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Sugar-Free or Trying-to-be? It's May! - Page 4

post #61 of 202
I usually don't complain about DH but I've gotta get this off my chest...

Last weekend he ate an entire batch of white flour pancakes AND made chocolate chip cookies for himself...while I was gone. I suspected something... but didn't say anything... then I found the hidden stash. I was bad, I threw the rest of them away. DH hasn't said anything yet, LOL

I seriously don't know what to do or say anymore. He makes pancakes every weekend for just himself. DS and I don't eat them. He buys cookies, soda, etc. so he can binge. If he's eating this bad in the house, I can just imagine what he eats when he is at work. I know it's horrible.

My concerns are his health (his grandmother died from diabetes), he is overweight and also what he is teaching DS (to hide food and to binge on bad food).

I've been through an unbelievable journey with DS, first with the Elim. Diet, then Rotation/Anti Candida Diet now. I cannot understand DH at all. He's so callous with his health. And DS's too, because I'm not really sure DS will ever be able to eat like this without consequences to his health (eczema/digestion/hyperactivity). It's going to become increasingly harder as he gets older and more independent.

Thanks for the support
post #62 of 202
:

Jane,
I am nodding my head as I read your post....I am sorry that you and ds are also going through everything my ds's and myself are too....
I am angry...I feel totally disregarded, especially as a parent.
I have a son who was just recently dx with mild SID and is highly effected by food. Dh is totally aware of this. Yet, he still refuses to be on the same page as me...for the benefit of our child(ren).
I serious feel, at this moment, that if things don't change...I am not going to live like this...for the fact of my children.

Oh and believe me....I have tried every way to approach dh about this. This is nothing new.
post #63 of 202

can I join?

Hi, I'm on day two of sugar-free but only just found this thread today. My 2 y.o. dd seems to have a longstanding yeast imbalance in her digestive tract and since she is still nursing, she and I are doing no sugar together. I LOVE dark chocolate and for now am avoiding it altogether. Recently she and I were on the SC diet and only used honey as a sweetener and I found a way to melt down unsweetened baking chocolate and add a little bit of honey just to take the bite off of it! But knowing my tendency to get carried away and bend the rules, I am abstaining altogether for now... :

I know bananas are higher in sugar than other fruits but for what its worth, I found a great way to make "ice cream" without an ice cream maker or any sugar or sugar substitutes. Somebody may already know about this, but since I just found out, I will share! Just take a very ripe banana, peel it, cut it into chunks and freeze it in a baggie. Once frozen, take the chunks out and put them in your blender, blend away and you have a single serving of banana ice cream that amazingly has the texture of ice cream and is sweet on its own! Add cinnamon or other spices to taste, or even blend some unsweetened dutch process or (my fave Hershey's 'special dark' unsweetened cocoa powder) and you have a tasty treat!

Hope everyone's doing well today!

Claire
SAHM to my roaring little lion cub DD, 03/03/03
post #64 of 202
Thread Starter 
Welcome Selu Gigage and WeeGift333! (Claire, what an easy b-day to remember for your dd!)

JaneS and Jackieg213 - it totally stinks to have a DH who is clueless about nutrition. Mine seems to agree that what I eat and feed DD is the best and he tolerates my healthy meals (I try to make them palatable), but then he goes and buys pop-tarts - at Sam's Club no less, so he has like a lifetime supply of them. I've made it clear that DD is not to have any junk food - he agrees, and that his junk food has to be completely hidden. I do think someday we're going to have to explain somehow why daddy can eat yogurt with sugar in it but DD can't. To his credit, he did give up caffeine with me and he has almost completely given up pop - he used to guzzle that stuff in front of DD and I at dinnertime. That's one less thing I'll have to explain, I guess!

JaneS - can you share or give links to your anti-candida diet? I'm still having symptoms despite being off sugar for 5 days now. I may have to get a bit more serious about this.

And Claire, thanks for the banana ice cream idea- sounds yummy! I usually avoid bananas because they're high glycemic, but if I have to choose between a banana and Haagen Dazs, better to choose the banana, right?

Claire, could you also tell me how you found out your dd had a yeast imbalance? I am thinking my dd has one too, but am not sure what to do next or how to know for sure.

I'm doing OK today. I even started exercising - day 2 for that. Hoping maybe that will help me with my resolve to eat better.
post #65 of 202
[QUOTE=MamaEcan you share or give links to your anti-candida diet? I'm still having symptoms despite being off sugar for 5 days now. I may have to get a bit more serious about this.[/QUOTE]

MamaE
I have a fasting that I have done for cleansing and detoxification and I have found it to work extremely well for candida.
If interested let me know....it is LONG....so I may just copy it and mail it to you...if you like.
post #66 of 202
Can I join?

