Woman gave up sweets for a month: how her health changed

Journalist Liz Hoggard decided to undertake a bold experiment - completely eliminating sugar from her diet for a whole month. She described her journey into a world without sweets in detail on the pages of The Telegraph, sharing unexpected discoveries and transformations.

Since childhood, Liz had been a great lover of sweets, and heredity in the form of type 2 diabetes in her family made this experiment particularly significant. When the editorial office offered her an assignment - a month without sugar and a report about her feelings, she agreed without hesitation.

In her experiment, the journalist kept natural sugars in her diet - lactose in dairy products and fructose in fruits. However, artificial sweeteners and even honey were strictly forbidden.

The first week was a real revelation: sugar was found literally everywhere. The excruciating craving for sweets forced Hoggard to look for alternatives - fresh fruits, gluten-free oatmeal, pasta with spices (ginger, chili, turmeric).

The journalist didn't completely give up bread, but switched to a whole grain version containing only 0.7 g of sugar per slice, which is significantly less than in regular store-bought bread (4 g).

"But I'm starting to fear every meal. Several times I go to bed thinking: nothing brings me joy anymore!" the author admits. However, according to specialists, such a reaction is quite normal.

"Over time, you will become more sensitive to taste and understand that store-bought sweets are just sweet syrup without real flavor," explains naturopath and dietitian Rhian Stephenson.

In the second week of the experiment, Hoggard began using a glucose meter that constantly measures blood sugar levels. The results were shocking: even such "healthy" foods as oat crackers or egg noodles with teriyaki raised glucose levels to a critical 11 mmol/L.

The third week brought new discoveries. The glucose meter clearly demonstrated how sharp spikes in sugar harm the body - even after consuming bananas and figs. Following the advice of dietitian Sophie Bertrand, the journalist began adding proteins and fats to her food. After adding flaxseed to her oatmeal, she was surprised to find that her sugar levels remained stable.

"I'm switching to low-carb breakfasts, such as mushroom omelets, and no longer experience sharp energy fluctuations. I even make homemade sugar-free cookies (bananas, oatmeal, flaxseed, peanut butter, cinnamon, baking soda). They don't look very appealing, to put it mildly, but they help cope with the desire for sweets," the author shares.

By the fourth week, something amazing happened: a previously favorite chocolate bar no longer evoked any emotions. In addition, giving up wine led to a noticeable improvement in sleep quality.

"Alcohol is a liver toxin, and it disrupts the regulation of blood sugar levels in the body," explains dietitian Zia Stratos.

After a full month without sugar, the journalist experienced mixed feelings - pride in her achievement and anxiety about a possible relapse.

"At my friend's birthday, I allow myself a glass of champagne and a piece of cake - and there are no sharp glucose spikes. I realize that the main thing is control. I no longer want sugar in everything, but I can consciously allow myself favorite treats," Hoggard says.

The results of the experiment were impressive: blood glucose levels normalized, and taste buds completely recalibrated.

"I eat more than before because I add proteins and fats to dishes, but I don't gain weight. And it also seems to me that unsalted cashews now taste like expensive chocolate," the journalist concludes.