Originally Posted by heycal
I guess i meant fake sugar. Has that changed much in your diet, or just the absence of wheat? The reason I ask is that people often go gluten free AND sugar free and other such healthy changes at the same time, so I'm just wondering about all the variables here.
Also, if you were eating muffins, toast, pancakes, etc for breakfast, are you sure it was the wheat and not the amount of food/calories you ate that caused the crash?
I never have had much of a sweet tooth, so very little fake sugar ever. I still eat large (800ish) caloric breakfast everyday; lots of protein, fat and now get carbs from fresh fruit smoothies.