It does take extra time to prepare whole foods, but at least we know what we're eating. I'm in the process of reducing grains in my diet, especially wheat, after reading about Dr. Davis' book Wheat Belly, and listening to some of his videos on YouTube.
No matter how slow you go, you are STILL lapping everybody on the couch.
Fitness Minutes: (37,934) Posts: 12,086 2/21/12 10:28 P
to Eating Whole Foods Team and Good Luck on your Spark Journey.
"A wise and frugal government, which shall leave men free to regulate their own pursuits of industry and improvement, and shall not take from the mouth of labor the bread it has earned - this is the sum of good government."
"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them. " Thomas Jefferson
Pounds lost: 0.0
Fitness Minutes: (156,711) Posts: 27,547 2/19/12 9:34 P
Hi everyone. I've been on spark a while but I'm at the point where I need to swear off processed/refined carbs PERIOD. I am very tall and eating around 1300-1400 calories a day...but the plateau just wasn't moving. I stopped with the refined carbs and VOILA...I dropped 3 pounds in less than a week. That says something. I also know that my cravings have greatly diminished when I stopped with the refined carbs. I've been eating a lot of bean soup/stews and they have really done my appetite wonders. And I am trying to do 5 small meals a day. Eating whole foods isn't expensive...but sometimes it does take more time ... so I make something and freeze it in serving size portions. I can't afford organic but I do lots of frozen veggies. Variety is the spice of life...and whole foods certainly isn't boring. the more I learn from other cultures, the more I realize we in the States have so much to learn about healthy eating. My favorite is the Korean concept of lettuce wraps with all types of veggie condiments. And I'm into Kimchi. Okay.....I've bored you enough. Later
Sheryl...NJ EST 2016 Fall 5% Challenge -- Champions in the Kitchen
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