Holidaze: How to Just Say No

No, Audrey, No!

Be Strong! Don't give in to temptation! If I can resist donuts, then you can resist anything. For some reason this time of year is especially daunting. Everybody bakes and brings over dishes that haunt me with amazing aromas. I watch my husband light up at each gift of dessert that is brought over. As long as I have hot coffee with cream, or one of my favorite teas, then I'm okay. Sometimes I busy myself with an apple while my husband splurges. The other day I bought prunes. You either love them or you hate them. I love them. I just pop two slimy prunes in my mouth and that is a sweet shot that will last me for hours.

I have to set out each day with the reminder that I am strong enough to say no, and that I feel wonderful and would like to continue feeling wonderful. That donut, though decadent, will only last a few minutes in my mouth, but will leave all sorts of guilt lying around-physically on my butt, and emotionally. Who feels really good about themselves after eating a greasy donut?

Not to make those of you feel bad, who eat donuts, this is just me free thinking out loud--this is what one must do to have the willpower to say no. Sugar supremacy. Sometimes it's fun to say no, other times I really begin to feel resentful. When I begin to feel resentful, I tell myself that I can have sugar if I really want to. And of course I don't. Not enough to blow my goal, anyway. It's a psychological mind game, this sugar thing. You wouldn't believe the thoughts that go in and out of my brain on behalf of sugar. Most are best kept hidden in my gray matter. On the other hand, I love to share my process, because I'm guessing there are a lot of you who can relate.

Since it's the holidaze, I will share my favorite psychological tactic for having the willpower to say no. I've shared it before, and here it is again. It works, but you have to keep it to yourself. No one will appreciate you saying this out loud. Here's what you do: Tell yourself that you are superior. You are a sugar supremist. Everyone else is splurging on goodies and you are nibbling at the veggie tray with no Ranch dressing (loaded with sugar). Look at everyone around you. All kinds of people, all different backgrounds with varying social status....and you are superior. Yes, you are superior to everyone else in the room based on one little fact: you are able to say no and no one else has that willpower. People might notice. Hold your head high, but do not rub it in or talk about food. Be nice and act like yourself. Be kind, and understand that you were once the one who stood there with a plate of brownies, mini-cheesecakes, and truffles.

Let's Review: How to Have Holiday Willpower:

• Fill up on healthy foods before going out
• Have coffee or tea in hand at all times
• Tell yourself that you can have sugar, but that you'll pass
  
• Notice everyone else's lack of willpower
  
• Be kind to everyone, but know you are superior!

(Okay, disclaimer time. Of course no one person is superior to anyone else. Sugar requires extreme psychological self-talk, though. And it works. It's worked for me all year.)

Samples of a Sugar-Free Diet

Here is an example of two different days eating sugar-free. The first day is from my first month of going without sugar!

Food journal entry: January 28th, 2008

Breakfast:
Black Coffee
Veggie tofu scramble
Whole wheat carrot raisin toast with butter

Snack:
Chips
Salsa Verde

Lunch:
Bulgar with sun dried tomatoes

Snack:
"Rice sweetened" chocolate cookies
Apple

Dinner:
Spaghetti with sugar-free marinara sauce
Carrots
Green Salad with tomatoes and olive oil

Dessert:
More rice sweetened chocolate cookies

Food journal entry: March 26th, 2008

Breakfast:
Coffee with rice milk
Barbara's whole wheat cereal with rice milk
Banana

Snack:
Fritos

Lunch:
Vegetable soup
Ezekial cinnamon raisin bread with butter
Strawberries

Snack:
Hot herbal tea

Dinner:
Cheese grits
Collard greens
Sweet potato fries

No Salad Dressing!

I'm sick of looking for sugar-free salad dressings. It takes too long to read all of those tiny ingredients, and I don't like to buy the same dressing twice because I like variety. I can do all my grocery shopping in less than 30 minutes, unless I am shopping for salad dressing. Then I can expect to be an extra 15 minutes. Also, I have not found one brand that I can count on to be sugar-free. Some of Annie's dressings are sugar-free but not all of them, some of Newman's dressings are sugar-free but not all of them, and so on. I realize that if I made my own salad dressings, I wouldn't be faced with this problem, but I have not found a way to keep my homemade dressings from going bad right away.

