Spiritual Fasting With Diabetes

There seems to be a new move of God in the Body of Christ and a growing hunger for a deeper and more powerful relationship with Christ. Even as I write this article, thousands of men and women across North America and around the world are turning to prayer and fasting as they seek God and His wisdom for their lives.

But can you fast if you have diabetes? That’s a question I am asked regularly on the Daniel Fast Blog that I started on WordPress in December 2007. The answer is a resounding, “Yes!” In fact, many have reported back to me that they were healed of their Type 2 diabetes as a result of changing their eating habits while on the Daniel Fast. The Daniel Fast is a partial fast, typically practiced for 21 consecutive days (you can learn more about the Daniel Fast by following the links at the end of this article).

I always encourage people with diabetes to contact their health professional before engaging in any fast. Depending on the severity of the infirmity, usually only slight adjustments must be made to the Daniel Fast Food List if any at all. The Daniel Fast is actually a very healthy way of eating and therefore almost always results in improved health for the individual, along with a deepened relationship with God.

I also stress to readers that fasting isn’t necessarily about the foods you eat or don’t eat. Rather, it’s about your heart and that you are engaging in a spiritual fast to draw closer to the Lord. God tests your heart, so if you need to eat extra protein or consume more calories for health issues, then you can still fast successfully.

On the other hand, if you hear yourself saying, “I just can’t give up coffee,” and then adjust the fast so you can still have your morning java…then that attitude in your heart won’t necessarily bring you successful fasting results.

Spiritual fasting is denying the body food for a spiritual purpose. It should never harm the body, but rather provide health to your body, your soul and your spirit.

If you have diabetes, I encourage you to learn more about the Daniel Fast by visiting the Daniel Fast Blog. There you will find just about everything you need for a successful spiritual fast that will increase your faith and bring you into a deeper and more abiding relationship with Christ.

Source by Susan Gregory

Who Are You Following Today For Your Success In Life?

Where are you going and who is guiding you to the place? Some people know where they are going but are following the wrong guides. It is one thing to know where you are going, and another thing to know how to get there. This article emphasizes the importance of following the right guides.

And though the Lord gives you the bread of adversity and the water of affliction, yet your teachers will not be moved into a corner anymore, but your eyes shall see your teachers. Your ears shall hear a word behind you, saying, “This is the way, walk in it,” Whenever you turn to the right hand or whenever you turn to the left – Isaiah 30:20-21 (NKJV)

Prepare your outside work, make it fit for yourself in the field; and afterward build your house – Proverbs 24:27 (NKJV)

He who walks with wise men will be wise, but the companion of fools will be destroyed – Proverbs 13:20 (NKJV)

It is vital that you discover God’s plan for your life and equally important to know who will guide you to your destiny. The path you want to tread, some persons have gone on it before and were successful. Isaac Newton made us to understand that if we have seen further than others, it is by standing upon the shoulders of giants. You need to find the giants, and it should not be any person but the people God ordained to guide you. So, just like you received your purpose in life, go back to God and ask Him who you are to follow.

God promised in Isaiah 30:20-21, that your teachers will not be hidden from you, they are there to tell you which side to turn to per time. They can do this face to face, or through their books, CDs or live teachings. They are not far from you, so find them. Where you are going is glorious and you must get there.

A guide helps you to prepare for the fulfillment of God’s agenda for you. Even if it’s not yet time to launch out as God directed you, you still need to prepare. How will you launch out if you are not prepared? Your preparation, to a great extent, determines the timing of your showing. David was already a shepherd boy leading sheep (1 Samuel 16:11) when God called him to lead men. He used many of the things he learned and practiced as a shepherd boy (1 Samuel 17:34-50) to become a successful King that the world will never forget. You need to prepare your way and make it fit for the assignment before launching out (Proverbs 24:27). Don’t wait till then to prepare, if not you may discover you are not ready when the opportunity comes.

