Flip Cookbook

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Sugar Free Sunday – April 17, 2011

Welcome to one of the sweetest weekly virtual potluck get-together ever! Yes indeed — it is Sugar Free Sunday! We host it every Sunday to exchange incredible sugar free recipes. Inspiration? You bet!

At last week’s Sugar Free Sunday, Jill from Real Food Forager shared her interesting blog post reviewing a study published in the Archives of General Psychiatry. The study found that the way our brains behave when we’re addicted to food is very similar to it’s behavior for drug addiction:

Similar patterns of neural activation are implicated in addictive-like eating behavior and substance dependence: elevated activation in reward circuitry in response to food cues and reduced activation of inhibitory regions in response to food intake.

Here’s an interesting little fact – the study measured participants’ brain response to anticipation and receiving of “palatable food (chocolate milkshake)”. Assuming the chocolate milkshake was one that is commercially available; it probably contained LOTS of refined sugar or possibly high fructose corn syrup (HFCS).

So – to me – this study is indicating that refined sugar / HFCS addiction is very similar to drug addiction.

A few weeks ago, we shared a lecture by Dr. Lustig, a MD from University of California San Francisco regarding how sugar (including high fructose corn syrup) metabolizes in our bodies. Not only do we know that excessive refined sugar intake has a toxic effect as it metabolizes…. but now we have an indication that refined sugar / HFCS may actually be ADDICTIVE. According to wikipedia

Addiction can be viewed as a continued involvement with a substance or activity despite the negative consequences associated with it. Pleasure and enjoyment would have originally been sought, however over a period of time involvement with the substance or activity is needed to feel normal. [Emphasis added]

Just think about all this for a minute. Are we really becoming a society that is addicted to sugar? A society that essentially supports and promotes sugar abuse?

One way to help this situation is by sharing and encouraging sugar free meals! So please share your delicious goodies by linking up below.

How do you participate in the virtual potluck?

  • Link your recipe post (NOT your homepage) if it does not use refined sugar. Your blog does not have to be entirely sugar free, just the dish you’re sharing!
  • Please link back to this get-together somewhere in your post’s text. It’s a great way to invite your readers to the fun!
  • Want to make something sweet without using refined sugar? Just check out all the ways to satisfy your sweet tooth without refined sugar here.
  • Your link doesn’t have to be to a sweet dish! We love to see your sugar free appetizers, entrees, soups, snacks — well — you get the idea!
  • Please don’t link to carnivals or giveaways. This is a party; bring a dish to share!
  • In the ‘Name’ field, please enter who you are and what you’re linking. For example Sonia would put: Bean Kale Pasta Soup [Sonia @ Flip Cookbook]
  • It’s not a party if no one chats! Please join the conversation by leaving a message in the comments section below. Also make sure you have the ‘Notify Me’ checkbox selected so that you can listen as well!
  • Sign up for free to our new venture Velvet Aroma. Shh.. it’s still under wraps but we’ll tell you this — it’ll take your cooking to a whole new level of fun!

We’re so excited to see what you’re cooking….. Sugar Free!

Click on the ‘Add your link’ button below to share.

You'll Definitely Like These!

18 Responses to Sugar Free Sunday – April 17, 2011

  1. Zoe says:

    The one thing I’m really enjoying about Sugar Free Sundays is that not only is it a round-up of sugar-free recipes but also a gathering of learning, so that we are informed as well as entertained so to speak. 🙂 It’s a great resource for those who want to learn more about the benefits of eating refined sugar-free (including corn syrup).

    The lemonade is sweetened with only honey and calls for far less sweetener/sugar than most lemonade recipes that I’ve seen. A much healthier alternative and the taste is amazing! It’s also made with Meyer lemons, which are less acidic than regular lemons.

    • Raj says:

      Meyer lemons are so yummy! Thanks for sharing the lemonade Zoe. It looks super refreshing!

      I’m enjoying the conversations we’re having around the topic of being sugar free too. There is so much valuable information that each one of us discovers (whether through articles and studies or just our own experience). Sharing this with each other is such a great way to solidify our thoughts and learning so much more.

      See ya again next week!!

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  3. I actually just found this and this is my first time doing this and I’m so excited to see the other links. I very rarely eat or even cook/bake with refined sugars anymore. Who need them anyways? 😀

    • Raj says:

      Thanks for joining the potluck Heidi! I agree – who really needs refined sugar anyways – especially when there are so many better alternatives.

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  6. Jill says:

    Hi Raj,
    Thanks for mentioning my ” Brain” article. I’m so glad you found it interesting! Today I shared another article about CAFO’s, as well as two recipes. I hope you like them!

    • Raj says:

      Hi Jill! I LOVE your recipes. Especially love the naturally dyed easter eggs.

      I’m linking your article about CAFO’s in the comment section since the links above are related to being sugar-free.

      I’m passing your recipe for easter eggs to a few of my friend. 🙂 I think it’s going to be a big hit!

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  9. Raj says:

    Jill at Real Food Forager shared an eyeopening article about CAFO. Check it out — really sad but something we should be aware of.


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