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Diabetic Sweets

I picked up the November issue of “Diabetic Living” magazine yesterday.  The piece below tells diabetic readers how good Fruit Slim sweets are, “sugar-free, fat-free, fibre filled”, which will “halt food cravings in their tracks”.  It then goes on to say that there is more fibre in five of these sweets, than there is in two-cups of spinach or 15 raw almonds!  This makes me slightly want to cry!

Guilt-Free-Sweets-diabetic diabetes

So, the ingredients of “Fruit Slims” are: Gum Acacia, Maltitol, Sorbitol, Xylitol, Acidifier (330), Fruit Juice Concentrate, Flavour, Vegetable Oil, Sweetener (955), Natural Colour ( Paprika), Coating Agent (901).

Sweetener (955) is sucralose.  This sweetener has been linked with liver and kidney damage.  There is also a lot of uncertainty with artificial sweeteners and some evidence to suggest that they may cause an insulin response; clearly not desirable in diabetics!  Maltitol, Sorbitol and Xylitol are all sugar alcohols, which might be classed as “sugar-free”, but are carbohydrates and do have an effect on blood sugar levels.  Fruit juice is also sugar, which clearly impacts blood sugar levels.  “Flavour” could mean anything and as for the “vegetable” oil; well, that’s certainly not Paleo!  The ingredients of these “crazy good” sweets look more like a chemistry experiment; there are no real foods in sight.

I think it’s really irresponsible to promote these as a good product to anyone, never mind diabetics.  To imply they are a better choice than almonds or spinach seems reckless.  They might have more fibre, but when eating a Paleo diet rich in vegetables, fibre won’t be an issue.  Besides, for diabetics, blood sugar is a far more pressing issue than fibre?

I've not found anything to back up the claim that these sweets will “halt food cravings in their tracks”.  In fact from what I've read, artificial sweeteners appear to have the opposite effect, increasing cravings for carbohydrates.

Compare the chemical composition of “Fruit Slims” to the “alternatives” of almonds and spinach.

Almonds provide high natural amounts of many nutrients, including manganese, vitamin E, magnesium, tryptophan, copper, vitamin B2 (riboflavin) and phosphorus.

Spinach is a fantastic source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2 (riboflavin), calcium, potassium, vitamin B6 (pyridoxine), tryptophan, vitamin E, copper, vitamin B1 (thiamine), phosphorus, zinc, omega 3 fatty acids, vitamin B3 (niacin) and selenium – and many other nutrients.

Am I missing the benefits of this swap?

The Misleading Health Claims of “Guilt-Free” Sweets

Unfortunately, products like “Fruit Slims” are marketed in a way that can make them sound almost medicinal — particularly to those who are actively trying to manage their health. Terms like “sugar-free,” “fat-free,” and “craving control” are especially appealing to diabetics and dieters alike, but they paint a dangerously incomplete picture. Without real context around blood sugar response, nutritional quality and long-term metabolic impact, such claims are not only misleading — they can be harmful.

The comparison to spinach and almonds is particularly troubling. Measuring a food’s value solely on fibre content is an extremely reductionist approach that ignores the synergistic role of real nutrients in whole foods. This kind of messaging reinforces the belief that health is achieved by numbers on a label, not by the integrity and origin of the food itself.

Understanding the Reality of Sugar Alcohols

Sugar alcohols like maltitol, sorbitol and xylitol are frequently used in “sugar-free” sweets because they don’t spike blood sugar to the same degree as glucose or fructose. But they’re far from metabolically neutral. Maltitol, in particular, has a high glycaemic index compared to other sugar alcohols, and it can still cause significant blood glucose rises in sensitive individuals — especially those with diabetes.

Moreover, sugar alcohols are known for causing digestive issues. Many people report bloating, gas, and diarrhoea when consuming even moderate amounts. These compounds ferment in the colon, often causing discomfort that completely negates the supposed benefits. For diabetics already managing complex symptoms, additional gastrointestinal stress is the last thing needed.

