Giving up sugar and white flour forever.

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Replies

  • AlyRoseNYC
    AlyRoseNYC Posts: 1,075 Member
    It's possible, but it would be very hard. If you lived a solitary life, it would be easier. But, going to family dinners or out to restaurants means you will most likely have to bring your own food or decline the food that is served to you. I think since you are not doing it for medical reasons, you'd be more likely to "cheat" too since eating sugar or flour doesn't give you any negative physical symptoms. But, quitting is not harmful to your body, so good luck to you if you decide to go that route!
  • MartinaTVS
    MartinaTVS Posts: 8 Member
    I only feel good when I eliminate those things, along with a lot of other things. Along the lines of a low carb version of Paleo. Does not sound like there is much support for it here but I can tell you it definitely makes a difference for me. My concern is less weight loss though and more controlling blood sugar issues, cravings, headaches. and chronic pain. Life happens, I give up on it sometimes but definitely feel worse when I do. Good luck to you, it's not easy.
  • neanderthin
    neanderthin Posts: 10,217 Member
    I call them simple carbs and complex carbs. The whites are simple, the browns are complex. Brown sugar is not complex. Brown rice is complex but acts like a simple carb, so there are some complications. I cannot eat simple carbs or rice because of dietary issues. There is life after the whites and if someone chooses to leave them alone it won't kill anyone. On the other hand, I love 00 flour for pizza crust, but now I use whole wheat. I didn't die. I made the most wonderful gnocchi, now I use sweet potato, not the same, but good. Italian whole wheat pasta doesn't taste like cardboard. My son, the chef, made a profound, educated professional food statement when I talked about my preference for simple carbs; they are yummy. Yes, they are. They are also empty. If you don't have to get rid of them, the occasional bit won't be the end of the world. The world also does not end without them.
    Hate to break the news to you but all flour including the dreaded tipo 00 are complex carbs.

    Actually they are not. Once refined the properties which made them complex are removed and they act as a simple carb. I don't dread 00 flour, but I shouldn't use it because it spikes my blood sugar, so I don't. If it didn't, I would use it when making pizza because it makes a great crust. I'm not all or nothing, but I do know the difference between whole meal and refined and as a person heading toward diabetes I made the decision to cut out refined carbs.
    They're a complex carb....you want to tell yourself they're simple carbs, that's another story.
  • earlnabby
    earlnabby Posts: 8,171 Member
    I call them simple carbs and complex carbs. The whites are simple, the browns are complex. Brown sugar is not complex. Brown rice is complex but acts like a simple carb, so there are some complications. I cannot eat simple carbs or rice because of dietary issues. There is life after the whites and if someone chooses to leave them alone it won't kill anyone. On the other hand, I love 00 flour for pizza crust, but now I use whole wheat. I didn't die. I made the most wonderful gnocchi, now I use sweet potato, not the same, but good. Italian whole wheat pasta doesn't taste like cardboard. My son, the chef, made a profound, educated professional food statement when I talked about my preference for simple carbs; they are yummy. Yes, they are. They are also empty. If you don't have to get rid of them, the occasional bit won't be the end of the world. The world also does not end without them.
    Hate to break the news to you but all flour including the dreaded tipo 00 are complex carbs.

    Actually they are not. Once refined the properties which made them complex are removed and they act as a simple carb. I don't dread 00 flour, but I shouldn't use it because it spikes my blood sugar, so I don't. If it didn't, I would use it when making pizza because it makes a great crust. I'm not all or nothing, but I do know the difference between whole meal and refined and as a person heading toward diabetes I made the decision to cut out refined carbs.
    They're a complex carb....you want to tell yourself they're simple carbs, that's another story.

    QFT

    All sugars are simple carbs, whether they are monosaccharides or disaccharides, and all starches are complex carbs no matter if it is highly processed wheat flour or the starch in a potato just dug from the ground.
  • explosivedonut
    explosivedonut Posts: 419 Member
    If we are giving up sugar, does that mean we are also giving up fruit? Fruit is pretty sugar heavy...
  • independant2406
    independant2406 Posts: 447 Member
    I've replied to other threads with lots of scientific studies and clinical research related to this...Here they are again.

    Clinical Diabetes Scientific Journal by the American Diabetes Association - October 2011:
    http://clinical.diabetesjournals.org/content/29/4/155.full

    The above is 1 example. There have been hundreds of studies (from multiple universities and health organizations throughout the world) since the 1980's to determine how these foods react in our bodies (and to try to disprove all the diet books and theories about processed foods).

    The results of all these studies were gathered into a compiled list called the "Glycemic Index." Google it. Then look it up on Google scholar to verify the facts. Educate yourself before saying "food is just food".

    If you don't believe me. Look at this study which compiles all the previous research from other studies and cross examines them:
    http://ajcn.nutrition.org/content/76/1/5.full.

