Sugaraholics

When you are young there are many good things going for you not the least of which is this wonderful thing called Growth Hormone (GH). The advantage of growth hormone is hard to overstate. Because a human child has a lot of growing and developing to do from fetus to fully fledged adult the body encourages this effort via several processes, but growth hormone can be thought of as a work horse in the body making sure the all the hormonal processes are working well, helping to build muscles, bones, organs, keeping the liver from holding on to too much glucose, and much more. The long and short of it is that people with lots of GH have a sturdy metabolism, a faster metabolism, which is why a young man of 18 years can eat from dawn to dusk, lots of less than ideal food, and still stay lean. I remember most of the boys in my family, my brothers and cousins, who would drink a half-gallon of milk a day, eat enormous meals, and complain constantly of being hungry. None of them were over weight.  Girls lose this advantage sooner than boys, and often notice a tendency to put on a few pounds as they get into their twenties, while the guys often have no real weight concerns until their thirties.  But that is changing in these days of gross amounts of overly refined sugars and starches. For the first time in history  we are seeing many overweight children, teens, and young adults.

Males continue to enjoy the muscle mass advantage until late middle age, but again, that is beginning to change as our nation becomes ever more obese. Indeed, as you have no doubt read and heard, we have an obesity epidemic.

Why it matters, is that any struggle with weight will be directly related to how much you ingest of sugar, artificial sweeteners, refined carbs. There may be a one-in-a-million person who is genetically overweight, but even in such a case, the last thing they would want to eat is the Threatening Three: sugar, artificial sweeteners, refined carbs.

There were no children in my classes in elementary school who would have qualified as fat. We had a few kids we called “stocky” or “husky”; kids who nine times out of ten grew out of their baby fat by high school or college. Look at a school class now and the numbers of obese children is significant, and this is very scary.

Obesity means not only the misery of being fat, not being able to run, play, have social relationships of the quality you might want, but it means serious health issues in the making. The best known is diabetes, a disease that causes a list of horrors, and slow descent to ever worse health and eventually death. But most of what is being called diseases of the west, or modernity, is a product of a diet we did not evolve to eat, and are ill equipped to handle. Sugars/carbs cause obesity which causes heart disease, this is well known; sugar is implicated in autoimmune diseases like arthritis and lupus; and is increasingly being linked to cancer.  Cancer cells live on glucose/sugars, so even if the cancer was not caused directly by sugar, it literally feeds the cancer.

For me it mattered that I felt owned and controlled by the cravings beast I have only half-jokingly called the Kraken, since the Threatening Three released this monster in my mind and kept me constantly thinking about food and eating, even when I had just had a huge meal. I hated how I felt so out of control.

You undoubtedly have your own list of reasons you would like to be free of the weight and the cravings, whatever they are, we can all be in possession of the one thing that can save us years of declining health, and daily misery, and that is abstinence. Get sugar sober and be free.

More to come,                                                                                                                            Sugarbaby

I was enjoying a one cup serving of apple crisp (one small apple, sliced and topped with chopped walnuts mixed with butter and cinnamon, then baked) I made today (fruit besides berries is for me only a once a week indulgence) and was relishing how that this tasted as sweet to me as a normally sweetened version would have once.  As I went for my short walk, I was pondering that if anyone had ever emphasized what I’ve since learned, back in the days when we heard avoid sugar, eat more fruit, messages, I would probably have been in line sooner to give up the addictive substance.

What they don’t tell you, what they have never emphasized in any of the many sources I’ve read the last thirty years, it that very quickly you won’t miss the sweet.  No one tells you that your taste buds will quickly readjust to what Mother Nature intended, and you will be just as satisfied with the non-sugar foods, as you ever were with the sugar laden foods. Indeed more satisfied. What they don’t tell is that it is relatively painless to give up sugar, that you will enjoy food all the more for you won’t be subject to the painful rounds of binges that for many people have defined a long and frustrating period in their lives.

What they don’t tell you is that sugar is highly addictive for a goodly portion of the population, and that the over-emphasis on the sugary and/or starchy foods that are most intensively advertised everywhere, all the time, lead to cravings; and that those cravings have nothing to do with your will power, and everything to do with the primitive part of our brains that controls most of the vital—as in necessary for life—parts of our brains.

