Thanksgiving ala No Added Sugar

November 20, 2018 § Leave a comment

Forget that stuffing in a box! Re-posting this video from two years ago, so you can follow along to make my favorite stuffing, with No Added Sugar. A holiday without a boatload of added sugar is not only possible but it is delicious and something you don’t have to feel guilty about afterwards!

Important note:Make the stuffing the day before, allowing the flavors to combine nicely.

Link to a post that has the full recipe for the Oyster Stuffing:

A Year Of No Sugar: Postscript 10

May 3, 2012 § 6 Comments

The weirdest thing happened to me the other night. Greta just turned twelve last week, and as part of the festivities she requested the very same chocolate cake as she had last year for our No Sugar monthly dessert: my Grandmother’s Sour Milk Devil’s Food Cake with Buttercream Frosting. I’ve always loved this cake; Greta, for her part, seems ready to pledge allegiance to it.

But the night of our family celebration I found I couldn’t finish my piece- it just wasn’t appealing to me right then. I didn’t think anything about it until a few days later, when half the cake still languished in the fridge, and I hauled it out for us to finish off. The girls had no trouble with that assignment, but I… I didn’t like it. Huh? How could this be? I wondered. This was my Grandmother’s cake, after all- one of my very favorites! Why was I behaving as if I were a reluctant kid eating her lima beans?

So, again, I didn’t finish it. In point of fact I went so far as to throw away not only my piece, but the final remaining piece into the trash as well. I’m trying ever so hard not to give my kids an eating disorder (or myself, for that matter) but what that seems to mean is that sometimes I eat sugar when I don’t even want any- just to be “normal.”

What a strange turn of events. Another similar example came when we recently attended a fundraiser at our local library and the inevitable Bake Sale table was there. The first thing my friend Sue said when she saw me was: “Don’t blog about this!!” But I was actually impressed- sure, there were gummy-worm-encrusted cupcakes and a “fruit punch” that somehow was colored both green and orange at the same time, but a small portion of the table was devoted to paper plates of grapes and sliced cheese. And kids were buying them… not that they weren’t buying the cupcake liners full of frosting too, but they were buying them. This, I thought, is progress.

Too bad my kids vote fell on the frosting side of this equation. Ilsa proudly emerged from the fray bearing an oatmeal cookie larger than her outstretched hand (bad enough) and frosted thickly in an unnatural pink (worse yet) before being showered in rainbow sprinkles (seriously?) Then Greta surfaced with what were billed as “Chocolate Chip Cookie Dough Truffles” or balls of cookie dough dipped in chocolate.

Have I taught them nothing? I wondered. What happened to all of last year? Despite the fact that I usually manage to keep a pretty good lid on the sugar-treats at home, sometimes I wonder if I’m the only one in our house who remembers last year. Then again- after such a long absence, should I be surprised if they value the ability to have a sugary snack just like all their friends all the more?

Greta gave me one of her two “truffles” which I tried. I had that same weird sensation as with the birthday cake- I felt like I was supposed to like it. All my senses were telling me I would- the texture, the smell, the appearance- and yet… I didn’t. I just didn’t. I was utterly confused. It was sickly sweet and left a bad aftertaste lingering on my tongue. Once upon a time I would’ve had a hard time not going back for more of these funky little concoctions, (cookie dough anything? I’m so there!) Now? I was pretending to enjoy it. I was relieved when it was gone.

So, is this weird yet? It’s not just for my family’s benefit that I’m pretending to enjoy things that I once would have loved- it’s also me trying to fool myself into thinking I’m no different than I once was. But I am different. Maybe that means I won’t enjoy the desserts I once looked forward to. And for all my thousands of words and hours writing about the evils of added sugar- I can’t help but admit that I feel ambivalent about that. Does this mean no more homemade Rhubarb Pie? No more afternoons canning my favorite Sour Cherry Jam? No more (and I hesitate even to type these words) Chocolate-Peanut Butter ice cream?? I’m teasing, but I’m also a little serious- picking cherries, making pie from rhubarb just picked in our yard, all these things are rituals which have come to define, in some ways, who I am. Heck, I ate a Chocolate Peanut Butter ice cream cone the night before each of my two girls were born (now there’s a selling point for Ben & Jerry’s: It’s cool! It’s delicious! And it may induce labor!)

