I love it when my friends give me health topics to research. The reason I started this blog is because I want to know these things. I want to combine my passion for health with an expansive knowledge of what it really means to be healthy, while staying up to date with the ever-changing trends and studies that keep emerging.
Yesterday we put sugar on trial and found it guilty as hell. But a world with sweet things is a sad world indeed, and I happen to like happiness and cupcakes. So, what are the alternatives? It’s important to note that while there are better alternatives to sugar, using them doesn’t mean that your baking is now sugar free.
In recent years, sugar has become the O.J Simpson of foods. Once an innocent delight, loved for the smiles it brought to kids’ faces, it now languishes on dietary death row with armchair prosecutors around the world decrying its great evils. The social media jury has a point.
As I’m sure you know by now, I don’t eat gluten – or very little of it anyway (I say, sitting at my desk with a large piece of gluteny, dairy-filled chocolate mousse cake in front of me….Cake Fridays are cheat days!). Earlier this week I wrote a post about the theories behind gluten intolerance, which you can see here over at Full Circle Wellness.
I lived in London for 8 long, adventurous years. While I was there I started my health journey, and when I came back in October 2013 I was enthusiastically waving my gluten free, lactose free, minimal refined sugar banner. My family’s reaction – who the hell is gluten and why did you have to free yourself from him!?
I love it when my friends give me health topics to research. The reason I started this blog is because I want to know these things. I want to combine my passion for health with an expansive knowledge of what it really means to be healthy, while staying up to date with the ever-changing trends and studies that keep emerging.
Yesterday we put sugar on trial and found it guilty as hell. But a world with sweet things is a sad world indeed, and I happen to like happiness and cupcakes. So, what are the alternatives? It’s important to note that while there are better alternatives to sugar, using them doesn’t mean that your baking is now sugar free.
In recent years, sugar has become the O.J Simpson of foods. Once an innocent delight, loved for the smiles it brought to kids’ faces, it now languishes on dietary death row with armchair prosecutors around the world decrying its great evils. The social media jury has a point.
As I’m sure you know by now, I don’t eat gluten – or very little of it anyway (I say, sitting at my desk with a large piece of gluteny, dairy-filled chocolate mousse cake in front of me….Cake Fridays are cheat days!). Earlier this week I wrote a post about the theories behind gluten intolerance, which you can see here over at Full Circle Wellness.
I lived in London for 8 long, adventurous years. While I was there I started my health journey, and when I came back in October 2013 I was enthusiastically waving my gluten free, lactose free, minimal refined sugar banner. My family’s reaction – who the hell is gluten and why did you have to free yourself from him!?