Who you walk with determines what you become. Walk with the wise and you will become wise, walk with the fools and you will be destroyed (Proverbs 13:20). Who you follow must be someone who has reached or has gone far towards where you are going. If you are to be an evangelist, you don’t follow a pastor. If you are to be an engineer, you don’t follow a doctor. You don’t follow people because you like them or what they represent. Yes, you can learn from them, but not to follow them. Following them won’t get you to where you are supposed to go.

When God called Elisha to be a prophet, he followed Elijah till he departed (1 Kings 19:19-21) and he ended up with double of Elijah’s anointing (2 Kings 2:9-15). Elisha in his office as a prophet performed twice the miracles that Elijah performed. Joshua followed Moses and succeeded him at the end of Moses stay on earth (Exodus 24:13, Numbers 27:18-23). And all Christians are following Jesus Christ to be like Him and to end up where He is now. Who are you following?

Source by Ngozi Nwoke

The History And Evolution Of Banana Hybrids

Bananas are the world’s favorite fruit and many nations depend on banana trees to supply its citizens with this delicious food product to save them from famines. Bananas are available on markets year round and are rich in vitamins, minerals, and fiber, containing only small hollow seed that are infertile. Ornamental bananas, ‘Musa ensete’ and ‘Musa nana’ are inedible but in high demand for landscaping.

India is the world’s largest producer of bananas and Alexander the Great found them growing there in 327 BC, when he conquered India. Soldiers of Alexander the Great returned to Greece and Persia with bulbs from banana plants, ‘Musa accuminata,’ where they were distributed and planted.

Antonius Musa, the personal physician of Augustus Caesar, imported the first banana trees, ‘Musa accuminata,’ to Rome from Africa in 63 BC. Later, slaves from Portugal brought bananas to Europe from Africa in the early 1400’s. Even though the banana is believed to have originated in India, (Eastern Asia), it was established in Africa and Europe as a staple food product many centuries ago and came into North America through Spanish missionaries.

Those first bananas that people knew in antiquity were not sweet like the bananas we know today, but were cooking bananas or plantain bananas with a starchy taste and composition. The bright yellow bananas that we know today were discovered as a mutation from the plantain banana by a Jamaican, Jean Francois Poujot, in the year 1836. He found this hybrid mutation growing in his banana tree plantation with a sweet flavor and a yellow color-instead of green or red, and not requiring cooking like the plantain banana. The rapid establishment of this new exotic fruit was welcomed worldwide, and it was massively grown for world markets.

Bananas are the world’s best selling fruit, outselling both apples and citrus; each American is estimated to eat 25 pounds of fruit every day. The ‘Cavendish’ banana is the most popular banana in the United States and over 400 cultivars of bananas are available on world markets. The leaves of banana trees are used as wrappers for steaming other foods inside, and the banana flower is also edible.

Each banana comes from a flower maturing into groups of 10-20 bananas called “hands” that circle the stalk, which collectively is called a ‘bunch.’ The bananas can require one year to mature after flowering in the field, and then the mother banana plant dies. The plant is restored the following season by offshoots from the mother plant. An original cluster of banana trees can grow continuously for 100 years, but are generally replaced in banana tree plantations after 25 years. Bananas ripen best and develop more sweetness, if the bunch is removed from the tree, allowing the fruit to ripen off the tree in a shady place to slowly ripen.

The banana tree can grow up to 30 feet tall, and the trunk of the tree grows to a width at the base of over 1 foot. The trunk of the banana plant is made of overlapping sheaths and stems with new growth emerging from the center of the trunk. The size of bananas can range from a fruit the size of a football to one as small as a child’s finger. Some bananas taste sweet, some starchy and some ornamental bananas are loaded with large seed and are considered inedible. The color of ripe bananas can range from green, orange, brown, yellow, or variegated with white stripes.

