Description
The CarbLover’s Diet
Ellen Kunes and Frances Largeman-Roth wrote The CarbLover’s Diet. For decades the diet industry has proclaimed that everyone’s favourite foods would make them fat, bloated, and sluggish. As a consequence, millions have jumped on the low-carb bandwagon and become fatter than ever.
The truth is that eating resistant starch carbs can be one of the most effective ways to get and stay slim. Health magazine’s Editor-In-Chief, Ellen Kunes, and Senior Food & Nutrition Editor Frances Largeman-Roth, RD, have teamed up on the groundbreaking book that’s transforming dieting.
In The CarbLover’s Diet, they reveal that eating pasta, bread, potato, and pizza will actually make you happier, healthier, and thinner – for good!
Consequently, the CarbLover’s Diet is an easy, effective way to lose weight and keep it off. The step-by-step 7-Day CarbLover’s Kickstart Plan shows how to lose up to six pounds right away – with no hunger, no calorie counting, and almost no effort.
The 21-Day CarbLover’s Immersion Plan offers generous portions of favourite foods in a meal plan that’s satisfying and enjoyable. With over 75 simple recipes, as well as quick bites, convenience foods, and restaurant choices, you can continue to lose weight even when you’re out. Learn the rules, add the CarbLover’s Workout, and your dieting days will be over forever!
The CarbLover’s Diet mentioned eating resistant starch carbs. How can it benefit you?
The bulk of our diet is carbohydrates, composed of starch. Therefore, starch is glucose found in grains, potatoes, and other foods.,
Nevertheless, starch does not always get digested. Some of it passes unchanged through the digestive tract. It becomes resistant to digestion.
This sort of starch is called resistant starch, and it works similarly to soluble fibre.
Human studies have demonstrated that resistant starch has many health benefits, including improved insulin sensitivity, reduced blood sugar levels, reduced appetite, and various advantages for digestion.
Resistant starch comes in four different forms. Food preparation has a significant effect on the amount of resistant starch that becomes a part of the final product.
Foods with type 1 are grain, seeds, and legumes and are resistant to digestion due to their fibrous walls. Type 2 are starchy foods, like raw potatoes and green bananas.
In type 3, potatoes and rice become resistant to starches when cooked and cooled. The cooling process turns some digestible starches into resistant starches. In type 4, resistant starches are formed by a chemical process.
A large part of the reason resistant starch improves your health is that it feeds friendly bacteria in your digestive system (intestine) and aids in creating short-chain fatty acids like butyrate.
Check out this other diet book The South Beach Diet
