Sugar-Free Lent: Day Twelve

Sugar-Free Lent: Day Twelve! 

I don't have any ideas anymore what I could safely eat which is sugar free. So I was heading to the library to see if I could find some book to give suggestions.

I was lucky. I found three books and took them home. And one was entirely about CAKE. Sugar free Cake is what I'm dreaming about, well, not quite yet.

But there was a big disappointment when I discovered that the cake-book used dextrose instead of sugar and one of the other ones used xylitol, which is a sweetener made from birch trees, and things like maple syrup. I want to stay clear of EVERYTHING sweet at this stage, and hopefully forever.

The problem is such that your body actually does not differentiate between "good" sugars like honey, rice, date and maple syrup, and such, and "bad" sugars like the normal white table sugar. 

The SWEET  TASTE on the tongue triggers a reaction in the brain that releases insulin which should help with the processing of sugar. Insulin is the "key" to unlock the cell walls in your body to let the sugar (which is glucose by then) in.

But high levels of insulin block a receptor in the brain for it to receive the signal by the cells that they had enough. So you carry on eating.

So no matter what sweetness you are taking in, even if it is an artificial sweetener, you get the same reaction. 

It  is a bit like with chewing gum: As soon as you start chewing, your body thinks that food is coming along. so you produce saliva and the stomach produces acid to digest but nothing is coming down the pipe! I usually get stomach cramps from chewing gum, so I stay clear of it as well as staying clear of EVERYTHING sweet!

So for the time being I'm carrying on gobbling on my Symphony in beige!

 This is a composition of porridge oats, sprouted buckwheat and flaked almonds.