Here are just a few more of the ways I’ve changed my diet in the past year. I avoid foods with a high glycemic load. That means not just avoiding sugar, which I’ve done for years, but also avoiding some carbohydrates, like flour, rice, pasta, potatoes, and corn. Some other foods with high glycemic loads are cereal (including oatmeal), fruit juice, dried fruits, crackers, muffins, cookies, soda pop, and fat-free foods.
Although whole wheat flour has a lower glycemic load than white flour, it’s still pretty high. If you want to make something with flour, a better choice is almond flour or coconut flour, both of which have no glycemic load. They are low in carbs and high in protein.
Sometimes, when I really want a piece of toast, I use Ezekiel bread, from Food for Life. I look for a ratio of fiber to carbs of at least 1 gram of fiber for every 10 grams of carbs. The only bread I have found that meets those requirements and has 0 sugar content is Ezekiel bread.
If I avoided all sugars, I wouldn’t be eating any fruit. But there are nutrients in fruit that my body needs. Jeanne Wallace (in the Cancer-Fighting Kitchen workshop) said that it’s not just eating sugar that feeds cancer, but it’s spiking my blood sugar that allows sugar to feed cancer. So whenever I eat fruit, I eat it with protein that balances my blood sugar. I eat an apple with a piece of cheese or a few almonds. Or banana (green has less sugar than ripe) with almond butter.
One of my comfort foods is mashed potatoes (glycemic load of 16) and I have discovered that I love mashed cauliflower (glycemic load of 4) as much as mashed potatoes. I steam or roast the cauliflower for about 15 minutes and then blend it in my Vitamix blender, adding liquid till it is the consistency I want. If I have pastured butter and raw cream, I use that for the liquid. I’ve also done it with organic chicken broth and it was almost as good.
I have barely scratched the surface of what I learned in the Cancer-Fighting Kitchen workshop. If you aren’t able to attend one of the workshops, I highly recommend getting the DVDs of the workshop when they become available later this year, so you have access to the empowering information.
Thanks for these fantastic, helpful, delicious, and nourishing tips, Jan. I love Rebecca Katz’s books and hope to attend a workshop sometime. Can’t wait to try the mashed cauliflower – you’ve inspired me to try it.
Lori