Most banana trees available today are grown from “mother” bulbs by taking offsets that form shoots. Those can be replanted to multiply and increase a banana tree plantation. These banana sprouts that form at the base of the ‘mother’ bulb can be shipped around the world to many countries, being almost genetically identical to the original banana plant parent of 10,000 years ago that mutated and stopped making seed and became the first naturally evolved hybrid.

Bananas are the largest exported fruit in the world, registering sales of 12 billion dollars a year for Chiquita and Dole. These bananas are imported into the United States from companies and plantations growing banana trees in India, South America and Africa. Many third world countries depend on the production of bananas to feed them as a major food staple, where they eat bananas 3 meals a day. Bananas are rich in sugars such as sucrose, glucose, and fructose, as well as fiber and special minerals containing potassium, phosphorous, magnesium and iron. Bananas contain tryptophan, a body protein that is converted to serotonin, a mood enhancer. They also are high in Vitamin A, Vitamin B6, Vitamin B12, and Vitamin C. Doctors claim that eating bananas can cut the risk of sudden stroke by 40%, as published in the New England Journal of Medicine.

Source by Patrick Malcolm

Know Your Anabolic Macronutrients for Bodybuilding Meals

Anyone who is interested in building muscle and burning fat has heard the term “macro”. The term is a shortened version for the term macronutrient. The importance of these macronutrients can not be understated in the world of building muscle and burning fat. These macronutrients must be consumed at certain percentages of your diet to ensure that optimal muscle growth is obtained.


High protein diets have become a staple of the anabolic diets and any bodybuilding meal. In fact, recent studies have shown that high protein diets are extremely beneficial in not only building muscle but also losing fat. Foods that are high in protein are included below.

– Eggs

– Chicken Breast

– Turkey Breast 4 ounce

– Lean Ground Beef 85 grams

– Sirloin Steak 3 ounces


Fats are important macros for the human body since the body needs fats for energy and assist your body in absorbing specific nutrients. IN addition fats actually are needed to assist in hormone regulation and maintains your core body temperature. This is why so many bodybuilding diets revolve around protein and fats for the body to function.

Fats are broken down into three categories. These categories are polyunsaturated, monounsaturated and trans-fats. Of these three categories, the human body is in constant need of polyunsaturated and monounsaturated fats. These fats are rich in essential fatty acids which the body actually must consume and cannot create on its own.

Foods that have excellent sources of good fats are:

– Avocado

– Olives – Monounsaturated

– Nuts – Monounsaturated

– Flax seed – Monounsaturated

– Salmon (also a good source of protein) – Polyunsaturated

– Tuna (also a good source of protein) – Polyunsaturated

– Mackerel (also a good source of protein) – Polyunsaturated


Carbohydrates (carbs for short) are specifically and only used by the body for generating energy. There is no essential need for carbs since the body can produce its energy through Fats and Proteins. Notwithstanding, carbs are extremely important in an anabolic diet.

There are two types of carbs. High glycemic and low glycemic carbs. High glycemic carbs digest and become sugar quickly. These should be used right after a work out. Low glycemic carbs keep blood sugar level since they digest slowly. Low Glycemic carbs should be used throughout the day to keep blood sugar level. Below are some excellent sources for carbs:

– White Potatoes – High Glycemic

– White Rice – High Glycemic

– Pasta – High Glycemic

– Bread – High Glycemic

– Sweet Potatoes – Low Glycemic

– Wheat Bread – Low Glycemic

– Brown Rice – Low Glycemic


Creating an anabolic diet and body building meals are beneficial for those both trying to build muscle and burn fat. When split into their three main macro components anabolic diets can be delicious and satiate hunger. It is always important to ensure that the proper macronutrients are eaten each day to ensure optimal fitness.

Source by Damien Drake

How to Make and Freeze Homemade Apple Dumplings

During the fall season, I look forward to going to our local fruit orchard and picking some fresh apples. Once I get back home, I like to get busy baking…first up, some freshly baked apple dumplings.

The following recipe was given to me by my great aunt about 15 years ago. When I make mine, I like to make double batches and freeze some for later use.

