Think Slow-Carb Not Low-Carb?
Yesterday I talked about how sugar has become such a pervasive part of our food landscape that we’re chronically overdosing on it and because sugar’s effects on our brain chemistry are so powerful, giving it up can be enormously difficult. So, if we know what sugar does to us theoretically, how do we apply this […]Continue reading
As hunter-gatherers, we ate the equivalent of only 20 teaspoons of sugar a year. Today the average individual eats more than 17,000.
I talk about fructose (fruit sugar) here, but sugar is sugar is sugar. As well as fresh fruit and juice, fructose is plentiful in sugary soft drinks, sweets and chocolate, bread, breakfast cereal, most processed and convenience foods, and ‘healthy’ low-fat or fat-free products. Fructose can dramatically alter your metabolism and your brain chemistry, cause […]Continue reading