It’s Saturday. I look around my kitchen like, “How many nutrients can I pack into one meal?” The kitchen counter holds the answer: fruit. A meal based on the classics: oranges, apples, and bananas. The excitement mounts… but simultaneously, the anxiety builds–how can I balance that many carbs? Instead of running in fear from the carb-load, I decide to embrace it, count it, and ride the wave of a high-carb, plant-based diabetes meal. Continue reading
Nah, that’s not a typo in the title. This is an article about the opposite of a low carb, high fat way of life. Instead, it’s an embracing of the carbs, a going out of your way to eat more of them discussion. The spark for this recent exploration into the ultra carb life was inspired by a recent (but upcoming podcast release) conversation with Amy McKinnon.
She, like myself, stumbled into the plant-based way of doing things, but has a different outlook on fat. Inherently, a vegan diet will consume more carbs than any other nutrient. So, it’s not like I was not eating carbs prior. I ate plenty. But, before our conversation, I’d been consuming about a third of my calories from fat (roughly 90 grams/day) in the way of almond butter, trail mix, walnuts in cereal, and olive oil to saute veggies. Amy aims at less than 30 grams per day, claiming that this has had remarkable benefits 2-3 hours post meal in the way of more consistent blood sugars. Continue reading