Meet the fat-storing hormone
Carbs, especially fast carbs like sugar, stimulate your body to produce a lot of insulin fast. One of insulin’s roles is to tell the body to stop burning its own fat stores and instead, turn the sugar and fats in the blood into more body fat. That’s why insulin-spiking foods are not a good idea on a weight loss diet. Especially if you are carrying some excess body fat, it’s likely that your body has developed some form of insulin resistance, meaning it needs to produce more of it than usual. Being flooded with insulin is not good for weight loss and it can lead to metabolic syndrome and even type 2 diabetes.
Avoid sugar and fast carbs
They spike your insulin levels and make you overeat because they are very attractive and not very filling, a bad combo for weight loss. Cutting out desserts and sweetened drinks should be the first order of business. Also note that side dishes like baked potatoes, fried rice, or white bread can also be considered fast carbs. You can try leaving out the side dish once or twice a day; with some meals it works well.
Recipe: Pot Roast
For example this pot roast will give you plenty of protein and energy as it is; you don’t need a side dish to go with it. Give it a try. It yields 6 servings and tastes amazing!
https://www.instagram.com/p/BcHxgo9h04R/
Ingredients
• 1.5 – 2 kg chuck roast
• 2 tbsp olive oil
• 2 onions, peeled and halved
• 6 carrots, unpeeled, cut into medium pieces
• 1 cup red wine (optional)
• 3 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
Directions
1. Preheat the oven to 135 °C (275 °F).
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same pot and toss them around a bit until slightly browned, about a minute. Put aside with the onions.
5. If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, roast for 3 hours for a 1.5kg roast. For a 2kg roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