    There are 120 additional references from 120 scientific publications and clinical research studies cited in the references section of this article.
  • SandraJN
    SandraJN Posts: 305 Member
    When wheat flour is refined the endosperm is removed, which is where the nutrients and fiber are. Enriched flour has some of these nutrients added back in, but more are missing than added back. Fiber is not one of the added ingredients. This makes refined flour act as a simple carb when it's metabolized into glucose. It also means most of the nutrients have been removed and if it isn't enriched ….well?

    Fruit is a sugar but it also is a fiber. Fruit has nutritional value as well as a slower metabolization into glucose, in most cases. Dairy is also a sugar, but it is combined with protein, giving it nutritional value and the slower metabolization into glucose.

    Potatoes are a complex carb which acts as a simple carb. The sugar in potatoes turns to glucose faster than table sugar. Brown rice is a complex carb which also turns to glucose fast. Both have nutritional value but are of no benefit to people with diabetes because of the reaction with insulin.

    The original post was about giving up the 'whites' and much of the response has been that it's nearly impossible and why do it anyway. My point is that it's entirely possible and there are reasons. I am not the food police and am not trying to force anyone into anything.
  • earlnabby
    earlnabby Posts: 8,171 Member
    When wheat flour is refined the endosperm is removed, which is where the nutrients and fiber are. Enriched flour has some of these nutrients added back in, but more are missing than added back. Fiber is not one of the added ingredients. This makes refined flour act as a simple carb when it's metabolized into glucose. It also means most of the nutrients have been removed and if it isn't enriched ….well?

    Fruit is a sugar but it also is a fiber. Fruit has nutritional value as well as a slower metabolization into glucose, in most cases. Dairy is also a sugar, but it is combined with protein, giving it nutritional value and the slower metabolization into glucose.

    Potatoes are a complex carb which acts as a simple carb. The sugar in potatoes turns to glucose faster than table sugar. Brown rice is a complex carb which also turns to glucose fast. Both have nutritional value but are of no benefit to people with diabetes because of the reaction with insulin.

    The original post was about giving up the 'whites' and much of the response has been that it's nearly impossible and why do it anyway. My point is that it's entirely possible and there are reasons. I am not the food police and am not trying to force anyone into anything.

    The difference between a simple and a complex carb is based on how many sugars make up the molecular chain, not what other nutrients are present or how it is metabolized. Mono and disaccharides are made up of one or two sugars and therefore they are classified as simple carbs. Anything that is made up of three or more sugars is classified as a complex carb.
  • meridianova
    meridianova Posts: 438 Member
    As a vegan for 15 years on the most un extreme diet I can think of words almost fail me and I'm probably going to regret replying too this. My question is what's wrong with white flour and sugar which can be a part of any blanced diet

    jumping in on this late, but what the hey... and yes, i'm going to go there...

    what's wrong with food from animal sources which can be part of any balanced diet? and since when is veganism UNextreme?

    to the OP... i gave up whie sugar and white flour years ago. i don't like what it does to my body, and it's not a hard thing to avoid. i go for veggies over fruits (i'll eat them but rarely... i can easily overdose because i really do LOVE fruit), i don't eat breads unless they're made with a nut flour, i keep my dairy limited to low-lactose foods (cream, sour cream, half & half, butter).

    mentally, it's not that much of a leap. replace fat for carbs and keep good levels of protein from sources that are as whole as possible (eggs and animal meats). make sure you're sticking with non-transfat foods, like olive oil, coconut oil, and butter.
  • ValGogo
    ValGogo Posts: 2,168 Member
    Those are some big words doll. Forever is a long time. How about just for today?
  • ValGogo
    ValGogo Posts: 2,168 Member
    I've replied to other threads with lots of scientific studies and clinical research related to this...Here they are again.

    Clinical Diabetes Scientific Journal by the American Diabetes Association - October 2011:
    http://clinical.diabetesjournals.org/content/29/4/155.full

    The above is 1 example. There have been hundreds of studies (from multiple universities and health organizations throughout the world) since the 1980's to determine how these foods react in our bodies (and to try to disprove all the diet books and theories about processed foods).

    The results of all these studies were gathered into a compiled list called the "Glycemic Index." Google it. Then look it up on Google scholar to verify the facts. Educate yourself before saying "food is just food".

    If you don't believe me. Look at this study which compiles all the previous research from other studies and cross examines them:
    http://ajcn.nutrition.org/content/76/1/5.full.

    There are 120 additional references from 120 scientific publications and clinical research studies cited in the references section of this article.


    That's a damn beautiful dog you got there.
  • Adw7677
    Adw7677 Posts: 201 Member
    I'm on week 2 of the same thing (focused on sugarfree). I take it one week at a time because committing to a week is easier than committing to forever.

    First week was terrific. There were some detox symptoms the second day (headache and irritability), but it really wasn't too bad. On the 5th day, I made a cake for somebody. I licked a little frosting off the spatula when done. A few minutes later I got this horrible hot flash feeling, dizziness, and another headache coming on. It was like a reminder of how bad sugar is for me. I've had a few glitches this week. Bizarre, overpowering cravings. But overall it's a vast improvement.

    I've lost about 5 pounds and feel a whole lot better. Sugar has been proven to act just like drugs to our brains. But when the whole country is addicted, nobody wants to believe it.