Freezing and Reheating Tips: You can freeze your completely baked dumplings by individually wrapping each one in plastic wrap. Once they are wrapped, place several of them into a zipper close freezer bag or plastic freezer container.

When you are ready to use them, defrost in the microwave on the defrost setting for 5 minutes. Then set your microwave on 75% power and reheat for 4 to 5 minutes or until they are heated through.

Apple Dumplings Recipe

1 1/2 cups granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups water

1/4 cup butter or margarine, softened

2 1/4 to 2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup vegetable shortening (not oil)

1/2 cup cold milk

6 to 7 small apples or 4 to 5 large apples

1/3 cup granulated sugar

1/4 teaspoon ground cinnamon

Wash, peel and core your apples. I like to slice my apples into wedges, just like if I was making a homemade pie. Place into a large mixing bowl and set aside.

How to make the syrup: In a medium-sized saucepan, combine the 1 1/2 cups granulated sugar, 1/2 teaspoon ground cinnamon and nutmeg. Stir in 2 cups of water and bring the mixture to a boil, stirring often. Reduce heat to a low simmer and cook for an additional 5 to 7 minutes or until it has started to thicken. Remove from the heat and stir in the softened butter. Set syrup aside.

How to make dumpling dough: In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Once combined, cut in the vegetable shortening until your mixture becomes crumbly. Slowly stir in the cold milk until the dough is completely moistened. Using your hands, form the dough into a large ball. Roll out the dough on a floured dough board until it becomes a large rectangle. Once it is rolled out, cut dough into 6 to 8 squares. If your dough is a little sticky, add a little more flour.

How to make the apple filling: Add 1/3 cup of granulated sugar, 1/4 teaspoon ground nutmeg and 1/4 teaspoon of ground cinnamon to the slice apples. Gently stir by hand until they are well coated with the sugar mixture.

You will want to split of your filling according to how many dough squares you rolled out. In my case, I separate it into 6 to 8 portions. Place one portion of filling on the center of one of your dough squares and dot the top with a pat of butter. Moisten the edges of your dough and fold corners up to enclose your filling inside the dough.

Lightly spray a large rectangular baking dish with some nonstick cooking spray. Place your finished dumplings inside the baking dish. Using a ladle, spoon the syrup on top of all of the dumplings.

Place in a preheated 350 degree oven and bake for 45 to 55 minutes or until they are done.

Source by Shelly Hill

Diabetic Food List – Foods a Diabetic Can Eat

If you or those you love are affected by diabetes, healthy foods are so vital in sustaining your sugar level. Yes, it is true that you will need enormous self-control to comply with what a Registered Dietitian instructed you to eat but in the event you want a healthy living and quality life, sticking with diabetic food list is a must.

What’s the recommended daily food percentage?

Carbohydrates – about 50% to 60%

Carbs are divided into the simplest forms of sugar and glycemic index throughout the digestive procedure. If glycemic index turned out to be high this will cause blood sugar degree to rise quickly and will develop insulin resistant, diabetes and hypertension.

Checklist of Carbs Food Diabetic Can Eat

– Wheat bran, Barley, oats porridge.

– Fruits – apple, berries, citrus, pears, peaches, rubard, and plum.

– Vegetables – avocados, broccoli, beans, cauliflower, cabbage, carrots, cucumber, celery, lettuce, onions, mushrooms, peas, olives, pepper, tomatoes and spinach.

Checklist of Carbs Food Diabetic Should Avoid.

– Breakfast cereals -such as sugar coated cereals and cornflakes, white bread, biscuits, cakes, bagels, pancakes, doughnuts, bun muffins, white and brown rice.

– Fruit – Prunes, dates, watermelon.

– Vegetables – potatoes, broad beans, parsnip, Swede

Protein – about 12% to 20%

Protein is made up of compounds known as amino acids, the building blocks of all body tissue.

