Thursday, January 3, 2008

A Peek Inside My Cupboard

Here are some items in my cupboard and refrigerator that I hope to enjoy when a sugar craving hits me:
-natural licorice (made with only: wheat flour, molasses, licorice root extract and anise seed oil)
-dried fruit (check labels! Craisins are covered in sugar!)
-peppermint tea, green tea, Sugar Balance tea, most any tea will do-add tsp. honey!
-Ochoco Valley honey, courtesy of Prineville's gentle bee-keepers: my mother- and father-in-law
-rasberry-sweetened fig bars
-applesauce (check labels! why anyone would add sugar to an apple, I don't know!)
-pure cocoa to make hot chocolate with--add a little honey
-organic, pure concord grape juice-as healthy as wine without the alcohol! (this is probably the only juice I will have, they seem to be pretty sugary with no real health benefit, except for grape juice's benefits)
-spirulina protein balls rolled in coconut (for the serious health food nut ONLY!)
-unsweetened almond or soy milk (make sure it says "unsweetened"!)

Any suggestions?

3 comments:

holiday at sea said...

martinellis sparkling apple cider is nice for special occasions (are you giving up alcohol with sugar, too?), agave syrup is a great sweetner to use in recipes (is natural, un-refined, and has a lower glycemic index than honey), and dates are great for sweetening smoothie and are a caramel-y treat all by themselves! oooh man, i got lots of suggestions for you.... :)
there are also these coconut chocolate bars that taste JUST like mounds but are sweetened with barly malt. are you avoiding "cane juice, cane crystals," etc.. etc? i hear they are basically refined sugar with a fancy name...

Jamie said...

If you want to be way hard core, watch out for "wheat flour" -it's refined white flour.

Go for it if it says whole wheat flour otherwise it's pure glucose.

In Sugar Blues doesn't he relate that a piece of white bread is equivalent to eating a tablespoon of sugar?

My Year Without said...

The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, processed flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.

Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive.

"Brown" bread made from whole wheat flour is more nutritious than "white" bread made from white, refined flour, even though nutrients are added back to the white flour. This is because whole wheat bread is less refined, and retains more of the naturally-occurring vitamins and minerals. However, many brown breads do, in fact, contain a certain amount of white flour.