Quick Tip: Facing Down Starchy Carbs

Regarding starchy carbs - in my new book (coming out October 26) I have a great tip for including them in your diet. Use pasta, rice and grains as a condiment, not a menu item. By that I mean measure your rice or pasta by the tablespoon, not the cup. The same with grains such as pearl barley or quinoa. Whole grain bread can be sliced and toasted then diced into "croutons" in place of using one or two slices for a sandwich. When we treat starchy carbs as condiments they are enjoyed in controlled portions and do not get in the way of our protein and complex carbohydrate requirements. This tip is explained in greater detail in the new book.