I am sugar free as well (most days anyways).

I have to second the idea of the whey protein...it has done wonders for me and my cravings and also weight loss (about 4-5 pounds a month on average). I buy Designer Whey brand chocolate and vanilla (only 2 g carbs) and it does not cause cravings at all for me. It is good enough you can just blend it with water!

Another great high protein/fiber snack is (this really surprised me) are some of the Atkins bars! They have NO sugar in them--the blueberry muffin and cinnamon bun ones are the best IMO...I didn't care for the taste of the others so much. I always keep a bar in my gym bag and purse for a snack.

I also don't eat any carbs 4 hours before bedtime, only protein snacks and that too has really helped me a lot.

I mentioned that I was losing 4-5 pounds a month and that is with weight lifting 3 times a week so I am probably losing a lot more fat than the scale is showing, I have gone down 2 pants sizes! I am losing about 1 pants size a month actually. Increasing my protein and non-starchy veggies and limiting my carbs (I don't go without them, I eat oatmeal with pb every morning for breakfast) and no sugar, gosh I am feel just SO GOOD and my depression has lifted!

Anyways, just wanted to share some of my sucess! This is a great thread so I hope you dont mind if I stick around!
post #67 of 202
{{{Jane}}} I am so sorry your DH is not more understanding.

My DH is actually eating up a lot of the food I am choosing not to eat anymore, which is a big help to me. I told him that I'd like not to buy certain things anymore and he's fine with it. He's so laid back he'll eat anything as long as it's recognizable as food to him.

Today has been good. I am craving carrot cake and I am thinking about making a small one this weekend to take to a study group. I'll make it was maple syrup, which is within my refined sugar-free guidelines.

Marilyn I like Designer Whey too. I've not had it in a while but I remember it being good. FWIW, I actually like a carb/fat right before bed (from DeMaisons' Sugar Addict Recovery book) because it helps with serotonin levels. Also, I have given Splenda up completely as it gave me headaches, digestive problems and increased my cravings for sweets; IIRC Atkins products use Splenda/sucralose.
post #68 of 202
Hey everybody - I'm late to check in this month - and what a surprise to find my banana-oatmeal cookie recipe posted by roses1001! I make it for all my book signings and it is always a big hit.

Anyway - here is my "better than ice cream recipe" - rich and creamy with no sugar:

Better Than Ice Cream

1/2 cup nuts (almonds, walnuts, pecans, etc.) (optional)
1 cup frozen sliced bananas
1 cup diced peaches or frozen berries
1/2 teaspoon vanilla extract
1/4 to 1/2 cup milk (dairy or nondairy)

Place nuts in food processor and pulse until coarsely chopped. Add bananas and berries or peaches. Pulse until fruit is coarsely chopped. Add milk a little at a time through top of processor, and puree until creamy.

Makes 4 servings

Note: This is best eaten right after it is made. If you want to save it for later, place in individual containers and leave at room temperature about 10 minutes before eating.

Variation

Better Than Frozen Yogurt: Substitute plain or flavored yogurt (dairy or nondairy) for milk.

Freezing Fruit

Frozen fruit is essential for sorbets and Better Than Ice Cream, and makes smoothies cold and thick. Freezing is a great way to use up ripe fruit that might otherwise go bad. Frozen fruit keeps for months, so buy extra fruit in season and freeze it so you’ll always be ready to make smoothies or sorbets.

Start the preparation and freezing process at least six hours before you are planning to use the fruit.

Apricot, Nectarine, Peach: Remove pit and slice.
Banana: Peel and slice.
Strawberries: Wash, hull, and leave whole.
Berries: Wash and leave whole.
Mango: Remove peel and pit. Cut into chunks.
Melon, Papaya: Remove peel, seeds, and pulp. Cut into chunks,
Pineapple: Remove peel and core. Cut into chunks. For canned pineapple chunks, drain and freeze.

Prepare fruit as suggested above. Lay fruit on baking sheet and place in freezer until completely frozen (1 to 2 hours). Remove fruit from pan. Store in freezer bags or containers.
post #69 of 202
Thank you Cathe!!!!
You are so wonderful to share your knowledge.....
post #70 of 202
Quote:
Originally Posted by Selu Gigage

Marilyn I like Designer Whey too. Also, I have given Splenda up completely as it gave me headaches, digestive problems and increased my cravings for sweets; IIRC Atkins products use Splenda/sucralose.
I can not use Splenda or any artificial sweetners either. The Atkins bars do NOT have any artificial sugar (Splenda or otherwise) in them; I have no idea about their other products as I don't use them. I don't do the Atkins diet at all, I just like some of the bars (I don't do any "diets"). I've searched high and low and it seems that every protein bar on the market has tons of sugar in it. The Atkins bars are high in fiber as well. I think some of the flavors might have 1-2 g of sugar alcohols which I stay away from those as well, the 2 flavors I buy don't include those.