Yesterday I found the answer. I recently signed up with a local CSA and last weekend brought home a gigantic bag of produce and herbs. I made a huge salad with different lettuce greens, tomatillos, lemon cucumber and a bunch of fresh basil. Frustrated at my lack of salad dressing on hand, I debated pouring olive oil on my salad. Maybe a splash of balsamic vinegar. For some reason, though, that just didn't sound appetizing and my salad looked really appetizing. "I'll try the salad plain," I thought.

I took a huge forkful of lettuce, a piece of cucumber, a leaf of basil and a slice of tomatillo. My senses went berserk. I have never had such a rush of fresh flavors--and all unspoiled by dressing. I thought I might miss the added moist texture that dressing adds, but I got that sensation from the fresh and juicy cucumbers. Every bite of the salad was heaven.

What's funny is that I had never before considered eating a salad without dressing. I've always considered dressing a salad ingredient!

So, without delay, go get some fresh salad greens and vegetables. Throw them together and add fresh basil, thyme, marjoram, etc. The flavor will knock you out!

Red Lodge & Bozeman Montana

We have arrived in Montana, after 10 long days on the road. This road trip has been as amazing as it has been exhausting. Who would think that sitting in a car driving on the open road could require so much energy? Today I have been taking it easy in Bozeman, after spending the morning in Red Lodge, Montana. Red Lodge is an adorable little town. Its main street is lined with original brick buildings, complete with attractive, large loft windows on the second stories. The first place we visited in town was the bakery. I have NEVER seen so many delicious baked goods in my life. As soon as I walked in, my eyes roved immediately to the showcase of pastries, including a 10-inch high flaky cream puff, cut in half and filled with about 3 inches of cream. The donuts were so fresh they were the only thing I could smell. Luckily my husband bought one so I could take it in my hands and smell it to death before he ate it. I joked that if he didn't tell, I wouldn't tell--that I would eat a donut, too. Of course he looked at me mortified in case I wasn't joking. I was joking of course, but I had to say that so I could visualize for one second just sinking my teeth into one of those deep fried, frosted donuts. Breakfast. Alas, I ordered my usual coffee and walked away with yet more willpower than I have ever had before. If ever I was going to eat sugar before the year's up, it would have been at this bakery. There was a line of customers behind us, but that didn't stop me from blocking the view of the donut case as I photographed that unbelievable, gigantic cream puff.

Before we left town to hit the road, we wandered through Red Lodge's little farmer's market. Gorgeous purple onions and green cucumbers beckoned to me. I tried to figure out how to utilize them on the road, but I couldn't figure it out. While I was thinking about it, I spotted a table covered with giant green cabbages. Could we travel with these? Of course not, they would get wilted and I wouldn't be near a stove for at least another week. Before I left the block of tables I visited a booth where a lady was selling wool, both spun and raw. A basket of beautiful, naturally colored wool really got my attention. I touched some of the bounciest wool I have ever felt. When I decided to buy a bunch of beautiful, bouncy gray wool, the host of the booth asked if I would like to buy some bak lava that she was randomly selling at her table. I told her "no, thanks" and that I was sugar-free for the year. She looked up surprised and said, "I am, too! My husband and I have gone without sugar and white flour for four years, now." That led to some interesting conversation and supreme motivation on my part. They both lost weight and don't ever crave sugar. I asked her if she ever used honey or molasses in her baking. She said that she doesn't use any of those sweeteners. She uses white sugar for her baked goods that she makes for others, but does not consume them, herself. I am wondering if I would benefit from cutting out all sugars including the natural sugars in honey, molasses, fruit juice, etc. I am considering doing this for a month to see what happens. Of course I will never cut out whole fruit, but this lady was so trim and healthy-looking, it motivates me to try to cut out sugar alternatives, as well. I'll start one week at a time. Thank you C-, at the farmer's market, for the inspiration!

