Kris Carr

Kris Carr

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The Sticky Truth About Sugars, Sweets and Your Health

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Hiya Gorgeous!

It’s time we talked sugar. White powdered gold. Legal crack. Sugar is one of the most readily available and addictive foods out there—and you don’t have to be a Pixy Stix guzzler to overdo it. I was pretty floored when I began to really understand the abundance of sugars in food—did you know it’s in everything from pancakes to potatoes?

The average American eats an estimated 130 lbs of sugar per year (source). You might think “There’s no way I eat that much sugar!” but this stuff is sneaky. It doesn’t just hang out in the junk food aisle, it’s also in healthy foods (don’t worry, I’m not saying that a sweet potato has as much sugar as a Snickers bar!). Hidden sugar piles up fast, so you may need to budget less sugar in your diet—especially if you’re dealing with a health challenge.

Sugar is inflammatory and consuming too much of it can increase your risk for health challenges like cardiovascular disease, fatty liver, an unhealthy gut and a number of cancers. Excess sugar can also cause tooth decay, contribute to obesity, accelerate the aging process and even impact brain function. Plus, when we consume too many of our calories from sugar, we miss out on essential nutrients from whole foods.

I know how overwhelming this sweet beast can be, but we’re about to change that. Grab your pencils, friends… let’s go to sugar school!

Why do I crave sugar?

Let me tell ya, I get this question all the time so let’s start here! Studies have shown that eating sugar has a powerful impact on the same parts of the brain that are stimulated by addictive drugs, which can lead to increased tolerance and dependence.

One study compared men who were given meals with rapidly digested refined sugars to men given meals with a lower blood sugar impact. The group eating the rapidly digested refined sugars experienced an increase in blood flow to the part of the brain that regulates cravings, rewards and addictive behaviors. When this reward center lights up, it can keep us wanting more (study)!

Sugar can even interfere with our appetite-regulating hormones, which can lead to even more overindulgence. But I have good news! When you eliminate or significantly reduce refined sugars in your diet, you’ll start to notice the cravings subside in as little as a week (though it’s different for everyone, so give your body time to adapt!).

What is sugar?

To understand sugars, you’ve gotta start with the basics. You’re probably familiar with carbohydrates and glucose, but do you really know what these guys are all about? Let’s learn more about them, then we’ll explore our day-to-day food choices.

Carbohydrates

There’s a lot of gabbing in the news about good carbs versus bad carbs—but what are they, exactly? First and foremost, carbohydrates are the starchy or sugary part of foods. When we think about sugar, naturally we imagine all things yummy and sweet. But in actuality, all carbs (including those that don’t taste sweet, like pasta, bread and potatoes) break down into glucose—the sugar your body uses for fuel. (More on glucose in a sec!) From your body’s point of view, there’s not much difference between a spoonful of sugar and a slice of white bread.

Carbohydrates come in two varieties, complex (“good” or “unrefined”) and simple (“bad” or “refined”). Complex carbs, also referred to as starches, are typically digested and absorbed more slowly than simple carbs. These foods are generally high in fiber, vitamins, minerals and antioxidants. I’m talkin’ about whole grains like brown rice, buckwheat and quinoa, along with legumes and starchy vegetables. Just keep in mind that complex carbs can still cause a rise in blood sugar if they’re consumed in excess, so be mindful of both quality and quantity of your healthy carbohydrate choices!

With the exception of fresh fruit, simple carbs (also called “simple sugars”) are digested and absorbed more quickly than complex carbs. They don’t offer much nutritional value, and because of their minimal fiber content, can trigger unhealthy blood sugar spikes (and dips). White sugar, white flour, white bread, some whole wheat breads, cookies, sugary snack foods, candy, cake, muffins, crackers, chips, energy drinks, sodas and concentrated fruit juices are examples of simple carbs.

Glucose

When glucose enters your bloodstream, your pancreas releases insulin, the master hormone of metabolism. Insulin has lots of jobs, but most importantly it regulates glucose levels by shuttling it to cells to use as fuel. But if a cell has all the fuel it needs for the moment, insulin carries off the extra glucose to be stored as fat. So far, so good—because everyone needs a little cushion for the pushin’. However, a diet high in simple sugar and refined carbs dumps a ton of glucose into your blood very quickly. As a result, your pancreas is forced to barf out additional insulin, which isn’t good for you or your pancreas.