Why “Sugar-Free” Doesn’t Equal Healthy

The term “sugar-free” often leads consumers to believe they’re choosing something harmless — or even beneficial. But sugar-free doesn’t mean carb-free, insulin-neutral, or safe. In the case of “Fruit Slims,” the added fruit juice concentrate is still sugar, even if labelled naturally. And the sucralose (sweetener 955) used has been linked to adverse effects in animal studies, including alterations to liver and kidney health.

Even without definitive conclusions in humans, it’s risky to encourage diabetics to consume substances that may worsen insulin sensitivity or increase cravings — especially when the product in question has no nutritional upside.

Artificial Sweeteners and the Cravings Myth

Despite marketing claims, artificial sweeteners may actually worsen the very issue they promise to solve. Research suggests that these sweeteners can confuse the brain’s response to sweetness, leading to more persistent cravings and even reduced satiety. When the body senses sweet taste without a corresponding caloric reward, it may trigger compensatory mechanisms that drive increased hunger later on.

For someone managing insulin resistance or diabetes, anything that promotes increased food intake — especially refined carbs or processed snacks — is counterproductive. Whole foods, particularly those with a mix of protein, healthy fats and fibre, help regulate appetite and reduce cravings far more effectively than ultra-processed “diet” alternatives.

The Nutrient Power of Whole Foods

Let’s revisit the real alternatives. Almonds provide high-quality fats, plant-based protein, and a wide array of vitamins and minerals. They’re especially rich in vitamin E, magnesium, and manganese — nutrients that support heart health, blood sugar control, and cellular repair.

Spinach, on the other hand, is a micronutrient powerhouse. It offers iron, calcium, folate, potassium, and a full spectrum of B vitamins, along with powerful antioxidants and anti-inflammatory compounds. These nutrients are highly bioavailable and support a wide range of functions, from energy production to immune health.

Comparing these foods to a chemically engineered sweet based on a single metric like fibre is completely disingenuous. Real food offers complexity, synergy and bioactivity — none of which can be recreated in a laboratory-made lolly.

The Paleo Perspective on Sweeteners

From a Paleo standpoint, the ideal approach to sweetness is to retrain the palate away from it, rather than replace one sweet substance with another. Occasional use of natural sweeteners like raw honey or dates might be tolerated in moderation, but the emphasis remains on whole, unprocessed foods that nourish and satiate.

If you’re looking to reduce cravings, focusing on nutrient-dense meals with adequate protein and fat is far more effective than introducing sweeteners — natural or artificial. Once your blood sugar stabilises, your desire for sweetness usually diminishes, and your taste buds begin to appreciate the natural flavours of real food.

More Responsible Support for Diabetics

What diabetics need is honest, evidence-based guidance — not patronising marketing disguised as health advice. Instead of pushing chemical-laden products in glossy magazines, we should be empowering people to build simple, real-food habits that support healing and metabolic health.

This includes education around:

  • Choosing foods with a low glycaemic load
  • Prioritising protein, fibre and healthy fats at every meal
  • Understanding the inflammatory impact of seed oils and artificial additives
  • Staying well-hydrated with clean water, not synthetic drinks or diet sodas

With proper knowledge and support, diabetics can thrive on a whole-food approach — without the need for “free-from” gimmicks that undermine their long-term health.

Moving Away from Processed “Solutions”

Let’s be clear: the food industry has a vested interest in keeping people reliant on processed products. Whether it’s low-fat, sugar-free, or high-fibre snacks, these offerings keep consumers stuck in a cycle of poor nutrition, cravings, and metabolic instability. But health isn’t built in the snack aisle — it’s built through conscious, consistent choices around whole food, movement, sleep, and stress management.

We need to keep questioning the health claims of packaged foods, especially those marketed to vulnerable groups. Instead of asking how many grams of fibre are in a lolly, we should be asking whether our food choices are real, nourishing and sustainable.

If the answer is no, it’s time to step away from the packet — and towards the produce aisle.

Diabetic sweets fruit slim sugar free paleo diet

I Quit Sugar

I recently bought Sarah Wilson's “I Quit Sugar” ebook, which is currently selling for $15.

 

I've been following Sarah’s blog and was very interested to read this book.

