For mumble-mumble years, I’ve been addicted to sugar. All my life. From the first taste of my mother’s brownies/cookies/pies/cake, I was hooked. I cleaned a plate of meatloaf, mashed potatoes, and even the dreaded peas because I wouldn’t get dessert unless I ate all my dinner.
An early memory: somehow eating everything in my Easter basket during a visit to my grandparents’ house, and throwing up in the back seat on the way home. Halloween candy gone in days. Sneaking Hershey’s Kisses from the candy dish. Sneaking candy all the time.
Then older: eating M&Ms for dinner, or a pint of Ben & Jerry’s, always washed down with Diet Coke. Sugar sugar. Oh, honey honey. And maple syrup. It felt so good – well, of course. Sugar fuels every cell in the brain. And the sugar rush (yes, it’s a thing), pushing glucose into my blood. Too much.
As I learned more and more about the dangers of elevated blood sugar levels and Type II diabetes, I understood how damaging sugar is. And believe me, I’ve tried quitting many times. Those cravings are real.
Finally, it was enough. We all reach a breaking point. I’ve quit you, sugar, hopefully forever. And I am quickly becoming a fan of intermittent fasting. I’ve started slow and easy – 8 hour window to eat (for me, that’s 8:00 am to 4:00 pm) and a 16-hour fast, during which much of that time I’m asleep, anyway. I’m hoping to add in a 24-hour or up to a 36-hour fast once or twice a month.
Intermittent fasting is not a diet. It will help you lose weight, and it will lower blood sugar levels. There’s plenty of research available online, if you’re interested. Check out Dr. Jason Fung.
A few weeks ago, I had my blood work done. My doctor was very pleased – blood sugar normal (A1c at 5.7). I’m determined to keep it that way. Meanwhile, my clothes are loose. My rings were loose – had them all resized. Unfortunately, my skin is loose, too! But I’m working on that, and would still take the looser skin over any of the other health issues.
This Swiss Chocolate trilogy author no longer wants Toblerone or Cailler bars. Give me Gruyère and Emmanthaler cheese instead!