Weight loss advice
Weight loss advice number 6
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Weight loss advice number 6 is to slash your intake of refined flours and grains. Grains mainly in the form of refined flour dominate what we eat, They may be marked as “low in fat” or “all natural” but if they are at all renined they will make you fat. This is because grains are a lot like liquid calories in the way that they are processed by the body. You already know not to drink your calories in order to achieve good weight loss. Therefore from now on you have to read the labels especially on bread. If you don’t see the words “wholegrain wheat flour” pass it by or your weight loss programme will suffer.
Weight Loss – Flour
Flour is hard to sidestep come mealtime. Breakfast brims with toast, bagels, cereal, pancakes. Lunch is built around sandwiches, wraps, pasta, pizza. And dinner may come with its very own breadbasket.
Flours are produced by crushing grains into fine powders. And those powders form the basis not just for breads and buns, but for a huge variety of processed foods, from cereals, crackers and pizza dough to cookies, cakes and ice cream cones. As a result, the average American now eats 10 servings of refined grains each day.
As our national appetite for flour has inched up, so has the incidence of diet-related ills, such as obesity, heart disease and diabetes. Coincidence? Many nutrition experts don’t think so. When they weigh the evidence linking food choices and disease, they see the white, dusty fingerprints of flour everywhere.
Refined grain products, are the single most harmful influence in our diet today. They must be avoided at all costs if you want to have weight loss.
Flour started out as an ingenious fix to a vexing problem. Grass seeds were plentiful, but the tough outer shell (the husk) made the seeds difficult to chew and digest. Early humans outsmarted the seeds by grinding them between stones, crushing the outer layers to get at the goodness inside. The result — a coarse powder — was the first whole-grain flour.
The downside was spoilage. Crushing the germ released its oils, which quickly turned rancid when exposed to air. With the advent of industrial milling in the late 1800s, machines began filtering out the germ and pulverized the remaining endosperm into a fine, white powder that lasted on the shelf for months. And so all-purpose white flour was born — along with a host of health problems.
Now if eating rice is causing your weight loss programme to suffer can I suggest changing to Faro. It is available in all good health shops and only takes about 20 minutes to prepare.