The difference sugar makes is quite surprising. On the days I avoid it or have minimal amounts I find myself to be more attentive, hydrated sufficiently, increased energy, and "cleaner". However, on days when I overdose beyond my daily limit of 45 grams, I am the opposite and it can also get a little painful in the head and gut at times.
So, are the detriments to sugar the sugar itself or the Candida? (Yes, one out of three culprits for this whole health mess is Candida, more commonly known as a yeast infection, that has been hanging around for several years. I haven’t done a lot of research on it yet, but apparently Candida is often misdiagnosed by doctors and leads to a whole mirage of health issues, ranging from simple headaches to crippling illnesses.) Okay, so sugar or Candida? Honestly, I’m sure it’s both, but I still find it disconcerting that the USDA puts sugar in practically everything (HFCF anyone?) and finds no harm it. Really? I don’t think so!
Cooking without sugar has not quite yielded perfect results, but I’m getting closer. I’m settling on using 100% maple syrup. Maple syrup actually contains a lot less sugar and has antioxidants in it; so, it is not all bad. Most important thing in using maple syrup over sugar is that, since it is liquid and a whole lot sweeter, the amount has to be cut in half and the other liquids in the recipe must be decreased a bit, too. I had some very doughy cinnamon bread last month – still good, but could have been way better. Actually, I made the same bread yesterday with the correct liquid measurements, added a little extra baking soda/powder to help make it fluffy, and added 5-10 minutes baking time. Not quite there -- it was a little too dense -- but it is improving greatly!
I am looking forward to the day – that I hope will come! – when I don’t have to count grams of sugar and can occasionally eat “non-modified” junk food once in a while – desserts! No sugar – no matter how much I rant on it – is too good to give up completely. Nevertheless, I have to keep telling myself that the less I have now, the greater my chances in the future will be (for all forbidden foods, actually)...and the better I will feel overall. It's also a reminder that not all great things in this world are made in the kitchen.
Great Recipes
These are two ice cream pies. Yeah, the sugar content is tricky with these, but so good!
http://smilinggreenmom.com/2009/11/make-stuff-monday-peppermint-kick-butt-pie/
I find it surprising that there are no cookbooks on various oatmeal preparations -- as in breakfast food, not cookies. One I like is to add half a banana with gluten free granola (or nuts on the day I can have my one serving of it). Another one is to add cinnamon and whole cranberries while the oatmeal is cooking. :-d
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