Comments on: Too much refined sugar?

By: Alicia

Alicia — Wed, 11 Nov 2009 05:20:29 +0000

I went to the open house at the Natural Gourmet Institute and happened to win in a raffle a book called Food and Healing by Annemarie Colbin, who founded and was the longtime president of the Natural Gourmet. The book basically changed my life, I’ve been eating mostly/all whole foods and organic since, guilt-free when I eat something not whole or not organic, but I haven’t even been tempted to have white flour or white sugar, and I feel great. Anyway I’m really just commenting to recommend the book if you’re interested in learning more about healthy eating, it’s lovely!

By: Ayse

Ayse — Thu, 20 Aug 2009 21:47:06 +0000

Hey Kelli,
Welcome to the club!!
Baking with alternative sweeteners and sans-gluten are actually pretty fun and creative-suddenly you start playing with new toys..coconut sugar,date sugar,maple crystals,yucon syrup,agave,chestnut flour,hazelnut flour,coconut flour..etc.
each of them comes with their own personality..
After three years of my quest,I am also proud to say that I just don’t crave anything anymore-what a relief!!!
Hope to see you in a few weeks.
ayse

By: Sweet Freak

Sweet Freak — Mon, 17 Aug 2009 13:13:44 +0000

Hi Kelli!
Great post. I sometimes put myself on a sugar moratorium because I eat so many sweets. But lately, in Paris, I eat tons of fruit. Not ideal, there’s still a lot of sugar (relatively), but it’s amazing how sweet and delicious local, seasonal fruit is. And what a surprising alternative it is to baked goods (though I’ll never give those up!)
Hope you’re well.
Amy