Additional writing by Eve O. Schaub.

§ 8 Responses to Other

  • Kylie says:

    Dear Eve,

    I am someone who is very interested in health and wellness, and also happen to have an autoimmune disorder (PCOS), therefore I’ve already dabbled with my share of decreasing my sugar intake over the past few years for various health reasons. I am almost finished with your book & haven’t been able to put it down. Consequently, and with somewhat trepidation, I’ve decided 2017 will be MY year of no sugar. !!!

    I have a question for you, though. I have yet to see you address why you allowed gluten in your diet. After all, Dr. William Davis of Wheat Belly points out gluten turns to sugar in the body. (Also, you may find this article intriguing: http://fitforreallife.com/2011/09/maintaining-blood-sugar-the-gluten-connection/).

    I’m ready to start, but I’m confused as to whether to include gluten or not. I’ve been under the impression it is not good for you and have eliminated it from my diet (minus cheat days) for the past couple years. I’d also like to note I’ve seen positive results from doing so. I’d greatly appreciate your input!


    • Hi Kylie- I am clearly a horrible person for not responding to you before now- especially as you were on the brink of such a terrific new project- my apologies.My only excuse is that I have a new book out and apparently this made me fall into a black hole.

      But to answer your question, I think the wheat question is a highly personalized issue. My husband doesn’t suffer from celiac, but he does have sensitivity to too many simple carbs in his diet. Consequently he often will avoid starches I serve with dinner- potato, rice, pasta. Because of this sensitivity whenever possible I use Einkorn flour in my cooking. I have a wheat berry grinder and for every recipe I make with flour I substitute half Einkorn flour- pancakes, bread, tortillas, etc. As you may know- Einkorn is an ancient wheat berry that is unhybridized and although it has gluten, is easier to digest than modern wheat/grains. It’s heartier, has more flavor and protein, and I feel very good– energetic, healthy- when eating it.

  • Beth says:

    I know this is a crazy question, but in your book, A Year of No Sugar, you mentioned European Ovaltine, and that there was no sugar in it. I ordered the correct type of Ovaltine online (it looks exactly the same as in your recommended products), but it says it has 8 grams of sugar. Is it ok because the 8 grams of sugar is not fructose? I notice the ingredients say barley malt syrup. Thanks!

    • First of all, apologies for my horrible delay in replying. At times I really am impressively bad at my social media.
      But to answer your question- you are correct that those 8 grams of sugar are there but they are not due to fructose, (probably glucose instead.) The great news is that the new changes to the US Nutrition Facts label that have been approved for all food products and will be implemented in 2018 will now feature two separate lines for sugar- one for total “sugars” and another for “added sugars.” Because “added sugars”=fructose, no longer will we have to know the sixty-some-odd different names for sugar in order to simply determine if a product has added fructose or not- it will be right there on that one line for all to see.

      Speaking of barley malt syrup, this is a glucose-only sweetener that I like a lot, and one I’ve become more aware of since the publication of Year of No Sugar. I find it in the baking aisle of my supermarket, or the health food store, and it’s a great ingredient all on its own. In baking it is a great, viscous replacement for sweeteners like honey or maple syrup.

  • radical redhead says:

    I would pay for chocolate like this. If I win the lottery, I will set up my own food business (I have a name in mind already…) and produce chocolate made with dextrose.

    How wonderful that he succeeded!

  • Mary Osberg says:

    Hi Eve, Just wanted to say a wonderful “good on ya’ for replying so well in your letter to the editior of the Nyer mag. responding to the recent article/book review of Gary Taubes book April 3, 2017. You expressed it perfectly. We were unhappy with the tilt of that book review too and wrote to them as well.

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