Cutting out sugar as a cost effective method of maintaining health?

Im looking at ways i can cut costs and spending and eating alot is what i spend my money on. Also looking at cutting costs else where due to the situation in the uk

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Here is my big rule with sugary stuff:

I don’t get to have it unless I have made it myself. I’m a busy person so I don’t have time to make treats often. Reduces the number them I eat. When I do make and eat treats, I get 3x the quality for 1/3 of the money I’d spend elsewhere.

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Unfortunately, cheap junk food often has a lot of sugar in it (also sodium, fat, etc.) so I doubt cutting out sugar will necessarily be cost saving.

Even so, it is important from a health standpoint to reduce sugar intake, so definitely worthwhile.

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A really cost-effective health measure is daily walks. Get moving, get healthier. :slight_smile:

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Shop sales.

Eat staples: rice, beans, pasta, oatmeal.

Make big pots of like beans and rice and eat off it for a week. Make big pots of stew, soup, chili or casseroles and eat some and freeze the rest so you can take it out and reheat it when you want.

Plan a weeks worth of meals at a time. Write down what you will be eating three times a day for a week at a time and then plan inexpensive meals and stick to your plan.

Don’t eat meat every night, have two or three meatless dinners a week.

Buy vegetables or fruit that are in season, they’re cheaper then.

Eat breakfast for dinner every now and then; have a couple of eggs and a bowl of cold cereal.

If your local store has coupons then use them.

Idk if your grocery stores in the U.K. have their own store brands or generic brands but buy these, they’re usually cheaper than name brands and usually just as good quality as name brands.
When you buy peanut butter; just for an example, don’t buy the name brand, you’re just paying for the label. The store brand is just as good.

When you buy stuff at the grocery store, look at the labels on the shelves. They will tell you the cost per oz or pound and compare them to each other. Figure out what is the best deal and the cheapest.

If you have several grocery stores around you, learn which stores have the best sales and shop at each different store for the sales.

When you’re grocery shopping make a list and stick to it. If you make a list you are less likely to pick up impulse buys like sweets and junk food.

And last but not least, here’s what everybody probably knows by now. Don’t shop when you’re hungry. If you shop while you’re hungry, you are more likely to pick up extra food that looks good at the time but may be unhealthy or expensive.

If you want to fix cheap, easy meals just do a search online. Type in ‘Cheap easy, meal recipes’ and you will get many results for delicious meals.

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Those are all very high on the glycemic index. They do make a complete protein however. I wouldnt go with that I would rather focus on protein and fat, so eggs, wild salmon, or sardines, steak animal protein some avocado satiate better. But if somehow someday meat becomes un affordable. Ile have the beans and rice too. Also 2 meals a day, with an 6 hour eating window. cut out sugar obviously.

I agree with the shopping for staples.

100$ in groceries is not 100$ in groceries if youre buying junk food etc

People complain about the price of food and it’s true it’s high if you want to enjoy yourself a little. But if you just wanted to survive food wise it literally is so inexpensive.

Rice coats nothing, beans cost nothing, raisins are inexpensive, peanuts are inexpensive, oats cost nothing. Potatoes cost nothing.

If one looks carefully at what their buying you can easy double or triple the amount of food you get.

I can show you two grocery trips that costed me 100$

On one I bought a bunch of chicken, lettuce, strawberries and such, and it lasted me 3 days.

Another I bought all stapes and its probably gonna last me for weeks.

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Instant oatmeal is high GI, steel cut is much lower. Brown rice and whole wheat pasta can be lower GI, but read the label carefully as products differ. Also, consider the glycemic load of a food, not just the glycemic index.