1. Could you explain what Living LoCarb“" is and the products you produce?
Living LoCarb is a woman and minority owned food startup, based in San Jose CA, that focuses on plant-based, gluten free products.
Living LoCarb's flagship product is a Chia Seed Pudding that comes in two, internationally inspired flavors - Saffron n Vanilla and Kheer Nirvana.These puddings are gluten, dairy, and sugar free, and are sweetened with Non-GMO Monk Fruit sweetener.
2. How has your relationship with food changed over time? (Including childhood)
Growing up , food was central to every festival, birthday and any other special occasion and even weekends. We ate sweets, savory fried foods and everything in between. So I grew up as a die hard foodie.
Nearly sixteen years ago, my relationship with food started changing. I started experiencing mild to severe digestive distress with various categories of food, from veggies to fruits . It was inexplicable. These food sensitivities started increasing to multiple food items from soy to lentils and legumes , vegetables and certain fruits . The root cause was still unknown. This continued with increasing intensity and frequency for nearly 10-12 years.
Almost a decade ago, I was diagnosed with Hypothyroidism, which results in low thyroid function and slow metabolism. The root cause was attributed to an autoimmune disease called Hashimoto’s thyroiditis.
3.How did you feel when you were diagnosed with hypothyroidism caused by Hashimoto's Thyroiditis? Were you relieved to have an explanation for your symptoms or concerned about the long-term implications?
It was shocking, to say the least . I was most concerned about the doctor;s statement that its incurable and medication has to be taken lifelong.
4.You mentioned that thyroid medication improved your lab results but didn't address all of your symptoms. Could you elaborate on which symptoms persisted and how they affected your daily life?
My food sensitivities kept increasing - every few days there would be a new food item that would cause me to bloat and cramp up. I had severe pain in both heels , I could not walk or stand for longer than 30 mins. I was always in pain and wore special shoes , inside and outside. I joined the gym, hired a personal trainer yet my weight gain would not reverse , infact I kept on and on gaining weight . I was also extremely tired all the time.
5. How did you come across the idea of trying a low carb or keto diet? Did you consult any professionals or do extensive research before making this dietary shift?
I chanced upon an article that mentioned a link between celiac disease and hashimoto’s. I read the article, did more and more research on the topic and finally realized that maybe not just for celiacs , gluten could be the cause for me as well. So let's ditch gluten and see what happens. After 3 weeks, I could see positive results from both digestive and energy perspectives. I informed my HCP that I have stopped eating gluten and dairy . She said it was not a big deal so long as I was getting my nutrition properly and that gluten is not essential to life.
6.What specific changes did you notice in your health and well-being after adopting a low carb lifestyle? Were there immediate improvements or did they happen gradually over time?
Immediate improvements after 3 weeks of gluten free lifestyle: weight loss, reduction in digestive issues.
Further improvements 6 weeks after starting low carb : weight loss by another 6 lbs, immense energy , reduction in heel pain. Able to walk for 3 - 4 miles without ortho shoes.
6 months later - all digestive issues , bloating gone. High energy all day, able to focus and multitask , no fatigue, no hunger and food cravings . No snacking in between meals. 20 lb weight loss and no more heel pain while walking 6-7 miles per day
7.You mentioned identifying food sensitivities through this lifestyle. Could you elaborate on how the diet helped you make these discoveries?
By following a process of eliminating gluten, sugar , seed oils and then nightshade vegetables plus research into what is in them that causes my issues, helped me identify the source of my food sensitivities. Plus reading labels of anything I purchased is important .
8.Were there any misconceptions or challenges you faced when explaining your dietary choices to friends, family, or even healthcare providers who might have had differing opinions?
From friends and other family members . Yes. They believed it lacked proper nutrients, I would become weak, the weight loss is temporary and bad for health . Some irritation amongst friends and family as we would refuse to eat at their homes . Some asked us how long we will be like this :-). My HCP was skeptical initially and wanted to put me on cholesterol meds but I resisted and stuck to my path. Ultimately , you know your own body or should .
8.How do you sustain your motivation and commitment to this lifestyle over the long term? Are there any strategies you use to stay on track and prevent any feelings of deprivation?