List of protein food that diabetic can eat

– Vegetables – millet, beans, lentils, soybeans

– Nuts – pine nuts, peanuts and Brazil

– Free range chicken and turkey (skin to be removed)

– Non-intensively reared – beef lamb, pork and veal

– Chicken eggs (NOT goose and duck eggs)

Fat – If you are diabetic, type of fat is important to control cholesterol level.

Fatty food that diabetic can eat

– Vegetables oils – sesame, pure olive, sunflower, soybean, Avocados

– Oily Fish – Tuna, salmon, mackerel, herrings

– Nuts and seed

– Spreadable Unsaturated Margarine

Fatty food list that you can consume sparingly

– Whole fat milk but skimmed milk is preferable

– Butter, cheese, cream, full fat yoghurt, frozen goodies

– Meat – pork and beef lamb

– Poultry – battery-framed chicken, goose, duck and turkey

– Eggs – particularly from battery farmed chickens

– Coconut oil.

Fatty food diabetic ought to avoid

– All processed foods like scotch eggs, sausage pies, and the likes

– Commercial foods that are fried like crisps, chips and battered fish

– Margarine especially the tough one

– Ready-made commercial foods such as biscuits, cakes and snack foods.

Fiber Our bodies cannot absorb a few of the food we eat if dietary fiber is absent in our system. Diabetic should also improve their intake of fiber rich foods. Fiber is a great defense from intestines disorders as well as colon cancer as well as for better bowel function. It’s usually recommended to have five portions of fiber-rich fruit and veggies a day.

Fiber food diebetic ought to eat

– Oats, oat bran, oatmeal, peas, fruit and beans barley

Diabetic food list can eat and by no means exhaustive. They are here to help you to decide what and just how much you can consume to manage your diabetes condition.

Source by Maria Salud Sapayan

Shortening, Butter or Margarine – What is Best for Baking Cookies?

There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma. Which one is healthier to use than the other? With a little research we can solve this dilemma.

First, what is shortening? It is a semisolid fat and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to figure out this dilemma.Hydrogenation is a process of bubbling hydrogen through vegetable oil, changing its chemical structure. This process turns the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known to cause heart disease. The advantage of shortening over butter or margarine is its smoke point (higher temperature before burning). Another advantage is its has a higher melting temperature. During the baking process of cookies it helps dough hold its shape longer. This allows the flour and eggs to set, keeping the dough from spreading too much. There are some new shortening products on the market that contain no trans fats or very little.

Second, what is margarine? Margarine is again made from vegetable oils and contains no cholesterol. Margarine is high the in good fats (polyunsaturated and monounsaturated), but contains some saturated fats. Some margarine is worse than others. Hydrogenation solidifies the margarine. The harder the margarine the more trans fats it contains. Trans fat raise levels of bad cholesterol and lower the levels of good cholesterols, which makes it worse than saturated fat. Tub margarine is lower in trans fats than stick margarine.

Third, we all know that butter is created from a dairy cow’s milk cream fat. Being that, it is animal fat, which is loaded with saturated fat and cholesterol. Butter and margarine are equal in calories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. Butter is believed to contain traces of hormones and antibodies fed to the dairy cows. On the bright side butter contains fat-soluble vitamins A, D, E and K.

OK, now that you are confused now more than ever let’s compare. Margarine is better than butter when it comes to our heart, but falls flat in the flavor department. Butter also adds a creamy texture. Shortening helps to keep your cookies from deflating or spreading out, but again it does not enhance the flavor. In fact shortening has no flavor. If you are a fluffy cookie fanatic use half shortening and half butter. You get the raised cookie with the buttery flavor.

Finally, what should you use, salted butter or unsalted butter. Salt in butter acts as a preservative, so butter won’t turn rancid when left out at room temperature. The down side is you are adding extra salt to your recipe. The problem with reducing salt in a recipe to substitute for salted butter is different brands of butter has different salt contents. The rule of thumb is when using salted butter reduce the salt added ½ teaspoon per cup of salted butter. The purist baker will always use unsalted butter. That way they can be in control of the salt being added to the recipe. Salt in butter is also believed to add flavor, overpowering the sweet butter taste, and mask butter odor.

