Avoiding Binging By Going Homemade

No matter what, I will always be a food addict. They say alcoholics and drug addicts are never truly cured, and I feel the same way about food addiction. Presented with the chance, I’d gladly fall face first into a box of Krispy Kreme doughnuts if I thought no one would notice. Even knowing the queasy stomachache I’d suffer afterward, I’d still dive right in to those doughnuts just for the momentary sugar high and the sweetness lighting up my taste buds.

However, the higher function parts of my brain know better, and so I (generally) resist. The consequences are too high and that burst of endorphins brought on by a sugary glaze will quickly evaporate and leave me feeling worse than before.

But lately I’ve discovered a little trick to regulating my eating. It came about unexpectedly, but makes perfect sense. A few weeks ago I took out the ice cream maker to make some ice cream for my daughters. My older daughter has a sensitivity to artificial colors and flavors, which makes buying store ice creams difficult at times. The safest ice cream for her is whatever I make at home, knowing exactly which ingredients are going into the bowl.

I bought all of the ingredients (expensive when you’re going all organic) and then pulled out everything needed to make the ice cream. A bowl, two measuring cups, a measuring spoon and a spatula later, the mixture was ready for the ice cream maker. Then we had to wait, wait, wait for it to change into ice cream. Thirty minutes later, I removed it from the machine and put it into the freezer to chill for another 15 minutes. THEN it was ready.

That was over an hour’s worth of work and half a sink full of dishes to make a little more than one pint of ice cream. But it was absolutely delicious ice cream.

After the kids went to bed, I found myself sneaking to the freezer for more ice cream. I took one small spoonful. Then another. Then another.

And then I stopped.

I stopped after three bites and put it away. Why? Well, first of all because it was very rich and tasty. But also because there wasn’t a lot there, and I remember all the effort I put into creating that small tub of ice cream. It had to be treasured, because I certainly wasn’t making any more until at least the ice cream maker was cleaned and refrozen!

Overeating isn’t a problem with homemade ice cream – I want to keep it as long as possible, so I savor a small amount and then put it away.

Two days ago I baked some zucchini muffins. Once again, I find myself reaching for only one and being content with that.

Is it possible that “homemade” might be one secret to avoiding the binge of tasty foods? I don’t want my food to be the cause of the overeater’s stomachache. Having made it myself, I respect the food more and don’t want to see all of my work gone in an instant. (Because I’m too lazy to make more.

Maybe it’s time to try creating more of my favorite foods from scratch? Now does anyone have a recipe for Krispy Kreme doughnuts?

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  1. It’s certainly possible you value it more, but I also find that after I crave something and then make it, I don’t want it anymore. It’s so weird, like a different part of my brain has been activated and the craving isn’t as bad or is gone.

  2. Anonymous says:

    I am the same way after I finish a cake I’ve decorated, no thanks!