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Sugar Is A Legal High: Low Fat Makes You Fat And John Yudkin Was Right

by | 31st, October 2014

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REMEMBER the war on fat? Fat was bad. Now sugar is the target of the bansturbators. It’s is like “crack cocaine”.

“Nothing gets me high as that sandwich cookie does. But I love the filling most. I rub it on my roast, mix it in with my coffee, and spread it on my toast. I love the white stuff, baby. In the middle of an Oreo.”

Weird Al Yankovic said that in 1992.

The Atlantic noted:

That concept has been shown before, but remains important. In a 2010 study published in Nature Neuroscience, rats who spent 40 days eating bacon, sausage, cheesecake, and frosting—someone please market that combination; I mean please don’t—became “addicted.” They continued eating even in the face of electrical shocks. Non-addict rats did not. The researchers, at Scripps Research Institute in Florida, likened the brain activity in the addict rats to that of cocaine and heroin addicts.

Biscuits are legal cocaine? They’re a legal high. Ban them!

The HuffPost :

Sugar is the ‘most dangerous drug of our time’, according to a senior Dutch health official, and should be treated accordingly. Paul van der Velpen, head of Amsterdam’s health service, suggests that food and drink with high-sugar content should come with health warnings. He suggests introducing hard-hitting campaigns similar to the anti-smoking messages found on cigarette packets.

The BMJ approves:

The California Senate Appropriations Committee is deliberating a bill that would require drinks manufacturers to place the following warning label on all sweetened non-alcoholic drinks: “STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.”1

Under the Sugar Sweetened Beverages Safety Warning Act (the first of its kind in the United States) these labels would apply to any such drink that “has added caloric sweeteners and contains 75 calories or more per 12 fluid ounces.” It would also require vending machines to bear warning labels and would allow for fines of $50 (£30; €37) to $500 (£297; €365) for failed inspections…

Many other potentially harmful products already carry effective health warnings. For example, insecticides and other toxic products have long carried labels warning users to take extreme care. Similarly, cigarettes have gone from being socially acceptable to quite unacceptable after warning labels were implemented. The effectiveness of tobacco warnings and plain packaging is now accepted by almost everyone not linked to the industry.2 These successes in tobacco control highlight the importance of targeting the “three As”—affordability, availability, and acceptability.

 

 

yudkin

It started in the Sixties, as the Telegraph reports:

The tale begins in the Sixties. That decade, nutritionists in university laboratories all over America and Western Europe were scrabbling to work out the reasons for an alarming rise in heart disease levels. By 1970, there were 520 deaths per 100,000 per year in England and Wales caused by coronary heart disease and 700 per 100,000 in America. After a while, a consensus emerged: the culprit was the high level of fat in our diets.

One scientist in particular grabbed the headlines: a nutritionist from the University of Minnesota called Ancel Keys . Keys, famous for inventing the K-ration 12,000 calories packed in a little box for use by troops during the Second World War declared fat to be public enemy number one and recommended that anyone who was worried about heart disease should switch to a low-fat “Mediterranean” diet.

Instead of treating the findings as a threat, the food industry spied an opportunity. Market research showed there was a great deal of public enthusiasm for “healthy” products and low-fat foods would prove incredibly popular. By the start of the Seventies, supermarket shelves were awash with low-fat yogurts, spreads, and even desserts and biscuits.

But, amid this new craze, one voice stood out in opposition. John Yudkin, founder of the nutrition department at the University of London’s Queen Elizabeth College, had been doing his own experiments and, instead of laying the blame at the door of fat, he claimed there was a much clearer correlation between the rise in heart disease and a rise in the consumption of sugar. Rodents, chickens, rabbits, pigs and students fed sugar and carbohydrates, he said, invariably showed raised blood levels of triglycerides (a technical term for fat), which was then, as now, considered a risk factor for heart disease. Sugar also raised insulin levels, linking it directly to type 2 diabetes.

When he outlined these results in Pure, White and Deadly, in 1972, he questioned whether there was any causal link at all between fat and heart disease. After all, he said, we had been eating substances like butter for centuries, while sugar, had, up until the 1850s, been something of a rare treat for most people. “If only a small fraction of what we know about the effects of sugar were to be revealed in relation to any other material used as a food additive,” he wrote, “that material would promptly be banned.”

And now :

World Health Organisation guidelines say sugars should make up less than 10% of total energy intake per day for adults and children, but experts believe slashing this further to just 5% is more “ideal”. Dr Francesco Branca, of WHO, said “Five per cent is the ideal one and the 10% is the more realistic one. We have few countries (hitting) below 10%. But, yes, we should aim for 5% if we can.”..

He said

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