I think also in some cases the sugar buzz and glycemic spikes are much lower and more evened out compared to similar desserts made with refined sugars and artificial ingredients. I found it the easiest thing in the world to switch my ingredient preferences to the natural ones, little or no artificial ingredients, etc. This is very important for anyone like me that has a serious sweet tooth. You can go a long way reducing the stress on one's glycemic index by substituting natural ingredients, particularly the sources of sugar and also portions.
Another thing that puts a lot of people off is the relative higher cost of many natural foods and desserts versus their artificial equivalents. If asked, or if this is brought up, I always try to counsel perspective: you can eat a lot of candy or artificial foods very cheaply and "save money" but that is purely short term. The cumulative damage those ingredients are doing to your body, your energy levels, your thyroid, cholesterol, and so on will put you on the fast cycle of reduced health, pharmaceuticals that only address the symptoms (while further lessening your bodies ability to cope with other issues -- it's maddening!) and much lower quality of life. Eat healthier, eat better, eat balanced and live more fully.
Very true @upgradeafterlife. I particularly relate to the points you make about blood sugar regulation. Many people who struggle with weight issues have compromised insulin function ( and many also have issues with cortisol and leptin regulation) The dependence, and it is a dependence, on refined sugars and carbohydrates, creates a desperate cycle of hunger, weight gain, inability to effectively metabolise what one eats...the list goes on.
Your point about cost is also interesting. The second cake. The raw cake? It's relatively expensive to make. That's because the ingredients that go into it are nutrient dense, "real" foods. Treats like these, because of the nature of their ingredients, are not as shelf stable as the cheap, mass produced, artificially enhanced, preservative-laden sweet treats, people are used to consuming.
For the retailer, this creates a conundrum... Any cafe, or etc, offering these perishable menu items, is obliged to charge accordingly and accept that, the shelf life of his/her stock is lower than, say, the jammy donut, or the long-life "banana bread"
I could go on and on lol Thank you for your thoughtful comments and for the opportunity to think about issues that interest me greatly.
Steemit is a wonderful platform to share, think, talk 😊
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