    It's basically been like eating clean. I don't exclude natural sugars from fruits & veggies, just the added sugars. Sugar is in all the processed foods, so you're left with meats and produce (dairy is optional).

    Try it for a week and see how you feel. Good luck!
  • radmack
    radmack Posts: 272 Member
    I have been completely unable to give up ice cream.:noway:
  • SandraJN
    SandraJN Posts: 305 Member
    When wheat flour is refined the endosperm is removed, which is where the nutrients and fiber are. Enriched flour has some of these nutrients added back in, but more are missing than added back. Fiber is not one of the added ingredients. This makes refined flour act as a simple carb when it's metabolized into glucose. It also means most of the nutrients have been removed and if it isn't enriched ….well?

    Fruit is a sugar but it also is a fiber. Fruit has nutritional value as well as a slower metabolization into glucose, in most cases. Dairy is also a sugar, but it is combined with protein, giving it nutritional value and the slower metabolization into glucose.

    Potatoes are a complex carb which acts as a simple carb. The sugar in potatoes turns to glucose faster than table sugar. Brown rice is a complex carb which also turns to glucose fast. Both have nutritional value but are of no benefit to people with diabetes because of the reaction with insulin.

    The original post was about giving up the 'whites' and much of the response has been that it's nearly impossible and why do it anyway. My point is that it's entirely possible and there are reasons. I am not the food police and am not trying to force anyone into anything.

    The difference between a simple and a complex carb is based on how many sugars make up the molecular chain, not what other nutrients are present or how it is metabolized. Mono and disaccharides are made up of one or two sugars and therefore they are classified as simple carbs. Anything that is made up of three or more sugars is classified as a complex carb.

    I give up.
  • independant2406
    independant2406 Posts: 447 Member
    Harvard School of Public Health:

    http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/

    In the past, carbohydrates were commonly classified as being either “simple” or “complex,” and described as follows:

    Simple carbohydrates:

    These carbohydrates are composed of sugars (such as fructose and glucose) which have simple chemical structures composed of only one sugar (monosaccharides) or two sugars (disaccharides). Simple carbohydrates are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas – which can have negative health effects.

    Complex carbohydrates:

    These carbohydrates have more complex chemical structures, with three or more sugars linked together (known as oligosaccharides and polysaccharides). Many complex carbohydrate foods contain fiber, vitamins and minerals, and they take longer to digest – which means they have less of an immediate impact on blood sugar, causing it to rise more slowly. But other so called complex carbohydrate foods such as white bread and white potatoes contain mostly starch but little fiber or other beneficial nutrients.

    Dividing carbohydrates into simple and complex, however, does not account for the effect of carbohydrates on blood sugar and chronic diseases.To explain how different kinds of carbohydrate-rich foods directly affect blood sugar, the glycemic index was developed and is considered a better way of categorizing carbohydrates, especially starchy foods.

    The glycemic index ranks carbohydrates on a scale from 0 to 100 based on how quickly and how much they raise blood sugar levels after eating. Foods with a high glycemic index, like white bread, are rapidly digested and cause substantial fluctuations in blood sugar. Foods with a low glycemic index, like whole oats, are digested more slowly, prompting a more gradual rise in blood sugar.

    Low-glycemic foods have a rating of 55 or less, and foods rated 70-100 are considered high-glycemic foods. Medium-level foods have a glycemic index of 56-69.

    Eating many high-glycemic-index foods – which cause powerful spikes in blood sugar – can lead to an increased risk for type 2 diabetes, (2) heart disease, (3), (4) and becoming overweight, (5,6) (7). There is also preliminary work linking high-glycemic diets to age-related macular degeneration, (8) ovulatory infertility, (9) and colorectal cancer. (10)

    Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss.
    The University of Sydney in Australia maintains a searchable database of foods and their corresponding glycemic indices.

    Many factors can affect a food’s glycemic index, including the following:

    Processing: Grains that have been milled and refined—removing the bran and the germ—have a higher glycemic index than minimally processed whole grains.

    Physical form: Finely ground grain is more rapidly digested than coarsely ground grain. This is why eating whole grains in their “whole form” like brown rice or oats can be healthier than eating highly processed whole grain bread.

    Fiber content: High-fiber foods don’t contain as much digestible carbohydrate, so it slows the rate of digestion and causes a more gradual and lower rise in blood sugar.

    Ripeness: Ripe fruits and vegetables tend to have a higher glycemic index than un-ripened fruit.

    Fat content and acid content: Meals with fat or acid are converted more slowly into sugar.
  • mikeshockley
    mikeshockley Posts: 684 Member
    Hell no! Because cake.

    Right??!!! :happy:
  • Serah87
    Serah87 Posts: 5,481 Member
    I did it.....It was the best decision I ever made with regard to food. I cannot believe the changes it has made in my life. I lost weight and a host of other health issues have disappeared. Not sure it will work for everyone (although I like to think it would). I can only speak for myself. I am never going back to it. :)

    Your lucky if you hit 1200 calories!!

    I will stick with white flour and sugar!!!!

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