This is one vicious cycle. Over time you may develop insulin resistance, which makes your body less effective at regulating blood sugar. Insulin resistance also affects your ability to use stored fat as energy. In other words, you can’t lose weight as easily when there’s a bunch of insulin coursing through your body. But it’s not just about weight. Too much glucose and insulin are major culprits in many diseases (for more on the relationship between sugar and cancer, read this).

 

What foods have the least/most sugar?

The World Health Organization recommends that we get no more than 10 percent of our calories from added sugars (5 percent is even better!). The American Heart Association recommends no more than 6 tsp (24 grams) of sugar daily for women and 9 tsp (36 grams) for men. These are general guidelines, so work with your doc to find a daily amount that fits your unique needs.

Also, remember that not all sugars are created equal! But I’m gonna take a wild guess and say that you don’t have time to memorize all of these sugar stats. Luckily, you don’t have to…

My Sugars Ranking Chart

I’ve done a little of the heavy lifting for you by creating a ranking system for sugars.

Group A: These foods are your best bets. These foods are the total package because they give you fuel, vitamins, minerals and fiber. Beans, whole fruits, whole grains and lentils are great Group A examples that will keep you satiated and your blood sugar levels stable throughout the day. Fruit contains fructose, but nowhere near the concentration as processed candies and sweets. Plus, fruit has vital nutrients, cancer-fighting antioxidants and fiber, all of which promote a healthy you. The key is to enjoy fruit that’s naturally high in fiber, low in sugar and has a low glycemic index (GI—more on that in a sec). Reach for raspberries, strawberries, blackberries, blueberries, pears, citrus fruits, apples and plums. Limit the higher GI fruits like bananas, watermelon, cantaloupe, raisins, pineapple and mangoes (as well as fruit juices and fruit juice concentrates).

Group B: These sweeteners have a little something to offer beyond just the glucose energy. Dried fruits have a higher GI than whole fruits since they’re highly concentrated, but are a good source of micronutrients. Think of them as an occasional treat! Just make sure to check the labels and avoid added sugars or preservatives. Some other grade Bs include sweeteners such as maple syrup, coconut palm sugar, yacon syrup and lucuma. These sweeties are better options than the C group because they have a lower GI or offer some vitamins and minerals.

Group C: These are your worst options. They are high GI and don’t bring anything but sugar to the party. One trick ponies! While jelly beans, soda, candy, pastries and brownies may give us a boost of energy, they offer no nutritional benefit. Plus, consuming such a high level of simple sugars can cause fat to be produced and accumulate in the liver. Someone who binges on donuts can end up with a liver just as fatty as that of an alcoholic (often called nonalcoholic fatty liver disease).

Glycemic Index

How can you learn to make better choices when eating carbs and sugar? Enter the dazzling glycemic index (GI), a measure of how quickly and how high a particular carbohydrate raises your blood sugar level. GI is a numerical ranking system that compares a given food to a pure sugar, such as white sugar. Because white sugar is all carbohydrate, it’s designated 100 on a scale of 0 to 100. The GI is a measure of carbs only; fats and proteins have no effect on the score.

Foods with a high GI value are almost always refined, simple carbs. Conversely, foods with low GI values tend to be unrefined, complex carbs. The difference between high- and low-GI foods lies mostly in how much fiber they contain. Fiber slows the digestion of sugars and keeps you even and peaceful. That’s why a plant-based, low-GI diet is one of the central tenets of a healthy lifestyle.

As a rule of thumb, any food that has a GI rank below 60 is a good choice, especially if you need to watch your blood sugar. In fact, people who stick to a low-GI diet are less likely to develop diabetes and other medical life lemons. Speaking of lemons, they fall solidly into the low-GI camp, as do berries, apples, pears, citrus fruits and plums.

