I was speaking with a friend this past weekend about how I removed pasta from new healthier lifestyle and I mentioned that I had been pasta-free for a few weeks. When I got home I checked my “no pasta week” post and sure enough it has been over 6 weeks!! I was a heavy pasta guy for most of my life – you can read the first week recap post to learn more about how easy it was to give up the pasta (hint: the replacement was more veggies).
I think the most interesting (and exciting) part of removing the pasta is how much more weight I am losing each week. I can’t say for 100% that the weight loss acceleration is due completely to the pasta removal, but I’d bet that it has a lot to do with it. I know I am eating more and more veggies each week and have picked up the workouts, but there is just something telling me that the evil Ronzoni was holding me back! When I look at my weight charts and make a simple graph, the line is certainly moving in the right direction.
The pasta I was eating was your typical store-bought white flour pasta. Linda has suggested trying other types of pasta using spelt flour. I think she explained that spelt flour doesn’t have the same properties as typical white flour and doesn’t produce the same weight gain reaction.
Early on in my sessions Linda talked about “candida” and how it is basically a yeast that builds up in your body when you eat processed flour and sugars. I am hoping we can discuss this more in my next nutrition session because it is a really interesting topic. It was a term that I never heard before she mentioned it but if you do some research, it’s easy to see how it affects the body, keeps the body acidic and can lead to health complications.
I made the decision to just cut the pasta out completely. I could go with the spelt pasta but for now I think I’d prefer to just remove it all together. I am sure I will try the spelt at some point but the addition of more veg is working out perfectly for now.