The "I Quit Sugar" (by any method) support thread

edited 10 May 2016 at 4:50PM in Old Style MoneySaving
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  • GoldiegirlGoldiegirl Forumite
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    jk0 wrote: »
    You know weetabix & oatibix have quite a lot of sugar in them, don't you? I can't eat them any more, as I get loads of whiteys after eating them.

    But on the plus side, they are very low in salt
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  • squigglessquiggles Forumite
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    GwylimT wrote: »
    I just remembered that fairly recently there was a tv show where a group of celebs had to live entirely sugar free, fruit and all, might be an interesting watch. Sadly I can't remember the name of the show or which channel it was on, which is very helpful.

    Sugar free farm and it was on ITV.
  • missbiggles1missbiggles1
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    jk0 wrote: »
    Click on 'ingredients' tab: http://www.weetabix.co.uk/brands/weetabix/classic

    BTW, croissants also have sugar added. Sorry about that. :)

    I already looked at the ingredients - that's why I said they're low in sugar.
  • missbiggles1missbiggles1
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    jk0 wrote: »
    Click on 'ingredients' tab: http://www.weetabix.co.uk/brands/weetabix/classic

    BTW, croissants also have sugar added. Sorry about that. :)

    Croissants are also low in sugar, even if high in fat content.
  • edited 2 May 2016 at 7:05PM
    fuddlefuddle Forumite
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    edited 2 May 2016 at 7:05PM
    Croissants are frequently made with refined white flour. This flour is known to effect spikes in insulin. I'm no expert but for me cutting out on sugars means being very careful of my flour consumption too - anything hi GI really or refined carbs. I don't want my hard work stabilising my digestion to be effected by high blood sugar spikes eating other things.

    Possibly off topic so I guess this isn't really the thread for me.
  • milasavesmoneymilasavesmoney Forumite
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    fuddle wrote: »
    Croissants are frequently made with refined white flour. This flour is known to effect spikes in insulin. I'm no expert but for me cutting out on sugars means being very careful of my flour consumption too - anything hi GI really or refined carbs. I don't want my hard work stabilising my digestion to be effected by high blood sugar spikes eating other things.

    Possibly off topic so I guess this isn't really the thread for me.

    Smart and correct. It's interconnected.
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  • VfM4meplseVfM4meplse
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    fuddle wrote: »
    Croissants are frequently made with refined white flour. This flour is known to effect spikes in insulin. I'm no expert but for me cutting out on sugars means being very careful of my flour consumption too - anything hi GI really or refined carbs. I don't want my hard work stabilising my digestion to be effected by high blood sugar spikes eating other things.

    Possibly off topic so I guess this isn't really the thread for me.
    A little bit of sugar makes little difference given the low insulin response to fat. This is why a little knowledge is a dangerous thing.

    That's why we're sticking to encouragement and not bunkum. Sighs.
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  • fuddlefuddle Forumite
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    That little bit of knowledge is backed up by my GP and is relevant to me and my problems. I haven't suggested anything else and recognise that this thread isn't right for me or my needs.

    No need to sigh really.
  • prosaverprosaver Forumite
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    why did you give up sugar?
    just a note..quote
    The Insulin/Fat Connection

    The primary source of body fat for most Americans is not dietary fat but carbohydrate, which is converted to blood sugar and then, with the aid of insulin, to fat by fat cells. Remember, insulin is our main fatbuilding hormone. Eat a plate of pasta. Your blood sugar will rise and your insulin level (if you have type 2 diabetes or are not diabetic) will also rise in order to cover, or prevent, the jump in blood sugar. All the blood sugar that is not burned as energy or stored as glycogen is turned into fat. So you could, in theory, acquire more body fat from eating a high-carbohydrate “fat-free” dessert than you would from eating a tender steak nicely marbled with fat. Even the fat in the steak is more likely to be stored if it is accompanied by bread, potatoes, corn, and so on.
    just saying ...
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  • Angelina-MAngelina-M Forumite
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    Good thread. I'm also trying to cut down on the sweet white stuff. I'm trying coconut sugar (dried coconut flower nectar) in my tea and getting along with it really well, however when I read about it people are saying that sugar is sugar. Surely this isn't right and it must be healthier to consume a natural product rather than white sugar? I hope so because coconut sugar sure isn't a cheaper alternative!
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