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Vegan and Keto? Review of The Key Dough
Keto is referring to a diet that is low in carbohydrates but high in protein. While originating as a medical diet, its popularly is associated with weight loss.
The Key Dough was established at the end of 2019 in Toronto, Canada by Julie Sullivan. Vegan Very Much met the friendly and kind owner at the Cabbagetown Farmers Market in October 2020. During our nice chat with CEO Julie Sullivan, we introduced our work at Vegan Very Much, and our interest in reviewing vegan companies to our readers. As November was No-Buy Month, we were unable to purchase the tempting but healthy treats. Julie kindly offered that we choose a pack of Key Dough cookies (made from The Key Dough Mix) each, so that we can try and review them for our readers.
The opportunity to interview the founder of this fairly new establishment and share it with you is thrilling. Since we like food, we like to always explore this field. We hope you learn something new and purchase from The Key Dough. We can’t wait to hear about your first impressions.
First impressions of the Key Dough cookies!
Kerly tried them first with herbal tea in hand. Her first impressions are as follows:
It’s really good! Very rich…I love the texture. It is so….thick!”
She devoured it, albeit, mindfully savouring each rich, tasty bite. After eating the healthy cookie, she exclaimed: ”That one is all I needed!” This is a big compliment coming from this sweet tooth. She felt that it has scratched her itch for something dessert-like, although it was not very sweet. The added plant satisfied the brain!
Just a quick explanation of science, the brain has receptors that attract glucose. Without this glucose, the brain cannot functions. Carbohydrates we consume concert into brain-powering glucose. The Key Dough’s One Mix cookies contain complex carbohydrates and fat, which was responsible for our feeling of well-being and satisfaction after eating just one each at first try.
On the contrary, sugary cookies require you to keep eating to feel satisfied. To lead a healthy addiction-free life, as it relates to sugar, the Key Dough health cookies are a way to go! They are keto-friendly as the clever name suggests. The denseness due to the added plant fat is good for weight loss, as fat burns fat!
My first impressions are as follows:
”Oh wow, the texture is nice. I agree that it’s very rich. Is that coconut oil? Wow, it’s very dense/ heavy, so I can see why you’re satisfied after just one!”
Still, I thought I would eat the other one, because I couldn’t stop, but also had just one. I must point out that this is very rare in our vegan household!
Vegan Very Much interview with The Key Dough
Note: We e-mailed the following interview questions to Julie Sullivan at The Key Dough.
We didn’t alter any part of this interview except for grammar check. We added our own Vegan Very Much comments to create a conversational read, as interviews are. Julie’s answers are in italics.
We asked The Key Dough to ”please put an asterisk* beside your favourite questions.”
1. What would you say is the big ‘why’ for starting your business?
I’m a dreamer, I see possibilities. I thoroughly approach life with a detective’s sense and all the why’s. On a much smaller scale, when I started the Keto Diet and prepared sweets weren’t readily available – I had to make or bake them myself and I have always loved being creative in the kitchen. I was in a one-year business certificate at Ryerson, where I took my very first marketing class (at 29), still figuring out what to do with my life and having had the entrepreneurial dream many times before, I saw an opportunity that I was passionate about.
VVM: I can definitely relate to being a dreamer, which makes it impossible to settle for just any job when you know you’re capable of so much more. I also attended Ryerson, and at the time. My course mates would sneer at the business major because we saw ourselves are opposites, fast-forward, multiple Social Workers have left the field, including myself, to pursue entrepreneurship.
It is wonderful that Julie took the step to attend Ryerson School of Business, it is important to invest in yourself. Interestingly, at 29 years old, she was in her Saturn return. Have you heard of this? Saturn is a slow-moving planet that takes 28-29 years to return to where it was at your birth. At 28-29, Saturn confronts us to make moves that will better our lives; to grow up so to speak. Even without knowledge of this astrological phenomenon, many people we know have married, left their 9-5 jobs (including Kerly at 29 years old), had a baby, or even divorced.
** 2. What do you wish you knew before starting your business?
I wish I had a road map or guidebook specific to the GTA and the food industry and I intend to create something for entrepreneurs of the future.
VVM: This is a great idea! When we start a business, we look for examples of how to make it the best. It’s a great way to give back and answer the questions that were left unanswered for you.
**3. What tips would you give others wishing to start a business?
It’s a lot of work and I think it takes a certain kind of person, but if you’re willing to work hard and are that type of person (passionate, creative, a self-starter) – then go for it because, in the end, nothing else will suffice.
