FIVE years ago, I went “cold turkey” on sugar and tried to totally avoid refined sugar.  

The main reason for such a drastic step was feeling weariness and steady sluggishness - all identified with my last article relating to menopause!  

I had an extraordinary sweet tooth for treats, cereals and chocolate bars. As a late teen my father and I would share a Marathon chocolate bar (now Snickers) with cheese and onion crisps.  Lots of cups of tea with sugar, plus sweet treats had an effect on my teeth, gums and  consequently my confidence. My sugar habit has cost me an awful lot in dental bills over the years, I’d hate to think what I could have spent that money on which would have been a lot more fun than the dentist’s chair! 

I tried changing refined sugar to honey but found it had a negative effect on my teeth, so I focussed on trying to eat moderately and healthily, getting a sweet ‘fix’ from foods such as raisins, dates and dried natural product, all of which I enjoy.  

The reason so many people struggle with sugar is that it is a hyperpalatable food which hits the ‘sweet spot’ in the mouth and tells your brain to have more, regardless of whether you’re full. 

Aside from dental issues, the major problem is weight gain, which in turn can increase your risk of health problems such as heart disease and diabetes.  This is why the NHS places such emphasis on avoiding obesity and seeking medical advice to help with weight control for better health. 

For me, giving up sugar required a lot of determination. Not turning to sugar alternatives like plant sugar, honey, sweeteners, fructose takes a lot of label scrutiny. Setting myself this challenge was an emotional food journey; in the first few months I couldn’t work out if it was menopause or lack of sugar that caused my moods.  What a combination to live with! Five years on, during Lockdown 2 I succumbed and allowed sugar back into my diet. I started with an overly sweet home-made cheesecake, followed by the highest sugar rush which sent me off to bed almost immediately! Lockdown, supporting small local treat businesses and reintroducing sugar to my diet has brought my weight to over the six-kilo mark. I will attempt to reduce my sugar intake tomorrow. Wish me luck! 

My alternative sugar fix is a lightly spiced kidney bean baked sweet potato where I can taste the delicious sweetness. It’s healthy, nutritious and super filling!

Spiced Kidney Bean Baked Sweet Potato. Prep and cook 30 minutes. Serves two.

Ingredients:

1 can kidney beans, drained, washed, mashed 

1/2 green pepper, diced

1/2 red pepper, diced

1/2 red onion diced 

1/2 large tomato, diced 

1/2 tsp chilli red powder

1 tsp coriander powder

1/2 tsp cumin powder

1/4 teaspoon garam masala

1 heap teaspoon garlic, minced

Salt to taste 

1 teaspoon rapeseed oil 

Spring onion to garnish. Coriander to garnish

1/2 large tomato, diced 

Avocado, mashed (optional)

2 large sweet potatoes, baked 

Method:

*  Pre-heat over to 170

* Wash the sweet potatoes, cover in foil and bake until soft (about 20 minutes)

* Mash kidney beans in a grinder to a coarse puree

* Heat the teaspoon of oil, sauté the red onions with the garlic for a minute, add all the spices, mix well and cook for two minutes to enhance the flavours

* Mix in the chopped tomatoes, turn off the heat

* Once the sweet potatoes are cooked, slit down middle of the tops. 

* Serve with garnish 

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