When it comes right down to the decisions between shortening, margarine, salted butter or unsalted butter is a personal preference. But at least with information we can make an informed decision. The best way to decide what is best for you is experiment. Try different ways to bake cookies and have fun. As they say, “The journey is the best part of the trip.”

Source by Frank Carter

Nature and History Beckon Tourists to Sri Lanka


Formerly known as Ceylon, Sri Lanka is a tear-shaped island-country situated south of the Indian peninsula. The island is well-known in the international tourist circuit for its lovely beaches, lush vegetation, monuments and cash-crop plantations. Moreover, the people of the country are known for their hospitality and love for the foreigners visiting their country. The place is also rich in historical monuments that talk about its glorious past.

Island Economy

Sri Lanka has lush scenery. This beautiful island has also got plantations of coffee and tea. These plantations provide currency to propel the economy of island-country. The other bread-winner for the country is the tourism industry. It is blessed with lovely beaches and beautiful monuments. Being a Buddhist country, Sri Lanka has a lot of monasteries and monuments that are preserved by the monks. These specialities keep the island-nation active in the international tourism circuit. The country also gets money from fishing activities in the coastal region. Hence, the visitors get a lot of opportunities to taste the mouth-watering seafood-based cuisines there.

Important Tourist Destinations

A trip to the island-nation starts with a visit to its capital Colombo. The capital is buzzing with modern metropolitan culture and hi-fi life. Hence, one can find the judicious mix of Colonial architecture and the modern designs in posh hotels, museums and cafes in the city.

Southern Side

As we leave the country capital, its rustic nature reveals itself to the tourists. Sri Lanka’s most popular beaches are on its western side. Hence, one can find many hotels, beach resorts and other tourism avenues on the western coast. Some other well-known destinations in this island-country are Kalpitiya peninsula, Wilpattu National Park, Tangalla and Matara, which is a provincial capital. On the southern coast is the quaint and attractive Galle. There are also other places of tourist interest beyond Matara, such as Tissamaharama, which is close to Yale and Bundala National Park.

Northern Side

There are plenty of tea and coffee plantations towards the northeast of Colombo, the gateway to Sri Lanka. The second largest city of the country Kandy is situated north of the Sri Lankan Capital. This city is home to the Temple of Tooth and most popular festival Esala Perahera. From this beautiful city, one can easily reach British-era town Nuwara Eliya that is home to Horton Plains National Park. The places of historical importance in the northern side of the island nation include Anuradhapura and Polonnaruwa. The cave temples of Dambulla are closer to the latter place.

Source by Balakrishnan Lekshminarayanan

What Makes a Great Pizza?

There’s no doubting that pizza is one of the most popular types of food in the world whether you’re picking one up from your local Clapham takeaway or dining out a restaurant. Given it’s so popular you’d be mistaken in thinking pizza’s been eaten in the UK for centuries but in fact Brits have only been enjoying the dish in their own country since after the second world war.

Despite its relatively short history in food terms (the first shop selling the dish opened in 1738), pizza has become the most widely eaten dish across the planet with billions of slices sold each year. Although the people of Europe and North America consume the most, every continent and country has a love of a good pizza. Asia is now closing in on America in terms of the revenue generated from demand for the dish.

Toppings vary depending on where in the world you are and they typically reflect regional tastes and cultural preferences. If you find yourself in India, you can expect the locals to have toppings such as mutton, cottage cheese (known as paneer) and pickled ginger. The Russians like a fish combination of sardines, mackerel, salmon, red herring and tuna. Japanese people like a pizza topped with eel, squid, mayo, potato and bacon. Take a seat at a local Clapham pizza restaurant and you’ll find most British diners enjoying pepperoni with extra cheese. Of course just because these toppings are considered the most popular in each country, doesn’t mean that’s what you have to order.

