Last week I had an interesting bioresonance test that showed some foods that were either suitable or harmful for me. Some of the results were already quite clear to me beforehands, because I could say that by eating them I wasn’t feeling good. But some of them surprised me a bit, because there were some healthy fruit and vegetables that are in my normal daily diet, but those were not beneficial to my body. Now, after a week, following the instructions I find myself in better balance, even though there has been some challenge in cooking and eating.
One of the harmful foods on my list was white sugar. It’s not on my diet on a regular basis, but hidden sugar comes mainly with dark chocolate and, for example, in some of the gluten-free ready-made bread I eat as a snack when I haven’t had the time to bake myself. When I bake or prepare sweets, I normally use the amount given of soaked dates, honey, agave syrup or coconut sugar – depending on the recipe.
Now for a week, I’ve been paying more attention to my sugar use while the rest of the diet also has demanded more attention. The sugar addiction has eased up and I’ve passed the difficult first few days. A few days ago, I was discussing with my cousin who said that she felt sugar was so addictive that she could not do it any other way than a total refusal – a small amount of sugar would trigger the addiction and it all had to start from the beginning again!
I had to confirm with Pia, who made the bioresonance test, how was it with the other sugars. White refined sugar was not suitable for me, but sweetness can also be obtained, for example from unrefined coconut, palm and cane sugar. The white sugar that didn’t suit me, is probably not suitable or healthy for most of us.
White sugar is completely innutritious, pure energy, unlike unrefined natural sugars that contain nutrients that support the body to process the sugar and will not lift the blood sugar levels as much. However, it’s always good to be aware of the use of sugar and not to feed or provoke the sugar addiction with too big amounts of sweets.
In the worst case, this delicious treat with a drug-like effect can destroy health. Sugar weakens the brain’s activity, increases learning and concentration problems, and can provoke the “stress eating” due to the continuous need of pleasure. In addition to teeth, sugar damages the good bacterial flora in the gut, which is directly related to health and well functioning immune system.
Although sugar has many disadvantages, I do not recommend artificial sweeteners, because their effect on health is not positive either. If you recognize to have some symptoms of sugar addiction, try to start changing the diet in small steps towards a healthier one and learn to enjoy all foods as “delicious treats” – not just the sweet and sugary ones.
Bread (as a source of carbohydrates) is especially a great issue for us Finns, as many of us used to enjoy a cup of coffee with a sandwich as an afternoon snack. The combination of bread and coffee has a fast, unhealthy, increasing effect on the blood sugar followed by a quick drop afterwards.
With the new nutrition guidelines I had to leave all grains out of my diet, so some creativity and imagination was needed on making bread. Fortunately, this is not something entirely new, and a variety of recipes for completely grain free seed bread can be found on the internet. I created my own version with seeds and almonds, resulting with a delicious and easy bread to prepare. What you need is a good blender with s-blade to ground the seeds and a bread pan to bake it in the oven.
2.5 dl sunflower seeds
1 dl flax seed
1 dl pumpkin seeds
3.5 dl almond flour
2 tbsp chia seeds
3 tbsp psyllium powder
1 tsp sea salt
1 tbsp liquid honey or agave syrup
3 tbsp of olive oil
3,5 dl of water
Measure the seeds in the blender and grind it to a rough flour like blend. Add the other dry ingredients into a bowl and mix with the grind seed blend. Mix it all well together. Measure the liquids in another container and add it to the dry ingredients. Mix the dough well until it begins to puff up slightly. Pour the dough into a baking pan and leave it covered for at least two hours or even overnight and bake the bread in the morning, depending on the oven’s efficiency at 175C to 200C degrees for the first 15 minutes, then turn the bread in the oven and take the baking pan out. Continue baking for another 30 to 40 minutes. Bread is ready when it makes a hollow sound when knocking the surface.
My favourite topping on this bread is chickpea hummus and a slice of goat cheese. What’s yours?
Anni’s Vital Shop
PS. If you would like to take the same test as Tiina did, it is possible at Anni’s Vital Shop in Los Bolisches, Fuengirola, Spain, in this month on Thursday April 26th, Friday April 27th and also on Monday April 30th. Pia Sollback-Nordling from Finland will be at our shop on those days and you can book your appointment for Food Scan for €60 or Bioresonance for €85.