Last week I completed my 8 week experiment of quitting sugar (read about why I decided to take this on here) and my conclusion is that it was definitely worthwhile! I have mentioned in a previous post, here, about some of the benefits that I saw, and these continued to build. Towards the end it started to become second nature. Even my husband who was a real fruit bat and chocolate lover found that it was so beneficial that he is going to keep going. However, in the past week I have learnt something very important…
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When following the low fodmap diet one of the biggest challenges I have faced is finding out about the best sugar alternatives for baking and general use. I have posted before about the toxic effects that 
Of all of the Fodmaps, fructose is my strongest intolerance and so when I saw a reference to fructose malabsorption and depression in my latest read “The Paleo Approach” by Dr Sarah Ballantyne, I sat up and paid attention. 
Most of us are aware at a certain level that there is a strong link between food and emotions. Most of my earliest memories involve birthday parties, meals with grandparents, Christmas baking, dripping watermelon all over myself, eating mangoes and oranges straight from the tree and picking home grown snow peas. Most people never need to confront the emotional connection that they have to food until problems surface such as disordered eating, emotional eating, and in my case, those plus food intolerances. 