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How the Sugar Industry Shifted Blame to Fat

nytimes.com

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Re: How the Sugar Industry Shifted Blame to Fat

#481

Post by kbutler »

cm2012 wrote: post #432
at-fates-hands wrote: post #393

Earlier quoted context omitted.

The funny thing about all your links is this: That most people who lost weight most often times gained it back - yet you somehow think gastric surgery is the cure all when you have to make lifelong changes to your diet and lifestyles and be even more diligent in doing so? The weight loss for gastric patients levels off after 18-24 months, far shorter than the 5 year mark you use to measure success. I'm not sure how y…

Surgery works with a 5 year timeline too, for the average person. The average person does not succeed any other way. It's not impossible - 5% of people in these studies succeed - which is why you see anecdotes like yours.

I didn't think this was true, but apparently it is:

"This study of isolated gastric bypass with a 5.5-year follow-up rate of 88.6% revealed a success rate of 93% in obese or morbidly obese patients and 57% in super-obese patients. " (note that this is a specific type of gastric bypass) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1421028/

Re: How the Sugar Industry Shifted Blame to Fat

#482

Post by drumttocs8 »

muzster wrote: post #8

RIP: British Scientist John Yudkin - The man who tried to warn us about the perils of sugar.. Source(s) : http://www.telegraph.co.uk/lifestyle/wellbeing/diet/10634081... https://en.wikipedia.org/wiki/John_Yudkin Edit: Lest we not forget his arch-enemy Ancel Keys

Ancel Keys was certainly wrong when it came to sugars vs fats. However, he did live to be 100... so there's got to be at least some merit to his ideas, such as the Mediterranean diet, etc.

Re: How the Sugar Industry Shifted Blame to Fat

#483

Post by tiglionabbit »

malz wrote: post #381
adrianggg wrote: post #182

I rarely say anything is black and white in this world but sugar is in my opinion. Without any doubt in my mind. Recently in the last 3 months I gave up sugar, hard core, it's hard but the benefits are out of this world. I was healthy and active. I ate healthy, or so I thought. Boy was I wrong and mis informed. I had heard theories so I decided to check them out. I went all out to avoid sugar for a couple of weeks ju…

Have you cut back on carbohydrates too? I'm just curious, since I've eliminated sugary drinks, but I find it harder to cut back on bread, pasta and so on.

Well, we do know that fructose is worse than glucose in terms of its effects on your body because it takes an extra processing step that can cause other complications.

This is anecdotal, but I personally feel better when I eat rice than when I eat wheat, though I don't have celiac disease. It would be nice if nutritionists looked into carbs as much as they've looked into fats.

Re: How the Sugar Industry Shifted Blame to Fat

#484

Post by glibgil »

drumttocs8 wrote: post #482
muzster wrote: post #8

RIP: British Scientist John Yudkin - The man who tried to warn us about the perils of sugar.. Source(s) : http://www.telegraph.co.uk/lifestyle/wellbeing/diet/10634081... https://en.wikipedia.org/wiki/John_Yudkin Edit: Lest we not forget his arch-enemy Ancel Keys

Ancel Keys was certainly wrong when it came to sugars vs fats. However, he did live to be 100... so there's got to be at least some merit to his ideas, such as the Mediterranean diet, etc.

No, there doesn't

Re: How the Sugar Industry Shifted Blame to Fat

#485

Post by dragonwriter »

stevenwiles wrote: post #472
Jemmeh wrote: post #452

Earlier quoted context omitted.

She's a human being who feeds herself, not a dog.

Let me make sure I understand your logic: If you had a girlfriend/boyfriend who drank gasoline and ate glass and small, powerful magnets every day, you would not lift a finger or speak a word attempting to stop them? Because they are "not a dog, feeding themselves"? Might I suggest you have a critical lack of empathy if you lack the desire to help people?

> Let me make sure I understand your logic:

I'm pretty sure you have not only failed to understand your interlocutors logic, but failed to understand how your "And you let her do that?" reads, and would better (presuming the question you seem to think you asked judging from this followup is what you actually meant to ask) phrased, "And have you done anything to dissuade her from this course of action?"

What you actually asked treats the spouse as an infant or chattel to be controlled, and is the reason you got the negative response that you got.

Re: How the Sugar Industry Shifted Blame to Fat

#486

Post by tiglionabbit »

enraged_camel wrote: post #301
mary_fortran wrote: post #279

Earlier quoted context omitted.

If you had 20 pounds to lose, you weren't healthy. You were fooling yourself. Healthy people aren't carrying around 20 extra pounds of fat.

He said he lost 20 pounds, not 20 pounds of fat. The interesting thing about sugar is that it also causes your body to retain a lot of water. Same with salt. So losing 20 pounds in a short time is totally possible for someone who is tall.