Whilst I don’t think Sarah would describe herself as “Paleo”, her ideas are very similar.  I also really like how she has tried this approach herself, so is able to explain the positive differences quitting sugar made to her.  The book explains, in simple terms why we shouldn't eat sugar, and then lays out exactly how to quit sugar – which is no easy task for sugar addicts!  Keeping with the Paleo theme, Sarah encourages increased consumption of fats and talks at length about fruit and fruit juices.  This is one area I get a lot of questions on, as many people don’t seem to appreciate the sugar content is not a good thing; Sarah does a great job of explaining this.

Whilst Sarah does eat dairy and some grains, I think this book would be a great starting point for a friend or family member who has expressed an interest in Paleo, but doesn't know how to start – or why they should.  To go from Sarah’s no Sugar plan, to a full Paleo diet would not be much of a leap and this book would be a great tool for the journey.

Sarah has recently spoken with Nora Gedgaudas, and her blog seems to mention Paleo more and more since this conversation.

The Rise of the Anti-Sugar Movement

In recent years, quitting sugar has become more than a personal health goal — it's grown into a widespread wellness movement. While Paleo enthusiasts have long advocated for the elimination of refined sugars, books like I Quit Sugar have introduced the message to a much broader audience. And it’s no surprise. Sugar is omnipresent in modern diets, and its connection to chronic inflammation, obesity, and insulin resistance is now well established.

Where Paleo and anti-sugar approaches really align is in their focus on real, whole food. The more processed a food is, the more likely it is to be hiding added sugars — even under innocuous names like “rice syrup”, “agave nectar” or “evaporated cane juice.” For someone starting out on their health journey, simply learning to read labels and identify hidden sugars is a major step forward.

What Happens When You Quit Sugar?

The benefits of cutting out sugar can be quite remarkable — even in the short term. Many people report clearer skin, better mood regulation, more stable energy levels, and a reduction in food cravings. Over time, it can also contribute to weight loss, improved metabolic markers, and better hormone balance. For Paleo followers, quitting sugar is often a key part of addressing insulin resistance and inflammatory conditions.

But giving up sugar isn’t always easy. Many people experience withdrawal symptoms such as headaches, irritability, or fatigue during the first week or two. That’s because sugar lights up the same reward pathways in the brain as addictive substances. It takes time for those neural circuits to quiet down — and in the meantime, having a structured plan like Sarah’s or a Paleo template can be the support you need to stay the course.

Fructose: The Hidden Challenge

One of the most misunderstood aspects of sugar is the role of fructose. While table sugar is 50% fructose and 50% glucose, many natural sweeteners and fruit juices are heavily fructose-laden. Unlike glucose, which can be used by almost every cell in the body, fructose is metabolised almost entirely by the liver. Excessive fructose intake has been linked to non-alcoholic fatty liver disease, elevated triglycerides, and insulin resistance — all risk factors for metabolic syndrome.

Sarah’s emphasis on avoiding fruit juices and limiting fruit intake, especially in the early stages of quitting sugar, mirrors advice found in many Paleo circles. Once your sugar cravings subside and blood sugar stabilises, whole fruits can usually be reintroduced in moderation — but they shouldn’t be the centrepiece of your diet.

How Quitting Sugar Supports a Paleo Lifestyle

Cutting out sugar also aligns perfectly with the Paleo approach in terms of regulating appetite, improving digestion, and supporting mental clarity. Many people find that once they remove sugar from their diet, they become more attuned to their body’s true hunger signals. Meals become more about nourishment than indulgence, and it's easier to gravitate towards meals based on healthy fats, protein, and fibre-rich vegetables.

When sugar is out of the picture, you’re also less likely to suffer from the energy crashes and ‘hanger’ that come with blood sugar fluctuations. Instead, meals keep you full for longer, and snacking becomes far less necessary. This is particularly beneficial for those practising intermittent fasting or trying to balance hormones like cortisol and insulin.

Making the Leap From Quitting Sugar to Going Paleo

If someone has successfully quit sugar using Sarah Wilson’s method, they're already halfway to a Paleo lifestyle. The next natural steps might involve phasing out grains, legumes, and seed oils, and focusing more on high-quality meat, seafood, eggs, vegetables, and fermented foods. Dairy can be a grey area, as it is for Sarah, but many Paleo followers tolerate full-fat fermented options like yoghurt and kefir well.

