This style of cooking will serve as an over all healthy way of cooking that will aid you in your weight loss and weight maintenance endeavors, but more importantly can be applied to anyone with a history of high blood pressure, diabetes, coronary artery disease or those at risk or a family history of these diseases.
I myself do not have high blood pressure but I am extremely salt sensitive therefore I am always trying new spices to add flavor without having to add salt. I rarely add any salt to my dishes but rather rely on salt substitutes and the natural salt that is already contained in the food itself. I know those of you with borderline or high blood pressure will appreciate this low sodium cooking style.
Sugar being the the root of all evil when it comes to loosing weight and I’m not just talking about ordinary table sugar and the sugar used to sweeten soft drinks, cakes or candies.
When people think of sugar they are usually thinking of the sugar found in cakes, cookies, candy, ice cream or some other sweet indulgence thats not permitted to be eaten on a weight loss program. Fact is all carbohydrates have some form of sugar contained in them and eventually are broken down into the simplest form of sugar (glucose) so the body can absorb it and use it as energy. Glucose is the bodys only useable form of energy.
Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. Some carbohydrates are broken down very quickly while others take a much longer amount of time to be broken down and absorbed. The glycemic index has provided us with a system to measure the impact that carbohydrates make on our bodys blood sugar or blood glucose levels. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI (Glycemic Index) carbohydrates – the ones that produce only small fluctuations in our blood glucose and insulin levels – is the secret to long-term health, reducing your risk of heart disease, diabetes and is the key to long term sustainable weight loss and maintenance.
With so many Americans struggling to lose weight and a great many more being at risk for diabetes and with more than 100 million American being obese I have chosen to develop a cooking system that is centered around the use of low glycemic carbohydrates. So wether your goal is weight loss, weight maintenance, diabetic controlled diet or just good over all health this style of cooking will be right for without sacrificing taste or flavor.