Happy Wednesday! How is your week going?
Like I mentioned recently, I've been cutting back on the artificial sweeteners in my life. I wanted to share two of the changes I've made. They seem small, but they can make a big difference over time.
For years, I felt so sick after eating pancakes, waffles, and French toast. I love these foods, and I didn't want to stop eating them! After some investigation, I realized it wasn't the food that was making me sick - it was the syrup. Many people don't realize that there is a huge difference between pancake syrup (think Aunt Jemima's, or the little Kraft cube containers of syrup that come in your Seamless or to-go bags with your takeout breakfast) and maple syrup, because they often taste similar. Real maple syrup is made from one ingredient: the sap on maple trees. Pancake syrup is made from HFCS and a mix of artificial flavors. Maple syrup is much more expensive but I think it's worth every penny. I use it on my protein pancakes and multigrain waffles at home, and if I'm out, I always make sure the restaurant has real maple syrup if I'm craving something sweet. Many NYC diners will serve it for a few dollars extra.
The other change I've made in the past six months or so is that I no longer add sweetener to my coffee. This has admittedly been tough. I've learned to appreciate the taste of coffee, and I don't drink it black; I add soy or almond milk, and once in a while I'll have half & half. It's not so much that I miss adding sugar crystals to my coffee, it's those darn Starbucks syrups that get me every time. The warmer months are easy because I genuinely love unflavored iced coffee, but come fall, I know I'll be craving a pumpkin spice latte. (And cinnamon dolce - my year-round fav!) So I'll have one or two, but I won't drink them on the regular the way I used to.
I used to just eat all the sugar I wanted without a thought. Now I'm really trying to be mindful of what I take in. It's a chore for a cookie monster like me, but it makes me feel better overall.
How do you cut back on sugar?