Aspartame

"In 1995, FDA Epidemiology Branch Chief Thomas Wilcox reported that aspartame complaints represented 75% of all reports of adverse reactions to substances in the food supply from 1981 to 1995.^[6] Concerns about aspartame frequently revolve around symptoms and health conditions that are allegedly caused by the sweetener. A total of 92 different symptoms and health conditions were reported by physicians and consumers."
source: http://en.wikipedia.org/wiki/Aspartame_controversy

Purple Soup

I made this soup intending to have a place to use my more hardcore vegetables. It turned out so delicious, that I had it for breakfast, too! I've never had soup for breakfast before. All night last night I kept thinking how excited I was to get up in the morning and reheat it. It made me wonder if I was sick--because why else would I eat something this incredibly healthy?
Here are the dirty details of my Purple Soup (cabbage turns it all purple)--oh, and I rarely measure when I cook, so this is a loose recipe and is easily varied.

Purple Soup:
Lots of water
Lots of salt
One big scoop of Miso
1/4 of a whole cabbage, cut up
1/2 of a bunch of kale, cut up
1 parsnip, unpeeled, cut up
1/2 turnip, cut up
1/4 purple onion, cut up
1 sweet potato, cut up
1 cup or so of orzo (pasta that looks like rice. you could just use brown rice)
1 cup of adzuki beans (use any beans you have!)
Let everything simmer for about 30 minutes or so. For crunchier vegetables, add them closer to the end. I used a lot of pepper and sea salt to season. The miso acted as a great base. Next time I might try V-8 juice (is it sugar free?) for added flavor. Purple Soup should last 3 or so days covered in the refrigerator. Enjoy with a piece of toast!

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?

Overcoming Temptation

I'm on day three of no sugar. So far it's been so easy that it doesn't feel like I am giving up anything. I've had all sorts of sugary sweets put in front of me but I have not been tempted because I did not give myself the choice. For me, that's key. If I tell myself that I maybe will or maybe won't do something, when I am in the situation, I will do whatever I crave in the moment. But, if I establish with myself ahead of time what my rules are, then I don't feel temptation. I am only tempted to do things that I might do anyway. But I am strictly forbidding myself from sugar. One day at a time. To think of this entire year unfolding and all the will power I will have to muster over and over again is pretty daunting. But taking it one day at a time seems easy enough. When I knew there would be sugary treats available, I packed a little sack of alternatives for myself. That way, when I was in the moment, I didn't feel left out. In fact, when I pulled out my homemade trail mix with grain-sweetened chocolate chips, everyone was interested. They even had a chocolate chip tasting contest. It was decided that the grain-sweetened chips weren't so bad.

Ridiculous (But True!) Reasons to Buy Sugar!

Here is a list of the most outrageous reasons to have sugar. I copied this off of the Sugar Association's web site.
"A teaspoon of sugar has just 15 calories. Sweet by Nature^® and perfected in sugar beets and sugar cane, sugar is called the "gold standard of sweeteners." Often imitated, never duplicated!
Sugar is brain food. Sugar-and carbohydrates in general-are converted to blood glucose, the fundamental fuel needed by the brain.
Sugar makes nutritious foods tasty enough to eat. Just imagine what healthy foods like oatmeal, grapefruit and bran muffins would taste like without a sprinkle of sugar.
Sugar helps heal wounds. Sugar has been used for centuries to successfully aid in the healing of wounds. Sugar dries the wound thus preventing the growth of bacteria.
Sugar has been an important food ingredient for centuries. Experts place the origin of sugar in the South Pacific about 8000 years ago.
Sugar caramelizes under heat. Caramelization gives cooked vegetables a pleasing taste, color and aroma. Sugar in glazes and sauces provides caramelized flavors for cooked meats.
Sugar softens acidity in foods. Sugar improves the taste of salad dressings, tomato sauces and many other acidic foods by balancing their tartness.
Sugar inhibits mold and yeast growth. Sugar increases the useful life of jams and jellies by binding the water needed by mold and yeast for growth.
Sugar helps foods brown. When bread is toasted or cookies are baked, sugar combines with proteins to produce the appetizing brown color and pleasing aromas."
(source: www.sugar.org/consumers/15_calories.asp?id=47)

Please go to this website and click on: "healthy living" and then "sugar myths". These pages are so absurd to me and downright wrong. I almost fell off my chair laughing. Let me make clear that I am not an expert in biology or chemistry or the science of food. It is interesting when people throw in true statements around their false statement to hide it or legitimize it.

