Weight gain world wide is on the march no doubt, and it's my belief that carbohydrate intake is at the root of the problem.
If in doubt take a walk around supermarket aisles and see the amount of processed foods that depend on carbohydrates to bulk them out.
Invariably they taste nice and are also cheap.
Maybe too nice.
Again take a close look at the majority of folks lining up at check outs whose baskets are filled with bread and other carbohydrates and its a pretty sure bet they will be overweight.
Having made my own gluten from flour, way back years ago, I must add I know first hand how gooey gluten feels and looks.
Marvelous for Vegetarians, due to its ability to process like a white meat substitute, but bad for those unable to use self control when eating scrumptious gluten steaks.
I'm wandering I know, possibly because I still miss eating them.
Right here is an arrow pointing to why GI people don't usually carry access kilos.
Our tucker (food) is easy to say no to for second serves.
I bet many are disagreeing with me.
To them I say 'cross your heart and hope to die' if you're telling the truth.
When I made gluten from whole flour by washing it in water I saw how gluggy it becomes.
This is why weight increase is in on the move.
Gluten/wheat products are usually cheap and because of this, many eating it do so as a survival food.
Often by no fault of their own, but simply because its cheap and it fills them up.
The consequence is, they now face severe health problems, due to eating bread made with gluggy gooey gluten.
Whereas we GI people have flours like corn meal,and soy, both of which are protein foods.
Okay, I know we also have gooey carbohydrate flours but ours is less than the gluten compound.
And I believe its in our favour.
We all know that GF breads etc.
aren't that tasty, or naughty, like those yummy loaves we see when shopping and secretly desire.
The good side is that we also don't carry the excess kilos like those who in droves drop them into their shopping trolley.
It's true there are many GF cooking books on the net, even I've written one.
In these you'll usually find an increase in vegetable, fruit meals, all of which bodes for a healthy body, rather than gluten foods smothered in butter.
In all honesty I along with many other writers have really tried to match the yummy factor in GF bread/cakes etc.
The main difference here is that usually you can only enjoy them at home, or office, or school.
My point is, it is not available as easy take away foods bought at corner store, like Gluten eaters do.
See, aren't we lucky slimmish Gi sufferers.
Bye for now.
Isi Keller.