Quitting sugar

[grouchiegrrl]

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? 

Comments

[lilysea]

Some milk products and some wheat products can raise your blood sugar levels rapidly in a way that promotes insulin resistance and inflammation.

eg, white bread, processed and refined white flour.

"Refined starches — white bread, white rice, white pasta, and anything made with white flour — act a lot like sugar once the body starts to digest them. Therefore, just like sugar, refined starches interfere with glucose control and should be avoided by those with diabetes. Whole grains are a better choice because they're richer in fiber and generally cause a slower, steadier rise in blood sugar."

Certainly if you are insulin resistant as I am, Drs will caution you on refined starch AND most milk products, as both can cause rapid rises in blood sugar.

So, it could be that.

But, my guess is that it is because she is aiming her cookbook at a market of people with a nebulous, undefined desire to "eat healthier", which at the moment is often defined as no sugar, dairy, wheat, and organic.