In July, Ditch The Carbs website hosted the Sweet NZ blogging event. As I was hosting the event this month, I was able to stipulate I would prefer the recipes to be as low carb as possible. There were some fantastic recipes this month. I would like to thank everyone who submitted their low carb baking, knowing they may be up to scrutiny. Brave souls. It has been an extremely interesting exercise to calculate the carbohydrate content of each recipe. As soon as dried fruit, flour and sugar are added, yowza, those carbs explode. It certainly highlights to me why I have given up carbs.
So what does low carb baking mean? Well first of all NO sugar, this means no honey, no maple syrup, no dried fruit, no apple sauce, no bananas ….. why? Because these are all seen by our body as sugar, plain and simple. Yes it is a personal choice as to whether use a sweetener such as stevia or not, but for me, I keep sugar at an all time low. Sure, go for dried fruit if you don’t like the idea of stevia, but don’t go for dried fruit because you think it is a healthy sugar, there is no such thing as a healthy sugar. All the above are absorbed by your body and turned into glucose which then causes a rise in our insulin. And insulin is what we strive to lower. It is our insulin which causes increased appetite, causes fat deposition, stops fat burning and let alone the glycation that sugar produces. Glycation is when glucose and fructose bind to our proteins and lipids resulting in rogue particles called AGE (Advanced Glycation End products). And you certainly don’t want these. They are associated with alzheimers, diabetes, heart disease, kidney problems, stroke, high blood pressure and collagen production (and tell me someone who wants wrinkles).
I have found staying low carb has had the most dramatic change on my weight, health, energy, skin and concentration. We all strive to find out what works for us, for some it is being a vegetarian, vegan, low fat, …. and I say as long as you are happy with your weight, blood results and your state of health, fabulous, stick with it. If not, try and get to the bottom of what isn’t right and try to correct it.
Source : Huffington Post “Sorry, There’s no such thing as a healthy sugar”.
Baking sweet desserts doesn’t sit easy with me because of the damage sugar does to our health. I used to be the baking queen, birthday cakes covered in fondant, huge iced cupcakes (I was even asked to set up a cupcake business) but all of that has stopped. Becoming LCHF (Low Carb High Fat) has changed our entire way of eating. Yes I make cakes and desserts, and you’ll see I post plenty of low carb baking recipes, but giving them up and finding a new way of eating, a new normal, is part of our families health regime. I now bake low carb cakes, low carb desserts and low carb treats with an emphasis on nutrition. I don’t even have flour and sugar in the pantry anymore, and that is saying something as I used to buy the huge 5kg bags! Yes, really.
These are the great recipes this month, in the order in which they were entered. Thank you again for everyone who took the time to enter.
- Baked Chocolate Swirl Cheesecake by Ditch The Carbs 9g carbs per serving
- Sugar Free Macaroons by Ditch The Carbs – 1g carbs per macaroon
- Raw Vegan Chocolate Truffles by Alessandra Zecchini – 6.6g carbs per truffle
- Chocolate, Date Banana Bread by Couscous & Consciousness – 49.2g carbs per slice (assuming it cuts into 12 slices)
- Paleo Nut Bars by Move, Love, Eat – 12.5g net carbs per slice (assuming it cuts into 12 slices)
- Snickers Bars by BakeClub – 33.7g carbs per slice (makes 18)
- Vegan Berry Banana Ice Cream by Alessandra Zecchini – 44g carbs per serve
- Chesnut Fritters by Alessandra Zecchini – 19.5g carbs (making 10 fritters)