Ah, yes. The underpinnings for sugar addiction. I’m O.K. Breathe easier.

Think of the actual physical elements that compose our bodies: we are 98 percent hydrogen and oxygen and carbon. That’s table sugar. You are made of the same stuff as table sugar.

Just a couple of tiny differences here and there and look what happened to the sugar: it can stand upright and send tweets.

~ Augusten Burroughs, This Is How: Surviving What You Think You Can’t


Notes: Sugar Photo credit. Quote via quotespile

Running. With Jelly Donuts.

I open my eyes. 5:35 a.m. I close my eyes, and take inventory.

Right groin, an old catcher’s mitt, stiff, cracks in the leather.

Knees, throb.

Three middle toes on right foot, blistered. Raw.

This is about where Tanya Donelly would say: “But you can change your story / And throw a hand up from the mud.”

But that’s not how we roll here. No Tanya. No.

This story (or catalyst) starts Wednesday after dinner.  The 7 pm to 8:30 pm witching hour(s). The Big Cat starts to pace, and circle. I want it. I need it. I crave it.

After taking inventory in the fridge, the cupboards, the pantry, none of the required provisions are available. I jump into the car and head to Palmer’s Market. Talenti Mint Chocolate Chip Gelato. (4 Pints). Nacho Cheese Doritos (Extra Large Bag). Chobani Fruit on the Bottom Yogurt, Pineapple flavored.  Stonewall Kitchen Sour Cherry Jam (to chase the Yogurt). And, then, in the glass case:  Donuts. Strawberry Jelly filled donuts.

The belt pulls the items towards the clerk. “Good evening Sir. Do you have a Palmer’s Card?” A wee bit of junk food with Dinner, Sir? “Sir, I don’t see a 2 pound bag of Domino Premium Pure Cane Granulated Sugar here. Shall I run and get it for you? And, Sir, in Aisle 3, we have hypodermic needles and rubber hose tie-offs. Step behind the counter here with me, and I’ll inject it for you, it will only take a minute.  [Read more…]

Flying North N.E. AA1263. Add, yet another addiction.

 

 

It’s that time again. An updated inventory of Addictions.

  1. iPhone. Like Jenny Erpenbeck’s “Bone to bone, blood to blood, as if (we’re) bonded together.”
  2. Talenti Mint Chocolate Chip Gelato. Heaven in a cup. Sweet Jesus. 3-4 pints a week, minimum.
  3. iPad Pro. Speedy wifi in-flight. Enable online work in both directions.
  4. Sugar. Stonewall Kitchen Sour Cherry Jam. 2.5 heaping tablespoons stirred in with Chobani Fruit on the Bottom Greek Yogurt with Pineapple on the Bottom.
  5. Seat #24 E, Exit Row, AA Airbus A321.  To/fro LGA to DFW. Same seat (or take different flight)
  6. Socks: Ultra thin, over-the-calf knee high. Can’t have hot feet or exposed skin.
  7. Advil PM. Ingest 1/2 pill one hour before bed time.  Insomniacs sleep aid.
  8. Knee pillow. To sleep. Avoid bone to bone contact.

And so here we are.

Dallas, TX. Hotel. Wednesday evening.

I open the Jabra Elite Active 65t Wireless Earbuds charging case to find the right earbud missing. Major problem. [Read more…]

When Is It OK to Eat Chocolate? (About all the bloody time)

truffle-chocolate

Excerpts from Ellen Byron and Tanya Rivero discussing “When Is It OK to Eat Chocolate?” (along with DK’s reality check):