In his book Sweet Poison David Gillespie described this very phenomenon- that as he and his family shunned sugar they gradually began to lose their taste for it, preferring instead much subtler treats: whole fruit, as well as desserts and snacks made with dextrose. The answer- at least for me- seems to be pretty clear: if I want to enjoy desserts I’m going to have to make them myself, with dextrose. I’m not so sure how the rest of my family is going to feel about that. But you know what they say… you can’t have your cake and eat it too.

A Year Of No Sugar: Postscript 3

February 1, 2012 § 4 Comments

I feel like somebody chewed me up and spit me out. I sound like somebody who should consider giving up my three pack-a-day habit, at least while working at the coal mine. I am alternately forlorn and annoyed and impatient to be well again. I feel like I’m out of practice: I haven’t been sick in a while… at least not garden-variety-sick. Not regular, ordinary, I-just-have-a-nasty-headcold-and-deserve-to-be-grouchy sick.

Of course, I did have that mysterious, debilitating something in the fall time, (which to this day remains a mystery, albeit nearly a forgotten one as all symptoms have thankfully subsided, never to return, knock wood.) But honestly, I can’t quite recall the last time I was just plain sick. Sore-throat, chesty-cough, feel-like-a-piece-of-poo sick.

A few of the recent Steve Treats

Although everyone will say I’m crazy, I can’t help but consequently think my immunity has lowered since we went back “on” sugar. Insanity? Maybe. And for all that we’ve really only indulged this month in a fraction of what the average American family would actually consume, fructose-wise. For instance, we went out and bought ketchup and mayo. We’ve eaten at restaurants without putting the menu through the Spanish Inquisition. We’ve gotten take-out pizza and eaten at our local pancake house.

Interestingly, one thing I’ve found is that I really can’t take much sugar anymore. As I alluded to in an earlier post, it doesn’t taste right to me- it goes all funny and saccharine-tasting in my mouth. I can have the pancakes which have a small amount of sugar in the recipe itself, but maple syrup? In all but the most minute, eyedropper-dispensed quantities maple syrup no longer strikes me as palatable. I can order pizza with a tomato sauce that in all likelihood has some amount of sugar in it, but I no longer feel compelled to visit the platter of baklava strategically placed next to the cash register afterwards.

As if to compensate for this fact, my husband Steve has taken to regularly bringing me little treats- candy bars, hot chocolate cubes, bags of tiny cookies- to the degree that I have begun to wonder if he isn’t something of a pusher in this regard. I know, he wants me to relax, to enjoy myself. Especially when I don’t feel good, a little pick-me-up in the form of a Kit-Kat would once have vaporized in about a minute and a half.

Now? Not so much.

But the funny thing is, he won’t have those treats either, for a different reason: in the last two weeks he’s been on a super-strict Paleolithic-inspired diet in an attempt to shed some nagging pounds. In Steve’s deductions, not eating sugar wasn’t enough to compensate for other calorie-grabbing habits such as the nightly drink-or-three, or snacking before bed. On top of this he’s wondering if recent rumors are true that diet soda- which you’ll recall, was his one and only “exception” during our Year of No Sugar- actually can contribute to weight gain every bit as much as sugar can.

Breakfast of Champions Steve Style

So out has gone the soda, ditto the nightly drink. Out has gone the wheat and dairy. Out remains (once again) the sugar. So far he’s lost seven pounds, but it all looks torturous to me: most meals for him consist of eggs, steak or chicken, and water. I know, I know, look who’s talking, right? As a friend of ours recently put it, perhaps our family would do well to try A Year of Abstaining from Abstaining. I’m not sure we’re “meta” enough for that though.

Personally, I wouldn’t mind if we could abstain from having the Mucus Truck parked on my chest. Could we do that? Just a thought.

A Year Of No Sugar: Post 85

November 28, 2011 § 1 Comment

The Sink

Here is what my kitchen looks like today.

No, these isn’t the leftover results of the fact that we hosted Thanskgiving for eleven- we cleaned all that up on Friday. This is the result of the fact that yesterday I had an absolute cooking attack. I made turkey stock. I made banana bread. I made white dinner rolls just for the heck of it. The wonderfully ironic part was that none of this was actual entree material; my husband came in smelling all these wonderful smells and asked what was for dinner and I shrugged.

“Leftovers?” I said.