I dont deprive myself, when I want to eat pizza I eat GF pizza, I eat burgers in a lettuce wrap instead of a bun, with all the trappings except the things that are junk like ketchup or BBQ sauce or ranch. I add fried egg, avocado , olive oil, mustard , pickles, chicken or fish patty . I even indulge with GF nachos made from corn or a flourless cake . Its a lifestyle , not a punishment
9.At what point in your health journey did you make the decision to prioritize dietary changes over medication? Could you share the factors or experiences that influenced this shift and how it impacted your overall well-being?
I still take medication though the dosage has reduced. Medication alone will not make you feel better when you have issues that are beyond what a synthetic hormone replacement can do. Its diet, hormone balancing ( stress reduction via meditation or whatever means works for you ) , gentle exercises that strengthen you and improve your overall health. It also includes taking supplements like in my case I take Vit D3 as its low and certain foods that add the micronutrients that we all need .
10. Define to us on why diet is super important in a person’s health. Many of my family members suffer from hyperthyroidism, but they rarely change their diet. It is a common misconception that once diagnosed, something cannot be reversed. Did it take a lot of courage to step away from that ideology and truly trust "we are the food we eat.
I cannot comment on hyperthyroidism , its the opposite of what I have and I have no knowledge of it beyond its textbook definition.
In many cases when a situation persists for long, it becomes chronic and cannot be reversed . But it can always be improved with diligence and persistence and medication can be lessened .
Yes it takes determination and persistence. Seeing the results you want gives you motivation to continue but the first steps to get the initial results are very tough and require persistence. Everything that is worth having or doing is tough so be ready to tough it out.
11. How does a low-carb diet remain both sustainable and cost-effective for individuals with average incomes? Additionally, what strategies do you have in place to ensure your products are accessible and appealing to those with limited resources for their dietary needs?
Our products contain healthy fats and fiber. Since they are sugar free as well, consuming our pudding doesnt lead to cravings for more food or insulin spikes, which is the case when you consume a bagel for instance . Having our pudding as a mid - day snack results in staying satiated for the next 3 hours when you have dinner and you are done. This satiety is what stops you from reaching for that bread or pretzel or other processed foods that offer zero nourishment, in between.
12. We use organic and / or non GMO certified ingredients as the base of our puddings. These contain healthy fats - coconut milk is an excellent plant based milk with antimicrobial properties and healthy fats while chia seeds provide fiber and Omega 3 healthy fats. .
Eating low carb can be cost effective in the long run as you stay satiated longer, you stop snacking on junk and your health improves. This implies fewer reasons for medications and doctor visits, less expenses on unhealthy foods to manage cravings. Spending wisely on good ingredients , cooking more often at home and not purchasing packaged food items just for cravings are the ways to control money wastage.
To keep our products affordable, we buy raw ingredients in bulk or wholesale. We also purchase packaging in bulk to the extent possible. But we use high quality ingredients and we believe its better to spend $5 on something that benefits you in numerous ways for the longer term Vs having a $3 burger which has nothing of value , day after day just because it costs less, moneywise .
13. How hard was it to start Living LoCarb ? What is one tip you would give someone who is starting their own passion project?
Its a very tough market, especially if you have no connections and experience in the CPG industry. Tip - get a mentor with hands on experience in the industry you are getting into,
14. How havephysicians helped doctors and you in this journey?
Exchanging ideas with functional medicine doctors has helped as they offer a holistic approach to heal thats not just medication. Conventional medicine hasnt offered concrete , usable solutions .
15. What is a common conception about diet culture?
I faced challenges adhering to an American-centric diet due to cultural differences in food choices, with many traditional foods viewed by healthcare professionals as unhealthy or unsustainable. This created reluctance to modify my diet. Could you share insights into how, as a woman of color, you address these concerns and navigate such issues?
Challenge misconceptions with facts. I always do that and now with awareness about yoga , ayurveda and holistic healing in the autoimmune world, its far easier to talk about healthy , sustainable food habits . But get your facts right , thats the first step. Read and educate yourself, I am constantly doing that .
16.Can you share how you've integrated your cultural heritage and traditional foods into your low-carb lifestyle?
Have you found ways to adapt traditional recipes to fit your dietary needs?
Yes. I cannot do without flatbreads ( or roti as we call it ). Going low carb and GF made it very difficult and the first 6 months i spent hours learning how to make my Indian like meals Low carb. So almond flour + psyllium husk rotis with paneer or coconut flour naan wraps with tandoori cauliflower . I also make yogurt rice with cauliflower rice and sometimes I mix brown or red rice with quinoa .
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