+1

It's well known that folks who start a low-carb diet can expect to lose about 5lbs in water weight within the first week.

Re: How the Sugar Industry Shifted Blame to Fat

#487

Post by smsm42 »

muddyrivers wrote: post #396
PieterH wrote: post #133

Earlier quoted context omitted.

My mother (1973, Edinburgh) bought "Pure, White, and Deadly," and we all read it. I was ten or so. Yudkin attacked white flour, white (processed) fat, and above all white sugar. It made perfect sense to us all, and cutting back on sugar became a slow, yet consistent part of our lifestyle. We never ate that much anyhow. I stopped eating sugar entirely at 15. I still recall the book's cover. Edit: it took me a lot long…

I wonder if the tolerance, and then the love, of highly sweet things is acquired. And mostly probably, it is acquired when one is a child. I have met and worked with many East Asians and Europeans who came to American in their 20's or older. Almost everyone of them thought American pastry and deserts are unbearably sweet. Most of them shun from soda drinks and other "food" containing high amounts of sugar. If they dr…

Same here. I love sweets (though I don't eat that much lately because you know, health reasons, I'm not 18 anymore - but from time to time I indulge) but it is not easy to find good ones in US (I wasn't born in the US). Practically all mass-produces ones are unbearable once you have shed the sugar addiction and the built tolerance (which I did, see above). Custom-produced are also hit or miss - many of them are terribly over-sugared to my taste. Finding a good dessert is not easy for me now, though in some places they still know how to do it tastefully. Hopefully as more people become aware of how careful one has to be with sugar, the situation improves.

I also used to drink a lot of soda in my 20s, but once I stopped and my taste recovered, I can't drink the stuff anymore - too sweet.

Re: How the Sugar Industry Shifted Blame to Fat

#488

Post by lexhaynes »

PieterH wrote: post #133
muzster wrote: post #8

RIP: British Scientist John Yudkin - The man who tried to warn us about the perils of sugar.. Source(s) : http://www.telegraph.co.uk/lifestyle/wellbeing/diet/10634081... https://en.wikipedia.org/wiki/John_Yudkin Edit: Lest we not forget his arch-enemy Ancel Keys

My mother (1973, Edinburgh) bought "Pure, White, and Deadly," and we all read it. I was ten or so. Yudkin attacked white flour, white (processed) fat, and above all white sugar. It made perfect sense to us all, and cutting back on sugar became a slow, yet consistent part of our lifestyle. We never ate that much anyhow. I stopped eating sugar entirely at 15. I still recall the book's cover. Edit: it took me a lot long…

When you say you don't eat sugar, what does that mean? Do you eat fruit? Bread? Things that metabolize to sugar -- potatoes, squash, tomatoes, grapes, watermelon, barbecue sauce etc. Do you ever indulge in chocolate cake? What about wine or beer?

I just find the term "sugar" to be extremely vague when 50% of foods metabolize to sugar...

Re: How the Sugar Industry Shifted Blame to Fat

#489

Post by tiglionabbit »

_RPM wrote: post #315
adrianggg wrote: post #182

I rarely say anything is black and white in this world but sugar is in my opinion. Without any doubt in my mind. Recently in the last 3 months I gave up sugar, hard core, it's hard but the benefits are out of this world. I was healthy and active. I ate healthy, or so I thought. Boy was I wrong and mis informed. I had heard theories so I decided to check them out. I went all out to avoid sugar for a couple of weeks ju…

What kind of sugar were you eating? Like cookies, cake, pop, ice cream? I don't have any of those foods in my home. I don't buy high sugar foods. So, I'm kind of confused what you consider to be a high sugar diet. How did you get that much sugar in?

Most likely pop. If you eat out a lot, cheap restaurants will shame you into buying huge unhealthy drinks, unless you want to drink water from a tiny dixie cup.

It's pretty easy to get a lot of sugar in your entre if you eat at Chili's or Panda Express or anywhere else that uses excessive BBQ sauce.

And then there's the fact that Snickers would like you to think it will satisfy your hunger. At least it has peanuts in it...

Re: How the Sugar Industry Shifted Blame to Fat

#490

Post by tiglionabbit »

jerf wrote: post #274
hammock wrote: post #245

Earlier quoted context omitted.

Sugar is a pretty common ingredient in red pasta sauce recipes. It cuts the acidity of the tomato

Vinegar + sweetener is the or a fundamental flavor in a number of things, including barbecue sauce, ketchup, coleslaw dressing, several salad dressings, some pasta sauce and chili-type sauces, cocktail sauce, some pickles, and so on. By that I do not mean "those evil bastards are sticking sugar everywhere", I mean that this is a standard culinary technique. It may be overused and we may consume too much of it, but it…

Don't forget sushi! It's named after the sour taste of sugar-seasoned vinegar.

Sodas use other types of acid in vinegar's place.

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