And guess what? Not only can low GI diets prevent nasty diseases, they can also help to reverse them (source and source). Amen, glitter explosion! If you want to learn more, The GI Handbook by Barbara Ravage and The New Glucose Revolution by Jennie Brand-Miller and Kaye Foster-Powell are both great books for self-study.

How to Stop Sugar Cravings

If kicking sugary treats to the curb is on your to-do list, here are a few ways to get the job done without going bonkers:

  • Cold turkey—sometimes, tough love does the job! But, please keep one of my favorite mantras in mind: Progress, not perfection. No need to be hard on yourself if you slip up. And if this approach doesn’t work for you, try the other tips in this list!
  • Brush your teeth, floss, close up shop.
  • Incorporate sweet veggies, like yams.
  • Have a snack that’s high in protein and some fat, such as nuts, seeds and avocado.
  • Find some natural, healthy sugar substitutes you can count on (we’ll cover some of my go-to options in the next section!).
  • Juice up a green drink or smoothie with some good fat in it, like coconut or avocado.
  • Enjoy sliced apples with almond butter, cucumbers with hummus, or a baked sweet potato.
  • Go for a small piece (about 1-in square) of good-quality dark chocolate (70 percent or higher cacao).
  • Change your environment until the crisis passes. Go for a walk, call a friend, take a bubble bath, do some sun salutations, cuddle your pet, have hot sex!

Keep in mind that as your body gets used to less sugar, you may experience detox symptoms such as headaches, skin breakouts, insomnia, low energy, etc. Staying hydrated, resting, eating nourishing foods, gentle exercise and making yourself a priority can all help manage these symptoms as you transition to a healthier lifestyle.

Healthy Sugar Substitutes

Add some natural sweetness to your life with these healthy sugar substitutes! Here’s some more info about the options so you can determine which one is the best choice for you:

  • Dates are relatively high in calories but they make a great natural sweetener. They have a low glycemic index and are great blended into smoothies and used in baking. Here’s a recipe for date purée, which you can use in place of sugar in many recipes!
  • Maple syrup is rich in antioxidants, unlike sugar which contains little to no antioxidants. And while maple syrup is high in natural sugars, it still has a lower GI than sugar. It also contains minerals such as manganese and zinc. To get the most beneficial antioxidants from your maple syrup, be sure to choose the darker Grade B type.
  • Stevia extract comes from the stevia plant and is 250–300 times sweeter than sugar. Because it’s so sweet, a little bit goes a long way (making it a nearly calorie-free natural sweetener). Too much stevia can cause indigestion and because it is a vasodilator, it’s not recommended for people with low blood pressure. To ensure you’re using the most natural and minimally processed product possible, look for 100 percent pure organic stevia that doesn’t contain other ingredients.
  • Erythritol is a sugar alcohol made by fermenting the sugar found in corn. It looks and tastes like sugar but contains 0 calories. Erythritol contains some antioxidants to fight free radicals. Plus, it’s about 60 percent as sweet as sugar and does not impact blood sugar. Erythritol is absorbed in the small intestine, whereas other sugar alcohols aren’t absorbed well by the intestines. This makes it less likely to cause digestive stress than other sugar alcohols—however, overdoing it can cause diarrhea, gas, bloating or nausea. It is important to be sure you are purchasing GMO-free erythritol since it is made from corn, a commonly genetically modified crop. Look for erythritol that is USDA organic and has the non-GMO certified label on the packaging. Keep in mind, it can be pricey.
  • Lakanto is a non-GMO calorie-free sweetener made and used in Japan for more than 15 years. It’s a combination of erythritol and the sweetener from monk fruit. It can be substituted one-to-one for sugar and many people say that it works well in baking. Because lakanto is made of erythritol and monk fruit, too much can cause GI upset and it may have an aftertaste.
  • Yacon syrup, made from the yacon root, has about 20 calories per tablespoon (sugar has 48 calories per tablespoon). It’s rich in fructooligosaccharides (FOS), which act as prebiotics in the body. Yacon syrup may encourage weight loss as it tends to increase satiety and insulin sensitivity (research study). However, consuming more than a tablespoon a day may cause diarrhea, bloating, gas and/or nausea.
  • Monk fruit sweetener is about 150–200 times sweeter than sugar and is made from extracts of the monk fruit. It contains mogrosides, which are antioxidants that don’t raise your blood sugar when metabolized, making monk fruit sweeteners calorie-free. Some people do complain that these sweeteners have an aftertaste.

