How to have your carbs and eat them too
Starches are the star ingredient in Phoebe Lapine’s new book, which also explains why there’s no need to demonise them
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THOSE who have attempted a low-carb diet will know what it means – ordering chicken rice without the rice for lunch, making the fish soup shop a regular stop, and stocking your pantry with shirataki noodles and chickpea pasta.
Perhaps you also remember feeling hungry all the time, or missing the smell of bread wafting from your oven.
If the above resonates, know that you are not alone. Cutting back on a food group is not a sustainable way of life – not for most, at least.
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