Oh wow this is a real shock. Who could have ever imagined this was actually what was going on the whole time. They totally got me here.
How the Sugar Industry Shifted Blame to Fat
561–570 of 623 posts
Re: How the Sugar Industry Shifted Blame to Fat
#562The corruption of science is much more subtle these days. This is an enlightening read:
https://wattsupwiththat.com/2010/10/16/hal-lewis-my-resignat...
Re: How the Sugar Industry Shifted Blame to Fat
#563Earlier quoted context omitted.
" But the truth is folks get much more sugar from supposedly "healthy" items in the form of fruit juice and concentrates. " Or, if you are here in Asia/Singapore, where T2 diabetes is starting to become a big issue- the 3-5 servings of white rice people eat each day is a front page issue on the newspapers.
I think eating a few bowls of rice per day (usually combined with a lot of veggies and some meat) is something that has been done in Asia for a long time, why would it be related to a recent increase in diabetes?
Asia, like most of humanity, was on the verge of starvation until recently.
Re: How the Sugar Industry Shifted Blame to Fat
#564Earlier quoted context omitted.
> He said it was a constant struggle. But it clearly is possible. That is just confirmation of point 4 of the parent post.
It's a struggle in the same way not biting that nail is still a struggle 15 years after one quits biting their nails. Eating poorly and being sedentary are habits like any other.
Bit more than that. Physiological changes also.
Re: How the Sugar Industry Shifted Blame to Fat
#565Earlier quoted context omitted.
> I can understand it being too sweet to your now adjusted taste buds, but calling it the most disgusting thing imaginable is just plain wrong. Try the 'ol "Grandma Test" on it: If you had served your Grandma (or maybe great-Gramdma) with a glass of fizzy black liquid, that you poured out of a shiny metal container, do you think she would have drunk it? I mean, honestly, that would be like putting a glass of used eng…
People eat fermented shark meat and blue cheese neither of which 'seem like food to me'. I'm not sure the great grandma test is particularly useful other than to reinforce one's preexisting notions.
I resisted eating blue cheese for the longest time, based on the reasoning that why would anyone want to eat mold?
Then one time I actually tried some - and it was delicious! Now I love it, which was just another lesson in how stepping outside your pre-existing notions can be beneficial.
Re: How the Sugar Industry Shifted Blame to Fat
#566RIP: 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…
"The sugar industry has a lot to answer for."
I don't get this argument. What do you expect the sugar industry to do, argue for consuming less sugar?
It is not the industry's obligation to care for your nutritional well-being. It is the obligation of parents and teachers to be informed and teach kids what good food is. That starts with stopping to watch commercials. Avoiding processed foods in the grocery store and cheap restaurants. Not buying products that have more than 5 ingredients, and above all contain high fructose corn syrup.
Buying vegetables and fruit at farmer's markets. Learning again that there are seasons, and that there is no need to buy apples in spring or summer (when they have to be kept in coolers for half a year, or imported from the other hemisphere). Learning again that good products can often be recognized through the nose rather than the eye. Spending time on small-scale farms. Reducing meat intake to 1-2 a week. Consuming fresh water rather than salt water fish (which are harvested beyond sustainability and have led a multitude of fisheries to go extinct already). Preparing food by hand, even if it is "unhealthy" food like french fries (made from potatoes, e.g. in an oven with a bit of olive oil), pancakes (milk, egg, flour - no need to buy this as a product) or cakes (made just with flour, yeast, milk, eggs, and sugar).
Just switch off television to get back common sense.
Re: How the Sugar Industry Shifted Blame to Fat
#567Earlier quoted context omitted.
" But the truth is folks get much more sugar from supposedly "healthy" items in the form of fruit juice and concentrates. " Or, if you are here in Asia/Singapore, where T2 diabetes is starting to become a big issue- the 3-5 servings of white rice people eat each day is a front page issue on the newspapers.
What is an alternative? I eat a fair bit of rice as well.
Whole rice is not as much a problem as polished white rice. You could eat unpolished rice, like brown rice, red rice, etc., depending on what's available locally, that have all the fiber and other nutrients intact. This will also help fill your stomach with lesser quantity than polished white rice because of the fiber that's in them. If you have access to other grains, like quinoa, millets, amaranth, you could use them since they're somewhat close to rice in how you can use them (tangentially, this not a great idea for regular consumption if these items are imported from distant countries, since they'd have environmental and social impacts as well).
Re: How the Sugar Industry Shifted Blame to Fat
#568I watched this documentary titled "That sugar film" [1] a year or so ago. It was quite an eye opener. Although I knew processed foods had a lot of sugar (like we expect sodas and colas to have), what was shocking was the amount of sugar added even in foods where you would never think of sugar as an ingredient. Of course, this varies across different geographies and cultures, but if people consuming processed foods spend some time reading the ingredients in whatever they buy and learn more about them and the proportions, it could help in bringing some changes (I realize this is a rather simplified view). We also need more education and awareness to be spread around to effect a change in people's habits.
Re: How the Sugar Industry Shifted Blame to Fat
#569Earlier quoted context omitted.
> Of course eat whole fruits those are ok. Why's that any different from eating say table sugar + celery? I just had a slice of a lovely honey dew melon. It was like drinking sugar syrup. I'm pretty sure it was bad for me. Surely the advice should be to not eat too many sugary fruits either, especially not the modern breeds that are much sweeter than more traditional varieties.
> Why's that any different from eating say table sugar + celery? In principle it's not, except perhaps for a glass of water. Most sweet fruits tend to have much more moisture than celery. An unstated assumption that may come with your question is that just like eating fruit is equivalent to eating sugar + celery, it would also be the same to eat sugar, then celery. This is not the case. The fiber and water in the fru…
I understand () about dietary fibre and glycemic indices.
Celery has more water than pretty much all fruits (www.herefordshireccg.nhs.uk/download.cfm?doc=docm93jijm4n7467.pdf)
Celery also has more fibre than honeydew melon - 1.6% vs 0.8% (the source this time was just googling "fibre celery" and "fibre honeydew melon", the data is on the results page and credited USDA).
I guess the sugars in melon are inside cells and therefore a little harder to get out and into my blood stream. However, I'm pretty sure chewing frees enough to make almost no difference by the time I swallow it (I can't find any data on that).
So, it seems that table sugar + celery is better for me than melon.
I'm sure I have a lot more to learn though.
Re: How the Sugar Industry Shifted Blame to Fat
#570Earlier quoted context omitted.
> Of course eat whole fruits those are ok. Why's that any different from eating say table sugar + celery? I just had a slice of a lovely honey dew melon. It was like drinking sugar syrup. I'm pretty sure it was bad for me. Surely the advice should be to not eat too many sugary fruits either, especially not the modern breeds that are much sweeter than more traditional varieties.
That won't work. The sugar in inside fruit is generally wrapped up inside the fiber of the fruit and has to be broken down to access it. That's why apples, that have a relatively high amount of sugar, have a lower gly index than you might expect.
I can't find a GI for honeydew melon, but water melon is higher than table sugar, even before I eat the celery at the same time.