My approach to managing
sugar sensitivity is to limit the sweet stuff rather than write it off completely. Occasionally I like to have dessert. By occasionally, I mean frequently.
I’ve found that in baking recipes, you can usually halve the amount of sugar, at least coming from the perspective
of someone who has mostly stripped sweets from their […]

[Read more →]

Science writer Gina Kolata takes a look at Gary Taubes’ Good Calories, Bad Calories in The New York Times.
She likes his critique of the flimsy science that undergirds much conventional wisdom about healthy eating, but isn’t convinced that the only reason the low-carb revolution hasn’t saved us from Fatdom is that we’re junkies who keep […]

[Read more →]

All pasta is not created equal. Fans of the high-fiber whole wheat varieties know that it’s a much more satisfying bowl than traditional semolina. All that fiber slows down absorption of the sugar in the pasta’s carbs, lowering the glycemic index — something super important for hypoglycemics, diabetics, and those sensitive to sugar in general.
But […]

[Read more →]

I thought I knew everything about sugar sensitivity, but Kathleen DesMaisons (also the author of Potatoes Not Prozac) taught me a few more things in The Sugar Addict’s Total Recovery Program. There’s much to learn here, in particular about how your brain functions (or doesn’t).
The downside of this book is that is recommends eliminating sugar […]

[Read more →]