This post is sponsored by the Grain Foods Foundation.
I love bread. I love everything about it and everything that you can make with it. Pizza, sandwiches, cookies, pretzels, bagels, cupcakes, pies, garlic knots; let’s just face it, all the best foods are grain-based. Well at least all of my favorite foods are.
Except, it seems like everybody is sort of hating on grains these days. In fact, one time I was challenged by a doctor to cut them out of my diet for a week, and I did. After that week, I swore that I felt more amazing than ever and I said that I wasn’t going to eat them as much anymore.
Confession: That lasted for about a day. It’s just not a dietary habit that works well for me because, as many of you know, I’m of the school that encourages eating what you want, when you want. And more often than not, I just want some damn bread. During that weeklong challenge I wrote about how I thought I felt less tired and groggy without grains, but looking back (and now that I’ve reintroduced them back into my diet) I think that was just a placebo effect. I’ve been eating plenty of grain-based foods regularly (and also running more too) and right now I feel pretty darn great. So personally, especially as a runner who needs plenty of complex carbs, I see no reason to exclude them from my diet.