How cutting out sugar affects your body
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https://www.dailymail.co.uk/health/...-addiction.html |
Good enough to get people thinking seriously about how sugar affects their health.
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When I started in 2003, describing my diet as "cutting out wheat and sugar" was met with more horror, I can say that for certain. In fact, now most people nod sagely.
They're not going to do it, but they know that's the right way to lose weight, I think. |
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I'm noticing the same attitudes as the word is now out about sugar and the havoc it can wreak on health. This is a good trend. |
There's definitely been a shift towards acknowledging sugar isn't healthy, but people still don't really understand it. Most people think you're saying you cut out all the dessert and sugar-y sodas you must have been constantly stuffing your face with, because of course you must have been if you're so fat. They think "Yep, that's a good way to cut calories."
It's a good trend to see articles like really emphasize the other effects that sugar can have on your health. I hope it starts to make a difference in prepared food so there's less added sugar in things that doesn't need it at all, like salad dressing, pasta sauce, etc. And that it's not just replaced with other sweeteners, like honey, maple syrup, etc. |
A decent article on this subject.
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In my case and probably many others here, being very low carb and fat adapted, the post-workout carbohydrates to refill muscle glycogen stores are no longer needed, as my body manufactures just the right amount of its own carbs through gluconeogenesis for its needs. I have heard others of my skill level at the pickleball gym comment on my having endurance/energy to keep playing without needing to stop and rest between games like them, and I don't need to eat anything to do so, just have continuous stable energy from internal fat-burning. I think this is all related to being fully fat-adapted. |
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It is literally running on different fuel. Which means we can compare performance! Perhaps it's because I live in an area with four dramatically different seasons, but I have been working towards harmony with the shifting cycles. This means letting my carbs drift up during spring to peak in fall, then go down to near zero through winter. With spring I start by adding in greens. Just to be clear, by "drift up" I mean adding 10-20, not going anywhere near SAD levels. It's berries, tomatoes, and avocado being added in this summer. It makes sense to me that people living in this climate zone would have to adjust their food intake this way, and I can say it is working so far. If we look at a high carb diet switching the body into food storage mode, which is supposed to be a hibernation kind of strategy in the fall only, the way my body behaves finally makes sense to me. |
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I cut out sugar, first. As I realized I still had occasional symptoms, after a couple of years, then I went gluten-free. It was a low carb wrap, too. I knew it wasn’t the carbs.
So I had a front row seat to the difference. Dropping sugar lost me a particular craving: that thing where I would wander around the kitchen until, desperate to escape, I would cram junk food into my mouth. Like an evil spell, I would be allowed to concentrate on something for a WHOLE TEN MINUTES before being driven into the kitchen again. Dropping wheat lost me a different set of symptoms which I felt with my body, more than my mood. Bloating I didn’t know I was dealing with vanished. Likewise, I didn’t know my entire digestive system was complaining until it stopped. And this was when my arthritic hands dropped back down to arthritic thumbs; only and occasionally. I now honestly see sugar and wheat as drugs. Which, they are. |
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I do as well. |
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