VVM: This is true! It’s much easier to go to work and get a paycheque even if you do the bare minimum. What is not easy is, investing our whole self into a business, working harder than you ever have, and not make any money initially… If you are currently getting a paycheque from your job, pay yourself first and save as much as you can to bring your well-researched business idea to life.
**4. What environmental choices did you consider as you started your business?
I decided to make our prepared cookies entirely plant-based because, before Keto, I was a pescetarian from my early twenties onward. I know how bad factory farming is for animals and the environment so I wanted our brand to be as considerate as I could make it.
It took longer and they cost more – but we searched long and hard, high and low to find our biodegradable packaging.
VVM: As environmental low-impact vegans, we are concerned with ingredients and packaging. We’re glad that The Key Dough took the environmental and animal impact of our food choices into consideration by making The Key Dough prepared cookies, vegan! We hope that the future sees all companies making all their products plant-based, therefore cruelty-free, without sacrificing taste.
**5. How does your brand help build community?
This is a good question. We feel like we’ve been welcomed into other communities more than creating our own thus far. Where I met you was at the Cabbagetown Farmers Market, a group of local independent food growers and producers. I use a shared-kitchen full of food startups.
I have found the keto community on Instagram to be hugely supportive. People love this diet – because it works. I feel way better on it. So it’s a genuine community of people living their lives passionately through food. The Keto community is the best. I have also had a ton of support from friends, family, and my co-workers (our earliest testers). Our retail partners are part of our community as well as our suppliers.
In the building I live in, my neighbours were my first employees and believers. They saw this thing blossom from the ground up and for that, I will be forever grateful. It’s the little guys in the beginning, who believe in you when you have nothing that is the true stars. They made all this possible. I should mention RISE Asset Development too. My first loan provider is funded by U of T’s Rotman School of Business and a CAMH partnership. There I met Steve – who was foundational in believing in me from the start, who helped me believe in myself and led me to Zain, my very first official mentor ever.
VVM: There’s so much here to comment on. It is heartwarming that many people believed in The Key Dough from the start, from friends, family to coworkers and business networks and loan provider. The journey of establishing The Key Dough illustrates the fact that community is key in any endeavour- united we stand, divided we fall.
6. Which of your products would you recommend people start with?
I think The Key Dough Mix is the place to start. Since Covid, we have seen people bake and so we pivoted to an all-purpose sweet mix. You can use it for cookies, muffins, pancakes, or pie crust.
VVM: Being creative in the kitchen is a great stress reliever, we cannot wait to try these mixes. We’ve already requested it at our local Healthy Planet!
7. What would you like everyone to know about your business/products?
Sugar is a carb so if there’s one thing we recommend, it’s lowering your processed sugar intake. The stuff is junk. It makes you feel like crap. It provides no nutritional value and it’s addictive. We want to provide a low-sugar option without sacrificing taste. It’s a healthier cookie without sacrificing flavour.
VVM: We agree, sugar is more addictive than cocaine! As adults, we have to make choices that benefit not only ourselves but our dependents. The Key Dough’s cookies that we were reviewing were very tasty without being overly sweet. The fat content from seeds and coconut oil made them very satisfying- hence the reason why we had just one each with our herbal teas. Try it for yourself- you can be healthy and have tasty treats!
Comment from Julie:
Loved these questions, ladies. Really made me think and get clear on what we’re doing. I honestly teared up in the community part because we’ve had an unbelievable amount of support throughout this journey. I can’t wait to see the article – link me!
Have a great week,
Julie.
Conclusion
Our interview with Julie Sullivan, founder of The Key Dough was mind-opening. We learned a lot, and are happy to share it with you. You can take many gems from the answers that the company provided, whether you are currently keto or not. The Key Dough cookies are 100% plant-based and are a good addition to any vegan lifestyle. If you are vegetarian or pescatarian, you can enjoy the full range of products.
Currently, you get the chance to request The Key Dough products at your local health food stores!
Here is the link!
Don’t Buy Peanut Butter In A Plastic Container. Ever.
We do not buy much plastic, as we know about its health hazards. But this new discovery about peanut butter in plastic containers blew our minds!
It is only suitable that we address this critical subject in honour of plastic-free July. More people have to hear about plastic and its many bad sides. We are so used to it, that we do not even notice how it silently creeps into different areas of our lives: food, hygiene products, chemicals, toys, etc. come in plastic packaging.
I came across this recommendation when I was looking to find out if this particular peanut butter was in a glass or plastic container. It was very hard to figure this out, as most of the time it was simply called a jar. That could be either glass or plastic, right? Anyway, I landed on an informative website (source is at the bottom of this article), where I discovered the following:
Don’t buy any kind of peanut butter in PLASTIC containers
That includes even the organic kind. It is a recommendation also for any kind of nut or seed butter. Basically, avoid any kind of plastic containers! This knowledge is originally from a book written by Lee Hitchcox, D.C.
