Fat Loss Tips: Gluten-Free?

gluten-freeSales of gluten-free foods have soared 68% in the last two years.  Almost 1.6 million Americans are gluten-free. Yet only 1% of the population actually has Celiac Disease, a disorder in which one’s immune system reacts to gluten, a protein in certain grains.

In my opinion, many people look for a quick fix. It is easy to jump at reasons/excuses why we are doing everything right and still not losing weight. Is going gluten-free really a magic pill? Is this the ONLY reason people begin to lose weight?

Let’s look at some facts:

1) Limiting any heavy caloric food will cause weight loss

2) Gluten-free can mean less processed, therefore the product MAY retain more natural nutrients (of course this varies product to product and brand to brand, just like any food)

3) Liming the variety of processed carbohydrates will always yield a healthier body

4) Many of the companies producing gluten-free products are companies who produce organic foods. In order for a product to be labeled “gluten-free” it must contain less than 20 parts per million of gluten. Many large companies cannot control production to this minute fraction, allowing for more mom and pop or organic companies to produce gluten-free foods.

5) Even though gluten-free foods are currently available almost everywhere, they are still not as accessible as gluten-containing foods. Therefore, you might be less likely to choose a pizza, cookie or other traditional wheat product.

Gluten is a protein in grains such as wheat, spelt, rye, or kamut.  Who eats spelt and rye on a regular basis? But who eats whole wheat bread for breakfast, crackers or a granola bar for a snack, a sandwich for lunch, pasta for dinner? Most Americans- most days of the week. It might not be pasta for dinner, but it might be a tortilla or even something “healthy” such as a pita.

Let me ask this: would you eat five bananas in one day, on a regular basis, day afteBathroom-scaler day? Probably not. So why would you eat that much wheat in one day? Cutting out gluten does not cause the weight loss for most people.It is more likely that you are now eating a greater variety of foods and food groups. More fruits, veggies, variety of grains, less processed food (let’s face it, the gluten-free bread isn’t the most tasty), more lean proteins, more nuts and seeds and likely less sugar. These things are the likely cause of your weight loss!

Looking for additional information or other nutrition tips? Visit GATC’s Nutrition Services page or email Kristin at kristinb@greenwoodatc.com

Kristin Burgess, GATC R.D.

 

Spring Into Fitness

Tone. Define. Tighten. These are the words that most all of us mutter to ourselves at some point before the pool weather arrives. Yes, it is April in Colorado and could snow again in a second, but the cherry blossoms, greener grass and beautiful 70-degree weather we have been enjoying are here to remind us that summer is right around the corner.

Quick. Imagine yourself running outside in shorts and a tank top. Or relaxing by the pool soaking up that vitamin D. Does this make you feel excited or anxious? If the answer is the latter and you’re not feeling ready to be the confident version of you that you should be this summer, now is the perfect time to amp up that motivation, refocus and hit some set goals. Those cold winter nights may have lowered motivation and given way to delicious comfort food, but now is the perfect time to spring back into fitness.

lose weight this springOur personal trainer David Nutting dubbed the “transformation specialist” has designed an effective body blasting metabolic circuit program to help you do just that. His class uses a unique method of training to help you tone, define and tighten your core, legs, arms and shoulders using challenging exercises. Expect hard and satisfying workouts that will make use of suspension training, BOSU balls, weights, medicine balls, intervals, and more. Expect workout homework and tips to keep you motivated and accountable. Get the results you want and feel excited instead of nervous about the approaching change of season.

Spring into Fitness starts April 13, at 8:00am on Mondays and Wednesdays. To learn more click here or register by calling 303-770-2582 x274.

 

Fat Loss Tips: The Untrustworthy Glycemic Index

glycemic indexHow can it be that a slice of whole wheat bread has a glycemic index of 72 and a Snickers bar has a glycemic index of 41? For those of you who follow the Glycemic Index (GI) Diet, I hope I have your attention. For those of you who do not, the Glycemic Index Diet is one in which you choose foods based on how quickly their carbohydrates enter your blood after being digested.
Low GI = 1-55
Medium GI = 56-69
High GI = 70 and higher

Strawberries have a GI of 40. This means that if you eat 50 grams of carbohydrates from strawberries (three cups of strawberry halves), your blood sugar level would be elevated 40% of what it would be from consuming 50 grams of glucose.

There are several factors that are involved in the amount of carbohydrates that are available to our organs and tissues, post digestion. The amount of protein, fiber, fat and overall nutrient density affect the rate at which the carbohydrate molecules enter our bloodstream. It is not just about how quickly the food is digested, but also the readiness of digestive enzymes; how quickly amylase can access the carbohydrate molecule in the small intestine to break it down.

As you can see, following the Glycemic Index as a primary means for weight loss, diabetes prevention or stubborn fat loss might not be the best way to go. Instead, choose raw, whole foods. Foods that are high in fiber, protein and healthy fat are not only going to keep your blood sugar level in check but will also help with energy and stubborn fat loss.

Need additional information or other nutrition tips? Visit GATC’s Nutrition Services page or email Kristin at kristinb@greenwoodatc.com

Kristin Burgess, GATC R.D.