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Wednesday, April 4, 2012

sugar and salt

They say that when you start cutting back on the sugar and salt that your body and taste buds eventually get used to it and you stop craving it.  I'm beginning to see that, especially with the sugar, salt is being a little tougher.  This morning my Herbivore menu called for brown rice, pineapple, and green onions warmed up together.  (Wasn't sure about the green onion addition, but it wasn't bad.)  When I set out my husband's breakfast I also put out almond milk, cinnamon, and a Splenda pkt.  Wasn't sure he'd go for the rice without some additional stuff in it.  He did use the almond milk and the cinnamon but didn't use the Splenda...which surprised me.  (He recently read some place how the artificial sweeteners weren't good for you...something I've mentioned several times - but now he evidently took to heart.)  When I finally got around to eating my breakfast I was happy to see that I could do without the Splenda as well.  The rice wasn't nearly as sweet as we would have preferred several months ago, and I did notice it, but I was fine with it as it was.  We've gotten to where we sweeten almost everything we want sweet with fruit - it works, and the longer we do it the better it tastes to us.  Salt will take longer, vegetables (or whatever) just don't taste good to me yet without salt.  I'm going to be trying different salt substitutes.  I'll let you know if I find something that works well.


  1. Good for you two!! You might looks for Stevia packets instead of the Splenda. It's a natural sweetener and has no calories. I also enjoy a little maple syrup or agave nectar or honey. None of these spike your blood sugar levels in the way processed sugar or corn syrup do.

  2. Yes, good for you! I'm the opposite of you. I can do without salt (except potatoes, plain rice, and plain pasta), but I can't seem to get over "needing" sugar. Thanks, Carole, for the reminder of the alternatives.