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Snacks

“Sugar-Free” February: What Does That Mean Exactly?

When I was 18 years old, I drank more Mountain Dew than an athlete sponsored by the brand. After experiencing some issues with my health, including fainting and blurred vision, I got some blood work done and discovered signs of hyperglycaemia. At 18!

My doctor told me that if I didn’t stop with the sugar, I would give myself diabetes, but I was addicted. I had to change my habits immediately, and the glycemic index became my new best friend.

I didn’t need to give up sugar completely, I just needed to consume foods with a lower glycemic index.

High Glycemic-foods raise blood sugar quickly. Within 30 minutes blood sugar falls below where it started. When blood sugar falls below normal levels, brain fog, tiredness, and irritability can occur.

Low Glycemic-foods increase blood sugar slowly. Within 30 minutes blood sugar gently declines, but doesn’t fall below where it started.

The glycemic index of a meal affects your overall mood and ability to function at your best.

So it should really be “low glycemic index” February…

Sugar gives us energy, and for children, that energy gives them the strength to play all day, grow, and even sleep, but the type of sugar they consume will have very different effects. This has impact on diabetes, obesity, and… hyperactivity? Academics disagree.

What we know is: the Canadian Diabetes Association recommends choosing foods with a LOW glycemic index of 55 or lower, which means I still prioritize my health and keep my GIANT sweet tooth at bay.

Here’s what “Sugar-Free” February means @Buddings:

~ 4 weeks of morning and afternoon snacks with ingredients on the LOW end of the Glycemic Index.

~ “Goodbye” to white sugar, brown sugar, and sweeteners over 55 GI, but maple syrup (54GI), and honey (50GI) are technically still on the list. And Pancake Monday gets a savoury shake up.

~ A big “HELLO!” to Fructose (sugars from fruits, 25GI), raw honey (30GI), and the healthiest sweetener of all: Yacon Syrup (1GI)

“Yacon Syrup derives its sweetness from Fructo-oligosaccharides, a type of sugar with a very low GI. It is probably the only truly raw, organic, natural, low calorie, and low glycemic sweetener available.”

Introducing low glycemic options like spelt flour, steel cut oats, and bran – instead of white flour or even whole wheat – cooking our pasta al dente, and cutting back on carrots and watermelon in favour of honey dew and pomegranate. Quinoa!

~ A new Snack Calendar so we (and you!) can keep up with the menu. Recipes too! Starts Feb. 1.

Happy Snacking!