Alternatives to Grain Starches, One Year Later!

This month makes a year since I started replacing grains with alternative starches - grains being rice, wheat, and corn. This change also automatically helped to reduce the amount of sugar in my eating plan.

There were various reasons why I made this change - to reduce calories so I could increase my quantity of food; based on some information I had studied regarding how grains are produced now vs. decades ago; and, additional information on how the most common ingredients in grains affect our joints. 

I still have one (maybe two) treats a week that involve a grain,  usually wheat (cake, pie or pastry); but, five to six days a week, I only eat the alternatives.

The essential macro nutrients we need everyday are proteins, fats and carbohydrates (carbs). The main reason we eat grains is for the carbs, but sugar is a main contributor to the amount of grams in carbs. We need carbs, but we don't have to get it from grains!

Alternatives to grain starches that also help us meet our daily recommended grams of carbs are starchy vegetables, high-carb fruits, and beans...

ex. sweet potatoes, carrots, rutabagas, turnips, cauliflower rice, butternut squash, spaghetti squash, white potatoes, lima beans, edamame, high-carb fruit (bananas, grapes, etc...)

AMPS baked root vegetables 

I can't prove it with scientifical facts, but eversince I started making this change, I have not been having lower back pains or ankle and knee soreness; I haven't HAD to stretch before running and working out (although, it's a good thing to do); and I haven't had my lifelong semi-annual allergy symptoms. 

I would suggest to you to try replacing your grain starches with starchy vegetables, high-carb fruits and beans for 30-days and see if maybe certain health and physical issues that have plagued you for years don't begin to subside.

If you need help getting started on your lifestyle change, get in touch today! Remember, "Exercise changes your shape,  but eating 'right' changes your size!"