Why was I baking and cooking like a maniac? Well, believe it or not, I find it relaxing. And as we all know, the holidays can be a little un-relaxing. After a truly crazy week, (did I mention I had an endoscopy on Wednesday?) my kitchen was my own again. I had a whole Sunday stretched out in front of me, and the lower shelf of my fridge was being hogged by an enormous turkey carcass that wasn’t getting any younger. Eve Translation? Time to don an apron and make a big fat mess.

Meanwhile, in the midst of these recipes in various stages of production, I came to the realization that not only had the mice paid a visit to my pantry cupboard (leaving their lovely caraway-seed-poops as incriminating evidence) but so had the flour gnats- who liked it so much they had decided to move in. Ugh. So in between and around all this cooking and baking I began frantically cleaning out my entire kitchen cupboard shelf by shelf. Everything comes out, gets weeded through, and goes back in. Admittedly, I went a little crazy with the Clorox wipes.

The Pantry

It felt good though. I filled a big bag with cans and boxes to go to the local food cupboard, and my shelves are no longer dusty and disorganized. Treasure-hunt style, I found lots of interesting artifacts: five (count ’em) containers of unsweetened cocoa, several packages of powdered milk, a small bottle of Kalua someone had left here at a party, a two year old box of chocolates, lots of jam and sweet pickles that have been simply shoved to the back of the cupboard all this year, and yes, last year’s Halloween candy.

Of course I found all my new tenants too: happily ensconced in the rye flour, the cornmeal and all the dark little crevices buggies love so much. Lucky for me, my twenty-five pounds of white, wheat and bread flours were stored in big plastic bins, or I would’ve had a little gnat Woodstock on my hands.

I spent all day in the kitchen, made a huge mess, cleaned up another one, and still got very little done in the way of actual meal-making. It makes me think about how tied to the kitchen women have been in history, how necessary it was for them to not only make the meals from scratch, but to maintain the fire or the stove, the ice in the icebox, the bins of potatoes and squash in the cellar, all the while keeping things clean and keeping the critters at bay… before they had plastic bins. The kitchen, for so many women, was where they lived.

Seen in this context, the task of simply going for a year without eating sugar seems laughably easy. As contemporary people with all the modern conveniences, we don’t have to spend all day every day making our meals. Instead, what we’re going to eat is all too often an afterthought- something else we have to do too.

The Stock

The other day I watched a YouTube video documenting a contemporary family’s kitchen in which they use a wood-burning cook stove, an ice box, and light the room by kerosene lamp. Even though it was very charming, and even though I normally love that kind of living history jazz- it nonetheless struck me as a little… silly. I have no intentions of giving up my dishwasher… you’ve seen what my kitchen looks like even with it. And even though I’ve been railing against plastic lately, yesterday I was all but worshipping my big plastic flour bins. I don’t cook dinner in the microwave, but I do melt butter in it. And don’t even get me started on my husband’s coffee machine- it rivals the Starship Enterprise.

Each person must find their own happy medium. But the important thing is, that we give it some thought. There’s no easy answer to how to live in the modern world- but for me some part of it involves making turkey stock, homemade dinner rolls and not giving up my dishwasher.

A Year Of No Sugar: Post 72

September 17, 2011 § 2 Comments

Birthdays are a bitch. I mean, not in the traditional sense of “oh, crap, I’m getting older” (which, just between you and me, I find a little whiny. Getting older, I always say, beats the alternative).

No, for me the problem is that, in our culture there can hardly be a celebration so inextricably bound up with sugar as the birthday. Not to indulge in a piece of a friend or relative’s birthday cake, it seems, is tantamount to rejecting that person altogether. (“Who me? Oh no, no cake for me. I don’t even like Gertrude!”) If you aren’t having a piece of that sugar-infused baked good, you had better have an excellent reason, such as being deathly allergic to birthday candle wax, or suffering from a temporary but severe case of salivary gland paralysis.

When Banana Cream Pie Goes Wrong

Even then. You’re on the outs- you are not partaking of the gastronomical expression of birthday bliss and somehow, in some way, that means you didn’t really celebrate. This year, for us, that has resulted in some choppy waters for us to navigate in the birthday ocean. And- in case you hadn’t noticed, somebody is ALWAYS having a birthday.

Consequently, in the interest of not completely wrecking my children’s childhoods, I’ve instituted the “birthday party” policy, to wit: “If five or more children are ALL HAVING THE SAME TREAT AROUND YOU SIMULTANEOUSLY, you can have it too.” This rule is motivated largely by an experience I had at one of our own birthday parties here at the house years ago, at which one poor child brought her own vegan cupcake which she picked at miserably, while the rest of the children enthusiastically dug into their cake slices. She might as well have been eating sawdust. I vowed that day never to do that to my children.

