Food #2

Like I said in the last post, I have pared down my diet, eliminating or reducing the extraneous things in an effort to improve health.  I would rather tweak my diet and lifestyle than seek out medication or medical procedures.  I go to the doctor and I trust my doctor, but I truly believe that God blessed us with lots of ways to heal our minds and bodies, only one of them being medicine.

Let's talk about sugar.  I admit that I am a sugar addict.  I crave it, I lack self-control around it, and once I start on it, I can't stop.  I tried to reduce my sugar intake to no avail. A little bit made me want more.  So I decided to cut it out.  I tried several times, all the while telling myself I couldn't do it because I'm too much of a chocoholic.  But I finally did it with a few exceptions:  I eat sweets on special occasions, and I haven't cut out occasional quality dark chocolate.  I think it's my release valve and I justify it with all the health claims.

The first few days after divorcing myself from sugar are the worst--the withdrawal hits.  I get intense cravings and I get grumpy.  But after that the need disappears.  A tempting sweet can lure me, but I have few self-initiated cravings.  The habit is still there, but the physical yearning is gone.

So while I can avoid candy and other stuff like that, I had to figure out how to cook and bake without sugar.  I have used honey for awhile now, but in some applications the flavor is too strong and alters the taste of the food.  I use stevia and agave nectar with success.  Stevia works well in small amounts only.  I tried using it in a recipe that called for about 1/3 cup of sugar and the off-taste was too present.  But I can make a great cup of hot cocoa with a packet of stevia.  I use agave nectar when I want to replace sugar without the honey taste and the amount is more than a few teaspoons.  I make all my quick breads (pancakes, muffins, banana bread, etc.) with agave or honey and the texture is the same.  I think the flavor is a little less sweet, but that may be due to the fact that I use less honey or agave than sugar in the recipe because I am trying to refine my kids' taste for super sweet foods.

Last week I decided to try out cookies.  I thought it'd be an experiment where I'd have to make the same recipe multiple times trying to get it right.  I made a peanut blossom recipe with agave.  I had to add a little bit more flour because the dough was too soft, but they came out great.  I was pleasantly surprised with how well they turned out.  My kids had no idea they were 100% whole wheat and sugar-free (with the exception of the Hershey kiss on top--it's all about presentation, right?).

There are arguments that sugar substitutes are chemically equivalent to sugar and our bodies react in the same way to them, so why switch?  I don't know the answers to all of that, but I do know that even if it's true, I am less likely to overdo it on a food made with honey than I would be with candy or brownies.

The hardest part of this new sugar-free life is a group situation that involves dessert, for example going out for ice cream as a family, or attending an event where dessert is served.  At these times I use my discretion.  Sometimes I abstain and sometimes I use my exception option (see paragraph 2).

The benefits from this decision are many.  I feel like I am still gradually discovering them.  The biggest one for me is the reduction in my dependence on sweets.  Another unexpected benefit:  my body requires less sleep and I feel more alert during the day.  I used to nod off when I sat down to read stories to kids and if I didn't get 8+ hours per night I was tired and had a hard time dragging out of bed.  That has changed.  I haven't had a nap since I began this seriously (I want to take one just for fun though--I miss that delicious sun-coming-in-the-window afternoon nap).  I like to think that I'm more healthy in general as well.  Since I haven't lost any weight, that means my caloric level has remained constant.  So the calories I used to eat in sugar are now being consumed by more healthy foods and that's definitely an advantage.  And finally, the psychological benefit:  the success of conquering an addiction that I was slave to has strengthened me.  I did something I thought was impossible for me.  Have you ever tried to cut something out?  How did it go?

Food

I need to simplify somewhere in order to find more time to write!  I thought I'd share what I've been doing with my diet lately.  It's been a long process, but I have slowly eliminated or reduced what I deem the "extras"--refined sugar, preservatives, food colors, white flour, and most recently dairy.

I was raised on a simple diet of made-from-scratch meals and lots of fruits and vegetables.  I was always jealous of the kids who had Wonder Bread and Ding Dongs in their lunch boxes.  But I am grateful for the foundation my mom laid for us early of a wholesome diet with few processed foods.

My earliest big change was to nearly eliminate refined flour.  It's a known fact that whole grains are where it's at where nutrition is concerned.  I bake our bread and most of our treats and other 'carbs' with whole wheat flour.  If you can grind your own white wheat (which is a lighter wheat) or find a good quality whole wheat pastry flour, you can create fantastic baked goods with a nutritional edge.  It makes me feel better about fulfilling my maternal duty to provide my kids with homemade cookies when they are whole wheat.  I started early enough in their lives that they didn't notice and now are used to it, but if you are starting later in the game, go gradually so you don't have a revolt.  My husband has a more sensitive palate and can tell the difference, but I figure it's a small sacrifice to make in flavor for a big investment in health.

Unfortunately most baked goods you can buy in the store are not 100% whole grain, so I don't buy them very often.  They have become a special treat rather than our daily fare.  And they are now more special since they are rare.

Eating foods that are nearest their natural state is the best (and sometimes most simplest) way to eat.  Nutritionally, it's a no-brainer.  I am also learning more about how foods are processed and refined and it makes me happier with my decision when I read about the different chemical processes that our food undergoes to arrive in our stores in an attractive and tasty package.  There are also environmental impacts with these things (just a little bit of a tree-hugger, I promise).  If you aren't a home cook, there are good options for whole grain breads, tortillas, cereals, and even some snacks that you can buy ready-made.

I will discuss the other foods I mentioned in future posts, but for now, where do you fall on the grain spectrum?  Do you notice a difference in your life with the food choices you make?  Is it hard to get your family on board?