He states following:
- Most of the peanut butter on the grocery store shelves (even in many “natural foods” stores) already contain pesticide and/or fungicide residues, tons of sugar and a host of other additives
- Peanut butter has to be heated to be able to flow through the machinery for it to be quickly, easily and consistently poured into jars (plastic jars are also often then heat-sealed. The sealing of the combination foil-type/plastic barrier that is usually found under the lid for food safety reasons.)
- The concern is that the now hot oils/fats in the peanut butter help the plasticizers (in the plastic jars and lids) leach into the food, and along with all the other chemical residue and additives, make for an incredibly toxic product.
- The plasticizers bond to the oil in the peanut butter as a result of the packaging process.
- The consumer is then eating plastic… which is why peanut butter in plastic is one of the most toxic foods you can purchase.*
*Direct information from the original source.
It sounds awful, doesn’t it?
Where is the peanut butter in glass jars?
We really didn’t buy much peanut butter in plastic containers. But from now on we will never do that again. We hope that one day we can also start buying, when our budget allows, the organic kind in glass jars.
If you are in North America, you should probably stop buying your nut butter from Trader’s Joe’s and Costco. Because their organic peanut butter comes only in plastic jars.
Tamara was so kind to share a list with links on her post about few safer choices of peanut butter:
- Santa Cruz Organic (in glass)
- Organic Maranatha (in glass)
- Organic Once Again (in glass)
- Fixx & Fogg (in a glass jar)
You may also keep an eye on Nuts to You butters, as they offer organic and conventional nut and seed butter since 1989. This is an original Canadian full-range nut butter manufacturer. The nuts and seeds in their butter are dry roasted or raw and do not contain added salt, sugar, or saturated oils. Nuts to You nut butter are kosher, Non-GMO and dairy, soy, wheat, and gluten-free.
But even from a regular convenience store, you can find all-natural, peanut butter such as this one.
Basically whatever you buy, try to keep in mind that the fewer ingredients they contain, the healthier the product, and if possible choose a glass container. Besides, 100% peanut butter tastes so much better anyway! But if you are more interested in what kind of results Tamara Rubin got from the testing of XRF technology, click here to see the results of this testing!
Thank you so much Tamara for opening our eyes! Our search for the plastic container free peanut butter goes on. Though recently we have started thinking of making it on our own!
Source: Tamararubin.com
Eating local food doesn’t matter – what you eat does!
If you want to be more environmentally friendly, then you should eat local food. We all know that, right? But how wrong we have been believing that!
I love the many ways of awakening. I read and learn and think that now I know something. Then some new information comes along and it opens my eyes. Again. Wider. I am so excited about the recent discovery of food. Sharing is caring, so let us tell you the latest news about local food.
Local food is good! Or is it?
I guess by now there is not a single person, who doesn’t know that eating local food is better for the environment. After all, we are more aware of what is happening in the world. Especially what is the situation in nature. The very precious thing we keep destroying because of our needs, wants, and habits. We all need to eat, we all want to enjoy the good food, right? Not thinking much of from where the food is traveling to our plates or how it is made.
Somebody once told that eating local food is better for the environment. We all have been believing it, preaching it and sharing our valuable knowledge. Guess what, we have all been wrong. New data is out and it is eye-opening:
Why we have been thinking that local food is better for the planet? Because when food is produced elsewhere and transported to where we are, it has been creating those nasty emissions. Logically thinking, the furthest the food is traveling from, the more destroying it is for our climate. Yes, transport does lead to emissions, but it is insignificant compared to the amounts that food production does. For most food products, transport accounts for less than 10%, and it’s much smaller for the largest GHG emitters.
It is important to state that not just transport, but all processes in the supply chain after the food left the farm – processing, transport, retail, and packaging – mostly account for a small share of emissions. (Look at the graph below)
Blame the food production instead
But many people may not be aware that food production is actually very exhausting for the planet. As a matter of fact, one-quarter of the world’s greenhouse gas emissions (GHG) are created because of it. This is a frightening number, which definitely shines new light for our knowledge of planet conservation so far.
Different foods need different stages to be produced. Which means that each stage has its own emissions originate. Different stages are:
- Land use
- Farm
- Animal feed
- Processing
- Transport
- Retail
- Packaging
Depending on a food product the above-mentioned stages are bigger or smaller on creating GHG emissions.