A note on agave: Agave was a popular sugar substitute for a while because it’s low on the GI scale, but we now know that it’s highly processed, contains a concentrated amount of fructose and lacks any beneficial nutrients. If you choose to use it at all, I encourage you to do so sparingly and consider trying some of the other alternatives we discussed above instead. You may spot agave in some of my old recipes, but it doesn’t make the cut for my list of healthy sugar substitutes today. This is a good reminder to stay on top of the latest research and consult with the experts (like my incredible nutrition team!)—I’m always learning and love sharing with you!

Natural, calorie-free sweeteners can be super helpful as you transition away from processed sweets. But keep in mind that a little goes a long way because they often taste sweeter. Plus, the less you use sugar and sugar substitutes, the more you’ll start to notice the incredible natural sweetness available in plant foods. Eventually, you may find that you don’t need added “sugar” at all—good for you (and your body!).

Treat your perfectly sweet body with respect for the work it does to power you through the day. Shocking your system by dumping a ton of glucose into your bloodstream doesn’t a good self-care strategy make. Powering your cells with glucose, vitamins, minerals and fiber, however, is solid sunshine gold.

Your turn: Have you struggled with sugar? Any great tips for how to get off the dragon? Share your experiences in the comments below!

Peace & peaches,

 
 
Add a comment
  1. Sally says:

    I am kicking sugar,caffeine, alcohol, gluten and animal products starting today.

    Can anyone offer tips as I detox? What’s the best way to get through the first week?

    Thanks and blessings!

    • An awesome network of support is the online forum over at mycrazysexylife.com

    • kim says:

      make sure you’ve done a complete overhaul of your fridge & cupboards. it’s much easier not to have the bad stuff around. also, planning your meals really helps so you have the right food when you need it & you’re not left to stand in front of the fridge and say “what am i supposed to eat?” that’s the behavior that fosters bad choices. there’s a section in crazy, sexy diet that prepares you for this very thing. good luck!

  2. Jennifer says:

    I wasn’t interested in what I ate until I was diagnosed with MS at the age of 26. Now I actually care about what goes into my body and I’ve been taking care of myself for quite a while. One of my early revelations was that I was addicted to sugar. I realized I had to fix it!

    I knew I had turned the corner with my sugar addiction when I could look at a cupcake (simple carbs) with all the icing and think, “This is just going to make me crash, and give me a headache. I think I’ll pass.” Of course I indulge from time to time, but it’s so empowering to think that you really can change your tastes and preferences after a while.

    It’s even more empowering to have these tools that you’ve given us Kris, because the most overwhelming part for me was knowing where to begin! Thank you so much.

    By the way: Ditto to everyone who is singing the praises of using dates as a sweetener–they’re wonderful in smoothies for a nutritious sweet treat. 🙂

  3. Foxy says:

    If you are truly addicted to sugar, it doesn’t matter which form it comes in, you will want it, crave it and most likely go overboard..That being the case, it’s best to avoid it altogether…I spent years of my life binge eating healthy snacks like ground date and nut concoctions only to develop an unhealthy gut flora and a zillion issues that go with it…

    • Kelly says:

      Hi Foxy!
      You described me perfectly…I am the epitome of the “sugar addict.” I went from white sugar to cane sugar, to coconut and agave and maple syrup and stevia and dates….!!!….all with the same result. I will binge on any form of sugar. Have you figured this out? Have you any helpful advice? I am at my wit’s end! The thought of eliminating all sugars completely sends me into despair and panic which then makes me binge… 🙁

      Help!
      Kelly

  4. Sheilah says:

    Great article Kris! I’ve used the cold turkey method many times over the years and have found that 3 days is all it takes. The first day has intense cravings — and for me I can count on them coming roughly 24 hours to the minute of the previous days’s sugar indulgence. Getting through the first day is really the only tough part. It is a lot less difficult on day 2 and relatively easy on day 3. By day 4, I no longer crave sugar — it literally becomes EASY to take a pass on the dessert that everyone is eating right in front of you! When you do not crave it, you no longer “need” it. Works every time!!