The Sugar Blues of the Mid West

Nothing but green fields of corn stalks, peppered here and there with gigantic metal silos. The interstate roars through peaceful little farm lands. The fields of corn move rhythmically, swaying slightly at their thin yellow tips, but the sky is clear blue. A hawk sits upon a tall, dead tree that was planted out of place in this farmer's field. Gigantic semi-trucks rage into the rear view mirror and then quickly change lanes to pass us on the left. We have been driving across America for 5 days, now. My supply of sugar-free goodies is dwindling in our little cooler! We found a Whole Foods Market nearby our hotel in Chicago, but that was 3 or 4 days ago. Since then, we have been in grocery stores where all the food is packaged! Even the fruit and vegetables! There is sugar in everything, here! My favorite thing to look forward to is coffee (which is apparently not popular here in the mid-west....it's hard to find and it's awful) and nuts found at gas stations! I'm looking forward to finding a farmer's stand along the road where we can buy fresh fruits. More soon-I have to go to the lobby here at the hotel and look over the little free breakfast they offer. I've made a habit of grabbing bananas and apples at these continental breakfasts, to stockpile for myself, and Krispy Kreme donuts for my husband so I can live vicariously through him.

Fresh Sugar Cane

I've been in Washington DC for the past several days now, visiting my brother and some friends I made in Mexico, who are from here, as well. Last night a few of us went out to my brother's favorite bar and steak house, the Carlyle. After eating crab and shrimp appetizers we were each served large plates of our meat of choice and sides of veggies. I had a large seared ahi tuna salad that was to die for. For dessert, everyone ordered and shared a vanilla cookie bread pudding that released a river of caramel from the center when cut into. I patiently passed the dish back and forth and noticed how perfectly the edges of the pudding were cooked, watching the pretty swirls of raspberry and vanilla cream disappear from underneath the bread pudding. It looked like the "bread" was made with crushed vanilla cookies. It looked so good and came a la mode. I could see the ground vanilla beans in the ice cream and it almost sent me over the edge. Almost around the time they had finished off the dessert, I noticed a couple of sticks sitting in a glass of water just across the bar from where we were perched. The sticks were fibrous and cream colored, with hard-looking green backs. Our friend had one in her mixed drink and we realized it was sugar cane! As soon as I had that realization, I snatched the cane out of her drink and began sucking on the top portion it, where her drink hadn't touched. It was incredible. I couldn't help but chew the fibers and suck out as much of the plant's juices as I possibly could. It was so sweet and tasted just like sugar in my mouth! But of course the sugar cane is far different from it's product, sugar. It has many fibers, is very chewy, and eventually you are just chewing on the stick after getting out all of the sweetness from its pulp. As we were leaving the Carlyle, I was handed another fresh stick of sugar cane which I have waiting for me in my brother's refrigerator. What an excellent treat after passing up on margaritas, mixed drinks, and dessert!

I recommend trying it. It was a refreshing version of sweetness that was entirely unprocessed. I am going to look for it back home at a couple of large asian markets. Let me know if you find a good source to purchase this from..

How to Establish a Healthy Relationship with Your Kitchen

It's 7:00 am and you find yourself stumbling into the kitchen, eyes still sleepy and stingy, your stomach growling angrily--you must eat. Your brain is still fuzzy and it's hard to decide what to make for breakfast so you open your cupboards one by one, your refrigerator, and even your freezer. Nothing in particular jumps out at you except the Oreos in the cupboard and the Ben & Jerry's in the freezer. "Just one cookie while I figure out what to eat for breakfast," you say to yourself. Before you have swallowed the remains of the Oreo, the entire package is completely opened and you lean against the counter having a great morning stare out the window, devouring one cookie after another. At some point your stomach starts to feel funny or you realize that the row of cookies is gone and now is a good time to stop. Because you are not very hungry anymore, you grab a banana or a glass of juice and that's breakfast.