What they don’t tell you is that you are not being deprived if you happen to be one of the people who are more highly affected by sugars/starch and need to abstain from them. Even the Powerball is required to put a disclaimer on their signs that give the gambler a Gambling Anonymous number.  Cigarettes come with dire, and accurate, warnings of the dangers of smoking. Alcohol must put a reminder on the label telling you to drink responsibly. But there are no such reminders or warnings on all the boxes of cookies, candy, cakes, pies, soft drinks, etc, which will in fact lead far more people to have shorter lives, with costly diseases that are clearly related to the western diet, and that you could spend years in sheer misery in the house of constant cravings.

Get sugar free, sweetener free, and lower carbohydrate, and you will be able to tell those who marvel at your dramatic weight loss and improving health what no one bothered to tell us.

Until next time,

Sugarbaby

For several years I had been substituting artificially sweetened beverages and food for the things I really wanted. I recall first drinking a diet soda pop sweetened with saccharine in the late 60s and thinking: Yuk! Saccharine was the only artificial sweetener in common use back then; gaining popularity in World War II when in Europe and to a lesser degree in the U.S., sugar was heavily rationed.  Saccharine which is 300 times sweeter than sugar was accidentally discovered in 1879 by two scientists at Johns Hopkins University. Saccharine was in the few existing diet sweetened products of the time, but has  a bitter after taste, at least for most palates, so did not rise to the level of popularity that Equal and Splenda have enjoyed.  In the 1950s, concern arose that saccharine might cause cancer, which led to introduction of the long popular SweetnLow, a cyclamate sweetener, and this was put into the first diet soda in 1953, NoCal.   But, like saccharine, there is an after taste many find unpleasant. Cyclamates and saccharine, often used in conjunction, were used in many products like toothpaste and lipstick.  Then the new miracle sweetener aspartame (it is 200 times sweeter than sugar) came along, and was approved by the FDA in the early 1970s. Here was a sweetener that tastes sweet,  just like sugar, without the awful after shock. Equal, as it was first marketed, was like a dream come true for people like me looking to cut back on sugar.  We should have known that if a thing seems too good to be true,  it very likely is.*

Another sweetener, acesulfame potassium ( about 200 times sweeter than sugar), marketed as Sweet One, was discovered by scientists looking for a cancer drug; it has been used with other sweeteners in a variety of products, and was re-popularized by Suzanne Somers in her diet books and products.

Aspartame enjoyed the better part of three decades without much competition, until sucralose (which is 600 times sweeter that sugar), marketed as Splenda, came along. Splenda, unlike aspartame can be used in cooking without affecting the taste.

Notice how these artificial sweeteners have gotten ever more potent? We have to wonder what that does to the brain.

What many people are beginning to discover with the help of people like Gary Taubes, a science writer, is that the brain is reacting to these sweet tastes in a couple very bad ways. First, this excessive sweetness dulls our palates for the ordinary sweet tastes. Second, the artificial sweetener, the ersatz sugar, is giving the brain the message that real food is coming. So when no nutrient comes along, the brain begins to pester us further to bring on the food. We in effect are set up to crave even more, and as studies are showing, eat more in the long run. We create a self-perpetuating cycle of feeling hunger, turning to faux foods artificially sweetened, that do not satisfy the brain/body, and so we crave even more. What a merry-go-round of misery.

Further, to add to all the rest of the problems,  aspartame is thought to cause many problems, including problems in the brain’s functions. (More on this later.)

The only real answer to stopping the incessant cravings for sweets is to eat good foods, low in carbohydrate, abstaining from all sugars and sweeteners.

Yours in learning,                                                                                                                            Sugarbaby

*(http://leda.law.harvard.edu/leda/data/244/Nill,_Ashley_-_The_History_of_Aspartame.pdf)

Ever find yourself standing in front of the fridge, door opened, eyes scanning? Are you looking for that tasty and healthy lettuce, carrots, or the left-over pot roast or pickled mushrooms? If you are a Sugaraholic you stand there looking for something that will satisfy the sugar-carb cravings. All the purely good food is not what your brain is scanning the big box for, or honing in on if some nice pudding or fruit-salad happens to be there.

