Pure, White and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It

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Yudkin, John (12 May 1956). "Man's Choice of Food". The Lancet. 267 (6924): 645–649. doi: 10.1016/s0140-6736(56)90687-0. PMID 13320834. Kim Kardashian shows off son Saint's 'Zombie Neymar Jr' costume while also unveiling his NEW buzzed hair in latest Halloween photos a b Cannon, Geoffrey (1992). Experts Agree: an Analysis of One Hundred Authoritative Scientific Reports on Food, Nutrition and Public Health Published Throughout the World in Thirty Years, Between 1961 and 1991. Consumers' Association, London The efforts of the food industry to discredit the case against sugar were largely successful, and by the time of Yudkin's death in 1995 his warnings were, for the most part, no longer being taken seriously. [11] Despite the criticism that he had "no theoretical basis" to support his claims, [34] following a successful publication of his book in America, the McGovern Guidelines for US dietary goals recommended, in 1977, a reduction in sugar intake "by 40 percent," [36] and the US-published guidelines in 1980 prominently advised "don't eat too much sugar." [37] Republication [ edit ] Statista (2019) Sugar consumption worldwide in 2017/2018, by leading country in million metric tons

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Epidemiological evidence similarly pointed to excess sugar consumption as a contributory factor in the development of type 2 diabetes. As before, the evidence relied on a comparison between different countries in the incidence of type 2 diabetes and the consumption of sucrose, and also on within-country differences between sub-populations that consumed less or more sucrose. Moreover, in developed countries, the increase in sucrose consumption that had occurred over the past several decades appeared to run parallel to the increase in the incidence of type 2 diabetes. Experiments with rats showed that the feeding of sucrose led to impaired glucose tolerance (results with human subjects were more equivocal). The author mentions several other conditions that he believed were caused by or exacerbated by the consumption of sucrose: dyspepsia (indigestion), dental caries, seborrhoeic dermatitis, changes in the refractive index of the eye, and various forms of cancer. With the exception of dental caries, none of these conditions showed as strong a link with sucrose consumption as CHD and type 2 diabetes did. ed. (1966). Our Changing Fare: Two Hundred Years of British Food Habits. London: MacGibbon and Kee.

This makes scientific inquiry prone to the eternal rules of human social life: deference to the charismatic, herding towards majority opinion, punishment for deviance, and intense discomfort with admitting to error. Of course, such tendencies are precisely what the scientific method was invented to correct for, and over the long run, it does a good job of it. In the long run, however, we’re all dead, quite possibly sooner than we would be if we hadn’t been following a diet based on poor advice. Pure, White and Deadly was republished in 2012, 40 years after its first appearance, with an introduction by Lustig, and subsequently translated into German and Korean. Articles on Yudkin's work, and the way in which the food industry denigrated and obstructed his research, have appeared in the lay press [9] [38] [39] and in television programmes in the UK, Australia and Canada. His arguments and evidence for the dangers of sugar were the focus of several articles in the British Medical Journal on 19 January 2013. [10] Later life [ edit ]The developing case against sugar was also manifest in the 2003 version of WHO's "Diet, Nutrition and the Prevention of Chronic Diseases", which recognised that there were good reasons for restricting sugar intakes to less than 10% of total calories, not just because of dental caries, but “on nutritional grounds alone”. These grounds specifically included obesity. [8] The subsequent controversy with the food industry over the global strategy to achieve this target was a turning point for some companies, who recognised that sugar and sweet products were now irremovably on the nutrition agenda. It may already have done. Last December, the scientists responsible for the report received a humiliating rebuke from Congress, which passed a measure proposing a review of the way the advice informing the guidelines is compiled. It referred to “questions … about the scientific integrity of the process”. The scientists reacted angrily, accusing the politicians of being in thrall to the meat and dairy industries (given how many of the scientists depend on research funding from food and pharmaceutical companies, this might be characterised as audacious).

REVEALED: The 'super comfortable' power leggings from Sweaty Betty that gym goers can't get enough of Pure, White and Deadly: The Problem of Sugar. London: Davis-Poynter. ISBN 978-0706700565. OCLC 571307. RHONY star Ramona Singer looks tense as she steps out in NYC after getting REMOVED from BravoCon amid alleged racist slur controversy

The inclusion of these additional results is one reason why the new edition (published by Viking in 1986 and by Penguin in 1988) is substantially longer than its predecessor. In addition, the author rearranged and expanded a good deal of the material in chapters 3, 4 and 5 of the 1972 edition, so that these three chapters (which largely concerned the chemistry of sucrose, methods for its production, and the difference between white and brown sugar) now became seven. In the last chapter, Yudkin gave many additional examples of the ways in which his research and the publication of his results had been impeded by the sugar industry and by organisations influenced by it. Mariah Carey is SUED AGAIN over All I Want For Christmas Is You... as two writers claim her 1994 classic is a ripoff of their song of the same name In 1945, shortly after the end of the war, he was elected to the Chair of Physiology at Queen Elizabeth College in London (then the King's College of Household and Social Science). Over the next several years, under his leadership, the college and the University of London established a BSc degree in nutrition [1] (the first degree in nutrition in any European university). [ citation needed] Students were taught an integrated series of courses including not only chemistry, physics and biology but also relevant elements of demography, sociology, economics and psychology. The first students were admitted in 1953, and in 1954 the Department of Nutrition was officially opened and Yudkin's Chair was converted into a Professorship of Nutrition. During the following years the Department won an international reputation not only for the strength of its research in the physiological and biochemical aspects of the subject, but also for work in such topics as nutrition in the elderly, food surveys in defined populations and the psychology of food choice, and it attracted numerous students from outside the UK, many of them from developing countries. Scrinis, Gyorgy (2013). Nutritionism: The Science and Politics of Dietary Advice. Columbia University Press. p.84.