Functional Nutrition Practitioner Margaret Floyd Barry on what we need to know, how blood sugar works, and the foods to avoid.

Sugar is the most divisive ingredient in our modern diets. It's the culprit of countless health issues, from inflammation to raised blood pressure. But we can't deny that it makes things taste good—so good that we become addicted. It's obvious in some foods, but hidden in so many others. Sugar is everywhere, yet its impact is still widely misunderstood.

Margaret Floyd Barry is working to change this. A functional nutritionist, Margaret has an accessible way of breaking down the convoluted but critical topics of what we eat today. We say "accessible" for a good reason: Before she discovered the power of whole clean foods, Margaret was a self-described "total mess" who was on a constant "energy roller coaster." She was a vegetarian who thought she was healthy, yet she was eating starches—aka sugar—that impacted her moods, energy levels, and overall well-being. "I had migraines all the time," she tells us. "I had severe digestive issues."

As she dug into her nutrition education, Margaret learned how invasive sugar is. So, she overhauled her diet and discovered an entirely new world of eating unprocessed foods free from all the hidden sugars. This new approach to eating left her feeling incredible. We love how she puts it: "Life on the other side of sugar feels better than you probably even know possible."

Today, as the founder of Eat Naked Kitchen, Margaret educates about the metabolic and life-changing impacts of clearing out sugar and leaning into whole foods. She spoke with PrimaFoodie about the sneaky impacts of sugar, how our blood sugar really works, and the facts people still overlook but need to know.

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