  5. Candace says:

    Great post! Personally, going completely cold turkey has never worked for me. I get migraines anyway, and abrupt dietary changes with migraines can actually increase the frequency and intensity. With that said, I know when I basically switch the source of the sugar, it helps a lot. (So instead of candy, I’ll allow myself to have more fruit in it’s place to wein myself off). I’ll be the first to admit I’m a girl with a sweet tooth. For me, telling myself I can’t have something just makes me want it more. Like chocolate for example. I know I”ll never remove chocolate from my diet completely, so I allow myself to have a small square of super dark chocolate (70% or more cocoa) each day. If i know I’ve got that coming, it’s easier for me to ignore other cravings. And if I give in to them at any point during the day? I don’t get my chocolate that night.

    I’m not big on cakes, cookies, things like that. For me it’s more chocolate than anything. And Ice cream. So I’ve learned to make better alternatives to ice cream (one of my favs is 2% greek yogurt with a touch of honey, cocoa powder and a dash of vanilla extract; dip berries in it and I promise you won’t be missing the ice cream!), and I simply don’t allow it to come into my house except for special occasions like birthday.

    Bread is one of the hardest for me, honestly. I can largely go without pasta, and only really want it on occasion, but bread is a bear. The only thing I’ve found that works on that is to allow myself to have it at one meal a day, and then I don’t crave it as much. Anyone have any good ideas on this one?

  6. WholeLifeMom says:

    What are you thoughts on blackstrap molassas? I’ve been substituting it in when making things like granola for the added calcium and iron. Curious to hear your thoughts.

    • Jennifer says:

      Hey there! This is Jennifer from Team Crazy Sexy. Blackstrap molasses is a good choice due to its low-to-moderate GI and high levels of nutrients. Sounds like a delicious option!

  7. CReid says:

    Sugar..mmmmmmmmmm
    And so addictive yes…. And so bad….And so fattening.. and..
    Am going to try coconut sugar, will let you know how that goes!! That darn sweet tooth.Dates are a go-to when the sweetie demon sneaks in. Thanks for the ratings post, love clarity!

  8. Jo says:

    Thanks for very timely post-I’m a new mum battling sleep deprivation and finding a friend in sugar! I know/want to kick the habit, think cold turkey and change of environment are my best chances of doing this. I want to be healthy for my family and for myself…thanks for the motivation xx

  9. KarenM says:

    Ditto that. I have read a bit about sweeteners for our diabetic patients. The marketing of agave makes it look like a great substitute for sugar. However, lots of research is coming back that it still raises blood sugar to unhealthy levels. So far, the verdict says that stevia is the only sweetener that doesn’t cause a spike in blood sugar. You have to be careful though, some stevia products include other sweeteners and nasty chemicals.

    • Natalie says:

      A lot of studies seem to point to the fact that Stevia is actually not as good as some claim. Our bodies are not designed or evolved to handle calorie-free sweeteners–be it natural or artificial. Experiencing a sweet taste from a food that is not going to provide glucose confounds our body’s sugar-handling process (source: http://empoweredsustenance.com/is-stevia-bad-for-you/).

      I think the best way to cut down sugar is to stick to foods you would naturally find in nature or to cut it out completely. Sometimes you realize you don’t really need it.

  10. Gena says:

    thank you, thank you, thank you
    been sugarfree for 2 years
    been green juicing for 1 year
    you have helped all along the way
    xo

    • Karen Stewart says:

      Would like to hear more from how Gena has kept on track for two years, that is amazing, what do you do at events, my issues also involve eating food that is “free” ie. included in training although I know it is not free. What strategies did you find success in for getting sugar out ?

