Nobody likes to
hear more bad news about sugar, but it’s becoming an inescapable fact that
sugar and dementia are linked. My cousin, Kathleen DesMaisons, has worked on and published books about the
problems associated with sugar addiction for years, and she helps people reduce
their dependency and restore their health. The science behind the connection to Alzheimer’s disease is fairly recent, but
the evidence suggests that sugar toxicity causes inflammation and can also lead
to insulin resistance, eventually damaging the brain. Dr. Dale Bredesen in his
new book, The End of Alzheimer’s explains:
Sugar is like fire, a source of energy but very dangerous. If you have a fireplace in your home, the amount of wood and the size of fire needed to heat it depends on the size of the house: Less wood/smaller fire if your house is small, more wood/bigger fire if your house is large. Now imagine that you shrink your house by 90 percent, which is essentially what happens when we move less, as is true of sedentary-living Americans: we need less energy. That makes your fireplace effectively ten times as large. If you kept pouring on the wood and stoking the fire, your house would quickly become unbearably hot, the fire might escape from the fireplace, and you would do everything possible to keep your house from burning down. This is the stress most of us are now experiencing. Our bodies recognize sugar as poisonous, and therefore rapidly activate multiple mechanisms to reduce its concentration in our blood and tissues. For one thing, we store the extra energy as fat, which produces brain-damaging factors called adipokines. (p. 49)
In an interview with Dr. Steven Masley, he goes into more detail about the underlying causes of
Alzheimer’s and why a tailored approach is required (the whole interview is
worthwhile, but the key explanations start at 12 minutes in). The bottom line
is we all could benefit from reducing insulin resistance, restoring
insulin sensitivity, and reducing glucose levels by drastically lowering our
intake of sugar and white refined carbohydrates in order to repair our
metabolism and overall health.
That's easier said than done. The reality
is we crave our guilty pleasures, especially sweet ones. My mother loves ice
cream, and I love dark chocolate; luckily it turns out that cacao is full of
polyphenols and is good for you in moderation. Who doesn’t need a little cookie now and then? We are working on the idea of
drastic reduction. Our local pasticceria, which has been in business for 56
years and makes
everything on site using high quality ingredients, makes little
balls of gelato dipped in dark chocolate. They are the perfect dessert with
built-in portion control (and gelato is better than ice cream in terms of
calories, fat, and sugar). We also get hazelnuts and candied orange peels
dipped in dark chocolate as a treat to have with our post-lunch espresso.
Italians make a gluten-free cookie called Brutti Ma Buoni (ugly but good) with
hazelnuts and egg whites that we indulge in from time to time. I recently
invented a gluten free cookie recipe that we love with oats, raisins, walnuts, and a mashed
banana. Here is the recipe (amounts are approximate for about 20 cookies):
Itty bitty gelato balls |
Banana Walnut
Oatmeal Raisin Cookies
These smell really good while baking. |
1 ripe banana
1 egg
3 tbls coconut
oil (softened consistency)
¼ cup sugar
½ tsp vanilla
1 tsp baking
powder
¼ cup rice flour
2 tbls tapioca
flour
½ tsp xanthum
gum
Pinch of salt
1 cup organic
oats
3 tbls raisins
¼ cup chopped
walnuts
Preheat oven to
375 degrees, and use parchment paper on a cookie sheet. Mix the coconut oil and
sugar until combined, add the egg and beat until a little frothy. Add the banana and
mash with a fork, and add the vanilla. Combine dry ingredients and add to the
wet ingredients, mixing in raisins and walnuts when combined. Drop spoonfuls of
dough on the cookie sheet and bake for 12-15 minutes until slightly brown on
the edges.
Another way to
drastically reduce your sugar intake is to indulge in other less harmful guilty
pleasures. For us, that means Italian shoes. I recently discovered a store in Via
dei Pettinari, Borini, that makes beautiful handmade leather shoes in my size.
Let’s just say I got a bit carried away. I cannot resist the comfort of shoes
that slide onto my bare feet like soft leather gloves. I can’t bear the ugly
look of Crocs when all around me are beautiful Roman women, simply elegant from
head to toe. Fortunately, my mother’s favorite brand of Italian shoes, Manas by
Lea Foscati, were on sale at the Friday outdoor market, so it all balanced out
in the end.
Borini's store window in Rome |
Shoe selfie |