There’s something about sugar highs. We seek them; we write songs, memes and jokes about them; we try to avoid them, yet they unyieldingly present themselves to us often. Attending the Bondville Fair, something I haven’t done in many years, I found myself to be the meanest carnival mom EVER.
“Mommmm! Can I puhlease have a lemonade?” I sidled up to the lemonade tent and inquired as to the price. “Ten dollars,” the man retorted, blank-faced. Ok, maybe for a gallon.
“For what?” I asked, pointing to the cups. “This,” he replied indelicately and without much patience. As he lacklusterly showed me the pint-sized cup, I inquired incredulously, “Does it have alcohol in it?!” This guy had zero patience for my kind of humor, and clearly none of his own, and told me if I thought it was too expensive, I could move on.
I said that I did, in fact, think it was too expensive (after paying $50 for entry to the fair) and I returned empty-handed to repeated inquiries of “Where’s our lemonade?” “Can I have a candy apple?” “No,” I replied. “I’m not driving home with hyperactive children.” They tried again.
“Can we have cotton candy?” I turned to the cotton candy tent and noticed they weren’t using any color. It was as white as sugar! I threw a curve ball and said, “All right,” and sauntered over to get some (also at vast expense). Cotton candy, candy floss — call it what you will, but it’s amazing.
You can shove an inordinately gargantuan piece in your mouth and not even chew it! It dissolves on contact, yet isn’t sticky until it gets wet. Could it be, quite possibly, the perfect food? If we were faced with a hypoglycemic event, perhaps — but a food that can single-handedly sponsor a ride on the blood sugar roller coaster should, perhaps, be retired. The children ate a reasonable amount, I confiscated the remainder and they proceeded to bounce off the bounce house walls with energy.
Sweet myths? In looking at the most popular search results for “sugar high in children,” I am faced with literature arguing that there is no such thing as a sugar high and that it is a myth. If anyone has ever found themselves in an enclosed space with a child full of candy and/or birthday cake, you KNOW, through “research” of your own, that sugar highs are legit. Some research cites that it’s not the sugar that physically causes the high, but rather the fact that the kids have been entrusted with a tasty treat at all.
(Would they act the same way over a cucumber round?!) Perhaps this is the problem. According to the Academy of Nutrition and Dietetics, sugar highs are a myth. “You may think that your child is acting out during his or her birthday party because of the sweet snacks being consumed, but actually your child may be wired up because of the excitement of playing games and being with friends.
Experts say you should take stock of your child's environment before blaming sweets for hyperactivity or bad behavior. Some studies even suggest that sugar may actually have a calming effect because it produces a chemical called serotonin which contributes to a feeling of well-being.” All of this is said to contradict a study from the 1970s in which pediatrician and allergist, Dr.
Ben Feingold, recorded improved behavior after altering children’s diets to eliminate preservatives, flavorings and colors in an attempt to reduce hyperactive symptoms. (I’m tempted to replicate this trial with two more children of my own). The success of the Feingold Diet is said to be varied.
Higher than ever levels of hyperactivity are being diagnosed in kids, but we discount sugar as a contributor. Why? As an adult, we can tell more easily what affects us (plus we’re not innocent bystanders to the effects; we actually feel them). Surely, you have fallen prey to a sugar rush? A slightly elevated heart beat after an ice cream cone? Or perhaps, more nebulously, a fuzzy head after a bout with sugar (sugar fog?).
Paying attention Sugar highs aside, what is the culprit in the high level of diagnosed cases of ADHD (Attention-deficit/hyperactivity disorder)? People often wonder if these cases are simply growing in number or if a large proportion of cases have gone undiagnosed in decades past. We can deny the connection between sugar and hyperactivity (though I don’t think we should), but something that is coming out more and more is the contribution that food colorings are making to our kids’ energy levels. They’re often “part of your complete breakfast” when serving Pop-Tarts, cereals and fruity-colored punch.
(And while this may not sound like the meal you serve up for your kids in the mornings, this mimics a lot of what our nation’s schools offer in their cafeteria for kids to start their days). A report released by the state of California in 2021 connected food dyes and hyperactivity in some children. Symptoms of hyperactivity in children include constant fidgeting, inability to concentrate, being unable to sit still, excessive movement, inability to wait their turn, interrupting conversations and little or no sense of danger.
Those who have been diagnosed with ADHD may feel a reduction in their symptoms by incorporating more protein and complex carbohydrates and by focusing on brain-healthy foods like those that contain omega-3s (salmon, tuna, olives and olive oil, walnuts and Brazil nuts). Reducing sugary drinks, cereals, snacks, treats and simple carbs that break down quickly like white rice and white flour may be helpful as well. Avoiding foods hued with artificial coloring is a must, since they’re everywhere, enticing us to buy them (for ourselves and our kids).
It’s not just food. Vitamins and medications are also often colored. I remember looking at my prenatal vitamin and wondering why it was blue.
Right on the package, it listed blue food coloring. In addition to children and (ahem) babies, pregnant ladies are among the population that are most vulnerable to the effects of dyes. (Insert mind-blown emoji here).
Skim products for labels announcing the use of “artificial colors,” or specific additives such as Yellow No. 5 or 6, Red 3 or 40, FD&C Blue No. 1 or 2 or other fake colors such as caramel coloring.
End of summer corn chowder Ingredients 5 ears of corn, kernels cut off and set aside 3 cups chicken or vegetable stock 11⁄2 cups water 11⁄2 cups milk 2 bay leaves Salt & pepper, to taste. 1 large onion, chopped 2 carrots, peeled and diced 3 stalks celery, chopped 3 to 4 small Yukon potatoes, peeled and diced 3 tablespoons olive oil 2 tablespoons butter 3/4 to 1 cup heavy whipping cream Parsley, for garnish Method Bring shaved ears of corn, stock, water, milk and bay leaves to a boil. Add salt and pepper.
Simmer for 20 minutes or until fragrant. In a pan, sauté onion, carrots, celery and potatoes with olive oil and butter until tender. Add to creamy broth and simmer until tender.
Add in corn kernels. Season with salt and pepper as needed, stirring often. Add heavy cream, stir and garnish with a sprinkle of fresh parsley.
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