How Sweet It Is To Be Sugar Free.

sugar_free_dietary_restrictions_culinary_label_sticker-r709b9ad64ed44b14bf73c9d95212f3e4_v9waf_8byvr_512I guess you could say I’ve had an interest in healthful eating most of my adult life. Not that I’ve always eaten that way, but I was curious nonetheless. The initial guru I followed—grudgingly at first as my science education established strict rules for credibility—was Adelle Davis. Any of you out there old enough to remember her? Her push was good health through supplements. It was a tad disappointing when she died of cancer.

I packed up the day job concept soon after that to begin the endless job. I went farming. The big difference of course was that I loved that work, and work it was beyond most city folks’ wildest imagination. I didn’t have time to consider eating habits, but then I was growing almost everything we ate on virtually virgin soil. I would have been in that group of people the statistical analyzers always throw out—that ones that are too far askew.

But after farming, well then eating habits mattered. Unwilling to eat any meat I didn’t grow, I lost interest in meat. If you still eat meat, don’t ask me to expound on that last statement. I also went with the low fat intake crowd and became annoyingly attentive to how many grams of fat each item of food possessed. Being forever skeptical of gurus after that early heartbreaker, I kept to my own devices and added extensive exercise to the regime. I was in Vancouver at the time, and exercise arose as a natural inclination, the desire to be outdoors in a place so astoundingly beautiful, and warm. No more three months of summer like I had up north on the farm.

51GumgyoS4L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_SX285_SY380_CR,0,0,285,380_SH20_OU01_That system kept me healthy and fit but required a tenaciousness that began to wither over time. By then I had moved to the States, and Bert, being adventurous as well in eating habits, suggested giving raw food a try. Talk about time consuming. Then there was making it all taste good, since growing for taste in fruits and vegetables lost out a while back to attributes that ensure successful transportability. What finally killed that approach to eating, however, was south Mississippi. Yes, that’s right. Have you ever been to a salad bar in south Mississippi? Picture broccoli and cauliflower in half head proportions, some withered lettuce and maybe a few pale pink tomatoes. I said, “Bert, if we’re going to be working in south Mississippi, the raw food thing has got to go.” And so it did.

No plan at all is precisely that, and unstructured eating has a way of self-selecting likes over nutrition. With a work schedule that cut seriously into exercise and had us ordering in far too much, three weeks ago, Bert pulled out something he’d read years prior about sugar intake, and we began the sugar free approach to eating. We cold-turkeyed our way in, and as if in reward for our good behavior, remarkable things began to happen almost immediately. We weren’t hungry all the time. We weren’t as hungry at meals, so we ate less. We didn’t have a need to snack. We began to experience having more energy and three weeks in, weight is now shedding off as if by magic. As a bonus, Bert’s sinuses have cleared up entirely (go read all that excessive sugar impacts in the realm of health). There are a number of books that speak to this way of eating. When Bert researched them this one was his favorite: Sweet Poison by David Gillespie.

I have done enough proselytizing for ten lifetimes. Ask any of my most devoted friends, those who loved me enough to see me through that phase. I will say only this: If you want a new world to open to you and whoever else’s health you are responsible for, at least nose around in that book and see how sweet life might truly be.

DyingToKnow-3dLeftPlease click the book cover to read more about Christina Carson’s novels on Amazon.

, , , , , , , , , , , , , , , , , , , , , , ,

Related Posts