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Beyond 40? 200 studies prove how to reduce bodyfat by 400%
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Wheat is a billion-dollar agricultural business. To increase the crop yield, and thus profits, farmers have hybridized wheat to make it sturdy enough to withstand the most extreme weather conditions. As a result, it has become not just indestructible in the field but also nearly indestructible in your body—in other words, it’s very hard for your body to digest and extract its nutrients.
If wheat can withstand a hailstorm and bug infestations, what chance has your body got to break it down? Among other things, it creates inflammation, gas, bloating, water retention, and fatigue. You can eat so many better, healthier carbs on the Fast Metabolism Diet, like brown and wild rice, barley and quinoa, or breads and pastas made with sprouted grains or spelt.
Gluten-free pasta is a healthful, metabolism-friendly alternative to wheat pasta. But how can you avoid ending up with a clumpy, mushy mess after cooking it? When you’re making gluten-free pasta, I strain my pasta and then immediately I rinse it with cold water. Let it cool off a bit and make sure all the noodles are separated. If you are going to put it back into a pan and warm it again with a little sauce, you can make it a little al dente or undercooked, but the real trick with these gluten-free pastas is to rinse them in cold water to stop the cooking process and rinse off any extra starch that would act like glue and make it stick together.
It’s easy… watch how it’s done in this video!
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