Anyways, I am with ya on the Splenda. I was using it, but all it did was make my blood sugar drop and I would be ravenous for something else w/in an hour or it would spark sugar cravings! Plus I noticed every single time I used even just 1 package of Splenda I would get a headache...no thanks. The Designer Whey is yummy ya'll and it's such an easy and yummy way to get more protein, especially after a workout (it actually helps prevent muscle soreness).
post #71 of 202
Hello! I'm new to MDC but just had to check out this thread. I have been going around the sugar issue for awhile now but haven't yet taken the plunge to go sugar-free. I am much more aware of how much I'm eating though, and I'm trying to cut down. So maybe this thread will help inspire me to go all the way!
post #72 of 202
Okay I'm afraid to even type here....I have tried and failed so many times to go sugar free. At this point I don't even have the confidence that I can do it. I started trying in Jan.

so here are some questions for you all...what is a typical day of eating for you? How do you do this on a limited budget? I can't afford unusual sweeteners/oils/etc.

What is off limits? I had cut most of the crap out but still allowed myself a teaspoon of sugar in my coffee - in reading the posts it sounds like even that is enough to trigger/maintain a craving/binge.

My diet is out of control.

post #73 of 202
Marilyn sounds like the bars are a good deal! The Splenda stuff is tricky, so many people I know seem to think it's the answer to sweetening stuff without any price, but the more I researched the more I realized the price is too high.

Babybugmama I'd say take it one day at a time and make small changes that you can live with overall. I am working on becoming refined sugar-free after finally becoming artificial sweetener-free. It's always a process, with some steps up and some steps back. Personally, I think a tsp of sugar in coffee is fine, but I would definitely make it rapadura or sucanat (each can usually be found in bulk bins at HFS for a fair price). I eat a whole foods diet composed of simple foods; I eat a lot of eggs, oatmeal, bulgur, barley, seasonal fruits and vegetables, legumes and I splurge on organic dairy and nut butters. I also use stevia and sucanat which can be expensive so I use sparingly.

Cathe the whole fruit ice cream looks incredible! I bet it's just perfect in a Vitamix.

Update for me: I ended up having about 3-4 bites of carrot cake from the local bakery. DH surprised me with it at the end of the evening. It was good, but too sweet and too dry. I'd rather make my own. I also had 2 squares of Green & Black's Maya Gold chocolate. If one is still allowing bits of chocolate made with organic cane sugar, I highly recommend this one. It does not trigger me at all, because it's not all that sweet and the spicy orange is a nice foil to the sugar that is used.
post #74 of 202
I guess I'm behind on my healthy eating...can you tell me more about rapadura or sucanat ?

Thanks
post #75 of 202
Quote:
Originally Posted by babybugmama
I guess I'm behind on my healthy eating...can you tell me more about rapadura or sucanat ?
Rapadura organic sugar is the perfect unbleached, unrefined sweetener to use in place of refined sugars. Made on two sustainable Brazilian family farms, it is the only sugar where the sugar stream is not separated from the molasses - this helps it to retain most of its essential nutrients, vitamins and minerals. Its unique processing gives it a mild, caramel-like flavor which is superb for baking and sweetening food and drinks.

Sucanat (Sugar Cane Natural) is sugar in its most natural form. It is extracted from the sugar cane and the freshly squeezed juice is evaporated by a special Swiss process. Only the water is removed. This process preserves all of the molasses. Sucanat is organically grown with no added preservatives and additives.

HTH!
post #76 of 202
Hello Ladies

Cathe-it's so good to hear from you! As always, thanks so much for your generous recipe sharing!

Regarding sucanat and rapadura...is one more healthful than the other? Should these natural sugars be used in moderation or is it best to avoid them as well? Questions, questions! Please share your thoughts!
post #77 of 202
About the ice cream recipe - I don't have a vitamix but I'm sure it would work in one. I just make it in my food processor.

About sucanat and rapadura - rapadura is the only sugar where the molasses is not removed in the processing so it is more mineral rich and less processed than other sugars. The benefits of using rapadura or sucanat as opposed to white sugar is that white sugar leaches the minerals out of your body as it tries to metabolize itself. Blood sugar reactions however are pretty similar so if you are having sugar problems - you really don't want to use any of them. THe only sugars that have a lower glycemic index are brown rice syrup and agave nectar.

