Contributed by: Joyce Moseley Pierce of Emerson Publications
From time to time I realize that I am out of control with refined sugar and decide it's time to give it up. My first experience with being sugarless was about 15 years ago. I worked with a woman who was considering what she might give up for Lent. I liked the idea of sacrificing something and even though I wasn't Catholic, I decided to give up sugar. I went as far as reading every label and eliminating anything with "sugar" or any of its other names on the label. I also gave up anything with artificial sweeteners - they're even more questionable than the real thing! Six weeks later, I was amazed to find that I had lost 8 pounds.
I've tried giving it up several times over the years but have just never been successful. Until now. Two months into the program, I have lost about 6 pounds even though weight loss wasn't my purpose in giving it up. I wanted to see if I would have more energy if I could avoid those highs and lows caused by sugar. A great book on the subject is "Sugar Blues" by William F. Duffy. If you're really interested in trying this for yourself, it's a great book that I've read and referred to many times in the past 20 years.
This time I bought Juicy Juice (TM) or other sugarless drinks to help fill the void. In the afternoon when I felt tired or deprived, I would fill a glass with a few ounces of juice and it was enough to raise my blood sugar and give me a more gentle "high." Before long, I realized I was going all day without even drinking the juice. The sacrifice has definitely been worth it. At times when I'm tempted, I remember how sluggish I used to feel after a cookie or ice cream cone, and I don't miss that irritated feeling in my stomach at all.
Occasionally we have friends over for dinner and I feel required to fix dessert to finish off the meal. One of my favorites is peach crisp.
Put the peaches in a baking dish. Combine dry ingredients and add the melted butter. Mix it all up and distribute it over the top of the peaches. Bake at 350 degrees until it's bubbly.
This recipe is great for dessert and if you're lucky enough to have some left, it's a great breakfast. For those who aren't trying to watch the sugar intake, add a scoop of vanilla ice cream and watch it melt.
Copyright 2002 Joyce Moseley Pierce
She is also the editor of The Family First Newsletter, an ezine for families with young children. To subscribe: http://www.emersonpublications.com/pages/848640/index.htm
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