Hey everyone!

A new part of the series on the non-inflammatory diet.

Sugar is pro-inflammatory and we hear everywhere that we should get rid of sugar. But sugar is everywhere. How can we do that?

I've also heard that sugar feeds bad bacteria, viruses, cancer, Lyme disease and of course diabetes. It is evil according to some. But our body also needs sugar, right!?

My experience with pericarditis is that some very sweet drinks or pastries can give me a flare. Just like with lectins (see my previous blog post on lectins), my pericardium is a barometer that increases my symptoms (chest pain, shortness of breath, weakness) if I eat or drink too much sugar. So I think the sugar is pro-inflammatory and interferes with the healing of my pericarditis.

I have very clear reactions shortly after drinking iced coffee from a very well-known brand (Yes, that one! I'm sure you know!). I like the taste, but I avoid drinking it because of the sugar AND the coffee (also read my previous blog post on caffeine). Too bad!

WHAT I AVOID

I avoid refined sugar (white beet sugar, cane sugar), candies, pastries, cookies, and all goodies in “ies”! And iced coffees!

I also stopped eating honey, cassonade and the hardest part: maple syrup. Who doesn't love maple syrup? I wonder...

WHAT I EAT INSTEAD

What I use in my recipes instead is more like adding something that sweetens the taste. Something that tastes sweet without raising my blood sugar too much.

For this I use fruits such as bananas, yacons, limes or lemons (yellow but mainly green lemons). Isn't it weird that lime can add a sweet taste to a coconut yogurt or smoothie? Bananas are for muffins or smoothies. Try the yacon cooked with apples and cinnamon.

For pastries, I generally use coconut sugar (it doesn't taste like coconut by the way, it comes from the flower) which has a low glycemic index (a glycemic index quantifies how fast a food raises blood sugar levels).

This is also the case with yacon syrup (but I don't really like the taste) and my favorite: coconut blossoms syrup (low glycemic index). Try it on pancakes or in gluten-free oatmeal. So good!

I am in Europe and I find it on sites like ONATERA in France (I like the Sana Gaïa brand). Not sponsored! You're welcome!

The last product I use is dried white mulberries. I blend them into my smoothies or add them to my oatmeal or fruity breakfast (see my blog post for the recipe).

Hope this helps you to try new healthy products. I buy as much organic as possible.

HAVE A SWEET DAY YOU ALL!

Pericordially yours,

Vali