I thought I was a rockstar for not eating refined sugar and allowing "natural sugars" but they still caused a spike in my blood sugar and a horrible sleepy spell afterward.
If knowing is half the battle, then I'm part way there. Though it was difficult to cut out white refined sugar and corn syrups because they are in everything, it's not like I couldn't satisfy my sweet tooth on a cookie made with honey or date sugar or molasses. Yes my tolerance for sweet changed but I still ingested added sugars regularly.
It's easier to discuss this now while I have no agenda. I'm not totally sugar-free anymore. I keep this blog because I know it's helped people with their sugar-free goals. I still have people email me after all these years.
I may not be 100% sugar-free but I do have a deeper understanding of added sugars in general and that has crushed the life out of all those natural sweeteners that cost me so much money. Seriously, when was the last time I paid $10 for date sugar or $15 for ground maple sugar? It's been years! I usually choose a coconut sugar or honey or dried fruit to sweeten a recipe with and I'm unwilling to spend the money on those specialty sugars anymore because they no longer have the halo. They are still added sugars. And don't get me started on agave nectar. This little gem lines the shelves at all co-ops and health food stores and enjoys its glory--not because it's healthy! But because it's dreamy as a sugar substitute in baking AND it sells! It's got approximately the same fructose amount as high-fructose corn syrup! Bleh, I can't even stand it.