If I am asked “What is the first step to take to improve the nutritional quality of my diet?” my answer is that you should reduce sugar intake as much as possible. But this may prove to be very difficult. Lots of sugar First of all, there is an awful lot of sugar out there. […]
Background The development of the Dietary Guidelines in the USA during the 1970s and 1980s has had a huge impact on food consumption patterns ever since. Because the advice to reduce fat was enthusiastically taken up by the food industry with the promotion of “low fat” products, this message was successfully conveyed to consumers. As
228. Skulduggery in the Development of the Dietary Guidelines Read More »
In a recent issue of “Food Science and Technology”, Professor Judith Buttriss, who is Director General of the BNF, discusses the role of sugars in diet and health (1). Based on draft reports from the World Health Organisation (WHO) and the UK Scientific Advisory Committee on Nutrition (SACN) she concludes that the calories in sugar
172.Response to Article by Director General of the British Nutrition Foundation (BNF) Read More »
Following on from the previous blog (1) based on the epidemiological evidence in John Yudkins’ book “Pure, White and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It” this will focus on results from the experiments conducted with sugar. Here is a selection: • One way of assessing the capability
150. “Pure, White and Deadly”: What Sugar Does to You Read More »
“Pure, White and Deadly: How Sugar Is Killing Us and What We Can Do To Stop It” is the title of a book written by Professor John Yudkin, who was in the Department of Nutrition at Queen Elizabeth College, London for many years (1). The first edition was published in 1972 and a revised edition
149. “Pure, White and Deadly”: The Epidemiological Evidence Read More »
The original work of Ancel Keys which eventually led to the dietary guidelines recommending a reduction in total fat and particularly saturated fat (SFA) was based on epidemiological studies which related the national fat data to the incidence of heart disease (1). However almost invariably countries which have a high intake of fat also have
The IEA has just published a report which concludes that: “The rise in obesity has been primarily caused by a decline in physical activity at home and in the workplace, not an increase in sugar, fat or calorie consumption” (1). The report relies mainly on official statistics but is also heavily dependent on the conventional
111. The Institute of Economic Affairs (IEA) Report on Obesity Read More »
There is a growing body of scientific evidence and personal experience which demonstrates that the high content of sugar and refined carbohydrate foods is one of the main factors responsible for the rapidly increasing levels of obesity and diabetes. This in turn increases the risks of conditions such as heart disease, cancers and Alzheimer’s Disease.
107. Support for Diets High in Fat and Low in Carbohydrates Gathers Momentum Read More »
As I explained in the previous blog (1) Robert Clark has now submitted his report, following the Inquiry he conducted into the actions of Jennie Brand-Miller and Anthony Barclay at the University of Sydney set up in response to allegations made by Rory Robertson. Robertson has now had an opportunity to analyse the report and
In my previous blog (1) I explained the background to the allegation against Jennie Brand-Miller and Alan Barclay by Rory Robertson. Essentially he argued that the so-called Australian Paradox which claimed that the increased incidence of obesity was not related to an increased consumption of sugar. Robertson concluded that the information showing that the sugar