Sugar sugar sugar….
I am not highly scientific in my eating but I try not to eat refined sugar, lots of empty carbs such as pasta and white bread – therefore also no gluten. I do fail relatively frequently but I think the 80:20 rule is a good one!
I do eat fruit albeit not in bulk and natural sugar… my favourites are:
- Maple Syrup
- Dates and dried fruit as a sweetener
I have tried coconut sugar and birch sugar too, but never really gotten hooked – it also feels like there is more manual intervention to get certain plants into a sugar like format… Birch sugar is a slow releasing natural sweetener which is good if you want that crunch that refined sugar has… I realise the crunch is an important part of Swedish chocolate balls. But my main issue with the like of Stevia etc is that it has a funny after taste and not in the ha ha way more as in a yuk way… please see facial expression…
I also use dark chocolate with a minimum 70% cocoa content in a lot of my cakes, bars etc as the sugar content then is at least low. I tend to eat the 85% or even the 90% chocolate when I need a fix and after a year+ of very low sugar consumption I think it is very tasty. I must admit I didn’t before!
Now I am off to pick up my children and celebrate Valborg – Swedish bonfire night, it is very windy however hence I am tempted to stay in and count my toes…