The sugar digests quickly, you all of a sudden have a lot of energy, but all too soon you start to feel hungry again and perhaps a little tired. After brewing some coffee you decide to have a morning snack. After all, it's nowhere near lunchtime. You peruse your cupboards a little more carefully this time and decide to have a piece of toast with jelly and one bite of ice cream.

When it's finally time for lunch, you resort to spaghetti or frozen pizza because it's quick, filling and really tasty. In no time you've eaten lunch, snacked on some chips while you were waiting, and then had a chocolate covered protein bar at the end because you want to make sure you are eating enough protein. When that's gone, you find yourself still lingering in the kitchen. To solve that problem you grab a soda and finally leave the kitchen.

In less than an hour, you take a break from what you are doing and return to the kitchen. You couldn't concentrate because you really wanted two more bites of ice cream. You eat that and then return to what you were doing with a large glass of juice.

Within the next hour, you start to wonder what to make for dinner. Again, you can't concentrate on what you are doing until you solve the dinner problem. You decide to take another break and look through your cupboards again. It's all still there: crackers, several bags of chips, cereal boxes, packaged rice, bags of store-bought cookies, bread, muffins, trail mix, unopened jars of pasta sauce, cans of spaghetti, soups, and fruits. While you try to decide what to put together for dinner, you open a new package of crackers to try them, and grab a little handful of chips before wandering over to the refrigerator....

Did you know that almost all of the foods mentioned above have sugar in them? How is it possible to eat healthy, balanced meals when you have "junk food" lying around? Of course Oreos are more appealing than oatmeal in the morning! There is only one way to kick the sugar addiction happening in kitchens nationwide. Call your friends or a family member and tell them that you have a bunch of food that you don't want anymore and would they like to come and take it before you throw it away? If no one comes to take away your sugar-laden foods, throw it away yourself! You will be making a big statement to yourself by doing this, and are more likely to stay away from junk food because of it.

Most importantly, replace your foods with healthier varieties that don't contain all that sugar. Buy plenty of fresh fruits and vegetables and prepare them for eating ahead of time. (Trust me, if you don't, you will pass over your celery and carrots again and again.) Buy or make healthy dips for your raw vegetables if that will help you eat them. Hummus, yogurt dips and freshly blended nut dips are perfect for vegetables. Also, when you shop to replace your old foods, try a local health food store or ask your grocery if they have a health food section. Read labels and be determined to be picky and not buy foods with sugar. There are so many wonderful alternatives! Juices, jams, breads, dry cereals, peanut butters, pasta sauces and crackers, to name a few, are all very tasty without added sugars! Try several brands and varieties until you find something you really like. Also, alternative milk products like soy, almond, rice, hemp, and oat milks usually have unsweetened varieties. It may take a little bit of extra time to shop, and you might actually decide to bake more foods yourself, but it is very worth it and rewarding to eat right.

It is possible to have a healthy relationship with your kitchen. Once your kitchen is stocked with more fruits and vegetables, and healthy snacks, you probably won't find yourself lingering in your kitchen wondering how to satisfy your sweet tooth. You might grab a bunch of grapes, or fresh strawberries, or a trail mix with dried fruit and feel more satisfied in your snacking and a lot less guilty. Once you kick the sugar addiction, you may even find yourself needing clothes in smaller sizes.

Have fun with this!