Ever find yourself wandering time and time again to the kitchen, scanning the cabinets and pantry, exploring the cupboards, checking those hiding spots just in case a stray package of cookies or candy is still hiding there? Fat chance! The kitchen trek could potentially turn up many delightfully good things to eat if hunger were really the problem, but it isn’t

In fact, for Sugaraholics, real hunger is likely unknown, or, if ever known, long forgotten. My experience was the longer I was a Sugaraholic the poorer my hunger sensor became. I could go all day and never feel hungry if I was busy, but once I did begin to eat it was not a pretty picture, especially if I was away from home. At least at home I might have cooked a decent meal, but if I were still late at work, or driving home and realized I hadn’t eaten all day, then it was a likely I might binge. I’d stop at the first convenience store or drugstore (increasingly a misnomer) for milk, a package of cookies, chips, or several things which would get eaten on the way home. If I didn’t need to get home a make a meal for my spouse, I was likely to hit one of the fast food chains for one of my predictable fixes.

You know all this, don’t you? You have been there those hundreds of times. You and I have eaten a very healthy meal, then had to have a treat—may have driven to get that “little” treat. We are fix-oriented when we keep eating food in a way that we know is unhealthy and is making us fat and miserable.

We know there are some people who can eat a couple cookies and go on their way, and for years we may convince ourselves we will do that, too, after this one last binge. We live in the world of tomorrow. Tomorrow I will start my diet; tomorrow I will not eat anything sweet except fruit; tomorrow I will exercise more. We have given up years of our lives in expectation of tomorrow magic.

Like the alcoholic who must accept that s/he can no longer drink any alcohol, we sugaraholics must give up all the sweets, carbohydrates, artificial sweeteners that keep us repeating these dead-end behaviors. (More on this tomorrow.)

I no longer stand in front of the open fridge for I know there is nothing there but good, wholesome food. If I’m hungry I get something to eat, but it is to feed the body, not the sugar-sweet addiction. However, now when I stand there I remember all those lost years of looking for the sweet, and glad to have it behind me. But only if I stay away from the sweets-carbs-artificial sweeteners.

Yours in health and happiness,
Sugarbaby

Most people think of just a handful of foods when they hear the word sugar, but to the brain-body anything that is a carbohydrate food becomes sugar when broken down in the body. Sugars from all sources including fruits and vegetables, starches from all sources, even excess meat protein can be converted to sugars. Artificial sweeteners are no solution, since they trigger cravings and raise insulin, too. What sugars we get should be from vegetables, especially leafy greens, and fruit; however, if weight is an issue, stick to leafy greens and lower sugar berries.

Finding the sugars hidden in processed foods takes some work reading labels. Reading labels for sugar is made more difficult since sugar has many aliases. Here are the main ones; if you know of others, let me know.
SUGAR BY ITS MANY NAMES
Agave nectar
Barley Sugar
Brown sugar
Cane crystals
Cane sugar                                                                                                                                             Corn Solids
Corn sweetener
Corn syrup
Crystalline fructose
Dextrose
Evaporated cane juice
Fructose
Fruit juice concentrates
Glucose
High-fructose corn syrup
Honey
Invert sugar
Lactose
Maltose
Malt syrup
Molasses
Raw sugar
Sucrose
Sugar
Syrup
Barley malt
Beet sugar
Brown sugar
Buttered syrup
Cane juice crystals
Cane sugar
Caramel
Corn syrup
Corn syrup solids
Confectioner’s sugar
Carob syrup
Castor sugar
Date sugar
Demerara sugar
Dextran
Dextrose
Diastatic malt
Diatase
Ethyl maltol
Fructose
Fruit juice
Fruit juice concentrate
Galactose
Glucose
Glucose solids
Golden sugar
Golden syrup
Grape sugar
High-fructose corn syrup
Honey
Icing sugar
Invert sugar
Lactose
Maltodextrin
Maltose
Malt syrup
Maple syrup
Maple sugar
Molasses
Muscovado sugar
Panocha
Raw sugar
Refiner’s syrup
Rice syrup
Sorbitol
Sorghum syrup
Sucrose
Sugar
Treacle
Turbinado sugar
Yacon syrup
Yellow sugar