(This rule, alas, does not apply to Steve and I, who supposedly have the fortitude to stand by and chat smilingly while everyone else around us enjoys styrofoam cups full of Ben and Jerry’s Double Fudge Apocalypse.)

So Greta and I did enjoy S’mores on last week’s Sixth Grade Camping trip, (my most egregious transgression of the year) followed by two bites of cake at a communal birthday celebration held for not only Steve and my impending birthdays, but also three other Virgo friends as well.

Only two nights later we were celebrating Steve’s actual birthday and his special request for our official monthly dessert was an exciting challenge: ever since we had it at one of Emeril’s restaurants years ago, I’ve promised to recreate his signature Banana Cream Pie. But I’ve been intimidated… it’s a complicated recipe, on top of which I’ve been told by my cousin the pastry chef that the pastry cream filling in Emeril’s cookbook recipe doesn’t “work.”

So Monday afternoon I set out on my quest to conquer the Banana Cream Pie. First you make and bake the graham cracker and mashed banana crust; then you make the pastry cream (I used a Martha Stewart recipe in place of Emeril’s) which has to chill for two hours; after that you place alternate layers of sliced bananas with pastry cream in the crust, then chill another two hours. Before serving, you concoct a caramel sauce of sugar, water and heavy cream on the stove, and whip the heavy cream with vanilla and shave the chocolate… each of which gets ladled or dolloped or sprinkled on top just before serving.

Are you getting all of this?

In between steps I made our actual dinner, which seemed incidental. Finally, we had eaten dinner, opened presents, boiled the caramel, whipped the cream and sprinkled the chocolate. We sang the birthday song, and it was time to try the pie.

Oh. My. God. Was it SWEEEEEEEET. It actually made my teeth hurt. I mean, go figure, right? There was only sugar in every one of those- what- four separate recipes that were concocted and combined… from crust to cream filling to whipped cream to caramel drizzle. It’s a wonder we didn’t all pass out from Complete Sugar Shock.

Actually, I almost did. I felt awful. A few bites in and my head began pounding in earnest- as if it were being squeezed in a vice. The pie didn’t taste right either… it was just not right at all: in addition to being heart-stoppingly sweet, the texture was too goopy. After my entire afternoon’s investment of time I was deeply disappointed. I couldn’t finish my piece. Physically, I felt awful. I lay down on the couch and, exhausted, feel asleep.

It didn’t help, as it turned out, that I was coming down with a cold. Still, I wondered, have I changed so much? Contrary to what many have assumed, I’m not trying to wipe desserts from the face of the earth… just making the argument that we need them to truly be special. Had I worked so hard avoiding sugar only to have my love for that special dessert ruined? Is it really a case of all or nothing? I hated to admit it to myself, but lately I seem to have become the kind of person who gets much more enjoyment out of a “Dirt Cookie” (as I think of my bland, Dextrose-sweetened, oatmeal-raisin cookies, that only our family would love) than a well-made piece of pie.

Then again, I think, isn’t that what this year is all about? Changing our taste-buds? Realizing that we don’t “need” nearly the amount of sugar we regularly consume? Did I expect to get through the year completely unchanged? And if I did, would that be a good thing?

Oh, but change is hard.

The next day, despite my memory of the sickly-sweetness- I tried a bite of the leftover pie from the fridge and it was… good! Whoa- really good! THIS reminded me of the pie we had at Emeril’s. After the extra hours in the fridge the correct texture had finally been reached, and the coldness had additionally softened the sweetness. I was relieved: perhaps I hadn’t lost my ability to enjoy a good sweet after all.

Later that night after dinner, I shared the last pie slice with my husband. I should’ve stuck with the one or two bites- after that it started seeming too sweet again. Afterwards I had to go brush my teeth just to get that overpowering taste out of my mouth. And the headache came back.

Who knows- maybe the legacy of this No Sugar Year for me will be a two-bite limit on all desserts. Although my body would surely thank me for it, I have to admit… I’m a little ambivalent about that.

A Year Of No Sugar: Post 71

September 14, 2011 § 3 Comments

This past week I participated in my older daughter’s sixth-grade camping trip, the anticipation of which inspired my last Hamlet-esque post on the subject of the quintessential camping dessert. (“To S’more? Or- not to S’more? That is the question.”) As it turns out, (spoiler alert!) dessert was fa-a-a-a-ar from being the only sugared item on this overnight excursion.

