I know, I know. Carbs? Aren't we supposed to avoid those? NO! Carbohyrdates are what help to fuel our brains. The body breaksdown carbohydrates into glucose, which is then used to help fuel brain activity. Proteins can also be used to help fuel the brain, since they are broken down into glycogen, but they are not as efficient as the glucose.
Some studies have shown that people who were on a low-carb restricted diet performed significantly worse on memory tests than those who were on a low calorie, high-carb diet.
Personally, I was on the low-to no-carb diet when I was in high school. I did experience the weight loss, however, I do remember not being able to think as clearly. Not only that, but since it is typically so high in fat and protein, I also remember experiencing heart palpitations. At the time I was not a vegan/vegetarian, so I was eating quite a bit of meat and eggs. With this comes another problem; my cholesterol intake was too high. Also, once I started eating carbs again, the weight came back on. Trust me, I wasn't gorging myself with carbs either. It's because a low carb diet is not a sustainable way to live. With most yo-yo diets once you go off them, because they're not sustainable, you typically gain the weight back, if not more.
So please, be aware of the issues that come with a low to no carb diet. It may lead to momentary weight loss, but there are so many issues that come with it. You're body is being starved of a very important nutrient.
You just want to make sure you're eating the right carbs. Complex carbs! Whole grains, legumes, cereal, and starchy vegetables are great sources of complex carbohydrates. Keep in mind, complex carbs are typically good sources of fiber.
Have you ever had homemade bread? It starts with an amazing aroma spreading throughout the whole house, and is so desireous you can hardly stand to wait for it to finish baking. Then finally when the bread is finished baking, you have to do all you can to restrain yourself and wait until it's cooled down.
This bread is no exception.
Homemade Whole Wheat Bread
2 cups whole wheat flour
1 3/4 cup white flour (regular or bread flour)
1 1/2 cups warm water
3/4 Tbsp fast acting yeast (1 packet)
2 Tbsp sugar or agave
1/2 Tbsp salt
1 Tbsp ground flaxseed
1. Combine the warm water with yeast and sugar. Stir and let it sit for around 5 minutes. Add in the salt and flaxseed. In a large bowl place your whole wheat flour in it and add the liquid mixture. Stir with a spoon until it is mostly combined and slowly add in the white flour. Stir until it is well combined. Knead the dough for 5-10 minutes.
2. Add a little oil or oil spray to the bottom of the bowl and the top of the dough. Place the dough in the greased bowl, cover with a towel, and let it rise for 1 hour at room temperature.
Punch dough down, and knead for 1 minute. Place the dough in a lightly greased bread pan, cover, and let it rise for 1 more hour.
3. Preheat oven to 450°F. Place the pan in the oven on the middle rack. Bake for 21-25 minutes, or until it is a golden brown.
4. Remove from the oven and remove the bread from the pan, and place it on a cooling rack.
The bread will store for 3-5 days. Place the leftovers in a plastic bag at room temperature.
Slice and enjoy!