CREATING A LOW GLYCEMIC INDEX TO LOSE WEIGHT

 

It’s easy.  It’s all about eating foods that burn off slowly and eating in moderation.

 

The LOW GI Diet focuses on foods that are 'slow-release' in your body. What this means is that when you eat any food, your body digests that food either, quickly, or slowly depending on the Glycemic index of that food.

Why is this important...

Well, quick 'release foods' are your bodies worst enemy as they are digested quickly by your stomach and your body is unable to burn off the calorie from that food... causing fat deposits to stick to you.

So, our diet "must" consist mainly of 'slow release foods' which allow us to burn off the calories ingested.

Slow release basically means that your body is getting energy from your food throughout the day and therefore your fat stores will be limited as the calories from your food will be burnt off throughout the day.

There are probably two main reasons why people fail at diets.  One is that they are eating the wrong kind of foods that starve the body and lead to cravings.  The other is that they are not seeing results fast enough.  Imagine being able to lose 19 pounds of pure fat in 21 days... It truly is possible, but you need to know how.

 

Check out the Low GI Diet by Wesley Atkins to find the right answers.  No fluff.  Just the real answers you want to know.  You'll discover a proven blueprint for losing all the weight you want quickly and easily... not to mention all kinds of exciting tips, tricks, and questions & answers.

 

Posted by Elaine Flanigan

low carb meals

Chicken Kiev
CarbsPerServing:6g total
Effort:Easy
Ingredients:
4 large chicken breast -- boneless
1/4 cup atkins bake mix -- optional
1 egg -- beaten
Garlic Butter:
1/4 cup butter -- softened
1 tablespoon parsley
1/8 teaspoon garlic powder -- (or 1 clove garlic minced, but this
raises carb count a little)"Bread" crumbs:
1 1/2 ounces plain pork rinds
2 tablespoons parmesan cheese
1 teaspoon oregano
1 teaspoon parsley
1 pinch garlic powder
How to Prepare:
1. Mix garlic butter ingredients (butter, parsley, and garlic
powder) in a small bowl. Chill in freezer for 15 minutes.
2. Crush pork rinds finely (the finer they are, the more they
resemble bread crumbs). Combine crushed pork rinds with other
"bread" crumbs
ingredients (parmesan cheese, oregano, parsley, and garlic powder).
3. Flatten chicken breasts, either by rolling between sheets of wax
paper or pounding with a tenderizer mallet.
4. Remove garlic butter from freezer. Place a piece of garlic butter
(shaped into a small "stick") in center of each flattened chicken
breast
(divide garlic butter evenly between chicken breasts).
5. Roll up chicken breasts with garlic butter in the center.
6. Dredge rolled up chicken breasts in Atkins bake mix. Dip in or
brush with egg and roll in "bread" crumbs.
7. Use toothpicks to hold rolled chicken breasts together. Either
fry the chicken until cooked or place seam-side down on a buttered
baking sheet (with sides) and bake uncovered at 425 for 40 minutes.
Chicken in Basil Cream
Serves:10
CarbsPerServing:16g total
Effort:Easy
Ingredients:
1/4 cup butter -- melted
1/4 cup parmesan cheese -- could use pork rinds
(recipe called for dry bread crumbs)
4 boneless breasts (about one pound)
3 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
4 ounces pimientos -- chopped
1/2 cup grated parmesan cheese
1/4 cup fresh basil -- minced
1/8 teaspoon pepper
How to Prepare:
Dip breasts in melted butter then in parmesan or crushed pork rinds,
cook in skillet on both sides till juices run clear, about ten
minutes. Set aside and keep warm. Add broth to skillet, bring to
boil, scraping bottom of pan to loosen browned bits. Stir in cream
and pimientos; boil and stir one minute.
Reduce heat. Add Parmesan cheese, basil and pepper. Stir till heated
through, pour over chicken.
Chicken Florentine Capitan
Serves:4
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 pkg. boneless chicken breast(cut into bite size pieces)
1 cut sliced mushrooms
1 onion (I like vidalia onions)
1 pkg. frozen chopped spinach (thawed and water squeezed out)
8 ounces shredded mozzarella cheese (I use Italian 6 cheese mix)
grated parmesean or romano
garlic powder
salt & pepper, to taste
Italian seasoning (optional)
How to Prepare:
Sautee and season with garlic powder, salt & pepper, chicken &
chopped onion in olive oil, until cooked, but not browned. When
almost done add mushrooms. Continue sauteeing until mushrooms are
tender. Put in 9" x 9" casserole. Cover with spinach, then cover
that with mozzarella, sprinkle with grated parmesan. Broil until top
is golden brown.
Chicken Devan
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
How to Prepare:
Get a deep casserole dish for cooking in the oven. Cut up some
skinless and boneless chicken into chicken tender slices. Place them
in the bottom of the dish. Next cut up a broccoli head into smaller
broccoli heads. Place a layer of broccoli on top of the chicken.
Next take one can of cream of mushroom soup and spread it evenly
over the broccoli. Then spread a layer of mozzarella cheese on top of
the mushroom soup. Repeat again with another layer of broccoli heads,
cream of mushroom soup then cheese. Bake in the oven for 30 minutes
at 350 degrees F. You will know that the chicken is done when the
cheese on top is brown.
Chicken Cream Cheese Bacon Loaf
Serves:10
CarbsPerServing:14g total
Effort:Easy
Ingredients:
1 pound Bacon
8 ounces Cream CheeseChicken tenderloins -- Boneless (amounts will
vary)
1 tablespoon Garlic Powder -- (yes Tablespoon trust me)
How to Prepare:
Soften cream cheese in microwave for 45 seconds, mix in garlic
powder well. Line loaf pan with bacon strips, sideways, so ends hang
over pan. Pound out chicken tenderloins slightly, place layer of
chicken in pan on bacon, spread with entire cream cheese mixture,add
another layer of pounded chicken. Fold bacon up around chicken and
cream cheese, shaping a loaf. Use remaining bacon on top, and tuck
in sides. Bake at 350 for about an hour, done when bacon is crisp.
This tastes incredible.