  11. Olya says:

    This article was right on time. Today I was detoxing. And I really really wanted something sweat. Maybe it wasn’t a complete detox as I had fruit. I don’t eat sugar as such, and don’t like candies. But loooove chocolate. Especially dark raw chocolate. But in general I like deserts.
    I know that I just need to wait and that I can be off the chocolate (and better not to start eating it again!) But I have never really been off the sugar completely… That would be a very interesting experience I guess.

    • Sara Ambler` says:

      Alya, I had to laugh, you have addictions to something “sweat”. I know what you meant tho, just thought I would comment….

  12. Stephanie says:

    Does anyone have an estimate of how long it takes to stop having the intense cravings once you cut out excess sugar? I feel like I might be able to go cold turkey if I knew I would feel better in a week or so, but the cravings are so intense that when I have no end in sight it feels like I can’t do it so I give in.

    • Olya says:

      Hey Stephanie. When I go off the chocolate.. takes about a week. First 3-4 days is a hell 🙂
      But as I mentioned I have never gone off the sugar completely.

    • Wiebke says:

      I am on a cleanse right now, no sugar, among other things. The first 3 days weren’t easy, headaches and all, might also have been the lack of caffeine. Feeling way better now. 🙂

    • Talia says:

      Hi Stephanie, I had severe sugar cravings before getting off sugar.

      For me cold turkey worked best. You get it out of your system and thus get off the cycle of sugar high followed by sugar low (which causes the craving – the body is signaling to you that it needs something sugary pronto to regain the same high sugar level).

      I tried being more “flexible”, having a croissant now and again, but that immediately triggered (either psychologically or physiologically, I don’t know) cravings.

      Getting bad sugars out completely leaves you with a more refined palette – you truly don’t crave the obnoxiously glorious mind-blowing birthday cake, you taste food differently, and you enjoy your very calm low blood sugar state, which translates to a calmer you.

      • Stephanie says:

        Thank you! Yeah, I think I need to go totally cold turkey, otherwise I’m doomed. Thanks again!

        • Yeah, I’m an all or nothing kind of girl too. Ive tried moderation with refined sugar for years and have finally decided it doesn’t work for me!

          That said, Day 3 is the worst. It takes me about two weeks overall to completely eliminate cravings. But once they’re gone, I feel soo good and food tastes so much better!

          Starting this today!

    • Molly says:

      I agree. It takes a few days of feeling deprived and irritable. After that you start to not miss it too much and other foods start tasting sweeter. Fruit tastes amazingly sweet and sugary sweets become “too sweet”. I was off for 6 months once. The key for me is not trying to have sweets in moderation. I’m like an alcoholic. If I have a candy bar one day, it turns into a binge and the whole thing falls apart. If I swear off refined sugars, I don’t miss them once I’m past the first week or so. 3 weeks is supposedly how long it takes to form a new habit. Diane Sanfillipo’s 21 day sugar detox is another resource.

  13. Flower Power says:

    I’m in the midst of kicking the white devil, I’m (trying) to follow the Wahl’s Protocol and am eating vegetables and omega3s like my life depends on it – because it does! Today my total sugar count will be just under 11grams for the entire day. Next on my hit list, so called “sugar free” items, which still lurk in my pantry. Unfortunately for me, I cannot have the grains or legumes that you have in your A column. 🙁

    • Mattie Gootee says:

      Hey! I am with you on the no grains and no legumes. Makes it more difficult but not impossible.

  14. Laura Thomas says:

    Thanks Kris, this is a great article and I like your checkbox guide. The key for me has been to keep an eye on my total fructose consumption. I was addicted to the sweet taste so reducing the appeal of that taste and increasing my sensitivity to it was what worked. I did a little gradual reduction and some colder turkey periods. It’s important for people to understand the difference between carbohydrates and sugars and your explanation is great around this.

    For me the tough part was the emotional and social side of it all. Dealing with friends, family, finding my own sugar balance and harmony where I felt in control and happy with my overall lifestyle and 80/20 approach on health. I’m really passionate about helping people with this particular issue because changing your sugar identity can be a really tough one at times, especially if you were know as Miss Sweet Tooth, which I was!