Shocker, right? You’re just stunned, I know.

Hidden Sugar Everywhere!

Now, could I have brought my own food? Certainly after everything we’ve learned this year I could’ve anticipated this upcoming sugar a mile away and packed a separate set of meals to bring. However, beside the not-insignificant issue of the bonding and group camaraderie (which, after all, was pretty much the point of the trip) there was a much more dire factor in my decision not to bring any food with me on the overnight: two of the girls in Greta’s sixth grade class have life-threatening allergies to nuts. If I were to bring any food at all, I could have unwittingly posed a threat to these girls, way out in the Vermont wilderness. It was a non-issue; as far as I can tell, Deathly Allergies trump No-Sugar experiments every time.

But that didn’t mean we had to have dessert. Regarding the S’more conundrum, the answer I ultimately came to at long last was: embrace the S’more! I’m awfully glad I did- despite being ridiculously sweet, they are still one of the most delicious things I can possibly imagine. The thing is, it only, only works if you are tired and sweaty, muddy and smoky, and sitting around a campfire in the dusk in the middle of nowhere. (Anywhere else? Not, repeat, NOT the same. My next bumper sticker will read: Ban the Microwave S’more!) Greta, for her part, was so giddy to enjoy the forbidden treat that she was dancing.

But it was… more than that- more than just what our taste buds were telling us. We all partook together of the same foods that night- capped off by the sensory fireworks display of the S’more- and there is some strange, ineffable bonding power in the sharing of food- even if it’s just hamburgers and chips on plastic plates. I was glad of my decision to participate in the meals fully for reasons on many levels.

Interestingly enough, every item on the dinner menu that night had a sugar and non-sugar option: green salad (great!) with dressing? (sugar!) Hamburger or hot dog? (fine-) with ketchup? (sugar!!) Potato chips? (okay…) with BBQ flavor? (Sugar!!!) If you picked and chose carefully, you could either avoid sugar almost entirely, or enjoy a meal overflowing with that non-essential ingredient we love so well. Amazing how easy it is to go from one extreme to another- how similar two plates could look even while one is loaded down with that familiar toxin and the other abstains. We got through dinner relatively unscathed.

Breakfast the next morning, however, made dinner look monastic by comparison. Breakfast was sugar with sugar and would you like some sugar on that? My head was reeling: hot cocoa (sugar) was followed by Nutrigrain bars (sugar), graham crackers (sugar) and white bread (sugar) with jam (sugar). There was also a choice of banana or apple, which were the only sources of fructose (sugar) still at least wedded to their original fiber. All that was missing from this meal was whipped cream on top and a cherry.

I had no choice but to have dessert for breakfast and hope that somehow I would magically be able to create enough energy out of it to power me through the hour-long hike back out of the forest that was to follow. How do they expect these kids to function on a breakfast like this? I wondered, wide-eyed. I was horrified to recall that this is not all that different from what so many kids are served everyday for the school breakfast.

Now, let me reiterate once more, for those who might have missed it previously, that I LOVE our school. I love our teachers and I think they are incredible and amazing people for daring to lead this excursion of pre-teenagers into the woods every year- they certainly don’t have to. They do it, I imagine, because they know it will be an incredible bonding experience for their students, that it will stay with them as a powerful memory not only throughout the school year, but- and I’m not overstating the matter here- throughout their entire lives. Small childhood events can have magical power like that.

Many of the kids on this trip had never been camping before. A significant number had never even been to the forest and farmland where it was held, despite the fact that we all live within a few miles of it and that its walking trails are free and open to the public. The kids were wildly excited about small things: telling scary stories around the campfire, getting to sleep sardine-style in the lean-to, playing “Manhunt” with flashlights in the dark. Having S’mores.

So far be it from me to rain on the parade. The problem, as far as I can tell, isn’t the teachers, or really even the school, as much as it is the culture that has grown accustomed to eating sugar not only with every meal, but, frequently, in every item on our plates. This is what we have come to consider normal. How do you undo “normal”? That’s the $64,000 question.

I got to know the kids in my daughter’s grade better than ever before on the course of this overnight, and I have to tell you- they’re fascinating. I’m endlessly impressed by their humor and creativity and leadership and resilience and energy. But I’m deeply worried about them, and what the future holds in store for them, if we can’t fix our food culture in time.

