Last week, I did a little researching on going sugar-free. I know that I may not be able to quit cold turkey, so I’m aiming for 3 days with no sugar. And I’m not into fads or diets, I just like making small changes to my eating habits that I can keep long-term. Maybe this will be one of those small changes?
Writing it on here apparently makes it feel like more of a commitment. I’ll have a small sugar-purging ceremony sometime today to throw out things in the fridge that should’ve been gone a while ago, like Funfetti frosting.
To be honest, I won’t be legitimately sugar-free. I plan to finish up the apples and oranges I have from grocery shopping two weeks ago. Perhaps I’ll try to avoid them until Thursday, though.
We’ll see what happens. I started out the day with 2 eggs, 1/3 cup of oats, and some peppers scrambled instead of my regular 2 eggs, 1/3 cup of oats and cinnamon scrambled with drizzled honey on top.
So far, so good.
Helpful links about going sugar-free:
Eat real food, as close to nature as possible. It’s what we do to food that is a problem — processing, refining, reducing and altering in general. Forget about reduced fat and skim milk. The less processing the better. If you’re going to eat fat, choose good quality and go for full-fat. Eat avocados, use olive oil or coconut oil (yes coconut oil is healthy) in cooking, have nuts, wild salmon, grass-fed butter, and pastured grass-fed beef.
I think that reduced-fat foods, particularly skim milk, nonfat yogurt, etc. are a slippery slope. When you remove the fat content from one cup of milk, you lose a significant volume, which means it’s replaced with milk that has a higher concentration of sugar to fat ratio. It’s not the fat in milk that makes us fat. It’s the sugar.
This is basically what the book Salt Sugar Fat is about. None of the executives at major food companies eat their own products. Telling..
It’s so simple that it is almost comical. Eat. Real. Food. End of story.