8/3/2011 – The Famine Reaction & Low GI Breads

I am currently reading: “The Low GI Diet which is written by Prof Jennie Brand-Miller, Kaye Foster-Powell & Dr Joanna McMillan Price(one of the books I purchased on Sunday) and I am discovering some amazing information in it that I feel that you will all find interesting and informative too! I have summarised this below:

(The Never go hungry Diet written by obesity researcher at the Garvan Institute in Sydney, Amanda Sainsbury-Salis)
The invisible enemy of any dieting effort is a natural physiological phenomenon that makes it progressively more difficult for dieters to keep losing weight and more importantly, to keep it off.
The classic signs of  famine reaction after each dieting effort; you end up doing battle with ravenous hunger, craving for fattening foods, guilt-ridden binge-eating, lethargy, weight plateau and rabid rebound weight gain.
A naturally occurring hormone called Neuropeptide Y’s(one of whole army of hormones) secretion causes irrepressible increases in hunger, the hallmark feature of the famine reaction, as well as acting to prevent further weight loss and promote fat accumulation, regardless of whether or not the person continues to follow a program of diet and physical activity. They conspire to ensure you hit the wall of resistance to further weight loss.
So, the question that I am sure is on all your minds right now is, can this be switched off? The answer is YES, it can. How? Simply by eating freely, eating to appetite and eating as much as needed to satisfy your physical hunger.
Personally I see that the WW lifestyle allows for us to eat all the foods that we enjoy and still lose weight(within reason and moderation of course)…adopting the Low GI way and foods together not only helps to lose weight but set up your metabolic system for life 🙂 Being from a family with a history of Diabetes, this is definitely the way to go for me!


If bread forms a large part of your diet, it’s important to change to a Low GI bread. Choose:

  •  grainy bread, granary bread – the grainy bits being chewy and nutritionally superior with high levels of fibre, vitamins, minerals & phytoestrogens
  • stoneground wholemeal bread – where the flour has been milled from the entire wheat berry and the process uses a method of slowly grinding the grain with a burr stone instead of high-speed metal rollers to distribute the germ oil more evenly..therefore making them rich in several B vitamins, iron, zinc & dietary fibre
  • sourdough bread – made from slow fermentation of flour by yeasts, producing a build up of organic acids. Is a great alternative for those insisting on eating white bread 🙂
  • or bread made from chickpea or other legume based flours.

Hope this is as informative to you all as it has been for me 🙂

By Pas Cee Posted in Health

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