Did you know that the average American has around 22 teaspoons of sugar on a daily basis (higher for teens and children)? This much sugar has been linked to increased incidence of heart disease and inflammation among other things. 

Whether you stop off at a coffee shop for a double mocha latte, load your coffee up with lots of sugar and cream, or eat a processed granola bar, doughnut or sugary cereal for breakfast, all this contributes to an excess amount of sugar that we just don’t need to be ingesting.

There are a few things I have found in my life that absolutely relate the two. As you know, I love sweet things — including things like cinnamon raisin bagels, chocolate, Reese’s peanut butter blizzards, and fruit pastilles (English and covered in pure sugar). Around Christmas time when the stores had in English candy (which, by the way, absolutely called my name), I got in the habit of eating sweet things way more often than I should have.

Don’t get me wrong, I am not saying it is wrong to have some of our favorite treats, but what I am talking about is when we do that in excess. What I noticed as I was eating all of these sweet things is that my headaches/migraines became a lot worse, and I noticed a throbbing pain in my joints, plus I definitely was lagging and struggling with being tired all the time.

Sometimes we don’t think about sugar having that type of effect on our bodies, but it absolutely can. Case in point:  once I got back off the sugar, my headaches and/or migraines diminished and the throbbing joint pain went away. And let’s not forget about the energy levels. Mine went back to normal again and I had the sustainable energy again that I have come to expect and enjoy in my life.

In recent blogs, we talked about the relationship between sugar and migraines but inflammation is a contributing factor when it comes to migraines, which is another great reason for getting rid of as much sugar as you can from your way of eating. As with my own case, when I quit eating so much sugar, I had fewer headaches and migraines. Some of the people in my FB migraine support group have also talked about sugar being a migraine trigger for them.

To help you understand this very type of issue (sugar = inflammation), read on so that you can learn how to decrease your inflammation and feel so much better!

Sugar causes excess-acidity

Sugar throws off the acid-alkaline balance in the body and thus creates an environment that’s not in balance. Sore achy joints, brain fog, low energy, and poor digestive health are just a few of the effects that too much acidity can cause. 

According to Dr.Weil, an expert on inflammation, “research has linked added sugar to the development of high blood pressure, increased triglycerides, low HDL (“good”) cholesterol, and fatty liver problems. It also makes insulin less effective in lowering blood sugar.”

The reality of the situation is that human beings were never created with the intention of eating this much sugar. Our ancestors thrived on a diet high in protein, fat, and plant foods and rarely was there any sugar in the picture. When we start to derive a high percentage of calories from sugar alone (which is nutritionally void) we’re setting ourselves up for disaster. 

If you want to balance your body, reduce soreness and stiffness in your joints, improve your digestion, your mood, and enhance your immune system’s ability to protect you, the best thing you can do is take a hint from our ancestors and stop eating so much sugar. Your body and brain will thank you. 

Join me in my Facebook private community where I share more information, tips, and recipes to help you live a happier, healthier life. Oh, and be on the look-out for my Webinar in March when we will be discussing how to have more REAL energy.

To your wellness, 
Lynne

HEALTHY SWEET RECIPES

Blueberry& Apricot Crisp
[Serves 2]

INGREDIENTS:
2 tablespoons melted coconut butter
1-pint blueberries
2 fresh apricots, pits removed and chopped
1 cup gluten-free oats (Bob’s Red Mill is great)
¼ sliced almonds
2 teaspoons cinnamon
1 tablespoon coconut oil, melted

DIRECTIONS:

1. Heat oven to 375º.
2. Coat 2 ramekins or small ovenproof bowls with coconut butter.
3. Mix blueberries and apricots together and divide into ramekins.
4. Mix oatmeal, almonds, cinnamon and coconut oil together and top the fruit.
5. Cook crisps for 15 – 20 minutes until slightly brown and bubbly.