Carbohydrate’s Dirty Little Secret
Hey, munchies snacker, it’s time to put down Leonardo’s garlic rolls and pick up a Karma Cream cupcake. Previously, people thought that fats were worse for overall weight loss and health than eating carbohydrates, but a new study from the National Institute of Health refutes that.
We’re all trying to avoid that freshman fifteen that turns into sophomore slump and eventually becomes permanent love handles post graduation. Whether you feel the need for weight loss, eating healthier makes you both feel and look better.
“People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades,” according to the New York Times.
It’s no secret that we’ve been battling the cravings of carbs for a long time. Pasta, bread, rice, bagels, crackers -— they all give you energy, but if that energy isn’t being burned off then you start to gain muffin tops that won’t look cute in tiny jorts and crop tops on game days. One could argue that this phenomenon promoted the creation of the magical high-waisted shorts, but hiding your Pizza by the Slice belly won’t change the fact that you just ate a whole pie.
But whole wheat is okay, right? Not really. Ever since “Wheat Belly,” Dr.William Davis’ New York Times bestseller, hit the stands, people have been questioning the nutritional value of anything stemmed from grain.
The book essentially exposes genetically altered wheat for possessing little to no nutritional value and actually triggering diseases like type 1 diabetes, rheumatoid arthritis and multiple sclerosis.
After eliminating wheat, people typically lose 15 to 18 pounds in the first month, according to wheatbellyblog.com.
Surprisingly, this crazy phenomenon of going wheat free has become so popular that chefs from all over have been developing recipes so you can have your flour-free cake and eat it too.
Shayna Tanen, a junior at UF, has even started a blog called the Carb-Free Collegian.
The following is a pizza recipe using cauliflower crust taken from Tanen’s blog.
Ingredients for the crust:
- 2 eggs
- 1 head of cauliflower
- 4 tbsp. almond flower
- 1/4 cup parmesan cheese
- 1/8 tsp. baking soda
- pizza pan or baking sheet
- kitchen towel
- potato masher or, more preferably, food processor
- parchment paper
1. Preheat oven to 450 degrees.
2. Wash and cut cauliflower into 1-inch chunks.
3. Steam cauliflower for 5-8 minutes, or until slightly tender (you can wiggle a fork in it).
4. Allow the cauliflower to cool and whiz it in a food processor until it resembles rice.
5. Place the veggie into a dish towel and squeeze the heck out of it, ensuring as much water is removed as possible.
6. Combine eggs, drained cauliflower, almond flower, cheese, baking soda and salt and pepper.
7. Take half the mixture and place it on a baking sheet topped with parchment paper. Push the mixture down until it resembles a rolled out pizza dough. You are looking for a thin, even pizza crust.
8. Bake for about 30 minutes, but check up on it to make sure it is not burning. It should be beautiful and golden brown when you add toppings.
9. Remove pizza, flip it over, and add whatever toppings you like. Pop it back into the oven and remove it when the cheese (if you are using cheese) is brown and bubbly.
Eating healthier and making substitutions can be both creative and satisfying. You don’t need to sacrifice that weekly tradition of grabbing a Paradise Bakery bagel in the morning, but maybe you can occasionally alternate with a gluten-free muffin.
Featured photo courtesy of: Aaron Leitz