To follow up with my previous food thoughts, I am buying milk from what was a local dairy, but has been acquired by a large dairy. It is still run by the same management, so I think it is good for a while. Eggs I am purchasing at our local farmer's market, and my grocery store has started carrying Panorama ground beef. Their cattle never see a feed lot. I hope this trend will continue, and that I will see this kind of product in the other cuts of beef, chicken, and cheese.
When the economy got very shaky, I began to look for ways to be more frugal. Being a single income family with several children, I had always been on the look out for ways to make our dollars stretch, but I have been more relaxed in that regard in recent years. Now my motivation is not just economic, but also the desire to be less wasteful, so I have been looking for ways to reuse and re-purpose. This train of thought led me to find a way to use less sugar. I like sugar and the particular sweetness it gives, and I am not a big fan of other kinds of sweeteners with artificial sweeteners being totally out. Though I don't eat a lot of sugar, I knew it would be helpful health-wise to reduce it where I could. Recently I tried agave nectar, and while it was okay, I still much preferred sugar. Even so, I liked that is has a low glycemic index, so thought I could perhaps use it in combination with sugar. That has worked out very well--about half and half agave and sugar in my tea and in my oatmeal still gives me sugar's flavor.
With so many changes in my diet--no gluten, a lot more veggies and fruit, and less sugar--I will be interested in seeing how this affects my next wellness check. It will still be a while until I am where I want to be in regards to being gluten free, but I am continuing to make progress. The recipes are slow in coming because I want to tweak them, but I need to eat up one batch before making another. Hopefully, once I get them posted, they will be worth the wait.
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