Food

The One Ingredient You Should Cut Out ASAP Because It Causes Instant Weight Gain

April 23, 2020 by Hannah Kerns
shefinds | Food

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If you are hoping to lose weight, taking a closer look at your diet is important. Specifically, if you eat a lot of refined carbs, it might be time to rethink what you are eating–and how you can make it more weight loss friendly. These foods lack nutritional value and can lead to overeating–both of which mean trouble for weight loss.

With that in mind, keep reading for the one ingredient you should cut out ASAP because it causes weight gain!

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flour

Refined Flour

Refined flour is in many foods--white bread, pasta, pretzels, crackers, candy bars--making it a tricky ingredient to avoid. However, it is worth the effort to cut refined flour (and other refined grains) out of your diet, or to restrict them at least.

pasta

Refined carbs like sugar and refined grains are dangerous for your overall health.

 

Healthline explains, "Eating refined carbs is linked to drastically increased risk of many diseases, including obesity, heart disease and type 2 diabetes."

stomach pain

Refined flour is high on the glycemic index, which means it can be detrimental to your diet. "This is because foods high on the glycemic index promote short-term fullness, lasting about one hour. On the other hand, foods that are low on the glycemic index promote a sustained feeling of fullness, which lasts about two to three hours," Healthline explains.

whole wheat

Refined flour is also full of empty calories; it has little nutritional value, because it has been stripped of almost all fiber, vitamins, and minerals.

 

With that in mind, sticking to whole wheat flour is a good idea when it comes to cooking and baking, especially if you are hoping to see weight loss.

Author:

Associate Editor

Hannah Kerns pitches and writes compelling stories for SheFinds' readers. When she isn't listening to podcasts or catching up on true crime, she covers the latest in beauty, health, fashion, and celebrity news. To reach Hannah, email [email protected].

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