Healthy Snacks for a Road Trip

This is the first long road trip I've taken where Oreos and Nutter Butter's were not packed! We were very excited to drive along the western and southern part of the state. We left 24 hours after coming up with the idea! With my husband's involvement and support, the day before we left, we grocery shopped together and picked out all of our favorite fruits and vegetables. Then that night we rinsed them and prepared them for snacking. We were in a small car, in the hot sun, with our dog in the back seat guarding the cooler. When the munchies set in, we grabbed some of the vegetables and they really hit the spot! Given the temperature outside and the fact that we were so sedentary in the car, the fresh red bell pepper slices were delicious, followed by fresh, organic long carrot sticks. I highly recommend buying organic carrots that come by the bunch with the stems still attached. To prepare them, just take off the stems and peel them, but don't cut them. It's too much fun to eat a whole carrot. My husband won't eat carrots but when he tried these, he ate several. They are extremely delicious and sweet. To keep them crisp, I added a damp paper towel to the zip-lock bag and they lasted several days, fresh and crispy. We also ate sliced green peppers (not as sweet as red/orange/yellow, but very snappy!), sliced cucumbers, bananas, oranges, apples, and had lemons and limes on hand to add to our water. We also packed other snacks like almonds, organic string cheese, crackers, healthy bread and a small jar of peanut butter. Some days we ate strictly from our cooler and did not eat out.
So, the trick is to shop, prepare and pack fruits and vegetables before leaving on your road trip. It made all the difference to us, and once we started, we didn't even want to eat anything unhealthy. It felt spectacular to eat so many fresh vegetables. Here is a list of what I would pack next time, including some vegetables that I wished I had packed on this trip (all organic):

• red, orange and green bell peppers
• carrots by the bunch
• cucumbers
  
• tomatoes
  
• radishes
• grapes
• oranges and apples (fuji apples are my favorite-they are very crunchy)
  
• watermelon balls
• asian pears (stay crispy longer and don't bruise easily)

Add to this list anything else you can think of! I am a really snacky person-I love munching on nuts, popcorn, dried fruit, etc. as well.

Glycemic Index and The Difficulty in Being Sugar-Free

In my quest to research all I can about sugar and use alternative, "healthy" sweeteners, I have come across a lot of variables having to do with health. One example is honey. It is natural. I eat it non-pasteurized so that it still contains active enzymes/bacteria that have proven health benefits. (The downside with non-pasteurized honey is that it crystallizes sitting on the shelf, but can be heated to liquefy it again.) However, I did some research this morning and found that honey has a high glycemic index--(which, as a reminder, "the glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers—the higher the number, the greater the blood sugar response," courtesy of http://www.mendosa.com/gilists.htm).

Certain organizations promote honey as only having a glycemic index (GI) of 5o, which is considered low. Others have found that honey is about as bad as white refined sugar in this respect, with a GI of 83, which is high. Here is an interesting piece of research I found: http://www.mendosa.com/diabetes_update_22.htm. Scroll down to where it says, "Is Honey Really Low Glycemic?" There are some great leads to research that has been done on this. My concern is that I have found honey to be a great alternative to white refined sugar, but if it causes my blood sugar to sky-rocket, is it really a healthy alternative to sugar?

If you would like to see the USDA's breakdown of nutrients/types of sugars in honey, go here: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl. It is fascinating! I had no idea that honey contained sucrose, glucose, fructose, maltose and galactose!

Also, I looked up a study published in the British Journal of Nutrition, which concludes, "...there is often no difference in responses [blood sugar responses] between foods containing added sugars and those containing naturally-occurring sugars," http://journals.cambridge.org/action/quickSearch#.

Is my plight in vain? Am I cheating myself of the benefits of a "sugar-free" diet if I continue to eat other kinds of sweeteners that aren't much healthier? Part of my goal was to see how easy/hard it is to achieve eating food without refined sugars in them. I have found that most packaged foods contain sugar and that it is very difficult to be sugar-free in an uncontrolled food environment like a restaurant, cafe, someone else's house, group function, etc. My hang-up at the moment is do I cut out other sweeteners that are practically as bad as white sugar? I wonder how I would feel if I only ate fruit and vegetable sugars and not honey or maple syrup or other sugar substitutes? Could I go without the desserts that those sweeteners have allowed me so far? I have to think about it. I could really use suggestions/comments at this point! Help!

