ED update

[kitchen_kink]

So as I suspected, I had a mild reaction to wheat. I felt basically...full...most of the day after eating it (in fairly mass quantities; cereal and then a bunch of wheat pasta). The next day, I woke up a bit nauseated. Not too bad. But again - probably feeding the yeast. Not to mention that wheat's supposed to be pretty hard to digest.

Today I'm testing sugar. Yes, pure, refined, white, unadulturated sugar. I put it on my rice krispies with bananas and walnuts.

So far, I have some kind of sore throat, and feel sort of groggy. Hmpf. I'll happily give this stuff up.

Comments

[rednikki.livejournal.com]

I had the exact same reaction to white sugar.

[veek.livejournal.com]

Does that mean you'll give up raw sugar, too? You know that white == adulterated, right?

[dietrich.livejournal.com]

Yeah - little headache, too? It's kinda sucky.

[dietrich.livejournal.com]

You know, as I was writing it I thought that "unadulterated" was probably the wrong word to use in this instance. I've been using small amounts of honey to sweeten certain things to no ill effect, and I'll probably still have Rapadura and maple syrup. If I can avoid refined sugar entirely, I think my life'll be the better for it.

[tisana.livejournal.com]

What about Splenda? Lovely stuff if you like sweet (great for using in my tea so I don't feel my teeth are rotting out).

[dietrich.livejournal.com]

The only thing I try to avoid more assiduously than hydrogenated oils (I do succumb to the occasional Oreo or Wheat Thin) is artificial sweeteners. I just think they're evil.

What's Splenda made from?

There's an herbal thing called stevia that's good, too...