The following graph shows you the data from the largest meta-analysis of global food systems to date, published in Science by Joseph Poore and Thomas Nemecek (2018). In this study, the authors looked at data across more than 38,000 commercial farms in 119 countries.
What you are looking at is the total of GHG emissions per kilogram of food products. CO2 is the most important GHG, but not the only one. Food production in agriculture is a large source of greenhouse gases methane and nitrous oxide. Think of cows eating constantly, their burps and also the constant pooing.
Transport does matter – when foods travel by air
How often you think of how far the food traveled to the store? I have been thinking of that when looking at goji berries or seeing those beautiful Instagram avocado photos. I tend not to consume food, which has traveled for long, if except cocoa powder. This is the main ingredient for our staple food – dark chocolate. If you looked at the graph above, then, unfortunately, we have contributed a lot to the GHG because of our eating habits.
Before reading the article, which inspired me to write this post, I also thought that a lot of food is transported by air. Luckily only very little food is air-freighted. It accounts for only 0.16% of food traveled in miles. This is great, but unfortunately, those few products which still need to be air-freighted, create high emissions.
To limit your carbon footprint, it should be advised to avoid the small share of foods that are air-freighted. It is very difficult to know, which have taken a plane to wherever you’re living. Especially if the labels are not giving enough information.
The key element to know is those foods tend to be highly perishable. This means they need to be eaten soon after they’ve been harvested. Transporting them by boat would take too long. That is why the perishables are most of the time air-freighted. For example asparagus, green beans and berries are common air-freighted goods.
Next time when buying foods, which seem had arrived from far-away. Look for a country of origin and then think of the freshness of the product. These help you to figure out a bit where the food is coming from.
Save the planet, become vegan!
Yes, we are back at it again – it is better for the planet to be vegan. Animal-based foods tend to have a higher footprint than plant-based. Quit that lamb and cheese-eating. Both emit more than 20 kg CO2-equivalents per kilogram. Poultry and pork have lower footprints but are still higher than most plant-based foods, at 6 and 7 kg CO2-equivalents, respectively.
The largest GHG emissions, for most foods, resulting from land use and the farm stage. The latter is responsible for applying fertilizers, organic and synthetic, and also enteric fermentation (the production of methane in the stomachs of cattle). If to combine these two, then land use and farm-stage emissions account for more than 80% of the footprint for most foods.
So what can you do to be more aware of your eating habits and food choices? As what you eat has a significant impact on our carbon “footprint”. If you want to reduce it, avoid air-freighted foods where you can. But more than this, you should focus on what you eat, rather than eating local. Eating no animal products while switching to plant-based alternatives will reduce your footprint by much more.
I survived! I wrote this article during the last hour of my 20 hours fast after almost two weeks. Wow! Thank you for making it to the end. Hug yourself and be smart while consuming food. Think about fasting, as well, as this will make you appreciate your food even more!
Normalizing fasting for better health
Fasting is as natural as breathing. Imagine how healthy our relationship with food would be if we didn’t give ourselves access 24/7?
From the moment we wake up, we use energy that we are not even aware of thinking of what we’ll eat and when. This time and energy we spend thinking about eating, preparing food, and eating can be used for something else! Perhaps it is time to try fasting?
Let’s first look at the amount of nutrition one needs to stay alive and healthy. Privileged people practice fasting (while many starve…), so there must be a hidden gem when it comes to giving ourselves a break from ALL things food. Give your hands a break from preparing food and your body a break from the hard work of breaking down the food you consume.
What is fasting?
Fasting is quite simply abstaining from eating any food for a period of time that can range from a few hours to a few months (under medical supervision!) The latter end of the range may be extreme. But we naturally fast for at least 8 hours every single day when we sleep. As we sleep, the body is focused on internal housekeeping and night-only repairs, since during the day, it is breaking down food for energy.
In the West where we have 24/7 access to food, we have become addicted to overfeeding ourselves. It’s recommended that we eat 3 square meals every day–breakfast, lunch, and dinner. The word breakfast literally means to break from the fast. We have been taught that breakfast is the most important meal of the day, and yet this is the easiest time for some of us to continue fasting. Many people can skip breakfast, but to skip dinner is much harder since we naturally fast when we sleep and falling asleep on an empty tank is hard– again, acknowledge your privilege.
Snacking between meals
If we snack in between meals, we are loading our body with more food before it has the chance to digest our bigger meals ”square meals”. In doing so, we are sending the wrong information, which keeps our digestive systems working less than optimal.
