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My Philosophy on Sugar

Sugar has always been a source of much debate in the dietary world. Is it good for you? How much is too much? Is an artificial sweetener better?

Here is my philosophy on sugar. And this is not to say that I am right or wrong. I am not sure how many doctors, nutritionists or mom’s would agree with me. But this is how we treat sugar in the Velick household.

When our family went Gluten-Free two and half years ago, we spent a lot of time focusing on foods we could not have. With our other allergies being soy, chocolate and borderline dairy, our choices of foods and treats were very limited. We spent a lot of time on the ‘sidelines’ watching other people eat. So in my effort to be positive and determined to make my kids feel as normal as possible, I felt that sugar was not such a bad thing.

I also know one wonderful thing about sugar… it is from the earth. It is natural, it is a building block for carbohydrates and fats in your body. Your body recognizes sugar. It is not foreign, therefore the immune response to it is minimal to nil. When you put food into your body that your body is able to recognize then the metabolism of that food is more efficient. When you put a foreign food into your body that your body does not recognize, your body stores these as fat and your metabolism is less efficient.

That is why it is not so good to eat processed foods, because your body does not know what to do with them and they turn to fat or waste products. There are numerous studies trying to prove that sugar-free and fat-free foods MAKE you fat. This is the reason why!

The other great thing about sugar is that it IS gluten-free, so I can use it in all my recipes without a problem. I think sugar can be addicting. I do not recommend living on it. I do not recommend eating sugar-laden foods instead of healthy wholesome fruits, vegetables, protein and dairy products. But if you are following a gluten free-diet, I do not think this will be a problem.

I know for me, sugar items do not have that ‘pull’ on me that they once had. My body does not crave sugar, but a cookie or a piece of cake is not bad once in a while. Especially for my girls, who constantly have to deal with the gluten filled world around them. As you probably noticed last year, I DO make a lot of sweet foods with real sugar in them. It is okay to indulge, because I know we will not eat the entire batch in one sitting. So have your cake and eat it too!

Snickerdoodles

Ingredients:
2 ¾ cup Bob’s Red Mill GF flour
1 tsp xanthan gum
1 tsp baking soda
¼ tsp salt
1 ½ tsp. cream of tarter
1 cup butter
1 ½ c sugar
1 tsp vanilla
2 eggs
3 T sugar
1 T cinnamon

Directions:
In large mixing bowl, beat the butter and sugar until smooth.
Add eggs and vanilla and beat until smooth and creamy.
In small mixing bowl, mix flour, baking soda, salt and cream of tarter
Add flour mixture a little at a time, beat until combined.
Put dough in container and refrigerate overnight.
Put ¼ cup cinnamon sugar mixture in a cereal bowl.
Roll dough into 1 inch balls and roll in cinnamon sugar mixture.
Place 2 inches apart on an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Transfer cookies to a wire rack and let cool.

About Lisa Velick

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