Importantly, Paleo also places a strong emphasis on food sourcing — prioritising pastured meat, organic produce, and minimal processing. For those who come to Paleo from an anti-sugar stance, it’s often a refreshing deep dive into nutrient density and ancestral wisdom, rather than just a restrictive diet.

Tips for Supporting Someone Quitting Sugar

If someone in your life is trying to give up sugar — or even just cut back — there are a few helpful things you can do:

  • Don’t offer sweets “just this once.” Even a small indulgence can reignite cravings early on.
  • Stock your home with nourishing alternatives. Think boiled eggs, avocado, seed crackers, roasted nuts, or a Paleo-approved snack bar.
  • Cook meals together. Sharing the food-prep process makes it easier to control ingredients and find new sugar-free favourites.
  • Be patient with mood swings. If someone is going through withdrawal, it might take a week or two before they start to feel better — and they may be a bit grumpy in the meantime!

Resources to Help You Stay on Track

There are many free and paid resources available if you’re ready to quit sugar or encourage someone else on that path. Sarah Wilson’s work is a great place to start, especially for those not quite ready to go full Paleo. For a more science-based approach, authors like Gary Taubes (Why We Get Fat) and Dr Robert Lustig (Fat Chance) offer deep dives into the metabolic impact of sugar. And for visual learners, documentaries like That Sugar Film do a fantastic job of showing what really happens when you remove — or add — sugar to the modern diet.

The Bottom Line

Quitting sugar is one of the most powerful steps you can take for your long-term health. Whether you get there through a structured programme like I Quit Sugar, or by embracing a Paleo lifestyle directly, the benefits go far beyond weight loss. You’ll likely see improvements in sleep, energy, skin, digestion, mental clarity, and even emotional resilience.

For many people, giving up sugar is the gateway to a broader shift towards eating real food and living more intentionally. And as Sarah Wilson herself has discovered, once you take that step, it’s hard not to keep going — right into the world of Paleo.

Have you read her book – Did you Quit Sugar?  I’d be very interested to hear what you think about it!

What’s So Bad About Soft Drinks?

I think most people realise fizzy Soft Drinks like Coke, Pepsi and Sprite are bad.  But I see so many people going for the diet versions of these drinks.  The word “diet” on the can, seems to make people think it’s not an unhealthy choice.  If something has zero calories – well that’s healthy isn’t it?

When I first found got interested in nutrition (on my way to Paleo), I did a lot of research.  As soon as I found out more about soft drinks, I stopped my occasional consumption immediately.  I certainly understand the appeal.  They taste sweet, they are cold on hot days, they are available everywhere; in fact most employers I’ve worked for have supplied them for free.  I think a lot of people who perhaps aren’t so keen on water may even feel that they are getting hydrated.  The caffeine and sugar content may also help consumers to feel more energised – at least initially.

What's so bad about soft drinks fizzy coke paleo not healthy-min

The “non diet” versions contain significant amounts of some form of sugar; be it cane sugar, or even the nasty high fructose corn syrup (HFCS).  Drinking this much sugar will cause your blood sugar to rapidly rise.  The pancreas will respond by releasing insulin, to decrease blood sugar levels.  When levels drop, hunger will result – often resulting in a craving for more sugary food or drink.  But even more worrying are the “diet” versions of these drinks.  Instead of sugar they use artificial sweeteners such as aspartame to make the drink taste sweet. Taking a Paleo viewpoint, aspartame is a relatively new chemical, though we know it is an excitotoxin, capable of passing the blood-brain barrier, possibly causing cellular damage, scary stuff.

There is also evidence suggesting artificial sweeteners may cause a psychological insulin response.  So when you drink a diet soda, the brain recognises the sweet taste and prepares the body to launch an insulin response, to the expected increased blood sugar levels.  This leaves an excess amount of un-utilised insulin in the blood stream, which may contribute to insulin resistance.  This could result in decreases to the blood sugar level, increasing hunger, not to mention the effects of the insulin on the bodies fat storage mechanisms.  Aspartame has also been linked with all sorts of issues, such as memory problems, birth defects, brain tumours and convulsions.  Some fizzy drinks use other sweeteners, but I think the best advice is to completely avoid them; it’s just not worth it.