The Psychology of Sugar-Part One

Someone left a comment asking if I still crave sugar. No, but yes. No, because I have no physical cravings for it. My body doesn't "need" or expect it anymore. In fact, at parties, I have watched people load up on sugary treats and then later, watched them walking around looking very tired and lethargic. Meanwhile, I feel energetic and distant from those sugar highs and lows. Watching someone else have a sugar crash definitely reinforces my plight! The "yes" part of my answer deals with the psychology of sugar and goodies in general. Because of what I have been experiencing over the last couple of months, I believe that sugary treats are more of a psychological addiction than a physical addiction. Here's why I think that, and how I am going forward to overcome this savvy, ingrained, psychological beast:
I think it is psychological because ever since I quit having cravings, I still "yearn" for that shared moment of eating donut holes with someone. After dinner at a restaurant, I "want" to enjoy hot chocolate (loaded, and I mean loaded, with whip cream) with my friends. Not having one feels like I am not participating in this ritual. I feel left out in a way. I always try to get something else instead so I am not just staring at everybody else's drinks, but tea does not bring the satisfaction and merriment that hot chocolate does! Sharing a warm, homemade dessert together as a family is a very cozy, safe feeling. Opting out feels like it brings some sort of negativity to the scene. It seems to automatically make someone aware that what they are about to partake in, is unhealthy. If everyone participates, no one has to feel guilty or think twice about it. In the past (pre-2008) when I have tried to say no to desserts, I have actually experienced people getting upset. There is tremendous pressure to conform and eat dessert. What I am saying is that there is much comfort and psychological ease in sharing desserts and goodies with people. It is a predictably warm, safe, fun feeling. The moment you opt not to eat dessert or pass down a piece of birthday cake, you have suddenly made the group aware of something. Some people may become aware that they probably shouldn't eat dessert either. After all, they are extremely full, or they are trying to lose weight, or they are just giving in to peer pressure (especially when they don't even like what's being served!). I think that this tends to make the host or hostess feel a bit uncomfortable, as they are surely thinking similar thoughts. Even worse though, because they are the ones providing this sugary, fattening dessert.

Another similar, psychological role goodies have played is being the reward. When you were little, how many times did you hear, "If you are good, you can have some _____ for dessert,"?
Our culture has learned to celebrate using sugary goodies as the highest mark for good behavior. Every birthday, holiday, graduation, winning event, and wedding celebrates with desserts and candy. I can't think of any event that's excluded. When did this begin? Thousands of years ago, you read that people celebrated events with their best wine. Before sugar was available, how did people celebrate, and why did people celebrate with food? I think sugar is a learned, psychological addiction. I am excited to find out when it became important to celebrate with, and what people did long ago before white refined sugar was available!
I would like to relate a personal experience that I find quite indicative of the extent of the psychology of sugar. When I arrive at certain places, I am asked if I would like this or that (almost always a sugary treat of some kind). When I say, "No, thank you," my answer is not good enough. The host or hostess will push his/her dessert on me, trying to convince me to change my mind. Every "no, thanks" I utter is taken like a personal insult to that person. What I have got to thinking, is how strange it is that people try and push their sugary goodies on you, and yet, no one will try and push a tray of fruits or vegetables on you. It is not the food itself that they are pushing, but the meaning of the food. I believe this to be true because otherwise wouldn't people offer and try to push healthy food on you, especially if they liked you and had your best interest in mind? Why is it that someone will push a sugary, fattening, artery-clogging, cavity-causing, blood-sugar raising dessert on you? It is not because they want to fatten you up or clog your arteries or give you cavities or raise your blood sugar. It is because the meaning of their dessert is their way of saying they like/love you. Rejecting it is rejecting (not acknowledging) their time spent preparing it and the thoughts and love behind the motivation to make it.
There. Consider this Part One of The Psychology of Sugar. I would LOVE to hear your comments and similar (or not so similar) experiences.

Purple Soup

I made this soup intending to have a place to use my more hardcore vegetables. It turned out so delicious, that I had it for breakfast, too! I've never had soup for breakfast before. All night last night I kept thinking how excited I was to get up in the morning and reheat it. It made me wonder if I was sick--because why else would I eat something this incredibly healthy?
Here are the dirty details of my Purple Soup (cabbage turns it all purple)--oh, and I rarely measure when I cook, so this is a loose recipe and is easily varied.

