I haven't been following all that closely, but re: the bread/pasta thing being bad for the diet, it's really interesting to read up on how low-GI foods affect our blood sugar which in turn affects hormones and weight.
http://www.amazon.com/New-Glucose-Revol ... 1569243859
This book from Amazon is very intersting. I own two versions of it, and it's handy to have for quick reference. Low-GI eating can be extremely difficult and I'm not at all pushing strict adherence to it, in fact with my low blood sugar and living in an area where it isn't easy to have nothing but "healthy" or low-GI foods on hand (I could tell horror stories about the closest "health food stores" but won't), but there are quite a few quick and easy things you take away from the book, such as:
Pasta- this isn't nearly as bad for you as you might think. But the way you cook it makes all the difference. "Mushy" pasta converts to sugar quickly and will affect you. Al Dente or "firm" pasta is much healthier for you.
Bread- Harder, darker loaves are the way to go. Jewish Rye was the healthiest if I remember right but truth be told I couldn't stand it. I stick with whole grain.
Potatoes and corn- two foods to avoid as much as possible. When I read more about the connection between blood sugar, hormones, and the skin, it all really started making sense to me. I steer clear of potatoes as much as possible, and not only has my weight been down a bit with the one simple change, but my skin is so much clearer. It's like potatoes were a trigger food for me. I do allow them occasionally as a special treat because honestly potatoes are a huge comfort food and if I eliminate them I'll go overboard when I finally give in, and that's not good. But the more I eat them, the worse my skin.
Also, portion control helps a lot. A serving of pasta is about the size of a softball or your fist, if I recall. You easily get 3-4 times that much in a restaurant, and this is what's become normal in our homes too. I've read that for portion control, it's helpful to keep a deck of cards handy (a serving of meat), a softball or make a fist (pasta and grains), refer to your thumb (a serving of cheese) and so on as quick references for what a serving should look like. Compare that to what our servings have become... yikes!
