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thereseozi
Guest
Has anyone here given up sugar completely (including artificial sweeteners; honey; dextrose; etc.)? If so, how did you do it and how do you handle holidays and your birthday? Thanks! 
~Therese
~Therese
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LongingForLight
Guest
Does this include fructose?
I know relatives who have used apples and other fruits as sweeteners who had diabetes. I could ask them for recipes, if fructose is OK. Some people use agave nectar as a sweetener because it is fructose, and tolerated by some people who can’t have honey or sugar.
I know relatives who have used apples and other fruits as sweeteners who had diabetes. I could ask them for recipes, if fructose is OK. Some people use agave nectar as a sweetener because it is fructose, and tolerated by some people who can’t have honey or sugar.
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thereseozi
Guest
Hi,
Thanks for your reply!
I can tolerate fruit that is low in sugar like berries. I also eat oranges and mangoes, but I cannot tolerate apples, bananas, or pineapples. I’m going to look into the agave nectar! Thanks for the suggestion!
~Therese
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GracedUpon
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My MIL sometimes uses stevia powder, which is a natural dietary supplement with extremely potent sweetening power, but doesn’t affect your blood sugars.
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thereseozi
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embraced
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are you kidding…its the only thing holding me together
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pumpkinbeast
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I have no experience in this area, but just be careful what you define as ‘sugar’… your body runs on glucose, your brain especially. Glucose is sugar. Starch and carbohydrates are chains of sugar. When you eat bread, just plain bread, you’re eating sugar. Fruits are FULL of sugar, usually fructose. Milk has lactose, a double-sugar, a galactose and a glucose joined together (en.wikipedia.org/wiki/Lactose). So, if you give up all sugars, you’ll be down to eating just meat, which your body will break down into sugars.
Just make sure you do your research, preferably using scientific journals, before embarking on something like this. Know exactly what you want to cut out of your diet, and how it will affect you. There is a reason why we have food guides, we’re supposed to exist on balanced diets. Know if you have any medical conditions that might be exacerbated by the diet; there are some people who have to eat a high-fat and high-calorie diet just to survive! Others, like diabetics, need to follow very specific guidelines, especially around sugars, and have to limit their intake of certain foods and have to know when to eat others. That was a complicated sentence, but you get the point. Just know what you’re getting into! There are a lot of ‘fad’ diets out there that will do more harm than good.
Just make sure you do your research, preferably using scientific journals, before embarking on something like this. Know exactly what you want to cut out of your diet, and how it will affect you. There is a reason why we have food guides, we’re supposed to exist on balanced diets. Know if you have any medical conditions that might be exacerbated by the diet; there are some people who have to eat a high-fat and high-calorie diet just to survive! Others, like diabetics, need to follow very specific guidelines, especially around sugars, and have to limit their intake of certain foods and have to know when to eat others. That was a complicated sentence, but you get the point. Just know what you’re getting into! There are a lot of ‘fad’ diets out there that will do more harm than good.
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puzzleannie
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haven’t used sugar in baking, cooking, coffee etc for many years, nor have I used sugary products such as sodas, syrup etc. for a long time, but gave it up completely after diabetes diagnosis. The first several months I tested after every meal and snack and learned the hard way the devastating effect cake, dessert, candy, pastry etc. has on my system, not just for a few hours after eating, but the havoc it plays on sugar levels and general well-being for days. I focus on good food I enjoy that does not raise my blood sugar, and eat only what is high quality and very enjoyable. 90% of sugar laden food is just not that attractive or satisfying: artificially flavored candies, frosting, cheap snack cakes, frozen dessert staples at most restaurant chains, ice cream full of artificial ingredients, pancakes and the like. So I can’t say I miss it much. It is much easier to simply say no, as even a taste can make things hard for me. It comes down to how much pain can you stand before you just say no.Has anyone here given up sugar completely (including artificial sweeteners; honey; dextrose; etc.)? If so, how did you do it and how do you handle holidays and your birthday? Thanks!
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sheilathebard
Guest
I’ve given up refined sugar, more or less, and am not replacing it with artificial sweeters, because it makes me feel sick.