  • Really, it is OK to eat chocolate if it’s the fancy stuff. That’s what we’re telling ourselves. (DK: Not sure I’m telling myself exactly this…I am repeating, “it’s ok, DK, it’s ok, go ahead. It’s ok to eat 4 pieces in one sitting.)
  • Nearly half of chocolate eaters say they look for premium ingredients…they say that’s their health-permissibility factor. (DK: More health research that will be overturned in 10 years. Margarine over butter anyone?)
  • There’s no point in going to a gym and then downing a huge bar of cheap milk chocolate. There’s every point in going to a gym and then downing a small portion of a nice, deep chocolate. (DK: Come on. There’s every point in downing a huge bar of any kind of chocolate and then ‘thinking’ about going to the gym.)
  • Offering portion control also helps chocolate eaters feel good… (DK: Who feels good with portion control? Who? Introduce me to that human.)
  • Lindt’s Excellence bars, which are wrapped in foil and white cardboard, are designed for a “ritualistic” experience. “Consumers take care to rip the foil gently, then break a square off, then roll the foil back up…It’s meant to withstand that type of consumption where you might eat one square or two squares a day. (DK: Ritualistic? Yes, like Human Sacrifice. One or two squares a day? Laughable.)
  • New $7 chocolate bars from Godiva have indented squares that fit a thumb so eaters can snap off one bite at a time. ‘People love to have a bar of chocolate tucked away in their brief case, backpack or purse. (DK: Who can keep chocolate tucked away for more than three minutes anywhere, and especially in a brief case or purse? Who? As to indented squares to enable portion control? Ha! That’s just for better gripping a $7 Godiva morsel so it doesn’t hit the ground while you are shoveling…)
  • The relatively small amount of sugar in a piece of premium chocolate from Godiva doesn’t worry consumers the way other sweets might. “Having a small bit of chocolate isn’t the thing that’s going to kill you.” (DK: Totally right. Expensive Godiva Chocolate is totally exempt from the ills of sugar addiction – absolutely!)
  • Ms. Choma avoids buying large bars for her daily chocolate treat, fearing she’ll eat too much in one sitting. Instead (she) keeps individually wrapped chocolate truffles in her pantry. “It’s just the right size, so you don’t feel guilty,” she says. She’s mindful of antioxidants and other health benefits of chocolate, but mostly focuses on how much she likes the taste. “That’s my brain benefit,” she says. (DK: There’s a lot to digest here. But let’s just jump on the close.  Antioxidants? Goobledygook.  Brain benefit? Ho! Really?!?)
  • “We see people looking for little rewards all the time.” (DK: And we deserve it!)

Photo: Joann Hofer from XchocolArt in Carmel, Indiana with Blueberry Truffle Christmas Gift Organic Chocolate made with Blueberries, cream and luscious chocolate. (Source: Etsy.com)

Running. With Crystal Light.

sugar

Whether you snort white powder, or you shovel crystals down your gullet, the consequences are…

June-ish, 2016.  It was the last leg of the morning commute, on I-287. The heart starts to race, this followed by a pinch, with its roots pushing outward like the tail of a lightning strike.

Doctor’s diagnosis: High Cholesterol. Root cause? Diet, with any 3 or 4 of following occurring on any given day:

  • Yogurt. Fruit on the Bottom. Jacked up with two heaping tablespoons of Smucker’s Strawberry Jam.
  • Fruit.  Sliced bananas. Floating in Hershey’s Chocolate Syrup. Sliced strawberries, same. Blueberries, melon, raspberries, same.
  • Hotcakes. With Canadian Maple Syrup, and a dollop of Raspberry jam.
  • Drinks. Orange Gatorade. Florida Orange Juice from the carton. Artificially sweetened Lipton’s Green Tea, 2 bottles at a time.  Diet Coke(s). Cranberry Juice, swigged from a 1 gallon jug.  And oh let’s not forget, Welch’s Grape Juice, one could bathe in it.
  • Ice Cream. Pint of creamy Chocolate Haggen Daz in a single sitting.  Breyer’s Vanilla Ice Cream, topped with chopped nuts, chocolate sauce and several shots of Reddi Wip Cream.
  • Coffee. Spiked with 2.0 (yes, two) packets of Nutrasweet or its brethren.
  • Hot Tea. Golden Bee Honey from a squeeze bottle swirls to and coats the bottom.
  • Snacks. Semi-sweet chocolate chips (in pantry for cooking) by the handful. Entenmann’s glazed donuts. Mini Snicker Bars by the handfuls.
  • Sandwich. PBJ, mostly with J, oozing on all sides of enriched and wholesome white bread.
  • Cereal. Including Raisin Bran, supplemented with a handful of California golden raisins and hopped up with a heaping teaspoon of white sugar crystals sweetening the 2%.

And the pre-bed-time sedative…which warrants its own paragraph, not a mere bullet. Grape Jelly trembles as it waits for the tablespoon to dig deep and scar its surface. Jelly coats the teeth and slides smoothly down the throat. A trace lingers on the lips. The body settles in, calm now, with its fix. Bed time. [Read more…]

2:38 am: A little closer to the edge

gif-screens-technology-sleep-insomnia

1:14 a.m.

The digital fluorescent clock leaves its reflection on the night stand. What a pretty color! What is wrong with you?

Turn pillow. Adjust. Hot. I skootch Zeke over.  I get up. Cup hands, slurp water. Then to Toilet.

Switch on iPhone. And then there was Light.  I flip through emails. Blog posts. Morning papers.

1:43 a.m.

