SQUASHING Those Sweet Cravings with Healthy Alternatives By Julie Daniluk R.H.N.
Refined carbohydrates are often called empty calories. However, they’re worse than “empty”. They’re comparable to credit cards that create nutritional debt in the body.
Here are 4 ways to bust your sweet cravings right now:
Eat a fibre-rich vegetable.
Before eating sweets, enjoy fibre to reduce hunger and cravings. The best food for this is artichoke hearts packed in water or olive oil. They make everything taste sweeter, cleanse the liver and reduce hunger hormones.
Enjoy something bitter
to reduce sugar cravings. An herbal bitter tincture, such as Gentian root, works great as a wonderful stomach tonic, helping you to assimilate food. It also kills yeast in the body, which is in the background of a lot of cravings.
Enjoy something sour.
Acetic acid, the active ingredient in vinegar, helps keep food in the stomach for a longer period of time, delaying the release of the hunger hormone ghrelin. Vinegar also improves digestion, and it helps you feel full faster and for a longer period of time.
Acetic acid also helps prevent spikes in blood sugar following a meal and will lower the glycemic index of many foods. Red wine vinegar contains nutrients like the antioxidant resveratrol that have been shown to protect the heart!
In the study by Dr. Östman and team, a dose of approximately 2 tablespoons gave the best results, and blood levels of sugar and insulin remained normalized for at least 45 minutes after women and men ate a meal of vinegar and white bread. If vinegar can help people cope with high glycemic foods like white bread, you can imagine how effective it would be if you ate healthy whole grains!
Eat something rich in healthy fat
. Avocado contains EGCG (epigallocatechin gallate) that increases the hormone CCK (cholecystokinin), which is responsible for creating the feeling of satiation. Feeling full between meals is the greatest weapon against the battle of the bulge. EGCG also stimulates your metabolism by activating thermogenesis, which means your cells are burning energy—including fat!
If you have to cave and eat something sweet, choose the healthiest sweeteners! All of them can help minimize inflammation when eaten in moderation. Recent studies have shown that unrefined sweeteners retain their natural anti-inflammatory antioxidants.
My personal all time favourite sweetener is raw honey. Being unrefined and unpasteurized, it’s the healthiest type of honey to eat. It contains all the vitamins, minerals, and phytonutrients the bees collected during their forage. It’s a source of vitamins B2 and B6, iron, manganese, amino acids, and enzymes. For thousands of years, honey has been used medicinally, but only recently has scientific research revealed how it helps heal and soothe inflammation.
Taken straight from the comb, honey contains traces of propolis, the antibiotic and antifungal glue that bees use to seal the hive and protect it from harmful microorganisms. It’s also high in hydrogen peroxide, a powerful antiseptic. Packed with a punch of anti-inflammatory antioxidants, raw honey can also reduce the damage to colon tissue afflicted by colitis. It’s also a source of allergy-staving quercetin, a powerful antioxidant that prevents histamine release from mast cells.
RECIPE: Key Lime Pie By Julie Daniluk
This pie is the ultimate healthy gourmet treat. You’ll wish you could turn back time with the last bite of this pie—proof that nutritious food can taste good. Avocados are packed with vitamin B6, which supports your liver in metabolizing and balancing certain hormones such as estrogen. It’s the perfect non-chocolate rescue for PMS. The lime juice reduces toxins in the liver and adds a lovely tang to this pie.
1 cup (250 mL) unsweetened shredded coconut
1 cup (250 mL) walnuts
1/4 tsp (1 mL) grey sea salt or pink rock salt
1/2 cup (125 mL) pitted Medjool dates
3 firm avocados
3 tbsp (45 ml) lime juice
1 tsp (5 mL) lime zest
1/2 cup (125 mL) raw honey
pinch grey sea salt or pink rock salt
as desired, kiwi or lime slices
Process the coconut, walnuts and salt in a food processor until coarsely ground.
Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
Press into the bottom and sides of a 9-inch (23 cm) pie plate using the back of a spoon or your fingers.
Place the crust in the freezer for 15 minutes.
Process all the filling ingredients in a food processor until smooth.
Pour the filling into the piecrust. Set in fridge for 20 minutes.
Garnish with fresh slices of kiwi fruit or thin slices of lime.
Makes 8 servings.
(Note: This recipe has been made available by Harper Collins and Hay House publishers and written permission must be attained to republish it. To purchase the book check out www.HotDetox.com