You may have read that certain foods can trigger or contribute to fibromyalgia symptoms and flares. I myself have certainly found this to be true with sugar, dairy and nightshades. This article will explain a little into why that might be, some research about nightshades and fibromyalgia and what to do if you think you might be nightshade sensitive.
What is fibromyalgia like? Relentless, widespread stabbing pain, burning sensation and muscle spasms which I woke up with and went to sleep with. Combine that with dizziness, sleep disturbance, nausea and anxiety.
After years of living with fibromyalgia, I have come to a point where I can manage it and live a relatively normal life, but it wasn’t easy and I didn’t get here overnight.
When I decided to cut out refined sugar, one thing I didn’t ever, ever want to stop having were my favourite chewy chocolate chip cookies. Fortunately for me, although perhaps unfortunately for my overused oven, I didn’t have to.
Previously, when baking chocolate chip cookies I would use heaps of brown sugar, flour and sugar laden chocolate. Now, after (happily) testing out many different versions, I have developed my best cookie recipe yet.
When I cut out refined sugar, I was shocked at commercial food that contains added and/or refined sugar.
In my first shop, I bought a bottle of ‘healthy’ salad dressing. The packaging looked wholesome, the word ‘healthy’ was proudly shining up at me, there was an illustration of a vegetable, you name it, this bottle had it and I thought I was on the right track.
So you’ve made the decision to reduce or cut out refined sugar from your diet. The decision itself is easy but sometimes the next steps to put in this positive change into motion can be a little harder, luckily it doesn’t have to be.
That’s where I come in.
I used to eat a huge amount of refined sugar every day so if I can do it, so can you. Here are the tips I wish I had been given when I cut out sugar.
A big part of cutting out or reducing refined sugars is learning how to read commercial food labels. To begin with, I thought that so long as the label didn’t have the word ‘sugar’ on it, I was good to go.
Unfortunately it’s not always that obvious.
I have been experimenting for a while to make a refined sugar free alternative to the ever so popular lemon and poppy seed cake. As I was using honey as an alternative to refined sugar, the cakes were coming out quite dense, with each cake I became more and more frustrated and hungry. Then it hit me, the idea I mean, not the heavy cakes, that would have knocked me out cold, ground nuts! I tried one last attempt using ground almonds instead of flour and it finally worked! The cake is super light and fluffy with a soft lemon flavour that leaves you with a light, summery aftertaste.