Dinner Diva: Is brown better?

I remember eating Weber white sandwich bread when I was a kid. I’d come home from school, grab a slice, yank out the middle and squish it into a small, firm white “bread” cube and eat it with relish. I think back now on those times and am completely grossed out. I’m sure I’m not alone when I say I grew up on white bread. Later on, my mom switched to a wheatberry bread and I loved it and wasn’t even aware that it was a healthier alternative to the white squishy stuff I was raised on.

I often admonish my listeners of my radio show to choose brown over white–brown rice, whole wheat flour instead of their white counterparts. Brown rice has the bran still intact which lends fiber to the rice. Whole wheat flour same thing, as well as some important B vitamins. But without exception, someone always wants to know about sugar–brown vs. white or which substitute is better?

The answer should be none. We are a nation addicted to sugar in all forms and finding an appropriate substitute is a sticky wicket in my mind…shouldn’t the answer instead be to learn to go without that sweet taste? With diabetes on the rise and the implications of the sugar/inflammation connection, sugar is an enemy of huge proportions.

But all things in moderation, right? I have to tell you how much I hate that saying! Would you say that about eating rat poison or something you were deathly allergic to? Of course not. There are times in life where we need to simply buck up and understand that we need to step away from something that is causing great harm. Yes, sugar can and will do that to you!

Another question I’ve been asked repeatedly is for a good sugar substitute for baking. When I think of baking, all I see are cakes, cookies, muffins/cupcakes, quick breads and pies. Let me ask you…if you’re sitting on any kind of body clutter or are dealing with any health issues, haven’t you baked enough? So again my answer is none; there is no sweet substitute that is safe because sweet isn’t “safe”; it manufactures fat and inflammation in your body. Sure you’re going to make pie for Thanksgiving and birthday cakes for birthdays–enjoy the smallest sliver and call it a day.

Reserve any kind of sweet for the rare special occasion and make it a tiny piece or a few bites. If you’re a true “junkie” and can’t take just one bite without a binge, than stay far, far away!

I have even cut out xylitol from my diet as I don’t need to taste sweet anymore by adding anything. (Xylitol is a safe sugar substitute; a sugar alcohol, check out xylitol.org). Sweet translates to fat for me; fat on my body that I don’t need. So messing with xylitol or stevia just isn’t wise for me–I’m done with it all.

You may not adopt my policy on sweet and maybe this post even made you mad! If so, there’s a reason why–I’ve touched a nerve; perhaps you’re addicted to sugar? I invite you to rethink your allegiance and defense of baking, eating sweets and “all things in moderation”. There’s too much at stake with your health!

Are you addicted to sugar? You may need to break free–check out our series of Break Free products including our new Break Free Bootcamp!

Dinner Diva column by Leanne Ely



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