Additional writing by Eve O. Schaub.
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.
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.
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!
In that case, I will cross my fingers for you to win the lottery. I can’t believe no one has brought a dextrose-only chocolate product out yet!
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.
Thank you Mary! I was pretty shocked by that review… and so very happy they printed my response. Good on YOU for writing in too!
Hello Eve, I read and enjoyed your book Year of No Sugar. However, I was hoping that you would have included how much weight your family lost due to not eating sugar, how your health otherwise improved, etc. I’m curious why you didn’t include this. Also, your chapter on eating meat was pretty shocking to me because it felt so very out of place in a book that was otherwise all about not eating ubiquitous sugar! I am a vegetarian for the last four years, so surely my point of view on eating meat contributed to my surprise, and frankly my dismay. May I suggest you read Jonathan Safran Foer’s book Eating Animals, if you have not already done so? Thank you.
Hi Alysa- So glad to hear you enjoyed Year of No Sugar. At the outset of our project my husband and I made the decision that we would not focus during our year on “The Numbers”- no blood-work, no weigh-ins, none of that sort of thing. This first and foremost was because as parents of two young girls, we knew it was a dangerous path to go down, and we wanted to avoid any flirtation with body fixation issues. Luckily, being overweight- or any other measurable conditions such as high blood pressure, high cholesterol etc.- were not problems any of the four of us had. We chose instead to focus on how we felt, physically and see what happened from there.
This brings me to the meat question, because as I described in the book I had discovered that after twenty years of various forms of vegetarianism, my extreme low energy problem was in part solved by returning to eating meat. As it turned out getting away from sugar turned out to be the other part of the solution. (As a side note I’m happy to report that I no longer suffer from low energy as a part of my regular day- something I previously never would’ve dreamed was possible.) I didn’t feel I could tell the story of my energy issues without talking about this part of my food history. I fully support vegetarianism for those who thrive on it, but I think it is important for folks to be aware that simply being a vegetarian does not guarantee a healthy diet any more that simply shopping at the health food store guarantees healthy groceries (as you’ve probably noticed, they have plenty of sugar at the health food store too)- it is a flawed assumption.
My point was simply that too few people really think about the food choices they are making in a meaningful way. This goes for sugar, but it is also bigger than sugar. It goes for everything we do regarding our food- where does it come from? Who made it or picked it?What happens to the packaging when we are done with it? These are all huge questions that our culture does not encourage us to explore- because that profits no one. Just Eat It!! is the refrain. The chapter on my friend slaughtering his own chickens was very much along these lines: understanding and being responsible for our food at a deeper level. I applaud your decision to be a vegetarian, because to me this says those are the kinds of questions you are likely asking about your food. The answers, in the end, may not be the same ones for everyone, but it is so very important that we ask.
Thanks so much for this really good question.
I just finished Year of No Clutter. It is SO different from the other decluttering books I’ve read. It’s warm, funny and most of all – real. Thank you for sharing so much of yourself with us.
Hi Beverly- I’m so happy to read your comment- your description is exactly what I had hoped for in this memoir. Thank you so much for letting me know 🙂
I am interested in translating your book “A year of No Sugar” into Arabic language; could you give me the permission please?!
Thank you, Eve! I’ve never identified with an author as much as I have with you in Year of No Clutter. I’m so glad that you shared so much with humor that was not self-deprecating. I have some hope now that my own “Hell Room” can someday become a guest room again, with a desk that I can actually get to and use.
Thank you Carolyn- what a lovely comment. You can totally do it- and maybe you already have since I am so slow in responding! Before and After pictures can help you appreciate how much progress you have made, even when it doesn’t always feel that way.
I just found your book A Year of No Sugar – enjoying it immensely, quick question, with my understanding dextrose is still sugar and still reacts in the body the same as any other sugar, yet you use it as a substitute in your recipes?
Hi Shoshona- I get this question very often and it is a really good one. I wrote a blog post that addresses it directly and you can find that here: https://eveschaub.com/?s=dextrose+doubters
Thank you, have been off any added sugar, just fruit and have seen amazing health gains, no longer prediabetic all levels are now normal – so enjoyed your book
That is amazing news- I am delighted for you! Thank you 🙂
I just discovered your No Sugar book in the library. First of all, you are hilarious!!! I am astounded at all I am learning—I know sugar is poisonous, but my eyes have been opened, thank goodness.
Hello, I have just finished your book A Year Of No Sugar which I enjoyed a lot. I live in New Zealand and while so many of our food products contain sugar I don’t think it is as much as in the US.
I was particularly struck by how much dextrose many of the recipes at the back of your book contain. I love cakes and desserts but would never consider making anything that contained so much sugar, even if it is dextrose. Perhaps this is a difference between our cultures.
What a challenge your family undertook and I do admire that you all managed to go the distance.
Thanks so much Adrienne! I don’t use as much dextrose now as I used to, but I do use it sometimes- I like having a non-fructose sweetening alternative. Here is a more extensive article I wrote about dextrose if you are interested: https://eveschaub.com/2014/04/14/dextrose-doubters/
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