Quality, not quantity
It’s a slow day at work (we’re moving this weekend to new office digs, so most stuff is packed up), so I’m gonna sneak in an at-work post.
Over on BreadAndMoney.com, Richard Morris (pointer courtesy of Jimmy Moore) shares his personal perspective on his weight loss:
Richard goes on to talk about why he believes the current prevailing wisdom (eat a low-fat diet) is so problematic, and talks about how low-carbing it–and focusing on getting adequate nutrition–worked for him.
Me? I don’t think you need to do a very low-carb diet to get these kinds of results. I’m still eating a good amount of carbs, but I’m not overdoing it, and I’m making sure they are quality carbs. Which means, see ya later processed, refined white stuff, and hello healthy, whole grains. (I’m gonna post later about my experiment with baking brown rice, which turned out great!). And like Richard, I’m choosing to make sure to include fat in my diet to help ward off hunger, though I’m going more towards non-animal fats (olive oil, flax seed, salmon, avocado, walnuts).
So IMO, the question of to low-carb or not isn’t that important. The real question is how can you improve the quality of your diet so that you feel better?
For me, the answer has been to move the white stuff off the regular rotation. Your mileage may vary. But even if you’re not ready to give it all up, what about just adding some quality in? You might be surprised how well your body responds.