My slide into a pandemic carb death spiral started so benignly – with homemade whole wheat bread.
In March I started baking homemade bread out of necessity: The local stores were out of bread and my family likes toast and sandwiches. I’m an experienced bread baker. So, I got to work, with my favorite King Arthur recipe for 100% whole wheat bread.
I baked loaves and loaves of that 100% whole wheat bread recipe.
It was triple win: I provided my family with fresh, high-fiber bread with no preservatives. Baking bread is fun and relaxing. Finally, since
I’m not wild about any baked good made of 100% whole wheat flour, I don’t feel the urge to overdo.
The problem started after I expanded my baking into desserts: Banana and chocolate cakes and brownies. Did I mention my daughter, home from college because of the pandemic, is a fabulous baker? Her huge, homemade chocolate chip cookies, cinnamon sweet rolls and pizza are top quality.
I figured a little dessert – OK, a little more – couldn’t hurt. After all, we are in a crisis and according to a March 17 article in Psychology Today, many, many people are indulging in emotional eating.
Last week after tucking away a couple (a few) pieces of my daughter’s thick crust, crispy pizza for dinner, I decided what the heck – I would check my blood sugar two hours after my meal.
Holy cannoli – a sky high number glowed on my blood sugar meter.
Because I can easily glide into prediabetes, I started walking a little more and cut down on baking the sweet stuff. I’m once again the queen of 100% whole wheat bread – boring, healthy and safe.
For tips on how to manage pandemic stress eating, check out the Psychology Today article. One encouraging tip from the article : “Start fresh, each moment of the day.”