Here is the first thing they say under the "healthy living" tab: "The simple, irrefutable fact is this: Sugar is a healthy part of a diet." Can you believe this? They also say that, "Experts continue to conclude that sugar does not cause diabetes, obesity, hyperactivity or nutrient deficiencies."
I could be wrong, but I thought sugar was closely related these problems, and probably the cause of some. Perhaps these problems come about from eating vegetables, fruits and whole grains.

I think part of the problem is that the word "sugar" is misused. Obviously our bodies need glucose. Sugar turns into glucose. So do other natural sugars. The biggest difference between white refined sugar and natural sugars is this: Natural sugars also have fiber or vitamins or minerals. Because of this, natural sugars take longer to digest, which is a good thing, because it doesn't spike our blood sugar level and our pancreas doesn't have to work overtime to produce insulin.

"Diabetes mellitus refers to the group of diseases that lead to high blood glucose levels due to defects in either insulin secretion or insulin action."
(source: http://en.wikipedia.org/wiki/Diabetes)

What white refined sugar (corn syrups, etc.) does to our system is to provide ZERO nutrition, and it has no "buffer" like other vitamins or minerals or fibers to help it digest slowly, so it is digested quickly and prompts the pancreas to work overtime to quickly produce the insulin our body needs for blood sugar levels to be balanced.

Please research this yourself!

I am just getting started on my researching of sugar. I have a long way to go. There is a lot of interesting information out there: web, books, organizations, professionals, etc. Be very careful where you get your information! I have found a lot of websites spouting the evils of sugar, but there are also websites that advocate its use. Those who advocate for it are involved in its production, trade and wholesale.

Check Your Bread Labels!

I am going to make sugar-free french toast this morning. It's actually super easy and you don't feel like you're missing out on anything. The key is to get 100% pure maple syrup, (yes, it's the expensive stuff--but it's pure and from a tree!) and not Mrs. Butterworths, or Log Cabin or any brand where there is more than one ingredient. I like the brand MacDonald's, of course! Also, surprisingly enough, bread usually has sugar in it! Check labels! Your best bet is to patronize a health food store or health section of a grocery store. Most breads in this section will be sugar-free, heartier and made with whole grains and/or sprouted grains which are healthiest. If you have any doubts about the taste and texture, try it first: toast it and slather it with honey or natural fruit-sweetened jam. I just found my new favorite jam the other day. It comes from France, in various flavors, is very sweet, but made without sugar. It's called St. Dalfour. I found it at Whole Foods. Most of their other jams and jellies were loaded with sugar.
I found out recently that there is a funny paradigm with breads on the market. Some are made with white refined flour (which comes from a healthy grain, but then is stripped of all of its health benefits), which manufacturers then add back in vitamins and minerals, otherwise known as "fortifying". This is a very cheap way to sell bread. White flour is cheap and our body could do without! In my opinion, it makes more sense to pay a couple of dollars more for bread that is made with grains that still retain their vitamins and minerals, is heavier, heartier and more filling. I could eat a whole loaf of Wonder bread in one sitting. The bread I am munching on now, however, is so hearty, I've only been able to eat two pieces at a time, and it is naturally high in iron and protein! It may be more difficult to find, because it is an import from Germany, but it is so tasty and filled with sunflower seeds. It's called Mestemacher, and I have found it at World Market, QFC, and health food stores. Each slice contains 4 grams of protein, 15% daily recommended iron, and 24% daily recommended fiber. None of which is "fortified", it all occurs naturally in the ingredients used to make the bread. My other favorite bread is Nature Bake, more of the sandwich-making consistency.

New Year's Day: January 1, 2008

So far, so good!