The beauty of the dish is that no matter what your food tastes, there are many ways and unlimited topping combinations to ensure you can have a delicious meal. The basic constituents have remained consistent as bread base, tomato sauce and cheese, but even these elements have been developed and improved by restaurants in different countries. Changes to the type of cheese, the tomato sauce and even how the dough for the base is made produces remarkable and delicious results.

Pizza is also considered a healthy food when the ingredients are well balanced and the cooking method is correct. Depending on the use of toppings it can provide a nutritious meal largely because of the health benefits of tomatoes, vegetables, olive oil, garlic, herbs and spices. These elements form the basis of the ‘Mediterranean diet’ which is considered to be the healthiest in the world. This is due to the ingredients containing antioxidants which help prevent chronic diseases such as cancer. In fact, recent studies have shown pizza can be beneficial in reducing rates of throat, skin and colon cancer.

So what makes a great pizza? Well, we all have our favourite toppings and preferred bread base whether its thin, deep pan or stuffed crust. However, you have to base a good pizza on the original recipe created by the Neapolitans in Italy because everything else is just personal preference. The base should light with a chewy crust and the dough made by hand each day. Top it with a sauce made from the best crushed tomatoes, fresh mozzarella (from cow’s milk) and basil. Ideally it should then be cooked in a brick or wood-fired oven which can achieve a high temperature (900 degrees or more). Get this right and the pizza emerges with a light, sumptuous, and slightly charred base with oozing cheese and a tangy, fragrant sauce. Perfect.

Source by David Robert Bowen

Atkins Diet Foods to Eat

Dr. Atkins’ New Diet Revolution the book was first published in 1979. And since then a lot of people have turned to the Atkins diet because of foods you get to eat and there has been a lot of hype as a result. It is a good alternative to all the low fat food regimes that are so difficult to stick with. But what are the basic principles of the Atkins diet?

The Atkins diet is built upon the good doctors answer to the question, why we get fat? According to Dr. Atkins, it is too much carbohydrates and simple sugars in the modern diet that drives our body fat up. The way your body burns the carbohydrates you eat has more influence on your waistline than the amount of fat or calories that you eat. In his book, Atkins proposes something he calls “insulin resistance.”

Too much carbohydrate and sugar, raises your blood sugar levels. The body makes insulin in the pancreas store sugar as glycogen in the liver and muscle tissue. When your body reaches it’s glycogen storage limit it converts the rest of the carbohydrates into fat. Excess insulin is toxic so the body makes itself resistant to it over time, so the balance tips from glycogen production to fat production.

Some people are more insulin resistant than others and these are the ones who gain more weight. The carbohydrates that we eat get converted fat instead of being stored as energy.

The Atkins diet is a low-carbohydrate diet. Even the carbohydrates that traditional wisdom says make us healthy are cut out in the Atkins diet such as oatmeal, brown rice and whole wheat bread, are restricted on this diet.

On this diet you must cut your carbohydrate consumption to less than 40 grams a day. This will put your body in a state of ketosis. Ketosis allows your body to burn fat as fuel. According to Dr. Atkins’ research, the ketosis state will also affect insulin production and it will stop more fat from being formed.

You begin to convert stored fat to energy and thus begin to lose weight. One of the major benefits of ketosis is that your body will not crave carbohydrates as it did before. If you’ve been eating lots of carbohydrates, you may have a kind of addiction forming. With carbohydrate restriction and ketosis comes a reduction in carbohydrate cravings. People who have been on the Atkins diet for long period of time report that they no longer need carbohydrates as they did before.

The Atkins diet foods to eat vary over four stages. What you can eat will differ slightly in each stage. As you go through the stages, you are allowed more and more carbohydrates, but they should consist mostly of fibre-rich carbohydrates like leafy greens and certain vegetables. White rice, white bread, potatoes and pasta made from “white” or processed flour remain no no´s for the entire time you are on the Atkins plan.

Source by Ian Pennington