On Dry March

Or the Extension of Dry February

Dry February ended a week ago and I decided to extend the “nos” (no alcohol, no sweeteners, no rice, no white flour, potatoes, no Facebook) into March. What had been a personal challenge (i.e. can I do it?) became a veritable creed, especially the “no sweeteners” part. Granted, I feel wonderful physically (and as noted by a fellow gym denizen, apparently look “really healthy”—thank you, Dennis!) But at the end of February, I watched Dr. Robert Lustig’s “Sugar: The Bitter Truth” on YouTube and have become a somewhat reluctant yet enthusiastic convert to a life lived with minimal sugar.

My New Celebrity Crush

Okay, I admit it. I’ve got a small crush on the guy, a renowned and well published pediatric endocrinologist at the University of California, San Francisco. He’s brilliant (an MIT man!), passionate, admits to struggling with his own weight, and most importantly, he’s right about sugar. The video, despite being 90 minutes long, was both compelling and entertaining (and he delivers the biochemistry part in a way that most lay people can comprehend). I read articles and interviews about and with him online. I ordered his book “Fat Chance” and devoured it over the course of three days. BTW, that pun was not intended, but in retrospect, it should have been.

Some of you may have watched the documentary “Fed Up” or the award-winning Canadian documentary “Sugarcoated” and thus find his name familiar. Dr. Lustig has worked with obese, often morbidly so, children and teenagers and knows their struggles. And if you know me, you know of my own struggles—I once weighed 100 pounds more than I do today. Anyway, Lustig’s research squarely points the blame on sugar, especially fructose. Now you might interject and say “hey, that’s found in fruit and aren’t fruits good for you?” You would be correct. But in eating a piece of fruit, you are also getting the fiber, which helps the liver from receiving an onslaught of fructose (where, apparently, is the only place it is metabolized). And in Sugarcoated, the filmmakers show how the sugar industry and their various PR “associations” knew this, but still misled (and continue to mislead) the public about sugar’s addictive qualities and its toxicity.

Sugar Tastes Good!

Yes, Virginia, yes it does. And this is part of the reason why I’m a RELUCTANT convert to the no-crap eating style. I love making sweet treats, even if I don’t partake of them very often (after reading Gary Taubes’ Good Calories, Bad Calories a number of years ago, I cut back on my sugars and refined carbohydrates). I am known for making fabulous homemade ice cream. Crème brulee, rhubarb cake, rich challah—all a delight to make and, of course, a delight to eat. Will I miss this? Certainly, although I will bake again (my, that sounds so inspirational—I Will Bake Again!) When I host a dinner party, I’m not going to throw apples on the table and tell my guests to enjoy their desserts. Naturally, I’ll finish the meal with a decadent sweet. If I’m invited to someone’s home for a meal, I will eat what I am served (not going to be THAT guest!) But I will be making desserts less often (only when I’ll be sharing them with friends). Yes, sugar does taste good. But in the quantities Americans eat the stuff, it’s practically a societal poison. And I don’t want to be poisoned.

The Scariest Thing

For me, the relationship between sugar consumption and Alzheimer’s disease frightens me the most. The too-many-pounds thing bothers me on an aesthetic level, but the thought of literally losing my mind to tangles really makes me wonder whether that sugary Frappuccino is worth it. I never realized that the two were linked (and yes, I believe it is correlation, not causation, but why take the chance?) I thank Dr. Lustig for bringing this to my attention. My grandmother, who did live into her mid-90s, suffered from Type 2 diabetes and dementia at the end (okay, she was very old, but still, should I live that long, I’d want my mental faculties in as much tact as possible).

More to Come

Oh, I have more to write about, more to talk about this. And yesterday I made, of all things, homemade marshmallows, which are almost entirely sugar (4 ingredients—sugar (granulated and powdered), corn syrup (a sugar), gelatin, and water). I did it for the challenge, but honestly, I won’t eat them (I did eat one and they just taste like marshmallows). But still—I have a long way to go.

In the meantime, I’ll be sticking to Dry March. And continuing to improve my health. Expect another likeminded blog post or two sometime soon.