It is invariably easy to find a easily available replacements for macro and micronutrients in alternate foods, but dropping source of the food element always seems difficult.
- When gluten intolerant we seek gluten-free instead of removing wheat from the diet.
- When insulin resistant or decide to drop sugar for weight management, we substitute with sweeteners
- When going vegetarian or vegan we turn to veggie burgers, tofu or soya based substitutes.
- When lactose intolerant we turn to lactose free, soy, rice or almond milk.
There are some pretty good reasons to follow a nutrient replacement strategy rather than seeking a substitute:
- Substitutes will remind us of what we are missing every time we eat them, it remain hard even as time passes.
- Substitutes never taste the same and are invariably contain unhealthy chemical taste and colour enhancers.
- Substitutes rarely replace the nutrient profile of the original food.
- Substitutes are usually highly processed and unhealthy in their own right.
- If an element is removed from a food (eg lactose) it is invariable replaced with an unhealthy taste enhance (eg sugar)
Have a look at the substitute packaging and you will almost always find a chemical or an equally unhealthy taste replacement, if not it will probably taste awful or have a weird consistency.
I take a little research to find a natural nutrient replacement. Two weeks of a little willpower and discipline and the allure of the offending element source food will abate.
Give it a go, it really isn’t that hard if you truly want to remove or reduce the offending element.