    • Missy says:

      That was really nice to read about having to deal with the social issue of cutting out sugar as well. I am better than I used to be, but still have some rows to hoe – though I definitely had the title of Sweet Tooth and sometimes family members don’t remember that I’m not doing that anymore and send the worst tempting treats, which I almost always fall prey to. Ugh. Anyway, it was validating to hear that someone else recognizes this is another aspect of moving beyond the sugar spoon, and it isn’t always in our control. Thanks!

  15. Sara Ambler says:

    WHAT we eat is important, but for me, how much is the key!! I have diabetes and am 74 yrs. old. I am addicted to sweets and it is the worst thing ever. When I eat desserts, I feel very bad. I have discovered that if I eat just a little of the good stuff every 3-4 hours, I feel great, my readings are better and I have more energy. For instance, when I can’t stand it any longer I have 2 White Castles, not 4-5 as usual. I am losing weight, so important and on a good trail.

  16. After eating 2 chocolate bars to combat my tiredness today, this was exactly what I needed to get focused and make healthier choices around my sugar intake.
    Thanks for the info & motivation Kris xx

  17. Stephanie says:

    This is perfect for me! For the last 5 years I’ve been dealing with quite severe fatigue issues and changing my diet didn’t help me at all. (I tried to eat more meat, less meat, no meat, vegan, yeast-free, no sugars etc.), so I went back to my regular way of eating giant loads of Sugar to get through the day. It’s just really hard to kick the habit, but this makes me a little more optimistic! Thanks! 🙂

    • Jenny says:

      It sounds like you could use some adrenal love. When the adrenals become fatigued so do we. To compensate we crave sugar and caffeine – chocolate, coffee; which unfortunately stress our adrenals out more. Start adding b12, holy basil (tulsi), less stress, and adequate sleep (especially through the 8:00 hours), and you may find you have more energy, and you no longer crave sugar. Kris has done an article on adrenals, there is also helpful info at renegadehealth.com search adrenal. Good luck!

  18. Good morning!

    Dates are a compassionate source of “sweet stuff” that has transformed how I snack. I learned that they are the most nutritious source of weetness around and are actually GOOD for you. I like to top each medjool date (so soft! – careful of the pits, though!) with peanut butter for a special treat. I also use them to make homemade protein bars! YUMMO!

    So much of spirituality and “doing the right thing” can turn into a deprivation-fest. I like to think of balance as my innate ability to respond to the moment with appropriateness. Instead of simply doing away with something — I make sure to add something in. That way I send a signal to myself that says “hey, you matter. I’m looking out for you. It’s not all about what you can’t do and can’t have.”

    What fun is that?

    I hope this helps. Thanks for initiating the conversation, Sweet Stuff!
    ♡Joy♡ @kindnessville.com

  19. Aakriti says:

    Its so crazy/insane/scary the amount of sugar in almost EVERYTHING! I want to reduce my sugar intake to minimum, keep the body temple well oiled, but its just so overwhelming! SuperKris to the rescue! Thank you, this post really simply puts things into perspective.. And I’m (just a smidge) more confident about dealing with the sugar monkey! Woot woot! Thank you.. This was just what I needed to hear from the magical Universe 😀

    • smokey427 says:

      I agree with you whole heartedly about how frightening the amount of sugar (and salt) is in prepared foods, as well as agreeing with the comments about agave and stevia. Not just “everything in moderation,” but really, LESS is MORE. The truth about sugar and hidden sugars in so called healthy foods are important converstaions to have on and on and on!

  20. Kay Jones says:

    Kris, I was a chocoholic for years!!! I hid chocolate in a kitchen cabinet and generally devoured it when I was alone. I finally had to go cold turkey. I am still a chocoholic, but I no longer eat chocolate in any form. I think this sugar binge often hits people when they are hungry, angry, lonely, or tired. Remember HALT. I like your hot tea suggestion best. I will have to try Stevia. Thank you, Kris, for this blog and have a blessed day! K xxx

    • Vasu Murti says:

      Carob is a pleasant alternative to chocolate. And it’s naturally sweet, whereas the cacao beans are naturally bitter and have to be blended with sugar to create chocolate.

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