It’s not a surprise that as society has become more consumerist, eating more during the day is encouraged and normalized. Snacking has become a serious business. There are many companies that make millions every year selling us snacks full of salt, sugar and saturated fats. What if we started eating our 3 meals a day and nothing else? Would we die of malnutrition? Of course not! Many people don’t know when their next meal is coming.
Why should I fast?
There are many benefits to fasting, both health and lifestyle-related.
- Gives your body a break so it can heal, repair, and discard defective cells.
- Get a mind vacation from thinking of food, grocery shopping, preparing and finally, eating.
- Food can be costly if you are “feed the beast” every few hours.
- The more you eat your feelings, the more you rely on food for emotional numbness over your plates.
- Time to explore other interests.
- It challenges you to meet your friends for something other than food. Your wallet will thank you because you can eat before meeting up.
- It can provide mental clarity and space to communicate with a higher power.
- Teaches you discipline, mind over matter.
- Lose weight.
- Appreciate the food you eat. When you don’t over-feed, you appreciate the food you eat more.
- It makes you a better person as you know what hunger pains feel like, so you’re more likely to help those who need it.
Vegans and fasting
Many people reduce veganism to JUST food. This is not accurate for many who enter this lifestyle out of compassion for animals, the environment, and health. While vegan food is great, if we eat mindlessness whenever we want, we step on our own toes. Avocados, for example, use a lot of energy to produce and yet they have become a defining point for online veganism. You can do something about this by not buying avocados because even the people whose native food it is can often not afford it because we are obsessed with it.
My fasting experience
I have done intermittent fasting for many years without knowing. The longest I have ever done so is 1 day, not including fasting during the night. It hasn’t been easy once my stomach starts rumbling and churning, but once I keep at it, it gets easier.
On Sunday night, we watched a documentary on fasting. It educated us on all types of fasting. Including intermittent fasting, water-only fasting, religious fasting, weight loss, chronic disease like cancer, hypertension, diabetes and more. The one that stood out to us was intermittent fasting because this is the one that is most common. Have you ever had to fast before doing bloodwork? This is intermittent fasting because you don’t eat after dinner, then go straight to the doctor when you wake up on an empty stomach. Water is the only permissible drink during such fast.
Giddily after our movie dinner and dessert, we jumped right in and fasted from 7 pm Sunday to 4 pm Monday. 2020 herald a 4 day work week for me, with Mondays off. We worked out for 1 hour 45 minutes including the walks to and from the park.
It was easier than we thought! We continued fasting during the week–after dinner at 7 or 8 pm until lunch between 1:30 to 2:30 pm. On Friday, I finally succumbed to the crepes that my wife had lovingly packed for me as an emergency lunch at work.
My Positive side effects of fasting
- Not thinking about food so much.
- Fewer cravings.
- Body positive – it helps that my stomach stays flat throughout the day as I work off my holiday food of yesteryear.
- Enjoying food more when I have it.
- Eating slower.
- Being satiated with one full serving instead of eating more and more, until I feel like I’m about to explode.
- Taking my 10k steps seriously and being overall more healthy
- Drinking more water and herbal teas to cleanse and feel less empty, especially teas in the morning which warms me.
With all the above benefits I have experienced, I will continue intermittent fasting for as long as it feels good for my body as I feel that normalizing fasting for better health is important.
Canada’s food guide is a victory for vegans
As Canada’s food guide tagline states: eat well, live well. Vegans have known this all along. If not for the animals and the planet, then for your health.
As a child, I remember flipping through the colourful few pages of Canada’s food guide. It was accessible at school and at different offices, probably including the doctor’s office. As I flipped the pages, I noticed the daily requirements of each food group, thinking of how I could possibly eat more fruits and vegetables.
As an adult, before becoming vegan, I still felt discouraged by the high serving sizes of fruits and vegetables. Why? Well, even my younger self intuitively knew that these foods were best for me. With vitamins, minerals, and life-saving properties, unlike the brown and white recommended protein, grains and dairy products.
In January 2019, Canada finally released an updated food guide (the last was in 1992) that is much more well-rounded. As well, it is a great teaching tool for the population to take our health in our own hands by consuming more of the foods that we intuitively know is better for our bodies.
Source: Canada’s food guide wiki
What the food guide highlights:
No serving sizes
This is fantastic for people who like me, felt discouraged by the daily recommendations… Is a bowl of grapes two servings or one? Are grapes too sweet to compare to a serving of berries? You see, the serving sizes can complicate things, and take the attention away from the main thing, which is to eat more fresh fruits and vegetables.
