I’ve been battling to lose weight for a long time. Since turning 30, my metabolism has transformed so radically that I can no longer eat “con Amore” without gaining weight and expanding my waistline. I’ve experimented with many different tactics in this battle, some more extreme than others less unpleasant, and I’ve come to the conclusion that the best course of action for me is somewhere between cutting less on sugar and increasing my regular exercise. Although performing this might seem like a “no shit Sherlock,” it’s not a simple process. I discovered that my greatest enemy is the food industry since what was previously perfectly acceptable food is no longer so.
Three out of every four items on grocery store shelves have sugar added, making it extremely difficult to avoid. An excellent example is Skyr, which, to my surprise, suddenly began to taste much better. Sure enough, when I looked at the Nutrition Information, I noticed that the number of carbohydrates had significantly increased.
I used to believe that Skyr was a wonderful option for my breakfast and lunch because it had a high protein content, was fat-free, and included little to no sugar. Compared to the original’s 3g, the pleasant fruity variations now have about 11g of sugar per 100g of product. Even the natural varieties now include 4,5g instead of the prior 3g.
I saw that the “ATTACK” Phase, which had previously been my weight loss kickstart, was no longer producing the anticipated quick and apparent weight loss. So I’m moving right forward to Phase “Cruise.” Making the objective slightly more distant but perhaps healthier to achieve
1 thought on “No Sugar, please”
I don’t have a weight problem [for my age] but I think I was starting to become insulin resistant so I started looking for ways to become healthier. As I [used to] drink a lot of coffee with a teaspoon of sugar in each cup, I figured coffee would be a good place to start. Over about 2 years I gradually reduced the amount of sugar I put in each coffee until one day, the Offspring looked at what I was doing and said “why bother putting any in at all?” That’s when I realised I was almost counting the grains I was using so little. So I thought, why not? I tried not putting any sugar in at all and I discovered that the little bit of sugar naturally occurring in milk was more than enough.
Apologies for blathering on, but I just wanted to make the point that your body has to get used to less sugar [or less salt or less fat] a little at a time so it doesn’t immediately go into ‘omg, I’m starving, conserve, conserve, conserve!’
The other benefit of going very slow is that your taste buds change too. I now find it almost impossible to eat commercial biscuits [cookies in the US?] They’re simply too sweet. I know that sounds impossible but there is a point where sugar can taste bad.
And that segues into commercial vs homemade food. I know young people with a frantic lifestyle feel as if they don’t have time to cook, but… only by making your own can you ensure that your body is getting the nutrition it needs without all the hidden, addictive stuff. With a little bit of effort it is possible to make breakfast cereal that tastes good but has very little of the bad stuff in it.
During the pandemic I experimented with toasted oats. I had some nice apricot jam [jelly?] that was 51% fruit, so I put a tablespoon of jam in a small sauce pan, added a few tablespoons of water, and heated the lot to dissolve the jam. Poured the jam ‘soup’ over some rolled oats and mixed it in. Then I spread the oat mix thinly over the bottom of a baking dish and put it in the oven on a low heat to ‘bake’ the apricot flavour onto the oats. I surprised myself by how nice the toasted oats were.
When you make things for yourself, YOU control exactly how much sugar or salt or whatever you put in the food.
Okay, apologies. I really didn’t mean to write such a long reply but I’m a foodie and can’t help myself. 😀 Good luck!