As some of you know, I’ve been on a journey with my diet from whole foods-based to strict anti-candida to where I am today–what I call anti-candida “maintenance.” So, if you’ve been reading me for a while, or if you check back through to some of the earlier posts, what you’ll find is a broad array of different natural sweeteners (not to mention some pretty abysmal photography in those early days). Throughout, though, I’ve always used natural alternatives to sugar.
Recently, I received a message from reader Tiffany. Tiffany had stumbled upon this earlier post and was appalled that I’d referred to it as “sugar-free.” That got me thinking about all the different interpretations of the term, and what it truly means.
In today’s video, I talk about my understanding of the term “sugar-free” and what you should expect when you see it on a label (or a blog post).
I’d love to know YOUR take on this issue–do you use the term, “sugar-free”? If so, in what context?
Highlights and Links from this Video:
- Original butter tarts recipe (not gluten-free, but sugar-free)
- Dictionary definition of “sugar”
- Sugars within the macronutrient category of “carbs”
- My definition of “sugar-free”
- Three types of sweetener and the one I’ll NEVER eat
- Candida diet FAQ
- Ricki’s special diet coaching
[Disclosure: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small percentage of the sale.]