It’s because on life’s journey, there will be many encounters with things that are simply part of life but are never the less addictive.
We know about the modern addictions in our online, screen-based lifestyles. And the pleasurable, ubiquitous substances like alcohol and sugar that can simply get out of hand.
I would like to share my experience over ‘Lent and Lockdown’ this year, battling my sugar addiction.
I’ve come to that point in my 50’s where my body can no longer tolerate the sugar abuse I’ve been giving it and I find myself tipping over the edge into diabetes. Having considered myself to have had the constitution of an ox for many years, it was a big shock in January this year to find that my blood sugar was raised. Of course, I was given the usual dietary advice (lose weight!) but I still found myself craving and eating, sweet, thickly frosted cupcakes in a compulsive, guilt ridden way. Even knowing it was killing me, why was I so helpless?
This bit of ‘sciency’ info can help us see why addiction in general is a disease that can happen to anyone. Addictive behaviours can cause the release of both opioids and dopamine in the brain, and this intense pleasure causes the brain to set up a craving mechanism (evolution retained this from our days as hunter gatherers going after berries and fruit etc).
Soon, one needs more and more of it (in my case sugar) to get the same effect as before because the dopamine receptors in the brain have decreased in number due to the high dosages previously received. It’s a feedback system. It takes months for the receptors to get back to normal when the behaviour is stopped.
Back to my (somewhat hopeless at that time) story ……..
It was a blessing when on the first day of Lent, by chance I happened to bump into an old friend who told me that she always gives always gives up sugar for Lent
‘Can I join you?’ I said with trepidation, quiet desperation and strangely hope. And suddenly it was a deal! We texted each other several times a week for support and because I didn’t want to let her down, I persevered through the cravings. In a moment of weakness, it’s easy to reach for biscuit barrel but the vision of her lovely face in my mind stopped me.
In my quiet times during Lent, I would think of Jesus and how he said, ‘don’t run away from suffering’ and of course he walked that particular pathway himself. Inspired by Him, and with gritted teeth, I clung on to a delicate sugar sobriety. Until Easter Friday finally came, and I enjoyed healthy, home baked carrot cake for the first time in many weeks. Reborn, my taste buds and dopamine receptors reset, I’m now not compulsively eating sugar (at the moment at least).
I’ve developed a bit of a hobby experimenting with low sugar baking, using oats and fruit. There is a recipe at the end for you to experiment with during this lockdown. I am keeping in touch with others who also want to walk the low sugar pathway and share recipes. This is a good distraction in those ‘sorry for myself’ moments. I am going to need to reach out to others for encouragement, because sugar is literally everywhere.
I’ve been through another battle in the past with addiction and because of this, I am blessed to be on the 12 step pathway, which first came into being through two average guys called Bill W and Dr Bob in the American Great Depression in the 1930’s. They suffered from a terrible life ruining addiction and were able to save their own lives through helping each other. Now there are millions of people in the world helping themselves and helping each other through 12 step programs. You will find some helpful links with the cake recipe at the end.
Be encouraged that even in a Lockdown you can still pick up the phone, reach out for help and start to talk.
It’s the start of a journey that lasts a lifetime.
By Pathway Patti (you’ll find me on the Path)
Makes 12 muffins
Experimental low sugar Muffins
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup peanut butter, canned pumpkin or applesauce
1/3 cup sugar or other sweetener (maple syrup, dates)
3 cups plain oats
1/2 cup raisins or chocolate chips (optional)
Preheat the oven to 375 degrees. Grease a 12-cup muffin tin or line with paper liners.
Pour into a blender, in order, all the ingredients except for the raisins or chocolate chips. Blend on medium until well combined but not perfectly smooth, scraping the sides of the blender with a spatula if needed. After the ingredients are combined, stir in the raisins or chocolate chips.
Divvy the batter up among the prepared muffin tins, filling each cup to the top. Bake for 25 minutes.
Helpful Links
Tel : 8002 8080 (Covid Hotline with connections to psychological support)
Alcool Médicaments Addiction
Tel : 26 78 28 58