Close eyes.

Replay Message on answering machine from a week ago: “Tests good, But”…and a long pause. But, What? “Cholesterol a problem.” Cholesterol a problem. WTH is that? [Read more…]

me me me me me me

chocolate-chip-cookies

A couple of years ago my sister Judy and I were each given a box of truffles. The tiny print said two pieces contained 310 calories and there were six pieces in each box. We were seating in the bus heading downtown, quietly downing our calculations.  Judy was dividing by two and I was multiplying by three.  When she realized what I was doing, a look came over her face that was hard to describe. “I lost all hope for you,” she says now. The difference between us could not have been more clearly defined at that moment.  There are people who can eat one piece of chocolate, one piece of cake, drink one glass of wine.  There are even people who smoke one or two cigarettes a week. And then there are people for whom one of anything is not even an option.

~ Abigail Thomas, Thinking About Memoir


Photo: jaimejustelaphoto

 

Belly Up: Tiramisu pistache au café sucré


Thank you Eclecticity Light. Don’t miss other wonders at Eclecticity Light including The Best Thing For Being Sad.

No doubt. I’m an addict.

gingerbread,cookie

Sugar Season. It’s Everywhere, and Addictive by James DiNicolantonio & Sean Lucan:

  • Sugar is everywhere. It is celebration, it is festivity, it is love.
  • It’s also dangerous. In a recent study, we showed that sugar, perhaps more than salt, contributes to the development of cardiovascular disease. Evidence is growing, too, that eating too much sugar can lead to fatty liver disease, hypertension, Type 2 diabetes, obesity and kidney disease.
  • Yet people can’t resist. And the reason for that is pretty simple. Sugar is addictive. And we don’t mean addictive in that way that people talk about delicious foods. We mean addictive, literally, in the same way as drugs.
  • Up until just a few hundred years ago, concentrated sugars were essentially absent from the human diet — besides, perhaps, the fortuitous find of small quantities of wild honey.
  • Today added sugar is everywhere, used in approximately 75 percent of packaged foods purchased in the United States. The average American consumes anywhere from a quarter to a half pound of sugar a day. If you consider that the added sugar in a single can of soda might be more than most people would have consumed in an entire year, just a few hundred years ago, you get a sense of how dramatically our environment has changed. The sweet craving that once offered a survival advantage now works against us.
  • Whereas natural sugar sources like whole fruits and vegetables are generally not very concentrated because the sweetness is buffered by water, fiber and other constituents, modern industrial sugar sources are unnaturally potent and quickly provide a big hit.
  • Substance use disorders…exist when at least two to three symptoms from a list of 11 are present…sugar produces at least three symptoms consistent with substance abuse and dependence: cravings, tolerance and withdrawal. Other druglike properties of sugar include (but are not limited to) cross-sensitization, cross-tolerance, cross-dependence, reward, opioid effects and other neurochemical changes in the brain.
  • In animal studies, animals experience sugar like a drug and can become sugar-addicted. One study has shown that if given the choice, rats will choose sugar over cocaine in lab settings because the reward is greater; the “high” is more pleasurable.

Read full op-ed NY Times article here: Sugar Season. It’s Everywhere, and Addictive


Notes: The recipe for the caramel stuffed soft gingerbread cookies in the photograph can be found here: Fabtasticeats.com.

Eat REAL Food

artificial-sweetener

Joe Bittner – NY Times – What Causes Weight Gain?

  • If I ask you what constitutes “bad” eating, the kind that leads to obesity and a variety of connected diseases, you’re likely to answer, “Salt, fat and sugar.” This trilogy of evil has been drilled into us for decades, yet that’s not an adequate answer.
  • Minimally processed plants should dominate our diets.
  • Real food solves the salt/fat/sugar problem.
  • Processed foods — supply more than 80 percent of the sodium in typical American diets
  • Eat real food and your fat intake will probably be fine.
  • Sugar is not the enemy, or not the only enemy. The enemy is hyperprocessed food, including sugar.
  • A large part of our dietary problems might stem from something as simple as the skyrocketing and almost unavoidable consumption of caloric sweeteners and/or hyperprocessed carbs, which are in 80 percent of our food products.
  • Meanwhile, if we had to pick one target in the interim, caloric sweeteners are unquestionably it; they’re well correlated with weight gain (and their reduction equally well correlated with weight loss), Type 2 diabetes and many other problems.
  • Let’s also get the simple message straight: It’s “Eat Real Food.”

See entire article here: What Causes Weight Gain?


Image Credit: Health & Beauty Nut

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