How the Sugar Industry Shifted Blame to Fat

Post by PKop » Mon, Sep 12, 2016, 5:07 PM UTC

e40 wrote: post #74

Retric wrote: post #23

Earlier quoted context omitted.

There are a lot of unknowns. Chances are it's not going to be Bluetooth, but some toothpaste additive, cellphone case sealant, or something else nobody really thought about that we are going to look back and cringe.

but some toothpaste additive About 9 months ago I stopped using toothpaste (my Dentist said it was fine) because I read the canker sores I had been getting for years and years were caused by an additive in tooth paste: Sodium lauryl sulfate (SLS). Sure enough, I have not had a single canker sore since I stopped using tooth paste!

Post by _0w8t » Mon, Sep 12, 2016, 5:07 PM UTC

brandon272 wrote: post #32

fastoptimizer wrote: post #4

When in fact nothing can be blamed but our overconsumption of almost everything but vegetables and fruits. I eat about 70% from my calories in carbs (some are refined), but it's just 2500kcal calories per day. I'm pretty sure the fact that average US citizen eats 3500kcal daily has more to do with anything than what particular ingredient one eats. edit: some irrational unscientific and anegdotal statements require me…

This is one aspect of sugar and fat that I find confusing. Is sugar in and of itself bad? If I like to eat sugar but am otherwise healthy (healthy weight, plenty of fruits and vegetables, plenty of exercise, etc.), am I still damaging my cardiovascular system?

Post by brianwawok » Mon, Sep 12, 2016, 5:08 PM UTC

brandon272 wrote: post #36

logicallee wrote: post #28

Earlier quoted context omitted.

this is almost certainly wrong. (That nothing can be blamed.) I can't eat much sugar for medical reasons, so that means that entire aisles are basically unavailable to me. things like cereals, cookies, cakes, lots of delicious stuff. But there is something or someone (or some process or some state of affairs) to blame here. Because check it out: stevia is delicious, and with splenda and all sorts of other zero-calori…

Coca Cola has a stevia version that seems to be very niche. I rarely see it, nor have I tried it. But I wonder why it hasn't been pushed more, especially in a market where your product is increasingly demonized because of the 30 - 40g of sugar each serving contains.

Post by DougWebb » Mon, Sep 12, 2016, 5:08 PM UTC

balabaster wrote: post #43

and this folks is why I have trust issues... Scientists paid off by industry to make people look the other way, who then become head of some Governmental departments and agencies advising the world on whatever it was they were paid off for or have a conflict of interest in and the door keeps revolving... It's a wonder we believe anything at all after the amount of lies and propaganda we're fed only to find out it's f…

Post by mxfh » Mon, Sep 12, 2016, 5:09 PM UTC

DougWebb wrote: post #69

timewarrior wrote: post #41

Earlier quoted context omitted.

Agreed! But we cannot ignore potential visible risks while worrying about unknown risks. I use organic/natural exclusively. Try to model my life closed to simple ingredients people used more than 100 years back. I also diversify things I consume. Someone once posted on HN: His grandpa told him everything is poison, so use everything in moderation. I really liked this recommendation. However it is very difficult to pr…

Many of the "simple ingredients" that people used 100 years ago aren't really available anymore, at least not in the US. That would somewhat true even with traditional breeding and cultivation, but over the past 100 years we've greatly improved our understanding of how breeding works, the rate that we can modify plants and animals, and with GMOs we now have a lot of direct control over the outcome. We just don't have…