How I Permanently and Safely Cured My Cold Sores For Life - Get rid of your cold sores or herpes simplex type 1 with a natural treatment for cold sore

Do you get cold sores? I have always been prone to them. It seems like every important event ever I had a big crusty blister on my lip. Of course it is actually a virus-Herpes simplex virus one (called HSV-1 for short.) Once you have the bug in your system it can rear its ugly head at any point. Cold sores are also very contagious. Its really a horrible curse to pass around. When I was growing up everyone had all kinds of theories as to what was causing it. Stress, sickness, sun nothing, everything seemed to bring it on. It was many years until I figured out how to stop them.
I figured out a couple of things. There are a few food that trigger my cold sores: Chocolate, Turkey, Orange Juice, Lemon Juice, Caramel Coloring, nuts, winter squash. I avoid these things. Rule of thumb is nothing brown and nothing yellow. The exact reason has to do with the Arginine-Lysine ratio of foods.
As a cold sore person, I supplement with Lysine because Arginine brings out the virus. Lysine pills and ointments can halt an eruption if its not too far gone and definitely help to heal better.
I also figured out that because i have the citrus allergy I cannot take most vitamin C's. I have to take calcium ascorbate to get the C's I need to combat the virus.
Now that is my secrets about how to avoid cold sores. This lady, Grace Melgarejo has the secret to getting rid of cold sores once you already have them.
"I am about to let you in on a little secret that permanently cured my resistant and unsightly cold sores in 3 days, without any prescription medications or over-the-counter products, and changed my life forever.
I'll show you the fast and easy way to get rid of your stubborn cold sores or herpes simplex type I, so you too can get out there and LIVE your life...without the embarrassment and low self-esteem cold sores create..."
She has been sharing her "own extensive research on the history of cold sores and the herpes simplex type 1 virus" for twelve years. Her customers all rave about her methods. I have decided to order her book because it has a money back guarantee and I have looked all over and there isn't too much information about the condition around.
How I Permanently and Safely Cured My Cold Sores For Life - Get rid of your cold sores or herpes simplex type 1 with a natural treatment for cold sore removal

