Tuesday, 11 May 2010

Sugar Coated

Here in Australia, it is traditional to serve 'fairy bread' (pictured right) at children's birthday parties.

Fairy bread is sliced white bread smothered in butter or margarine, then sprinkled with sugary coloured beads that we call 'hundreds and thousands'.

While it's pretty, colourful and crunchy - one would seriously have to question it's nutritional value and what it teaches children about what we consume at celebrations.

I'm not about to stand on a soapbox and rant about this with a waving finger. I am simply exploring my own upbringing, how much I LOVED fairy bread and comparing where I am now with the advantage of 20/20 hindsight.

So what brings me to this point?

Remember how I said I'd been feeling really tired these last few days? It turns out that my insulin levels were through the roof and have been causing a domino effect, causing my pancreas and liver to go bonkers (Australian for crazy).

This completely puzzled me as to my knowledge, I have been consciously consuming low GI (Glycemic Index) foods for several weeks - I even pick the sultanas out of my weekend muesli (I have a super-smoothie breakfast on weekdays). I was instructed to write everything down to see if we could uncover what I might be missing.

Turns out, my gluten-free bread is higher GI than I am permitted and that different information sources have different values for foods I considered 'safe', like polenta (corn maize) - some say high, some say low, some say medium.


I am becoming frustrated with trying to do the right thing and finding out that it's those 1%ers that are undermining my efforts.

Then my monkey mind took me on a random nostalgic journey of sugary foods that I once consumed with no consequence (or at least I thought they had no consequence), and it brought me to fairy bread. I have vivid memories of the magical party treat looking all tempting and delicious at the beginning of a party - but by the end the colour had bled, thus staining the bread.

Is that what happens to us?

Are we like fairy bread that is bright and vibrant when fresh, then over time become stained by the hundreds and thousands of high GI foods that we've consumed without awareness? And can those stains ever be removed?

Where I'm at right now is looking at my reality - without sugar coating anything. It's a scary space to be in, but a necessary one.

Until tomorrow, ask yourself whether there's anything you've sugar coated that you could do without?

Grace xx

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  1. "A spoonful of sugar helps the medicine go down"- Mary Poppins
    Corn/maize products are all high in sugar. Thats why the meat US meat industry stuff their cows and chicken etc full with the shit. Corn products are the staple food in Mexico. That's why many mexicans are hopelessly overweight. Cheap calories.


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