Sugar! To eat or not to eat?

[SRP]

I gave up sugar a year or so ago and haven't regretted it one bit. I was having rather extreme mood swings as I entered perimenopause and HAD to do something about them. I didn't want to go on hormones, so I started researching. Everything I found said to cut out sugar. So, I gave it up for Lent and never looked back. No more mood swings. Gone. I eat dark chocolate occasionally, and usually put a little honey on my cooked grains for breakfast. And of course fruits. But no processed sugars, none of my mother's WONDERFUL desserts ... once in a while I'll take a bite and immediately think UGH. Nope, I don't miss sugar. Not if it means getting rid of that hysterical crying I was always dealing with. Whew.

 

[lifeisgood]

For this reason I am going back and forth to my doctor cause I want to know if there is any intolerance. There is
definitely allergy. I am suspecting other food intolerance and still undergoing further tests.
All my blood test are fine though. I am still puzzled

Nathalie - Have you done an IgG blood test to check for intolerances? I recently had one done and was sad to find out I can't tolerate egg protein at all, the happy news with cutting it out is my cycle is completely normal again

Cindy

 

[lisa_la_machina]

I gave up sugar a year or so ago and haven't regretted it one bit. I was having rather extreme mood swings as I entered perimenopause and HAD to do something about them. I didn't want to go on hormones, so I started researching. Everything I found said to cut out sugar. So, I gave it up for Lent and never looked back. No more mood swings. Gone. I eat dark chocolate occasionally, and usually put a little honey on my cooked grains for breakfast. And of course fruits. But no processed sugars, none of my mother's WONDERFUL desserts ... once in a while I'll take a bite and immediately think UGH. Nope, I don't miss sugar. Not if it means getting rid of that hysterical crying I was always dealing with. Whew.

Shannon, using food as medicine. Love that! So glad you found what makes you feel good. Sounds like your taste buds have changed too since you no longer enjoy those desserts from your mom that you've probably eaten your whole life.

Do you eat any type of foods made with flours/meals...wheat, coconut, almond, etc?

Lisa

 

[lisa_la_machina]

Lisa, I do not eat ANY packaged/processed foods besides protein powder, and I use Stevia, which some people have an aversion to. I'm currently studying for a M.S. in Holistic Nutrition, and I just completed Dr. Minich's Certified Food and Spirit Practitioner Program. Stevia is an acceptable form of sugar replacement as far as both of my nutrition programs and numerous health gurus that I follow are concerned.

Carol, interesting about Stevia. Do you use liquid drops or Stevia in the Raw? Do you find that keeping Stevia in your diet makes you crave sweet? I've read that Stevia can have that effect.

BTW, congrats on going for your M.S.

Lisa

 

[lisa_la_machina]

I found that once I gave up putting sugar in tea and coffee my sugar cravings decreased dramatically. I was only using a quarter teaspoon and it still helped. I don't like chocolate and have lost any desire for cookies or cake. I don't like stevia or any of the other sugar substitutes. I do eat fruit usually 2X a day.
My total downfall is ice cream. I love it and would eat it everyday if I could. Been trying the non dairy ones and especially like the coconut ones.
Tastes definitely change with age. I used to love chocolate and now I can't stand it.

Phyllis, ice cream is my Achilles Heel too, along with Trader Joe's Cookie Butter.

I'm amazed you can drink coffee without any sweetener. Do you add anything to it or just drink it black? I cannot drink it black but lowering sugar levels in my coffee is the kind of small change I'd like to make.

Lisa

 

[lisa_la_machina]

Any kind of cooked sugar seems to be the worst offender for my body. It shows itself as skin rashes or weight gain. I do ok with starch, but not so good with yeasted breads. I don't eat popcorn anymore. It just seemed to pack on the pounds. That said, if I have oatmeal I put a little brown sugar on it, no problem. Legumes are my favorite carb source. I also eat real, white potatoes. I don't eat them fried anymore. If I want something fried, I get zuchinni sticks. Just because I like them. I will eat a bun on a burger, but the meat is grassfed. I'm kind of off of regular bread right now, it just doesn't appeal to me unless its challah. I'm not jewish, but I just like the taste. I don't drink coffee so I avoid the sugar there by default. I do drink tea, but often its unsweetened without sugar. I like the freshness of it with some lemon. I do add some sugar to cooking to balance tart/salty flavors but its usually a very tiny amount. I don't use cooked honey, that seems to plump me. I do use raw honey to wash my face, but I usually don't eat it.

Rapid Breath, did you learn all of this through elimination diets? I've seen posts like this from you before and always admire how tuned-in you are to what works for your body and what doesn't.

