Pure White And Deadly Start Download Portable Document Format (PDF) and E-books (Electronic Books) Free Online Rating News 2016/2017 is books that can provide inspiration, insight, knowledge to the reader. Pure, White and Deadly is the title of a book. Professor Yudkin that describes his view of the dangers of sugar consumption, which has risen exponentially in.
The 'Carmen Project' began in 1997, with the construction of several full scale mock-up supermarkets in five different countries. American poker free download game. In laboratories in Denmark, Holland, Britain, Spain and Germany, scientists painstakingly recreated the exact atmosphere of supermarkets, using indigenous retail designers, and indigenous products. Advertising free food in exchange for participation in the experiment, they soon had 300 slightly overweight people plying trolleys up ersatz aisles, making very real decisions about what they were going to eat that night. What the bureau was out to prove is that 'white death', as sugar has been dubbed by its vocal opponents, has acquired an entirely unwarranted image as a health risk. And their view is, somewhat surprisingly given sugar's bad press over recent years, not without official support. The case against sugar started with a book. In 1972, Sweet And Dangerous was published by Professor John Yudkin, arguably the leading nutritionist of his time, who claimed to have found a link between sugar and heart disease. In 1988 he followed it up with Pure, White And Deadly on a similar theme. Other voices joined the fray, and sugar was painted as a granulated scourge, warping third world economies and poisoning us in our homes. It was linked to mineral deficiency, hyperactivity, diabetes and tooth decay. But most damaging was the link between sugar, fat and heart disease. In between books Yudkin was a member of the influential Committee on the Medical Aspects of Food (Coma) which advises the Department of Health. Nevertheless, in 1974 Coma concluded there was 'no proven link between sugar and heart disease'. Yudkin, says a Department of Health spokesman, asked that his rejection of the majority decision be recorded in the minutes. Yudkin's conviction that sugar was a death in a teaspoon was partly based on its role in increasing blood levels of triglycerides, an acknowledged risk for heart disease. But, says Dr Richard Cottrell, president of the Sugar Bureau, 'One of the problems with the heart disease data of the seventies and eighties was that a lot of evidence was based on data from rats. The metabolism of rats has a different way of handling carbohydrate than humans. They convert everything into fat, including sucrose, whereas humans don't.' Although Yudkin is now dead, other researchers are still convinced of the deadly link between sugar and heart disease. In a 1998 article in Nutritional Therapy Today, the journal of Society for the Promotion of Nutritional Therapy (SPNT), Dr William Grant, an independent researcher, not only reasserts the triglyceride case, but also argues that 'sugars can cause a host of other problems, such as hyperglycemia, hypoglycemia, hypoxia and an impaired immune response, all of which can lead to cardiovascular problems.' SPNT's fact sheet claims 'The public are very poorly informed about the dangers of excess sugar consumption, thanks to the power and wealth of the sugar industry, which ensures that professionals who are officially in charge of our health rarely dare to publicise them.' 'It's interesting they didn't name anyone personally,' counters Cottrell. 'If they had done it would have been a libellous statement.' Grant is convinced that 'fructose is the primary culprit - it is more likely to be stored in the body as triglycerides than glucose, the other half of sucrose.' He also claims that when he tried to publicise these results at a press conference in Washington DC in June last year, a sugar industry representative denounced the results. 'I'm not aware of the details,' Cottrell says. 'But if someone was presenting misleading ideas I'm not surprised someone was sent along to put our side of the case.' And their side of the case does seem to be in the ascendancy at the moment. In 1989 a Coma report concluded that 'the consumption of sucrose had no causal role in the development of cardiovascular disease, or diabetes and no significant effects on behaviour or psychological function' - sentiments echoed exactly by last year's combined World Health Organisation/Food and Agriculture Organisation expert committee on carbohydrates. Coma has also recently suggested that health educators should attempt to correct the public's misconceptions about sugar. The Sugar Bureau has enthusiastically taken up this gauntlet of re-education, hence its investment in the Carmen study which has now produced results. In the supermarket laboratories, shoppers were divided into three groups. The control group browsed as they pleased, and over six months they gradually gained the expected half pound or so which research suggests we will all put on between the ages of 30 and 40 unless we watch what we eat more carefully. After having their diet analysed by a dietitian, the two other groups were given different advice, then left to shop as usual. In the UK, the average percentage of energy from fat in the diet before the study was 38.5 per cent. Group I aimed for a diet with 30 per cent energy from fat and 10 per cent from starchy foods (carbohydrates). This meant less butter and cooking fat, more bread and potatoes. As expected, this group lost a small amount of weight, slightly reversing their upwards trend. But Group 2 was the one the men with the clipboards, standing behind the stacks of beans, had been waiting for. They were also aiming for 30 per cent of energy from fat, but instead of filling the gap completely with 'healthy' carbohydrates, they replaced half the lost calories with starchy foods, and half with sugar and sugar-containing foods - jam, jelly, soft drinks and sugared-breakfast cereals. And this group lost weight too, mirroring the losses of the starch group, but with the added palatability of jelly and jam. Download game pc arma 3. What this means is that diets that damn us to life without sweetness may be offering false hopes. You may be able to maintain a healthy weight without depriving your sweet tooth (though the impact of sugar on teeth is another story). Along with the findings of Who and Coma against any link with heart disease, these results add weight to the argument for the rehabilitation of sugar in moderation. And although the jury must still be out until it is published in a peer-reviewed journal, the Carmen study was greeted with serious interest when presented at the eighth International Congress on Obesity in September last year. Pure White And Deadly WikipediaState registered dietitian and spokeswoman for the British Dietetic Association, Lyndel Costain, for one, belives Carmen makes very interesting reading: 'It hasn't been published yet, but it makes sense. Starch is just long chains of glucose, which are broken down very quickly. Soon the same enzymes are working on it as if it was sugar. Your body doesn't know the difference. Losing weight is bloody hard work. If there are ways to make it easier, or more palatable, then that's good news.' It looks like sugar is sweet, white, but not so deadly after all - except for your teeth. 'Everyone agrees that sugar has something to do with dental decay,' Cotteril says. 'But look elsewhere. Eat sensibly and clean your teeth twice a day.' 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