If you can't afford alternative sweeteners, I understand. I think the thing to do is just use less of whatever sweetener you do use. When I bake a recipe from a cookbook - I use only 1/2 the sugar they call for and in most cases the recipe is still plenty sweet. I like to use good quality ingredients - real butter, good bittersweet chocolate, etc. and taste my food rather than cover up the taste of low quality ingredients with a bunch of sugar. For example, I have an ice cream maker and I use organic cream, real fruit, organic vanilla and half the sugar the recipe calls for and it's awesome - you really taste the flavor of the cream and fruit - I make it often for visitors and no one has ever said it wasn't sweet enough.

Another part of cutting down on sugar is not to eat storebought sweets - even health food store stuff - they are just loaded with sugar to cover up the fact that they have no flavor. So bake your own cookies, eat a few and then freeze the rest. The couple you eat will satisfy your sweet craving and then the next time a craving hits, you have a treat already made in the freezer so you won't go for premade stuff. In "French Women Don't Get Fat", the author said how the first few bites of something are the best - and that is so true for sweets. Just eat enough to satisfy that craving and then stop (I know, easier said than done).
post #78 of 202
Quote:
Originally Posted by jackieg213
MamaE
I have a fasting that I have done for cleansing and detoxification and I have found it to work extremely well for candida.
If interested let me know....it is LONG....so I may just copy it and mail it to you...if you like.
Is this ok if you are breastfeeding? I have chronic candida (for about 10years). I am about 90%sugar free. I can go for weeks without any sweet stuff and then fall off my rocker and binge. Then it takes a while for me to get back on it again. By that time my symptoms get realy bad.

I do the low carb thing. Minimize my fruit (I can binge on fruit and feel like i am in chocolate heaven!). Eat yogurt everyday.

I am afraid of taking any herbal anti-yeast concoctions as i don't know if they are safe to take while BF'ing. I have taken probiotic supplements which don't seem to work. I am taking 3 tablespoons of coconut oil every day (i find this to be the most helpful).

Tried making my own yogurt and failed miserably.

I wonder if there is a chronic candida support thread in H&H. If not i will start one.

Feeling a bit helpless here. I have been doing no/low sugar thing for almost 3years.
post #79 of 202
For MamaE and Vegmom re: anti candida diet.

I think the cornerstone is homemade yogurt or kefir everyday. (Vegmom, kefr is sooo easy, I'm sure you'll get the hang of it.) There's something about fresh probiotics, consumed right after they are "born" that are so powerful. I notice a tremendous difference that taking tons of acidophilus pills didn't do.

There are some food lists at
www.wholeapproach.com
www.yeastconnection.com

www.bodyecologydiet.com principles are great too. We eat too many acid forming foods, we need more alkaline to balance our diets.

Right now, if I eat bread, it is yeast free French Meadow (esp. their European sourdough). Coconut oil, garlic, vitamin C, and psyllium are all very helpful and great while bf'ing.

Since my diet has been so good for over a year, I started wondering why I still was so sensitive to carbs... this has led me to have my mercury fillings replaced safely by a holistic dentist. I'm hoping this is the final solution for the yeast problem.
post #80 of 202
Thread Starter 
Quote:
Originally Posted by babybugmama
I have tried and failed so many times to go sugar free. At this point I don't even have the confidence that I can do it. I started trying in Jan.
Ditto, ditto, and ditto. Trying since Jan, haven't done it yet, but still trying - also still wondering if it's possible or practical. I'm a one day at a timer right now. Since all the changes I have made in my diet have been very gradual over the last 5 years, and they did eventually "take," I am hoping the same is true of giving up sugar.

Quote:
Originally Posted by babybugmama
so here are some questions for you all...what is a typical day of eating for you? How do you do this on a limited budget? I can't afford unusual sweeteners/oils/etc.
Hmm, haven't priced out this diet versus our old ways, but when I am not buying treats (like ice cream) and stuff to make treats (like organic sugars and flours and dark choclate), then I am forced to stick to the mainstays: fruit, veggies, proteins, whole grains (though I don't eat a lot of those, really). I think a sugar free diet could actually be cheaper than a sugar-laden diet, couldn't it?

Quote:
Originally Posted by babybugmama
What is off limits? I had cut most of the crap out but still allowed myself a teaspoon of sugar in my coffee - in reading the posts it sounds like even that is enough to trigger/maintain a craving/binge.
Seems like everyone here has a different idea of what is allowed. The only thing we all have in common is that we are trying to be refined sugar free. In my case, the natural sweeteners are too much to handle. I go nuts when any sweetener slips into my diet - cravings, bingeing, downhill from there. I am sincerely hoping that someday it won't be like this and that I'll be able to have a small bowl of ice cream occasionally and not wake up the next morning and decide I have to finish off the pint. I'm doing this cold turkey because "just a little bit" has never worked for me. It's a journey - one small step, OK - one eensy-weensy, teeny-tiny step at a time! You can do it if I can, trust me - I have always lived to eat!
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