Lisa

 

[lisa_la_machina]

Lisa, an eye-opener for me was entering my food into fitness pal for a week. I thought I was eating ok but I saw that I had way too much sugar in my diet. Now, quite a bit was natural sugar from fruit or dairy but there was definitely too many added sugars. Some changes I made...plain oatmeal instead of flavored, nut butters with no added sugars, and limiting most processed food. I used to buy frozen meals like Lean Cuisine to take for lunch. Some of those are the worst offenders for sugar! So now I make my own frozen meals...proteins like chicken or eggs, brown rice or sweet potatoes and some kind of vegetable. If I have sweet tea, I use stevia now instead of sugar. Just little things like that have really made a difference in the amount of added sugar I eat.

Jodi, it's ridiculous how much sugars those frozen meals contain. Condiments are also tricky. I have already been diligent about nut butters. It's shocking how many brands add sugar, which to me is just gilding the lily since the stuff is so good on its own.

I think I could do oatmeal without sugar if I make it with unsweetened almond milk , cinnamon, and maybe a dash of vanilla extract. Thanks for the idea.

Lisa

 

[nckfitheart2009]

I refuse to give up chocolate or the occasional sweet treat.

Dark possibly bitter chocolate is fine...full of antioxydant.;-)
A square per day is fine. It is my "go to cheat" when I need one ;-)
When I am desperate for a dark square it must contain at least 70% cocoa butter and possibly
the best one, Belgian

 

[nckfitheart2009]

Some changes I made...plain oatmeal instead of flavored, nut butters with no added sugars, and limiting most processed food. I used to buy frozen meals like Lean Cuisine to take for lunch. Some of those are the worst offenders for sugar!

Jodi, I too have learned to have oatmeal on it's own natural state.
I am so used to just have oatmeal with water nothing: no butters, milk, raisins/dry fruits.

As to hightlighted above LOL did you notice that the offender always hold innocent name
such as LEAN CUISINE
I had a gigle reading your post Jodi. It has reminded me of myself years ago, I was eating a so called healthy cereal for
breakfast. 60% Carbs which 30% sugar Grr. That is a no no no now.

 

[~Elsie]

Oh, I love slow cooked porridges on their own as well. All it needs is a tiny bit of black strap molasses if I feel like sweet, yum! Today for lunch I ended up making some buckwheat and rice porridge & I topped it with some canned black beans and walnuts. I can eat porridge/congee or whatever at ANYtime. I also like it in the slow cooker overnight.

 

[complik8td]

Carol, interesting about Stevia. Do you use liquid drops or Stevia in the Raw? Do you find that keeping Stevia in your diet makes you crave sweet? I've read that Stevia can have that effect.

BTW, congrats on going for your M.S.

Lisa

Lisa, I use different varieties. I like to use the vanilla flavored drops in my Dandy Blend, I have a large size container of dried powder that I've been using in my brewed teas, but the actual dried stevia leaves are the most natural and I use that when I have it. I just steep the stevia leaves with my tea leaves. For me, no, having stevia does not make me crave sweet. I have my tea, a homemade low-carb no-bake protein bar, or some berries when I want something sweet and that's enough to satisfy my sweet tooth.

Nut butters: if you own a Vitamix or other high-speed blender, DIY! It so cost-effective, and you create a 100 percent natural product. I make all my own nut, seed, and coconut butters, including "Nutella." YUM!

And, thanks for the congrats! Nutrition and health are my passions, so that was what drove me to pursue the further education. I completed my first course, but now I'm on medical leave because I had tennis elbow debridement surgery yesterday. Hopefully, I'll be on the mend soon.

Take care!

 

[complik8td]

I used to buy frozen meals like Lean Cuisine to take for lunch. Some of those are the worst offenders for sugar!

I think all of us making our way through the 1990's did this. Not just the sugar, but how about all the chemicals and preservatives in them?! A total CSS! (Chemical sh*t storm!) Boy were we ever fooled!

 

[desertambrosia]

Lisa, I use different varieties. I like to use the vanilla flavored drops in my Dandy Blend, I have a large size container of dried powder that I've been using in my brewed teas, but the actual dried stevia leaves are the most natural and I use that when I have it. I just steep the stevia leaves with my tea leaves. For me, no, having stevia does not make me crave sweet. I have my tea, a homemade low-carb no-bake protein bar, or some berries when I want something sweet and that's enough to satisfy my sweet tooth.

Nut butters: if you own a Vitamix or other high-speed blender, DIY! It so cost-effective, and you create a 100 percent natural product. I make all my own nut, seed, and coconut butters, including "Nutella." YUM!

And, thanks for the congrats! Nutrition and health are my passions, so that was what drove me to pursue the further education. I completed my first course, but now I'm on medical leave because I had tennis elbow debridement surgery yesterday. Hopefully, I'll be on the mend soon.

Take care!

Yum, is right! What is your recipe for Nutella!! Love that stuff!

 

[complik8td]

Yum, is right! What is your recipe for Nutella!! Love that stuff!

