How to REALLY REALLY lose weight – Evidence-based SCIENCE & What it Means to the GF Consumer
Dr. Richard Saint Cyr of The Swedish Medical Group of Seattle and Issaquah researched all of the weight-loss medical options out there and has provided a synopsis of his findings here.
Dr. Saint Cyr delves into all of the surgeries, a lot of the prescription medicines, and that evil four letter word, the “diet” principles necessary in order to obtain a healthy BMI. This is really important for the gluten-free community to understand, because unfortunately, many people who are on a gluten-free diet believe they are following a healthier diet which subsequently will help them lose weight, or bloat, or any host of unsavory health symptoms. The problem is that many gluten-free products have ingredients which bear a glycemic index that is even worse than white flour or any other grain that a gluten-free diet precludes.
According to the Glycemic Index Foundation, “The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels.”
When potato starch, tapioca starch, white rice flour and corn are the main ingredients in so many gluten-free pantry mainstays, it poses a serious health risk in its own right. For example, most of the gluten-free pasta out there is comprised of these dangerous elements; ingredients which in fact may even be adding unwanted arsenic (yes, that arsenic, the actual poison as in Arsenic and Old Lace (1944)
Thankfuly, there are good products out there that are extremely high-protein made out of ingredients like lentils (see Explore Cuisine Pulse Pasta USDA Organic Green Lentil Lasagna Certified Kosher 8oz – 6 pack