After surrendering to the fact that high glycemic index foods lead to weight gain, I decided back in February to give up sugar and grains.
The other day I was speaking with a colleague of mine, who expressed disbelief as to how quickly the pounds have packed on since taking this job two years ago. Globetrotting, especially for work, can easily do this to a person. There are pastries staring you down at the breakfast buffet, coffee, and sugary snacks after lunch, and the infamous breadbasket every night at dinner. I too am struggling with a weight issue, and have made some very big changes in my diet recently that are a bit challenging to stick to while on the road.
After surrendering to the fact that high glycemic index foods lead to weight gain, I decided back in February to give up sugar and grains. I have also eliminated coffee and dairy as of three weeks ago. While I have had no huge weight loss yet, I am thrilled to say that I no longer have the hunger pains or cravings that used to dominate my life. However, my last trip out of the country reminded me how challenging this new lifestyle is going to be, so I’d like to share what I’ve learned so far.
1. Airplane breakfast = glycemic disaster: When I woke up for breakfast on my last flight, I was really amazed how few options I had if I wanted to avoid sugar and carbs. The choices were eggs with potatoes or cornflakes and milk. This was in addition to croissants, orange juice, sweetened yogurt, and a plate of fruit. I consumed the eggs and ate a bit of fruit but avoided the other foods. I think the key going forward will be to keep a packet of nuts handy to supplement my breakfast on the flight so I can feel satisfied.
2. Bring cans of tuna or salmon: Taking along convenient pull-top tins of tuna or salmon is a fabulous way to maintain some control over your meals. No matter where I have been in the world, I have had success finding a side of vegetables or salad whether in a supermarket, fast food restaurant, or a room service menu. Adding either of these fish proteins to the mix provides a quick lunch or dinner—even if you are at the airport and don’t have time to hunt for healthy options.
3. Make dark chocolate your sweet treat: When you want a sweet little something (which will happen eventually), I have found that consuming a good quality dark chocolate hits the spot. I particularly love Lindt’s 85 percent or 90 percent extra dark cocoa bars since they only contain 5 grams of sugar per serving. This triggers a lower insulin spike than traditional candy bars. A few bites, along with my after dinner tea, seems to be keeping my sweet tooth at bay.
As always, I wish you all the happiest of travels.
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