Have plenty of fruits and vegetables (1/2 of your plate)
Increase intake of plant-based foods
The new Canadian food guide simply illustrated that most foods consumed should be plants. There is no emphasis on animal products, which we should consume minimally if at all. This is a great achievement for vegans! It is known that animal foods can increase the risk of chronic diseases like heart attacks and cancer. Plant-based foods, on the other hand, are known to reverse chronic disease.
but a known fact.
Canada’s Food Guide states…
Eat protein foods (a 1/4 of your plate)
There are many alternative plant-based sources of protein as pictured above. These include but not limited to lentils, chickpeas, beans, tofu, nuts, and seeds.
The heart and stroke foundation promotes the consumption of protein as per the Canada food guide animal foods as a normal part of nutrition, without mentioning the link between the illness they seek to cure. On a positive note, the foundation encourages choosing plant-based protein more often.
”Canada’s Food Guide recommends that protein foods should make up a quarter of your plate and be consumed regularly. Eat more plant-based protein. When choosing your protein foods, opt for plant-based more often. Plant-based protein foods can provide more fibre and less saturated fat than other type of protein foods.”
A long-term study published in October 2016 finds a link between the cardiovascular cause of death, animal protein intake. And at least one risk factor such as limited exercise, smoking, alcohol intake, obesity, etc. The study followed two large populations of nurses and other health professionals from the 1980s to 2012.
”Moreover, we observed that substitution of plant protein for animal protein from a variety of food sources, particularly processed red meat, was associated with a lower risk for mortality, suggesting that the protein source is important for long-term health.”
Canada’s Food Guide recommends…
Eat whole grains (a 1/4 of your plate)
The emphasis is on “whole”. Simple carbohydrates are unhealthy because they spike blood sugar levels quickly. And the false energy spike that we get short-lived, leaving us tired and hungry. Whole grains are closer to what nature intended. They keep us fuller longer and don’t digest as quickly, so they don’t affect our blood sugar at the same rate.
Choose brown rice, red rice or wild rice over white rice when possible.
Opt for millet, amaranth, and quinoa over simple carbs
Whenever possible, eat spelt, Ezekiel or sprouted grain bread over white or “whole wheat” bread.
Better yet, choose gluten-free bread. Whatever you do, see how you feel after eating food.
Notice that wheat hasn’t been mentioned. This is because the wheat crop of today is not like the past.
‘Today’s wheat is greatly genetically modified to grow faster and provide a higher yield of wheat per acre. More food to the starving poor was a blessing, but could there be disadvantages with the modern super wheat?” Source
Many people have discovered that eating wheat/gluten causes a “foggy brain”, a sluggishness and bloating. Even worse, many people’s health is threatened due to celiac disease, while others, as mentioned above, are simply sensitive to wheat gluten.
Also, when food is overproduced, appears in most processed foods, we should probably be careful of it, ie. wheat and soy.
Canada’s Food Guide suggests…
Make water your drink of choice
The above suggestion is self-explanatory, but why must we drink enough water?
Nutritionists agree that to say that our body needs water is a gross understatement, after all, water is key in the body’s function:
- all organs of the body use water
- for digestion
- nutrient absorption
- produces and cleanse our blood
- cleanses the body of waste
- regulates body temperature and much more.
Dr. Robertai Lee explains American’s chronic dehydration at Medicine Daily, stating that “60 percent of our body is composed of water, 75 percent in our muscles, 85 percent in our brains, it’s like oil to a machine”.
Have you seen documentaries like 127 hours where a man trapped on a mountain survives for days after drinking water? His likelihood of survival increased because dehydration can kill us faster than starvation, so get a metal or glass water bottle and drink water!
Still, there is the fear of drinking too much water, but in truth, most of us don’t drink enough pure water. The water contained in processed drinks doesn’t count!
Many people aim for 8 cups of water, but most of us don’t drink nearly this much, yet as Diabetes Strong explains, for Diabetics, “Even a mild level of dehydration – something you may not even feel – could easily leave your blood sugar levels 50 to 100 mg/dL higher than if you were drinking enough water”.
Canada’s food guide simplifies nutrition for us, but it is key that we take a personal interest in what we consume, how active we are, and how many ‘bad habits’ we have because these factors affect the quality of our life today and in the future.
What do you think of the Canada food guide?
References:
- Nutrition Studies.org
- Song M, Fung T, Hu FB, et al. Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Intern Med 2016.
- The Daily Meal
- Diet Doctor.com
Sugar and gluten fast: 10 days is not enough
If you do not eat sugar and gluten for 10 days, does it make you feel any different? Is it difficult or easy-peasy? Read more to decide yourself.
