My experience is that the change to GF disrupted the healthy swaps that I had learned to make while I was losing weight, and everyone knows that you have to keep eating as well in maintenance as you did to lose the weight or you'll gain it back. When I was diagnosed out went all the whole grain pasta, bulgar tabouleh, low carb tortillas, kashi cereal, Irish oatmeal and kashi 7 grain pilaf. I replaced those foods with homemade breads, muffins, tortillas and cookies made with highly refined rice/tapioca/potato starch. I essentially swapped all my healthy new habits for GF versions of the foods that helped me gain weight in the first place. I had been ill and barely able to eat for months, so weight wasn't really my top concern at that point. However, with 20/20 hindsight I wish I could have skipped gaining back 25 of the 40 pounds I had lost.
Today I know that a better choice for my carbs would be fruit, veg, beans, yams, brown rice, quinoa, and corn (I am a little limited in the grains I can eat - others would probably add GF oats, buckwheat, sorghum, millet, teff and amaranth).
The tricky thing with GF eating and weight maintenance is that we have to take responsibility for so many of our choices if quality nutrition is a concern. Many of the GF products for sale are convenient but they don't do us any favors nutritionally - high in calories with lots of empty carbs. My solution is to make larger quantities of some staples to have in the fridge or freezer - yummy salads (carrot and cashew, beet and apple, black bean fiesta, and quinoa tabouleh), turkey meatballs for a quick pasta dinner, and big pots of soup in cooler months. I also make savory waffles from Cooking for Isaiah for speedy breakfasts during the week. When I have foods on hand each meal doesn't seem like such an ordeal. Being prepared with healthy homemade alternatives ensures I won't be tempted by GF packaged foods.
Edited by: HIKELUV at: 8/18/2011 (00:20)
Winners do daily what others do occasionally (Pete Thomas).
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