I started out on my ‘reduce the refined sugar’ mission over 2 decades ago, feeling rather buoyant about it all. You see I was confident that given my strong will power and my mindset that ‘it’s only sugar’; that this was going to be easy.
‘And why this particular mission?’ I hear you ask…
Well I’d been learning about the way that high glycaemic carbs, including refined sugar, actually cost our body valuable supplies of our own resources. These specifically being our B vitamins and minerals, which we need to use up to break the refined sugars down and actually make them available in our bodies.
And then we end up feeling tired (no wonder!) and end up craving the next sugar ‘hit’.
So how did I get on with kicking my sweet tooth to the curb? In the end, it took me about 3 years to quit hankering after the refined sugar varieties. Not quite the piece of cake (no pun intended) I thought it’d be.
I’m now a whole lot more respectful of the process, and fully appreciate the value of finding tasty options that can fit the bill for our taste buds. This step can definitely help to ease the ‘hard-done- by’ feelings we may experience in the transition.
And whilst I do love organic, raw, vegan, gluten-free delights for breakfast; I enjoy them rather than crave them.
In fact now, I find that I simply don’t add sweeteners anymore because the food I eat tastes naturally sweet on its own. At the most, I might add one or two pre-soaked, rinsed medjool dates or prunes to a moose or cheesecake base.
However, I realize that for many; there is a need for healthful options. So here are my 3 favourite sugar alternatives; and the reasons I recommend them –
1. Molasses – from the process of refining sugar cane. The rich levels of minerals; ranging from iron, zinc, potassium, magnesium and copper are a plus for this option. Although the fructose level is higher.
2. Maple – from maple-tree sap. The lower sucrose level is a bonus, along with the antioxidants it contains.
3. Pre-soaked dates – these are additive-free and rich in antioxidants and potassium. The trade-off is the higher fructose content and need to blend until smooth for use in desserts and drinks.
Take away – If you’d like 5 ways to kick sugar-cravings to the curb, check out this link – https://youtu.be/2hxRZ-T8Ny8
Fi Jamieson-Folland D.O, is a Lifestyle Consultant, with over 20 years experience in Europe, Asia and New Zealand as a qualified osteopath, educator, writer, certified raw vegan gluten-free chef, speaker and health mentor. She lives in NZ and Indonesia with her husband Chris, relishing an outdoor lifestyle and time with family and friends.