For months, I indulged daily in eating pieces of chocolate bars with 70 percent or more cacao. It was intensely deep dark chocolate. On good days, I could eat just one small square, and my tastebuds felt gratified and satisfied.
On bad days, half the bar – or the whole dang thing.
I’m not sure if it was the wee bit of sugar or the chocolate that led me to overindulge like that. Chocolate contains magnesium, a mineral most of us are low in, and stress depletes magnesium. Hence chocolate relieves stress. (Bet you knew that already! Yep, that’s the ticket! Stress made me overindulge!)
Sugar is plainly addictive (read more here). Instead of relieving stress, it adds to the body’s stress load and plays a role in obesity, metabolic syndrome, fatty liver disease, diabetes, cancer, tooth decay, malnutrition, heart disease, etc.).
Yes, sometimes a little bit of sugar sneaks into my food (usually in small amounts in a condiment like ketchup or fish sauce), and very occasionally I satisfy a desire for a package of peanut M&Ms. Usually, however, if sugary sweetness is the main point, I forgo it, eating at most 1 teaspoon a day, far below the 32 teaspoons per day the average American consumes.
My tastebuds have changed so that I notice and enjoy the natural sweetness of foods like carrots, liver, caramelized onions, roasted veggies. When I ate sugar regularly, there was no such thing as “too sweet”. Now there definitely is. If you are moving away from sugar, wait for this to happen!
But what to do about cravings for something sweet, without sugar, and chocolate-y?
Make chocolate breakfast smoothies to start each day well!
If you’re concerned about lead and cadmium in chocolate, you can learn more here.
Empty glass, Buddha Board