I read this great article in my friends Oxygen magazine about cycling your intake of carbohydrates. I thought it was genius and wanted to share it with all of you!
As many of you know, I am not a fan of any kind of “fad diets” I believe strongly in giving your body a variety of foods and nutrients including carbohydrates, good fats and proteins. However, the more carbohydrates you take in the more energy you must burn throughout your day to get rid of them. Technically fats have more calories per gram but I believe that GOOD, I repeat, GOOD fats have great purpose in the body, as do GOOD carbohydrates. Our nation has become a carbohydrate loading country. We need to keep in mind that there are different kinds of carbohydrates but those refined sugary, bleached ones are the worst as I’m sure you already know. Whether you follow a gluten-free diet or not I suggest getting your carbohydrates from a variety of sources. Some of these include beans, brown and wild rice, potatoes, quinoa, buckwheat, almond flour, coconut flour (one of the best!), millet, arrowroot, corn and many more. Try to change up the kinds of grains you eat. You can get so many of your carbohydrates from fruits and veggies so be sure to let them take center stage as they are also packed with vitamins and minerals. So back to the carbohydrate cycling, the suggestion was to do 3 days of lower (notice I did not say “low”, I do not believe in the low carbohydrate diet) carbohydrate days, 3 moderate carbohydrate days and 1 high carbohydrate days (mine will definitely be Saturday! 🙂 Here is how each one was laid out.
Lower carbohydrate days: Take your body weight and divide it by 2. Eat that amount of carbohydrate grams.
Moderate carbohydrate days: Take you body weight and eat that number in grams of carbohydrates.
High carbohydrate days: Take your body weight and multiply it by 2-3. Eat that amount of carbohydrate grams.
It surprised me how many grams it still was even on the lower carb days. I do feel however that this number was still a little low for my liking. I would suggest adding 25 grams to what is stated above for low days. (Just my suggestion.) I really think this is a great way to incorporate fruits and veggies in on the lower carb days because grains have a larger amount of carbohydrate grams per serving, therefore to stay full you will want to eat more fruits and veggies while not getting too many carbohydrates. I love the idea of rotating the kinds of carbohydrates you put in your body. This is a great way to be creative and try new things. Anything that gets you eating more fruits and veggies is great right? 🙂 Many “low carb” diets eliminate much of the fruits from your diet and even some veggies. This, and other things, are what have turned me away from those, and many other fad eating plans. I feel that fruits and veggies are important for our body to have.
*I want to make it very clear that I am not a registered dietitian. I have my Bachelor’s degree in Exercise and Health Wellness from Arizona State University. I took many classes on the body as well as nutrition and holistic medicine. These statements are my opinions based on my education as well as just the thoughts I have on conscious and healthy eating. I am much more qualified to give direction on exercise however, I love to share ideas I’ve seen and liked about nutrition as well. Feel free to take it and run with it or simply say, “No thanks.” In the end, you know what’s best for your body, nobody else. If you do want to try it with me, please stay in touch and let me know how it’s going. I look forward to hearing from you!
Here is a great recipe to make using those leftover, cleaned pumpkin seeds from pumpkin carving.
Baked Pumpkin Seeds
2 c. cleaned and dried overnight pumpkin seeds
1 Tbls. worcestershire sauce
1 Tbls. raw or organic butter
1/2 tsp. Real onion salt
1/2 tsp. Real garlic salt
dash of cayenne (if you like it spicy)
*Combine all ingredients. Spread on a baking sheet and bake 45 minutes at 300 degrees. Rotating once or twice.