Another component of these fizzy drinks are Phosphates.  Phosphoric acid is believed to interfere with Calcium absorption and may cause a loss of calcium from the body.  The acidity of soft drinks also results in calcium leaching to buffer the PH levels.  Osteoporosis anybody?

Caffeine is another big issue with soft drinks, but I think that it is worthy of its own future post.

Can’t break the diet coke habit?

Personalised-Coke soft drinks-minTry sparkling water 1:1 with apple cider vinegar then keep reducing the ratio.  I often drink sparkling water with a slice of lemon or lime.  But ultimately, drink water (and perhaps the occasional cup of tea)!

What do you think about soft drinks?  Do you still drink them?

Why You Should Swap Your Oatmeal for NoOatmeal

Before I knew anything about Paleo, I’d often make up Oatmeal for breakfast. Especially in the winter, I felt it was the epitome of healthy breakfasts. Now however, I’ve gained a much better understanding about nutrition, so I thought I’d share my reasons for complete avoidance of Oatmeal.

Why you should swap oatmeal for noatmeal porridge granola paleo network-min

There is something comforting about Oatmeal, particularly on a cold morning. However, NoOatmeal is a far better alternative. NoOatmeal is made using raw nuts & pepitas which you grind in your blender. You then lightly toast the nuts in a saucepan, with some cinnamon. Then you add coconut milk and an egg and stir until ready. How easy is that? Like Oatmeal, it is warm, but unlike Oatmeal I find it far more filling – and I know the ingredients are far better for me. The smell when the nuts are toasting is fantastic! I also like the fact that alone and unprepared I could eat & enjoy the individual ingredients in Noatmeal. Have you ever tried eating raw, unprepared Oats? Not so nice.

So, what’s not great about Oats?

When you eat Oats, they breakdown to glucose which causes an insulin spike in your blood – if you test your blood glucose an hour after eating Oatmeal, you’ll see a big increase (perhaps as high as 140). Regularly allowing your blood sugar levels to increase like is very damaging to your body (and can also lead to conditions like diabetes). Also soon after the spike in blood sugars, there will be a crash – which is the reason you’ll be hungry soon after eating Oatmeal. Nuts and eggs will keep your blood sugar levels constant, which is a far healthier state.

As well as the sugar issues, Oats contain high levels of lectins and phytic acid which are components that can cause intestinal imbalances and block nutrient absorption. Oats also have a high Omega 6 ratio, which in itself is very damaging. Some brands of Oatmeal also contain traces of gluten grains, which are very intolerable to a lot of people.

Whilst you can reduce the lectin and phytic acid content of oats by fermenting them – why not just make yourself some NoOatmeal instead? I tend to have NoOatmeal perhaps once a week, having saved myself time by preparing the ingredients the night before. Other typical breakfasts are scrambled eggs, omelettes, bacon and eggs – and often just last night’s dinner leftovers! Who said breakfast has to be traditional?

NoOatmeal Variations to Keep Things Interesting

Once you’ve discovered how easy and satisfying NoOatmeal can be, it’s fun to start playing with variations to suit your mood, season, or what’s in your pantry. One of the great benefits of this Paleo-friendly breakfast is how customisable it is.

Here are a few delicious flavour combinations to try:

  • Vanilla almond: Add a dash of vanilla extract and top with slivered almonds and a sprinkle of cinnamon.
  • Apple pie: Stir in grated green apple, nutmeg and cinnamon, and top with a dollop of coconut cream.
  • Berry coconut: Fold in some frozen blueberries or raspberries during cooking and top with shredded coconut.
  • Choc-nut: Add a teaspoon of raw cacao powder and top with chopped hazelnuts and a few cacao nibs for crunch.

These options are all warm, hearty, and nutrient-dense — ideal for those chilly mornings when you’d otherwise be tempted by a bowl of sugary oats.

Understanding Why Blood Sugar Matters

Blood sugar regulation is at the core of energy, mood, and long-term metabolic health. Meals like Oatmeal, which convert quickly to glucose, can wreak havoc on your blood sugar levels. That initial spike followed by a crash is what leaves many people reaching for snacks an hour or two after breakfast, setting up a pattern of energy dips and cravings for the rest of the day.