Binging

I mentioned limiting serving size last time and that inevitability led to a discussion about binging. While I can eat a lot at a time, I am not too much of a binge eater. I am lucky that I have managed to stop "sneaking food" or eating when no one else was around. I do have friends who are bothered by it. It is torture to be on that merry go round of self hate. The eating leads to shame and more weight and the cycle continues.
I heard about this girl, Kristin Gerstley from Texas who wrote a great book, Stop Binge Eating. She has a newsletter and tours around talking about her experience in over coming the condition. She has great information about Binge Eating Disorder. It is an actual medical diagnosis as of 1994. It is a serious condition that has can be quite detrimental physically and emotionally. In the U.S., there are 25 million people with "Binge Eating disorder- 60% of them are women.
She is really honest about binging and hiding the evidence. She says that she "used" to be someone who felt happiness only when she was eating and that she used food to feel better. She is truthful enough to admit that she hated herself for behaving that way and not having better control. You really should check out her book. I'll put the link up when I can. Stop Binge Eating

Eating Less

I saw a discussion the other day where the idea of simply eating less was talked about. I got to thinking about what it would mean to just eat a smaller portions.
I was thinking about how most food you get now is super sized. Take for instance, a muffin. Ever look at your muffin tin at home? They're small, even cupcake pans are small. If you buy a muffin at a convenience store or a certain Donut and Coffee franchise they're huge. Probably 3 times a real serving size. If it is a good muffin (they usually are) then it is made with a lot of butter or oil and extra sugar. Not to mention that most are flavored with fake blueberries and flavoring instead of real stuff. So even if you eat half, you are still getting more calories than you would in a regular homemade muffin. You can apply this principal to just about everything you eat. Sandwiches, bagels, pizza slices etc. In reality every time you eat your consuming 2-3 times more than you should be. And that's if you just have one serving.
I grew up in a big family where there was always a race to get done. We rushed to get a better chance at seconds, or to be competitive and just have gotten more. We were a "finish your plate household" too, so if you wanted up from the table you would hurry and finish. This trained me to be a power eater. I can put away a plate of food instantly, my whole family can. Its like we don't even chew. This skill allows me to eat great amounts cuz I can get it down before I am full. Eating less comes into play here too. The whole idea of "being full" is pretty bad. If you drop the whole emotional aspect of food, than why go for full all the time? Hunger will subside if you just eat. Why than do I need that bell to ring, my waistband to groan before I have had enough.
Imagine what it does to your system to always have a "full trunk to unload?" It puts it into a situation where it is always working to process incoming. Eventually there are backups and overloads where toxins are gonna end up in the system. If you are eating a lot of meat or white flour, etc. your body if already straining to break it all down. Eating less, using food as a fuel only, gives the body a chance to operate correctly.
So I am gonna make a conscience effort to eat less- really quickly.

Juicing for Detoxing. Healthy Body from a Healthy Diet

Do you eat enough vegetables? Really? I don't think so. Recommendations call for three servings of green leafy vegetables and three more of legumes and other assorted. Not to mention 3 more servings of fruit. So, do you?
I do, with Vegetable Juicing. I find that it is a great way to achieve good health and get a generous serving of vitamins, fiber, amino acids, and of course Vegetables.
I have done some detoxing regimens. I found Dr. Hull's Program to be very good. Also everybody knows Master Cleanser. But I wanted something that would work on a continuing basis without me having to really "work" at keeping the toxins from accumulating. I turned to vegetables. I just adjust my ingredients so that I can target any area of concern. I use Cilantro on a regular basis to move heavy metals out of my system. I throw in some Beets to cleanse the blood. Garlic will boost the immune system and drive away any fungus, it also helps to thin out mucous and make it easier to expel. Cucumber will help clear up acne issues. The water from Watermelon and Romaine Lettuce help me flush all the dead stuff away.
The secret is not to let the toxins accumulate so you never have to detox.

Breakfeast Juice- Liquid Nutrion

For two people:

1 head of Romaine Lettuce
3-4 carrots
2 stalks of Bok Choy
Handful of Spinach leaves
1 small cucumber

This juice comes together real nicely. The carrots add just enough sweetness and with the cucumber there a little thickness too.