I have found, surprisingly, that when I am eating really good nonsugary food, I don’t crave sugar so much. Especially if I eat foods that are high in fat – those seem to cut down any cravings I have. When I crave something sweet, I tend to have brown rice or whole wheat bread with butter, and for some reason these things taste so good to me, even though they are not very sweet.
I have found, surprisingly, that when I am eating really good nonsugary food, I don’t crave sugar so much. Especially if I eat foods that are high in fat – those seem to cut down any cravings I have. When I crave something sweet, I tend to have brown rice or whole wheat bread with butter, and for some reason these things taste so good to me, even though they are not very sweet.
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embraced
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Interesting post everyone!
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Marfran
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I do not eat anything with refined sugar. (Refined sugar is not vegan, it is made with bone char–a slaughterhouse product). I do not use any artificial sweetners. I *do *eat items made with more natural forms of sugar, like cane juice. Vegan sugar, because it is not so refined, has larger crystals and some of the original fiber from the sugar cane. If you are a diabetic, or pre-diabetic, you will see great results in your blood sugar if you completely avoid refined white sugar. It’s really not that hard to do. Check out the organic cereals, etc. Most are made with cane juice. Natural sugars in fruits digest at a slower rate than refined white sugar because they are bound to fiber. I feel so good–now that I do not eat refined white sugar!!! No afternoon slumps!!!
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thereseozi
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I appreciate all the responses! It is reassuring to know that others have been successful in giving up sugar and artificial sweeteners. I have had great difficulty giving up sugar. I’m also concerned that using artificial and/or alternative sweeteners will only reinforce my sugar mentality.
How do you manage holidays, birthdays, and special occasions?
How do you manage holidays, birthdays, and special occasions?
That’s what I’m asking myself!
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MJE
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thereseozi, are you diabetic or just sensitive to sugar how? I am very sensitive to sugar (high carbs too) altho I have tested negative for hypoglycemia.
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dixieagle
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I have always had a terrific sweet tooth, but find that I am able to resist sweets more these days. For health reasons, I stopped using refined sugar several years ago. I use Splenda even in my apple pies, fruit crumbles, etc. Though I love brownies, I find that the texture without sugar just isn’t appealing, so I rarely bake them. I simply don’t buy prepared cakes, cookies.
I do keep no-sugar-added light ice creams and frozen yogurt, sugar free puddings, etc., on hand, mainly for my husband, who has cut back radically on sugars and lost almost 30 lbs. in three months (MEN!!!) The thing that made the biggest difference for him was eliminating regular sodas completely; he will have a diet soda made with Splenda, or unsweetened ice tea with Splenda. His favorite treat is a couple squares of dark chocolate.
For all my baking, I use King Arthur white whole wheat flour, which is much lighter in texture than regular whole wheat flour and works very well for my recipes. I also keep whole grain oat flour on hand and sometimes use it in combination with the white whole wheat. When we are just dying for something yummy and sweet, I make oatmeal chocolate chip bars with the whole grain and oat flours, egg beaters, Splenda, just a little bit of organic sugar, dark chocolate chips, walnuts and canola oil. These are just sweet enough, chewy and very satisfying. (I think I might have to go bake some now!)
I do keep no-sugar-added light ice creams and frozen yogurt, sugar free puddings, etc., on hand, mainly for my husband, who has cut back radically on sugars and lost almost 30 lbs. in three months (MEN!!!) The thing that made the biggest difference for him was eliminating regular sodas completely; he will have a diet soda made with Splenda, or unsweetened ice tea with Splenda. His favorite treat is a couple squares of dark chocolate.
For all my baking, I use King Arthur white whole wheat flour, which is much lighter in texture than regular whole wheat flour and works very well for my recipes. I also keep whole grain oat flour on hand and sometimes use it in combination with the white whole wheat. When we are just dying for something yummy and sweet, I make oatmeal chocolate chip bars with the whole grain and oat flours, egg beaters, Splenda, just a little bit of organic sugar, dark chocolate chips, walnuts and canola oil. These are just sweet enough, chewy and very satisfying. (I think I might have to go bake some now!)
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MJE
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thereseozi, I have this hope that I can become sugar free–almost.( I love wine and good dark beer) I plan on a novena to plea for the strength to change my life/lifestyle. Candy and junk food is not my problem most days. I tried to email you but . . .
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