By starting your day with a balanced meal like NoOatmeal — rich in healthy fats, moderate protein and low in carbohydrates — you set yourself up for stable energy, mental clarity and reduced hunger throughout the day.

Why Fat and Protein Beat Carbs for Breakfast

The traditional idea of breakfast being carb-centric (think cereals, toast, pancakes and oats) is largely driven by food marketing and convenience, not nutrition. Our bodies actually thrive when we begin the day with fats and proteins, which signal satiety hormones, support cognitive function and help prevent blood sugar spikes.

NoOatmeal delivers just that. The nuts and seeds provide monounsaturated fats and magnesium, the egg contributes high-quality protein, and the coconut milk offers satiating medium-chain triglycerides (MCTs) — all of which contribute to a steady, nourished start to the day.

Batch-Prepping Your NoOatmeal Base

If mornings are rushed, a little preparation goes a long way. You can pre-grind your nuts, pepitas and seeds and store the mix in an airtight jar in the fridge or freezer. This base can then be scooped out and cooked in just a few minutes with coconut milk and a whisked egg.

Consider this simple base mix:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • ½ cup pepitas
  • ¼ cup chia seeds

Blitz in a food processor until finely chopped (not powdery), then store ready to go. This makes weekday breakfasts as quick and easy as any instant cereal — but infinitely more nourishing.

Pairing NoOatmeal With Other Paleo Breakfast Ideas

If you’re feeding a family or enjoy a little variety, NoOatmeal pairs beautifully with other simple Paleo breakfasts. Serve alongside:

  • A couple of boiled or poached eggs for extra protein
  • A small bowl of fermented vegetables to support gut health
  • Some sliced avocado drizzled with lemon and olive oil

This kind of diversity on the breakfast table is what makes Paleo sustainable and enjoyable. There’s no need for bland repetition — and definitely no need for grain-based carbs masquerading as health food.

What About Kids and NoOatmeal?

For parents, getting kids to eat a filling and nutrient-rich breakfast can be a challenge. NoOatmeal is a great solution — it has a porridge-like consistency that’s familiar and can be easily sweetened naturally with mashed banana, apple puree or a few crushed berries.

Let your child top their own bowl with coconut flakes, pumpkin seeds, or sliced strawberries. It’s a great way to get them involved and develop a taste for wholefoods early on.

NoOatmeal and the Gut-Brain Connection

Another advantage of skipping Oatmeal and other grain-heavy breakfasts is improved gut health. The lectins and phytic acid in oats can be irritating to the gut lining and may contribute to leaky gut syndrome in sensitive individuals. For those struggling with autoimmune conditions, brain fog or persistent bloating, eliminating grains can bring rapid and noticeable relief.

NoOatmeal supports the gut-brain axis by avoiding these problematic compounds and replacing them with nutrient-dense, anti-inflammatory foods that nourish your digestive tract and provide clean fuel for your brain.

A Warming Winter Routine Without the Crash

The reason Oatmeal holds such appeal in winter is its warmth and texture. Fortunately, NoOatmeal offers the same comfort factor without the blood sugar rollercoaster or intestinal irritation.

Make it part of your morning ritual — take a few minutes to stand at the stove and stir your breakfast with intention. Enjoy the aroma of cinnamon and toasted nuts. Eat slowly, savouring each bite. These small moments of mindfulness help you start the day grounded and nourished, without relying on caffeine or sugar to get you through.

Final Thoughts: Why I’ll Never Go Back to Oats

Now that I’ve discovered NoOatmeal and truly understand the nutritional impact of my morning meal, I can’t imagine ever going back to grain-based breakfasts. The difference in energy, satiety and mental clarity is too significant to ignore.

If you're still eating Oatmeal because it feels like a healthy habit, I’d encourage you to try a Paleo alternative like NoOatmeal for just a week. Observe how you feel — not just in the moment, but in the hours that follow. You might be surprised just how different your day becomes with the right fuel in your bowl.

What’s your go-to NoOatmeal recipe? Let me know in the comments!