grouchiegrrl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
grouchiegrrl) wrote2014-07-09 08:29 pm
grouchiegrrl) wrote2014-07-09 08:29 pm
Quitting sugar
So I am reading this 'I quit sugar' book.
I have been thinking about trying it out. My doc was concerned with my sugar levels last blood test. It isn't awesome for someone with an autoimmune disease to eat this much sugar. I am overweight. I have a kid and I am trying to work out diet stuff for him… so why not for me too. Thought I might try the two month 'cleans' kind of program she advocates.
Anyway, I have only read through it, and I have a couple of thoughts/questions.
I think the woman who wrote this is also gluten intolerant (and dairy too) - but she doesn't particularly clearly make this link, and lots of her recipes using things that I think of as subs for dairy or gluten. Is there any reason I would use (much more expensive) ingredients such as coconut flour or buckwheat flour or almond milk if you don't have a gluten or dairy issue?
This book kind of seems to be including stuff that I don't need if the point is to cut out sugar. It also seems to be cutting out gluten, dairy and making everything organic and unprocessed. I get why she is going there, I think it is the market she is selling to… but anyone know if there is any reason I can't use plain flour (or at least wholemeal) or plain old milk or butter if the point is removing sugar?
I have been thinking about trying it out. My doc was concerned with my sugar levels last blood test. It isn't awesome for someone with an autoimmune disease to eat this much sugar. I am overweight. I have a kid and I am trying to work out diet stuff for him… so why not for me too. Thought I might try the two month 'cleans' kind of program she advocates.
Anyway, I have only read through it, and I have a couple of thoughts/questions.
I think the woman who wrote this is also gluten intolerant (and dairy too) - but she doesn't particularly clearly make this link, and lots of her recipes using things that I think of as subs for dairy or gluten. Is there any reason I would use (much more expensive) ingredients such as coconut flour or buckwheat flour or almond milk if you don't have a gluten or dairy issue?
This book kind of seems to be including stuff that I don't need if the point is to cut out sugar. It also seems to be cutting out gluten, dairy and making everything organic and unprocessed. I get why she is going there, I think it is the market she is selling to… but anyone know if there is any reason I can't use plain flour (or at least wholemeal) or plain old milk or butter if the point is removing sugar?
no subject