to retire from in order to look like my job.
It was a process but I slowly cut out desserts, bread, starchy grains, etc. and focused on proteins I liked: eggs, Greek yogurt, cottage/ricotta cheese, European cheese, nuts and natural nut butters and occasional grass-fed beef, pastured chicken, wild fish, etc.
Finding fun ways to make salads with pine nuts, goat cheese, avocado, Parmesan cheese was satisfying and filling. Grilled veggies of red/orange peppers, Brussels sprouts marinated in balsamic vinegar, asparagus, etc. are all tasty, filling and met my need for crunchy and sweet. Stir-frying broccoli in coconut oil and grating Parmesan on top is much more interesting than steamed. Adding in some berries and small amounts of fruit helps with crunch and sweet.
Eating protein and veggies does not have to be bland or boring. Jeffrey and I are working on a new cookbook that combines protein, veggies, marinades and spices so stay tuned.
If you need a little sweet have a square or two of 85% dark chocolate, or try a treat or two from my book A Healthy Baker?s Dozen.
You don’t have to go to another 12-step program for Carbohydrates – this former Carbivore did it successfully with healthful food choices, variety and of course spices.