A Year Of No Sugar: Post 56

June 20, 2011 § 10 Comments

I’ve been on pins and needles all this last week, worried about Thursday. Thursday Vermont Public Radio reporter Steve Zind came to interview me about the No Sugar project.


See, here’s the thing. As I sit here writing my fifth sentence, (does “Ack!” Count as a sentence?) I realize I’ve already gone back and changed the first sentence at least three times. That’s what I love about writing- the process of going through and getting it to say exactly what you mean to say in exactly the way you mean to say it. This is the reason I’d be a truly terrible politician, for example, or trial lawyer, or radio interviewer for that matter: I don’t really do “off-the-cuff.” I live in perpetual awe of those who can.

Instead, I do the opposite. I love finally finding the right word that hits your meaning on the head like a soft, firm hammer. I love the fact that I can sit down and write for ten minutes and when I look up I realize it has actually been two hours. I love going back and reading something I thought maybe wasn’t all that great and totally surprising myself by being entertained or interested by it after all- as if it had been written by somebody entirely different from me.

But the interview went fine- I mean it probably went great. Steve Zind is an incredibly nice guy, and besides that he was honestly interested in our weird little project. He asked great, to-the-point questions and worked to steer me back on course whenever I got away from the original question too far or completely lost my train of thought. (Hello? Earth to Eve!) He even went with me to the supermarket for a bit of grocery shopping and it was fun sharing with him my nomadic life on the fringes of the supermarket. Like the old adage, we stuck to the store’s outer perimeter of produce, meat and dairy, steering clear of the darker inner sanctum of processed everything. Like we were on a recon mission, we ventured in on our rappel ropes only to quickly nab boxes of Shredded Wheat and Triscuits before zipping back out as if those scary florescent Cheetos might suddenly launch a surprise attack.

In addition to not being so terrific on the spot, another insecurity of mine is the whole not-being-a-doctor thing. I mean, I can read David Gillespie’s Sweet Poison and watch Dr. Robert Lustig’s “Sugar: The Bitter Truth” till I am blue in the face, (I am up to four times through The-90-minute-Bitter-Truth at this point) but I just can’t quite seem to keep all those metabolic transactions in my brain at one time. No- that’s not true. I can keep it in my brain, mostly, but not in the super thorough I-know-this-stuff-like-the-back-of-my-hand-way that is required when you are called upon to coherently explain the matter to someone else.

But I did my best anyway- and ever since I’ve been going it over in my head wondering how much of an idiot I really sounded like. Of course, another bad thing- but also a really good thing- about being interviewed is that sooner or later someone will ask you a question you haven’t heard yet, and haven’t prepared an answer for.

“What about joy?” he asked me as we drove toward the Price Chopper. “Isn’t some part of eating fundamentally about joy?” It’s a great question. Way better than “but you eat honey, right?” or “have you lost any weight?” or any of the other questions we regularly get asked.

I don’t remember my answer, but using my super-human powers of interview revisionism, I would like to re-answer that question now. What I should’ve said is this: A lot of people, my husband included, either take or used to take tremendous joy in smoking cigarettes. The question is, at what point does that joy get overridden by the realization that this thing is very probably addictive, and going to kill you? Because that’s what we’re talking about: diabetes, hypertension, heart disease, liver disease, prostate cancer, breast cancer and… have I mentioned anything that scares you yet?

My Aunt Bonnie died of alcohol-induced diabetes. Although I didn’t know her very well, my understanding is that she didn’t have the money or the insurance to care for her illness, but she sure as heck wasn’t about to give up drinking. That wasn’t even on the table. The way my cousin tells it, Aunt Bonnie made her choice.

Bottom line: how much substance-related joy would you be willing to give up, if you knew it was going to kill you? Cigarette smokers, drug addicts and alcoholics the world over have been forced to answer that question time and again, and I suspect, eventually, all us sugar consumers will be too.

Can we have occasional sugar? Sure, if we think about the right way: like the occasional drink, or the occasional cigar or cigarette (if we’re one of those rare individuals who can smoke the occasional cigarette.) If we can restore sugar to its place in our culture as something truly special. I don’t know about you, but if I eat something at every meal including breakfast and snacks… I don’t consider that special.

That’s what I should’ve said.

Where Am I?

You are currently browsing entries tagged with life without sugar at Eve O. Schaub.

%d bloggers like this: