Transitioning From Carbs and Sugar – Not just A Weight Loss Issue!
It is a very regular occurrence in our coaching and practice that someone will ask for help with reducing their carb intake.
If the typical individual talks about carbs of this sense, they’re not discussing the useful carbs (fresh fiber) present in vegetables that are fresh, for instance. They’re usually speaking about those troublesome “starchy carbs”.
Seriously, it’s not so much needed help with decreasing their intake, since that would simply be a matter of keeping your mouth shut but not consuming it! What they really want is help with decreasing their intake and not feeling rotten or deprived in the process.
While there are many directions we could take with this little carb reducing journey, these’re 4 of the primary points I typically make with patients from the beginning.
1) It’s crucial to find out what you are working with.
Many people continue to think I’m talking about including a “spoonful” of sugar to the coffee of theirs when I ask about their sugar consumption, and they wonder what this is because of their “carb” issue. I have had countless consultations in which anyone tells me they don’t make use of sugar, or perhaps they don’t add sugar to the food items, or maybe they don’t even have sugar in the house… and then play them tell me five minutes later that they start the morning of theirs with a bowl of cereal, or maybe a bagel, or maybe a piece of toast, or perhaps a flavored coffee on the way to work.
Then, it’s their sandwich or sub at lunch, and also the pasta or perhaps pizza for dinner, the power drinks and pop, the snack foods, in addition, on and on.
It’s not only the Mary Poppins spoonful of sugar. It’s all the food items, beverages, along with numerous ingredients that convert quickly (and also in excess) to glucose. That is one of the main issues with “carbs”.