HOW IS *SUGAR* CONNECTED TO *ALCOHOL* ?
When we are speaking of "sugar" we are really talking about "refined sugar". The body needs a certain amount of sugar to function normally, but these can be found in natural sources, such as a fresh piece of fruit.
In 1981 a survey conducted by Dr Ann Mueller said 93% of alcoholics tested showed disturbances in blood sugar regulations when given a five or six hour glucose tolerance test. There is a definite connection between Sugar and consuming Alcohol. The most readable book I have found on this is Susan Powter's "Sober ... and Staying that Way" (S&STW). However, I have found that her information comes from the most intense book by Joan Matthews Larson "Seven Weeks to Sobriety". I will try and summarise the most relevant points for you before S-Day.
Susan writes: "Sugar is a big problem in our disease (alcoholism), because sugar and alcohol are almost one and the same!" So, my light-bulb realisation the other day was right on target:
- SUGAR, LIKE ALCOHOL, SATISFIES CRAVINGS
- ELIMINATING SUGAR, LIKE ALCOHOL, REDUCES / ELIMINATES CRAVINGS
So what are the similarities between ALCOHOL and SUGAR? Both are simple carbohydrates; have no nutritional value; are absorbed very very fast; have lots of calories; are sugar-rich liquids; cause intense cravings.
They are both the fastest and quickest way to dump glucose into your body.
Balancing blood sugar is a complicated process that involves the pancreas, brain, endocrine glands, adrenal, pituitary, thyroid, and the digestive tract. This body of ours is designed beautifully to do its complicated daily work. The pancreatic hormone INSULIN is essential to carbohydrate metabolism, and is responsible for moving glucose (simple sugar) out of the bloodstream and into the cells where it can be used as ENERGY.
nt-size: 12px;">Our bodies, which house our heart and soul, are brilliant at regulating itself, and keeping everything IN BALANCE.
Imagine what happens when we provide it with a dump of glucose. The pancreas goes into over-drive to produce more insulin to balance the overload. The more we drink (or eat sugar), the more insulin is required. Then one day we decide to stop drinking alcohol. The body-machine is still programmed to handle the overload of glucose, and more insulin is produced than is required. Now instead of a balanced blood-sugar level, we find ourselves with low blood-sugar, too little glucose, or hypoglycemia.
The symptoms of low blood-sugar are; irritability, depression, aggressiveness, insomnia, restlessness, confusion, fatigue and nervousness. Sound familiar? They are the same symptoms as a "dry-drunk syndrome". That is why we feel so lousy when we stop drinking. Not wanting to feel that way we look for another source of glucose - SUGAR! It is no accident that many drinkers crave sugar as they give up alcohol. It is only natural! But the longer we keep the body-machine in over-drive, the longer it will take us to get healthy, and the more we will crave glucose in the form of sugar or alcohol.
THE CRAVINGS WE FEEL MAY BE FOR GLUCOSE TO BALANCE OUR BLOOD SUGAR
Now you can see the wisdom of Jean's NUTRITIONAL RULE 1: NO MATTER WHAT ANYONE TELLS YOU ABOUT EATING CANDY, AVOID IT LIKE A PLAGUE. EAT NO CANDY, NO SUGAR, NO ICE CREAM, NO HONEY. She goes on to say;
When we permit our blood sugar levels to drop, we will experience cravings for alcohol and sugar. To prevent this, we should eat six small meals a day and follow a high-protein, low-carbohydrate diet. This regimen will minimize excessive feelings of anxiety and headaches and also keep depression at arm's length. By avoiding the ups and downs of a seesawing blood sugar level, we will do away with the cravings for a drink and for sugar. (GHHL Pg 124)
So now you have a simple Goal - Eat no candy, no sugar, no ice cream, no honey
And a Plan - Follow a high-protein, low carbohydrate diet, and eat six small meals a day.
When we are speaking of "sugar" we are really talking about "refined sugar". The body needs a certain amount of sugar to function normally, but these can be found in natural sources, such as a fresh piece of fruit.
In 1981 a survey conducted by Dr Ann Mueller said 93% of alcoholics tested showed disturbances in blood sugar regulations when given a five or six hour glucose tolerance test. There is a definite connection between Sugar and consuming Alcohol. The most readable book I have found on this is Susan Powter's "Sober ... and Staying that Way" (S&STW). However, I have found that her information comes from the most intense book by Joan Matthews Larson "Seven Weeks to Sobriety". I will try and summarise the most relevant points for you before S-Day.
Susan writes: "Sugar is a big problem in our disease (alcoholism), because sugar and alcohol are almost one and the same!" So, my light-bulb realisation the other day was right on target:
- SUGAR, LIKE ALCOHOL, SATISFIES CRAVINGS
- ELIMINATING SUGAR, LIKE ALCOHOL, REDUCES / ELIMINATES CRAVINGS
So what are the similarities between ALCOHOL and SUGAR? Both are simple carbohydrates; have no nutritional value; are absorbed very very fast; have lots of calories; are sugar-rich liquids; cause intense cravings.
They are both the fastest and quickest way to dump glucose into your body.
Balancing blood sugar is a complicated process that involves the pancreas, brain, endocrine glands, adrenal, pituitary, thyroid, and the digestive tract. This body of ours is designed beautifully to do its complicated daily work. The pancreatic hormone INSULIN is essential to carbohydrate metabolism, and is responsible for moving glucose (simple sugar) out of the bloodstream and into the cells where it can be used as ENERGY.
nt-size: 12px;">Our bodies, which house our heart and soul, are brilliant at regulating itself, and keeping everything IN BALANCE.
Imagine what happens when we provide it with a dump of glucose. The pancreas goes into over-drive to produce more insulin to balance the overload. The more we drink (or eat sugar), the more insulin is required. Then one day we decide to stop drinking alcohol. The body-machine is still programmed to handle the overload of glucose, and more insulin is produced than is required. Now instead of a balanced blood-sugar level, we find ourselves with low blood-sugar, too little glucose, or hypoglycemia.
The symptoms of low blood-sugar are; irritability, depression, aggressiveness, insomnia, restlessness, confusion, fatigue and nervousness. Sound familiar? They are the same symptoms as a "dry-drunk syndrome". That is why we feel so lousy when we stop drinking. Not wanting to feel that way we look for another source of glucose - SUGAR! It is no accident that many drinkers crave sugar as they give up alcohol. It is only natural! But the longer we keep the body-machine in over-drive, the longer it will take us to get healthy, and the more we will crave glucose in the form of sugar or alcohol.
THE CRAVINGS WE FEEL MAY BE FOR GLUCOSE TO BALANCE OUR BLOOD SUGAR
Now you can see the wisdom of Jean's NUTRITIONAL RULE 1: NO MATTER WHAT ANYONE TELLS YOU ABOUT EATING CANDY, AVOID IT LIKE A PLAGUE. EAT NO CANDY, NO SUGAR, NO ICE CREAM, NO HONEY. She goes on to say;
When we permit our blood sugar levels to drop, we will experience cravings for alcohol and sugar. To prevent this, we should eat six small meals a day and follow a high-protein, low-carbohydrate diet. This regimen will minimize excessive feelings of anxiety and headaches and also keep depression at arm's length. By avoiding the ups and downs of a seesawing blood sugar level, we will do away with the cravings for a drink and for sugar. (GHHL Pg 124)
So now you have a simple Goal - Eat no candy, no sugar, no ice cream, no honey
And a Plan - Follow a high-protein, low carbohydrate diet, and eat six small meals a day.
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