First, I soak and dehydrate all my nuts and seeds, except for macadamias. So, I soak (for approx. 8 hrs.) and then dehydrate (for about 48 hrs.) approx. 4 cups of hazelnuts. Then I roast the nuts. In my coursework, I'm using a book called The World's Healthiest Foods, by George Mateljan. He says that nuts should never be roasted above 160-170 degrees, otherwise you are destroying the healthy fats. I used to roast at 325, but since reading Mr. Mateljan's recommendation, I use the recommended lower temp. My oven only goes down to 170, so I roast the hazelnuts at 170 for approx. 20 minutes. After roasting, I remove the nuts from the oven & then cool completely. Once cooled, I add the nuts to the Vitamix and use the tamper vigorously. Once the nuts reach a buttery consistency, I add 1/2 cup organic cacao powder and sweetener to taste. (I use a small amount of stevia.) That's it! The mixture will seem a little runny, but it takes on a nice spreadable consistency once refrigerated. Oh, and try not to eat the warm mixture right out of the blender! I double-dog dare ya!

 

[desertambrosia]

First, I soak and dehydrate all my nuts and seeds, except for macadamias. So, I soak (for approx. 8 hrs.) and then dehydrate (for about 48 hrs.) approx. 4 cups of hazelnuts. Then I roast the nuts. In my coursework, I'm using a book called The World's Healthiest Foods, by George Mateljan. He says that nuts should never be roasted above 160-170 degrees, otherwise you are destroying the healthy fats. I used to roast at 325, but since reading Mr. Mateljan's recommendation, I use the recommended lower temp. My oven only goes down to 170, so I roast the hazelnuts at 170 for approx. 20 minutes. After roasting, I remove the nuts from the oven & then cool completely. Once cooled, I add the nuts to the Vitamix and use the tamper vigorously. Once the nuts reach a buttery consistency, I add 1/2 cup organic cacao powder and sweetener to taste. (I use a small amount of stevia.) That's it! The mixture will seem a little runny, but it takes on a nice spreadable consistency once refrigerated. Oh, and try not to eat the warm mixture right out of the blender! I double-dog dare ya!

Oh yea, this weekend. Sounds delicious. Thank you!

 

[lisa_la_machina]

First, I soak and dehydrate all my nuts and seeds, except for macadamias....Oh, and try not to eat the warm mixture right out of the blender! I double-dog dare ya!

You've basically just moved a mountain because I'm usually way too lazy to make nut butters in my VitaMix, but THIS I must try!!!

Lisa

 

[complik8td]

You've basically just moved a mountain because I'm usually way too lazy to make nut butters in my VitaMix, but THIS I must try!!!

Lisa

Really? Making butters in the VM is SOOOOO easy and FUN! And you can save SO MUCH $$$ by DIY! I haven't bought a jar of nut butter in probably at least a year. The only thing I don't make is tahini butter, but I'm sure I could. Let me know if you try it. I promise you will be thrilled!

 

[Soapmaker]

I'm not talking about eating sugar with reckless abandon, but I've recently been toying with the idea of doing a sugar detox of sorts, maybe Whole 30 or something along those lines. The focus would be on eliminating added sugars, not naturally occurring sugars in otherwise healthful whole foods.
Lisa

Eat healthy and skip all things detox. As far as sugar is concerned, I limit it to the equivalent of 2 to 3 tsps a day because of the fructose content. You really need to separate glucose from fructose. Glucose is an essential nutrient that the body is programmed to preserve at all cost. Fructose is a toxin that is detoxified by the liver similar to ethanol. It needs to be treated the same as alcohol. Most of us are unable to absorb fructose very well as we get older and it becomes a GI nightmare.

If you are finding that you don't have much energy, you need to figure out the right balance of soluble and insoluble fiber that your body needs to make full use of the food you are eating. We are all different and we all need different ratios of the 2. I found out that I mostly need a lot of soluble fiber. The primary source of it is all the starchy white food that we are not supposed to eat (grains, potatoes, pasta, bread). Soluble fiber is not easy to come by. You have to cook the food properly in order to preserve it, low heat, gentle simmer, let it cool before you eat it etc... It turns out soluble fiber is the primary food for the bacteria that lives in our GI track. They use it to make a number of compounds that we rely on for energy and general well being. I'm convinced it is the secret ingredient in the Mediterranean diet, not the olive oil or the red wine or the pomegranates or the yogurt or whatever else marketers decide to sell today. Cooking starchy foods on high heat or using a microwave destroys the soluble fiber and turns them into high glycemic toxic food. I had to unlearn years of cooking with America's test kitchen. No more shortcuts.

If you have the time, try to figure out the right amount of the soluble and insoluble fibers that you body needs. Once you figure it out, you can forget about worrying about food, energy levels, what to eat etc... for good.

 

[nckfitheart2009]

I love this thread .

Please keep thoughts coming

Envoyé de mon D5503 en utilisant Tapatalk

 

[complik8td]

Here's Dr. Mercola's article for today- "Eating Sugar Makes You Stupid": http://articles.mercola.com/sites/a...n=20150708Z1&et_cid=DM78901&et_rid=1024775076