We are vegans and have been not eating gluten on a regular basis for years. This year we kind of lost the track. Due to excessive amounts of free bread and pastry, we have been blessed to receive. We tried once sugar-free fast for two weeks. I remember it was a struggle. So we decided to see how easy it is fast again, giving sugar and gluten a break for ten days.
Who wouldn’t love sugar and gluten?
We skipped eating gluten because of health conditions a few years ago. It was not so difficult, though the bread was following us everywhere. Not only that but other food items, which had wheat in as a supporting ingredient. I remember we got our rice cake game on. Sweet and savory. In the morning and in the evening. We were okay reading the labels and avoiding anything with gluten. We felt good. But then we started getting lots of free bread, which would have gone to waste otherwise. So we found ourselves back at the gluten train.
We tried sugar fast a few years ago, also in the fall time. I remember that the first few days were quite tough for me. Eve took it better and she was looking for options, how to clench our sugar thirst. She got us stevia, as a natural sweetener for gluten-free baking and for sweet tea. I remember lots of struggling and thirst for sugar. We usually have something sweet after having a good savory meal. In a way, it is so dumb, as the meal was enough, why need more. But habits are meant to break, right?
Knowing all that, I was eager to see if we can pull this ten (just 10 days!) day fast through. We declared October a health and well-being month, so we were taking it seriously. This is a known fact that sugar and gluten make you addicted. Anyway on these days, if you really need to eat something regular, like a loaf of bread or pasta, then it is easy to get gluten-free options. Sugar-free items are a bit difficult to find, but fruits are easy to get!
We were on!
Breakfast headaches and evening pains
I love breakfast. Love making them, love eating them. While we were using bread, it was so easy to make something easy, really fast. Cut that bun open, spread coconut oil and add some cheeze (vegan) on it. Fry and enjoy it! Or make the bread any other way. Now we had to plan a bit ahead, what to eat. But then again it was more like fun and a challenge, than a struggle.
I love warm porridge, especially oatmeal, but amaranth, millet, and buckwheat get good scores as well. So I knew that we are covered. Sure, it takes more time, but definitely we would be eating healthier. If something sweet was needed, I had always some fruits or berries at hand to sweeten up our meals free of sugar and gluten.
Some examples of our sugar and gluten-free breakfasts:
- Overnight oats with dried fruits, seeds, nuts. Fresh cuts of plum and pear on top
- Smoothie
- Oatmeal with coconut oil, nuts, and seeds
- Pan toasted oats with sugarfree jam, plant milk, nuts, and seeds mix
- Potato pancakes with salad on aside
- Oat flour pancakes
The other thing was the evening snacks. This was more like a challenge, especially in the first days. We were so used to have something sweet, like squares of dark chocolate with a cup of tea. I guess we had every evening something like that. I was really looking forward to times of just enjoying the fresh cup of tea. Now the time had arrived.
Some examples of snacks we had:
- Natural kettle-cooked chips (first night!)
- Plums
- Dried fruits, nuts, and fresh apple slices
- Pear slices with peanut butter
- Sugar and gluten-free brownie
- Rice cake with peanut butter, topped with fresh plums
I mean it is not perfect but as a first test fast of sugar and gluten, it did a good job.
Some tips on how to avoid sugar and gluten
Knowing that sugar and gluten are not good for you is a good start. Usually, if you skip those, you will skip many processed and unhealthy components from your meals. This is a win-win situation. It makes you focus more on quality food items. Also making the right choices will make you more creative while preparing your meals.
What we kept in mind while on sugar and gluten fast:
- We avoided artificial sugars (including sodas and juices).
- We avoided anything with wheat in it.
- Naturally, our meals became less fatty.
- We cooked more creatively with plants, beans, and gluten-free grains.
- We started to appreciate fruits and vegetables more.
If you are considering having any kind of fast, set yourself goals. It makes the whole process easier to follow. Start with something in which you feel comfortable and keep your promise. We chose 10 days, as after that my mom came to visit us, and we wanted to enjoy the best vegan meals with her. Often times they may have some gluten or sugar in them, unfortunately (for example udon noodles, cinnamon buns and vegan ice-cream).
We started another 10 days fast yesterday. It will be broken, because of our trip to Italy. If you do not eat gluten there, then I mean, what you are going to eat anyway :)) After that we will continue. I feel like this is the way to go now.
Is fasting good?
Intermittent fasting is actually good for you. It means that fasts which are occurring at irregular intervals are not continuous or steady is what your health needs. While not eating sugar and gluten you are not damaging your health in any way. Think of it as a little rest. Some people have to avoid sugar and gluten for serious health issues every day in their lives. If you are healthy and like to eat healthily, then having these fasts can only be greeted.
