Chapter 5 – Food Glorious Food
So, What’s For Breakfast?
The traditional breakfast menu for most of us in the developed world is dominated by refined carbohydrates. The first meal of our day usually centers on breads, cereals, pancakes, pastries, sugary dairy drinks, fruit juices, and so forth. These foods, consumed in abundance, will ultimately enter the blood as simple sugars. This triggers the secretion of insulin, followed by a cascade of biochemical events that manifest in the short term as hunger swings and in the long term as fat accumulation. Reduce your intake of refined carbohydrate foods by starting each day with more nutritious, low-carbohydrate alternatives such as the following:
- Eggs—boiled, poached, served sunny side up, scrambled, served in omelet form
- Vegetables—non-starchy types, mushrooms
- Strips of lean chicken, beef, pork or venison, spiced with a thin strip of bacon
- Cheese (the natural, full-fat variety)
- Mixed nuts and seeds (raw or dry roasted is best)
- A serving of whole fruit
Eggs? This sounds like the opposite of our conventional idea of a “healthy low-fat breakfast,” right? Yes it is, because low fat is not the healthy option. The idea that eating grain-based food is healthy is also a myth. Grains like wheat, barley, oats, and rice, including the whole grain varieties, are high in easily digestible carbohydrates. Consuming stacks of bread, pancakes, and rice porridge will just send your blood glucose levels up. If you must eat grain-based foods for breakfast, be aware of the effect they will have on your metabolism. Reduce the portions of these foods and replace them with low-carbohydrate alternatives. You don’t need to eat less, just eat differently. Try this yourself for a month. You will notice a difference in the way your body looks and feels.