Purple Soup:
Lots of water
Lots of salt
One big scoop of Miso
1/4 of a whole cabbage, cut up
1/2 of a bunch of kale, cut up
1 parsnip, unpeeled, cut up
1/2 turnip, cut up
1/4 purple onion, cut up
1 sweet potato, cut up
1 cup or so of orzo (pasta that looks like rice. you could just use brown rice)
1 cup of adzuki beans (use any beans you have!)
Let everything simmer for about 30 minutes or so. For crunchier vegetables, add them closer to the end. I used a lot of pepper and sea salt to season. The miso acted as a great base. Next time I might try V-8 juice (is it sugar free?) for added flavor. Purple Soup should last 3 or so days covered in the refrigerator. Enjoy with a piece of toast!

Ridiculous (But True!) Reasons to Buy Sugar!

Here is a list of the most outrageous reasons to have sugar. I copied this off of the Sugar Association's web site.
"A teaspoon of sugar has just 15 calories. Sweet by Nature^® and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated!
Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain.
Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.
Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria.
Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago.
Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas."
(source: www.sugar.org/consumers/15_calories.asp?id=47)

Please go to this website and click on: "healthy living" and then "sugar myths". These pages are so absurd to me and downright wrong. I almost fell off my chair laughing. Let me make clear that I am not an expert in biology or chemistry or the science of food. It is interesting when people throw in true statements around their false statement to hide it or legitimize it.

Here is the first thing they say under the "healthy living" tab: "The simple, irrefutable fact is this: Sugar is a healthy part of a diet." Can you believe this? They also say that, "Experts continue to conclude that sugar does not cause diabetes, obesity, hyperactivity or nutrient deficiencies."
I could be wrong, but I thought sugar was closely related these problems, and probably the cause of some. Perhaps these problems come about from eating vegetables, fruits and whole grains.

I think part of the problem is that the word "sugar" is misused. Obviously our bodies need glucose. Sugar turns into glucose. So do other natural sugars. The biggest difference between white refined sugar and natural sugars is this: Natural sugars also have fiber or vitamins or minerals. Because of this, natural sugars take longer to digest, which is a good thing, because it doesn't spike our blood sugar level and our pancreas doesn't have to work overtime to produce insulin.

"Diabetes mellitus refers to the group of diseases that lead to high blood glucose levels due to defects in either insulin secretion or insulin action."
(source: http://en.wikipedia.org/wiki/Diabetes)

What white refined sugar (corn syrups, etc.) does to our system is to provide ZERO nutrition, and it has no "buffer" like other vitamins or minerals or fibers to help it digest slowly, so it is digested quickly and prompts the pancreas to work overtime to quickly produce the insulin our body needs for blood sugar levels to be balanced.

Please research this yourself!

I am just getting started on my researching of sugar. I have a long way to go. There is a lot of interesting information out there: web, books, organizations, professionals, etc. Be very careful where you get your information! I have found a lot of websites spouting the evils of sugar, but there are also websites that advocate its use. Those who advocate for it are involved in its production, trade and wholesale.

One Last Sinamin Roll

I loaded up on all the sugar substitutes I could find. I also loaded up on all my favorite teas, fruits, vegetables and anything else I love but don't usually spend money on. I let myself get all those things in hopes I won't be mad at myself when my sugar fast begins. I was surprised to find "grain sweetened" dark chocolate chips. I hope they are as delicious as they look. Also, some of the tea out there is so decadent! I will be adding a little cream (non-dairy, of course!) and honey to each cup of tea so I don't think I will feel too deprived.
A funny little psychology has taken hold of me. Because the count-down to New Year's Day has begun, I am forcing myself to eat little sugary items that I don't even necessarily want to eat! Today, shopping at Whole Foods, I picked up Jeff's favorite snack from the bakery section and then stood frozen in place as I considered my options. I could walk away. Or, I could choose to splurge because this will be the last time for a year that I don't have to carefully examine ingredients for sugar. I wasn't craving anything sugary--but I grabbed an enormous, sticky, caramelized cinnamon roll--because I could! I've already eaten it and it made me feel so heavy and gross. I hope I will remember this throughout the year when I feign cravings for bakery items like this. It's not worth it! I think that going without sugar will be pretty easy.