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.

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,
Martin

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

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

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Bob DeWoody

My motto: Never do today what you can put off until tomorrow as it may not be required. This no longer applies in light of current events.

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

As long as you finish your plate, my skinny friend:)

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

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

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

Cheers.

You're not at Rocky's here Wiggo:))

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rOZZ
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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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May we All have a METAMORPHOSIS. REASON. GOoD JUDGEMENT and LOVE and ORDER!!!!!

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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May we All have a METAMORPHOSIS. REASON. GOoD JUDGEMENT and LOVE and ORDER!!!!!

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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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.

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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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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The mind is a weird and mysterious place

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 :/

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

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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Sirius - you lucky bar steward, I envy you as I'm in the "think about a cream cake and put a stone on" camp :-(

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

The problem is not sugar, the problem is the amount. Same for fat, meat, etc.

Didn't know stevia. I had to search Wikipedia to find what it is. Probably it is not sold here in Spain.

Not so lucky Rob as being dangerously underweight for so long has led to medical issues which I'm hoping can be resolved this year.

further wind-ups....

Truckers breakfast at Evesham Vale
6 slices of crispy bacon
beans
black pudding
sausages
two fried eggs sunny side up
fried tomatoes
6 slices toast and marmalade
large mug of tea

later on during the day,
Cornish pasty
Almond slices
apple turnovers
cream cakes

and plenty of toffee crisps/mars bars throughout the day

Dinner on getting home.

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