Steering Through Sweet December

Staying Fit

KEEPING YOUR SUGAR CONSUMPTION down during December can be like trying to get a parking space at Point Loma Seafoods during lunch——nearly impossible. I know how hard it can be to resist the temptations you’ll find around every corner over the next month. From office parties to family dinners, the pies, cookies and decadent side dishes beckon to even the most disciplined. But if you make smart choices about sugar and carb consumption, you’ll keep your energy high, your immune system in top shape and avoid gaining extra weight around your waist.

How do you know what the right amounts are? As I’ve mentioned in previous columns, I recommend following the S/C Ratio™ to get the right balance of sugar and carbs each day. The ideal ratio is 15/6, which means you should aim for no more than 15 grams of sugar and six servings of carbohydrates. Anything more than this will fail to produce the appetite-suppressing hormone leptin and bring on unwanted belly fat (visit JorgeCruise.com to learn more). Here are my top secrets for guilt-free indulgence this holiday season.

Carry sweetness with you. Toss some sweet stevia packets in your bag so you can liven up drinks. I like to carry these with me to add to coffee or tea. Avoid synthetic sweeteners that come in the yellow, pink or blue packets and go with this natural option instead. Stevia is an herb that originated in South America, and it contains no calories, does not cause blood-sugar spikes and can be used in baking. S/C Ratio™: 0/0.

Go for dark. Be cautious of traditional boxed chocolates, because these deliver an energy-crashing dose of sugar in just one bite. Try quality dark chocolate instead, for its antioxidant benefits and relatively low sugar content (for chocolate). My favorite pick is Green & Black’s Organic Dark 85%. Enjoy 12 pieces (one serving). S/C Ratio™: 5/1.

Try my favorite decadent dessert at your next holiday party:

Chocolate-Covered Strawberries

5 ounces Green & Black’s Organic dark chocolate, broken into squares (slightly less than 11/2 bars)
12 large strawberries, with stems left on

Heat chocolate in a microwaveable bowl for about 20 seconds, or melt in a double boiler until the chocolate has a smooth consistency. Grasping berries by the stem, dip each one in chocolate. Place on wire rack or a cookie sheet lined with wax paper and chill in refrigerator until hardened.

Makes four servings (three strawberries each). S/C Ratio™: 5/1.

---

San Diego’s Jorge Cruise is the author of three consecutive New York Times bestsellers, with more than 5 million books in print. Visit thebellyfatcure.com for his free special report on belly fat.

Do you like what you read? Subscribe to San Diego Magazine »