Joy Kiddie, a Canadian dietitian known as the "low carb healthy fat dietitian", explains how for generations, bread has been a cultural staple for many cultures,. Also tortillas, naan, challah, roti... So it's understandable that when people want to reduce carbs in the form of flour, cutting bread is a struggle.In this episode,  we talk about the cultural importance of bread, and how flour is metabolized by the body in a very similar way to sugar.Joy also explains what the deal is with gluten, and how there is no one-size-fits-all low carb approach for everyone.In her book Low Carb Breads of the World, Joy provides recipes for bread that can be baked by people following different types of low-carb diets. Her tried and tested recipes contain NO nut flour and no psyllium, xanthan gum, guar gum, or inulin, as these ingredients often cause digestive issues. We also talk about auto-immune disorders, including thyroid issues, as well as addictive behaviours around bread (and sugar).  To find Joy's book, do here: https://www.lowcarb-bread.com/Find Joy Kiddie here: https://www.lchf-rd.com/Get lots of valuable resources about sugar from Netta here:Download your free simple guide to getting more energy here.To get rid of cravings, especially if you're an intermittent faster, download your 5 tips here.Also check out the Life After Sugar Facebook page, and subscribe to my Instagram account and to the Life After Sugar YouTube channel.To be part of our lovely encouraging group and get support and accountability to let go of sugar, join us in the the After Sugar Club today!To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you’ve finished, select “Send” or “Save” in the top-right corner. If you’ve never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - Netta