Sugar and Starch Free, No Problem

I often like to think that the world wants to be healthier, and we want to strive to find that perfect balance of something tasting good but also still being good for you.

When I came across this article this week, it really made me stop to think:

When I was diagnosed with CSID in 2020, I was told my body lacked enzymes to digest sucrose and starch foods. If I do eat them, I often get pretty sick from it. I have to deal with migraines, nausea, fatigue, stomach pain, bloating, constant bathroom visits, and sometimes rashes on my stomach and arms that are painful and itchy. Sucrose, aka sugar, is found in everything from pasta sauce to healthy things like yogurt.

If you have CSID, you become well-attuned with a nutrition label. The first step your nutrition or dietician might use to help fix your gut issues is to send you into a grocery store and look for things that don’t have sugar (sucrose). The first time I had to do this exercise, I was shocked. Every item I picked up in the store (or had previously consumed) contained some sugar. And it was making me sick.

So, is a sugar substitute any better for us?

Sugar substitutes can be a healthier alternative to regular sugar for people with diabetes or those looking to reduce their calorie intake. However, their long-term health effects are still a subject of ongoing research, and some studies suggest potential negative impacts on metabolism and gut microbiota. When choosing, it’s vital to use sugar substitutes in moderation and consider individual health goals and preferences.

So, only science can solve this sugar dilemma. Hopefully, they’re on to something with this new research suggesting that blending mineral salts (potassium, magnesium, and calcium) can make noncaloric sweeteners taste more like natural sugar. I’m excited about what the future holds for sugar replacements in a healthier form. I’ll keep my fingers crossed that we find a solution soon.