sugar the bitter truth


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WinterKnight
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Message 1476103 - Posted: 12 Feb 2014, 13:22:38 UTC

Found this the other day, the question has to be asked why was the book Pure, White and Deadly by John Yudkin widely derided at the time of publication.

John Yudkin: the man who tried to warn us about sugar

The youtube video lecture is at sugar the bitter truth by Robert H. Lustig, MD, UCSF Professor of Pediatrics, the vid is long, 1hr:30m.

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Message 1476136 - Posted: 12 Feb 2014, 15:28:43 UTC - in response to Message 1476103.

Yet worse is the replacement of natural cain sugar with the unnaturally super sweet corn syrup as widely used to excess in processed food...

All on our only planet,
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Message 1476173 - Posted: 12 Feb 2014, 17:33:30 UTC

Stevia is much better than sugar, much sweeter too and it's 100% natural.
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Message 1476360 - Posted: 13 Feb 2014, 5:22:18 UTC

I've been using Stevia for about nine months now and it satisfies my sweetening needs completely.
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Message 1476474 - Posted: 13 Feb 2014, 11:05:39 UTC

I don't need sugar, and have never used it. At least not additionally to what gets into prepared food anyway. These people who feel the need to dump 3 cubes into a tiny cup of coffee must have a severe metabolism problem!

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Message 1476481 - Posted: 13 Feb 2014, 11:24:34 UTC

don't need sugar, and have never used it.


As long as you finish your plate, my skinny friend:)
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Message 1476632 - Posted: 13 Feb 2014, 18:30:39 UTC

Ouch, my cheekl little friend! Wiry and slim my good woman, and built for speed. Enough of the skinny already. In fact I might just make so bold that the previous adjective could just cause someone to proffer an excellent schooner of port as a suitable peace offering before this year reaches Michaelmas :-))

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Message 1476662 - Posted: 13 Feb 2014, 19:15:18 UTC

Now, that didn't hurt, I was just poking you :))
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Message 1476688 - Posted: 13 Feb 2014, 19:57:56 UTC

I'll have a double sized coffee, milk with 2 sugars please.

OK, I'll get it myself. :-D

Cheers.

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Message 1476694 - Posted: 13 Feb 2014, 20:09:10 UTC

You're not at Rocky's here Wiggo:))
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Message 1476695 - Posted: 13 Feb 2014, 20:09:36 UTC
Last modified: 13 Feb 2014, 20:09:55 UTC

Now, that didn't hurt, I was just poking you :))

I know that you soppy wotsit you :-) A good excuse to get you to buy me a nice drink though .....

If of course it worked that is ...

Message 1478112 - Posted: 16 Feb 2014, 21:17:39 UTC

Watched Vid.

FRUCtose is a Bad Mammma Jammma.

HFCS and Ethanol =s Death's dOOr fO shO

Corn.....Corn Corn Corn

' '
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Message 1478120 - Posted: 16 Feb 2014, 21:44:49 UTC

And this "propaganda" didn’t just affect Yudkin. By the end of the Seventies, he had been so discredited that few scientists dared publish anything negative about sugar for fear of being similarly attacked. As a result, the low-fat industry, with its products laden with sugar, boomed.

The Science Industry

"Yudkin knew a lot more data was needed to support his theories, but what’s important about his book is its historical significance," says Lustig. "It helps us understand how a concept can be bastardised by dark forces of industry."

"Science took a disastrous detour in ignoring Yudkin. It was to the detriment of the health of millions."

' ' aka it is heeba habba and gooba gabba
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Message 1489818 - Posted: 16 Mar 2014, 19:40:56 UTC - in response to Message 1476173.
Last modified: 16 Mar 2014, 19:42:17 UTC

Stevia is much better than sugar, much sweeter too and it's 100% natural.


I've been using Stevia for about nine months now and it satisfies my sweetening needs completely.


Trying to cut sugar out of my diet... I used to bring a 1.5L thermos of coffee to work daily with 12 teaspoons of the white death in in... eagh. I switched from that to a Crystal Light type of sugarless instant iced tea singles. Bonus: I don't have to haul it every day, just fill up the bottle at work and add it.

However, I tried stevia for my usual coffee/tea/cappuccino and detested it. It has (for me at least) the same chemically, bitter pseudo-sweetness as saccharine. So I'll stick with Splenda aka sucralose, which may be superficially scary as it's an organochloride, but so is one of the enzymes in peas and beans, and it was pretty thoroughly tested. It goes with everything I've tried it in, and it can even be baked with as it's stable at oven temperatures.
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Message 1489907 - Posted: 17 Mar 2014, 0:36:00 UTC - in response to Message 1489818.
Last modified: 17 Mar 2014, 1:12:20 UTC

A lot of people, including myself think Stevia leaves an unpleasant after taste. But I was warned beforehand and told to mix in a little of the real stuff.

This advise has now has reached the industry and there are mixes in the market, in the UK Tate & Lyle have a product called "Light at Heart" advertised as being twice as sweet as sugar.

But I find Stevia is ok when mixed 2 parts Stevia to one part sugar by volume.

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Message 1489913 - Posted: 17 Mar 2014, 0:53:38 UTC - in response to Message 1476688.

I'll have a double sized coffee, milk with 2 sugars please.

I like my coffee as I like my women and it isn't light and sweet.
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Message 1494045 - Posted: 23 Mar 2014, 16:49:08 UTC

It's a lot easier for me to find sugar-free snacks than it is salt-free, and I think added salt is just as bad, if not worse.
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Message 1494089 - Posted: 23 Mar 2014, 18:51:58 UTC - in response to Message 1494045.

It's a lot easier for me to find sugar-free snacks than it is salt-free, and I think added salt is just as bad, if not worse.


I know what you mean. The problem is how much sugar and salt is hidden in foodstuffs nowadays. Particularly in things marketed for children. Okay packaging now contains information as to percentage content, but it's often in tiny tiny writing tucked away. I used to buy these teeny little pots of fromage frais for my little ones - honestly no more than ten teaspoonsful in each - till oneday I noticed the sugar content and worked out that six of those teaspoons were dissolved sugar! As a child, we got "sweets" in the form of short lengths of sugar cane. Really wish I could still get it. Full of fibre, and one chunk would last days. Not sure what it would do to a cup of coffee mind :)

Unless we cook absolutely everything from scratch ourselves, it's impossible to avoid salt. It works so well as a preservative - it's in almost every "convenient" foodstuff out there (other than fresh fruit and vegetables, whose prices have skyrocketed).

Transfats are another appalling development in food manufacturing and processing now. The old saying, a little of everything won't do you any harm, is still true - it's just becoming increasingly hard to find where the "little" is :/

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Message 1494160 - Posted: 23 Mar 2014, 21:07:50 UTC

Interesting article in the Guardian, Why almost everything you've been told about unhealthy foods is wrong

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Message 1494165 - Posted: 23 Mar 2014, 21:18:50 UTC - in response to Message 1494160.

I think they should kidnap me and use me as a guinea pig. For my height and build I should be ten and a half stone, yet, regardless of what I eat, I always hover between eight and half/nine stone.

Listening to these over the years I would have starved to death as the amount of "truckers breakfasts I've eaten :-)
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Message boards : Science (non-SETI) : sugar the bitter truth

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