It has scientifically proved that fasting when combined with a healthy diet and lifestyle, can be effective. Especially if there is a wish to lose weight. We didn’t fast because of that reason. Mostly we wanted to get back to our usual way of eating, meaning no gluten. Sugar…well, there is so much of it everywhere, so it doesn’t hurt to cut back every once in a while.
Harvard Health Publishing recommends for successful fasting:
- Avoid sugars and refined grains. Instead, eat fruits, vegetables, beans, lentils, whole grains, lean proteins, and healthy fats (a sensible, plant-based, Mediterranean-style diet).
- Let your body burn fat between meals. Don’t snack. Be active throughout your day. Build muscle tone.
- Consider a simple form of intermittent fasting. Limit the hours of the day when you eat, and for best effect, make it earlier in the day (between 7 am to 3 pm, or even 10 am to 6 pm, but definitely not in the evening before bed).
- Avoid snacking or eating at nighttime, all the time.
Conclusion
We can’t really say that consuming no sugar and gluten for ten days made us feel any different. Probably we need at least 2-3 weeks to really feel the difference. One thing we noticed though. The more time we were in with our fast, the less we dreamed of having something we were not supposed to have. So in a way, our minds learned to cope without gluten and sugar. We were getting used to not having that. It was difficult in the first few days, but in the end, it got easy-peasy.
Used source: Harvard Health Publishing
How to appreciate the environment?
As I wrote in my earlier post, I became vegan mostly for animals. I didn’t want to participate in their killing, but while as a vegetarian I was seemingly okay with the trauma, misfortunes, and death happening to fish, cows, chickens. I still consumed seafood and the bodily fluids and products made from them. Also, I wasn’t thinking so much about the environment.
Vegan for all
More than 10 years, I didn’t think of the environment, just the pain of animals. However, as a vegan, I became really awake, environmental protection really came to my mind. I am not an avid user of social media, but Instagram has been a really great tool for me on educating myself. At first, I following Peta, James Aspey and Animal Liberation Front and later many vegan individuals all around the world.
On this day, I am vegan for all – for animals, for the planet, and for health. I really love the way I feel without eating any animal products. I am not in a haze, nor do I feel overstuffed after rich meals and I am definitely a smarter shopper, as I make wiser decisions, taking into consideration planet Earth.
Since there are more vegans, actually the number of vegans has increased 160% over the past 10 years. Because of that, there is a higher demand and shops are responding to the changing needs. Many big supermarket chains all over the world have created special vegan range of foods and also free-from items such as in Tesco’s in the UK. If you haven’t noticed them, then I guess you really haven’t been looking for them in your home store.
Support local products
A great place to start is looking more closely at where most fresh produce and many packaged foods come from. When entering supermarkets to get our fresh produce, we oftentimes do not think from where these items have traveled from. But we should consider the environmental impact, and what we are supporting while buying these items. The foods that travel from the other side of the world, are not so environmentally-friendly as the produce coming near where you live.
Our eating habits can affect other countries’ economics and well-being. Exporting is good for any country’s well-being, but of course only to an extent. If we exploit a country and its resources, the people who live there cannot eat the products we demand from them. Then, this is a problem caused by us, for instance, quinoa and avocados are known to cause such problems in their country of origin. Kenya, for example, has banned the exporting of avocados, because the country’s supply is at risk. There is little room to think about what this means for the environment. More forests are cut down, oftentimes illegally, so more avocado trees can be planted.
Being vegan is definitely a better choice for the planet. Balance is the key to everything and also educating yourself. The long-haul produce traveling is not disappearing, but perhaps we do not have to eat quinoa and avocados every day. Maybe there are other people who do the same. I haven’t been a follower of popular food items. I have had quinoa, every now and then, but I haven’t bought it for years myself. What we should keep in mind is that there are products we can buy and therefore support small country economics. So the idea is not to boycott everything that comes from far away.
Choices and needs?
It all comes down to our choices and needs. We do not have to eat products shipped from far away when we could eat the locally grown food variety instead. Not only eat, but we should grow more of the nutrient-rich foods, like beans, millet, peas, and hemp. What is good about pulses, is that they do not require nitrogen inputs and carbon emissions. Also, they are insect-pollinated thus boosting wildlife and biodiversity.
We basically have to grow more food locally for us, not to grab the food from other countries half the world away. Growing plant food is better for the land as well, because of the increased diversity, a grower doesn’t have to control so much the diseases, as usually happens when growing wheat from year to year.
Writing this article was heavily inspired by the Independent article, which you can read here.