John_Yudkin_-_Pure_White_and_Deadly_revised_1986_OCR

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Pure, White and Deadly their backs. But occasionally they come to light. I was once asked to produce a slimming diet for the National Dairy Council. This project appealed to me because a sensible slimming plan must not only cut down on the total amount of food, but must do so without excessively cutting down on the essential nutrients in the food - the protein, vitamins and mineral elements. So you aim to cut down the foods that provide little or nothing except calories and keep the foods that provide lots of nutrients in proportion to their calories. The only food that contains nothing but calories is sugar; the food with the greatest number and quantities of nutrients for its calories is milk. This was the simple basis of the diet that I designed for the National Dairy Council. Mter they had published the diet, the Council was asked by one of the major sugar companies - ever so politely - to remove or at least 'de-emphasize' the need to cut out sugar. The Director of the Council told me of this request, clearly expecting me to refuse to make any change; when I did refuse, he said with a smile that he fully supported me. Pure, white - and powerful Let me end this personal tale by repeating that I do not accuse those scientists who express disagreement with my views of doing so for improper motives. Nevertheless, I find it remarkable that there are still so many in this category, after several years of accumulating evidence that supports the conclusions that I and a few other research workers have reached. It is especially interesting that some of those who began by leaning towards accepting these views now reject them. It is difficult to avoid the conclusion that this is the result of the vigorous, continuing and expanding activities of the sugar interests. Their product is pure and white; it would be difficult to use these adjectives for the behaviour of the producers and distributors and their intermediaries. Nevertheless, it would not be rewarding to search for an organized dirty tricks department; it seems to be more . an instinctive protective action of those in the trade to deny any cover-up of the ills produced by their product, or any wrong-doing of their fraternity. The result is such a compact nucleus of power that, like a magnet surrounded by a strong induction coil, it produces a field of influence that invisibly affects many of those not in direct contact with the centre. 188 References Chapter 2 Bothwell, D. and P., Food in Antiqui~, Thames & Hudson (London 1969) Commonwealth Institute, The Human Story (London, 1985) , Dart, R., BeyondAntiqui~: A Series 0/ Radio Lectures on the Origin 0/ Man South Mrican Broadcasting Co. (Johannesburg, 1965) , Leakey, R. E., and R. Le~in, Origins, Macdonald & Jane's (London, 1977) Le Gros Clark, W. E., HIStory o/the Primates, University of Chicago Press (Chicago, 1966) Yudkin, J. (ed.),Dieto/Man: Needs and Wants, Applied Science Publishers (London, 1978) Chapter 3 Yudkin, J., This Slimming Business, 4th edn, Penguin (Harmondsworth ~~ , Yudkin, J., The Penguin Encyclopaedia of Nutrition, Penguin (Harmondsworth, 1985) Chapter 4 Aykroyd, W. R., The Story 0/ Sugar, Quadrangle (Chicago 1967) Dc:er! N., The History of. Sugar, Chapman & Hall (London: 1949) Farrne, G., Sugar, Fairne & Co., (Liverpool, 1925) Geer~es, T., Zucker, Stuttgarter Verlagskontor (Stuttgart, 1963) Geerligs, H. C. P., The World's Cane Sugar Industry Norman Rodger (Altrincham, 1912) , Mintz, S. W., Sweetness and Power, Viking (Harmondsworth, 1985) Strong, L. A. G., The Story o/Sugar, Weidenfeld & Nicolson (London 1954) , Chapter 5 Eisa, 0: A., and J: Yudkin, 'Som~ nutritional properties of unrefined sugar and~t~ promonon of the SurvIVal of new-born rats', British Journal of Nutntzon, 54, 593 (1985)
Pure, White and Deadly Chapter 6 Bruker, M. 0., Zucker und Gesundheit, Verlag Schwabe (Bad Homburg, 1965) Cleave, T. L., G. D. Campbell and N. S. Painter, Diabetes, Coronary Thrombosis and the Saccharine Disease, 2nd edition, John Wright (Bristol, 1969) Yudkin, J., The Penguin Encyclopaedia of Nutrition, Penguin (Harmondsworth,1985) Chapter 7 Blenford, D., 'Sweetness', Food, Flavourings, Ingredients, Processing and Packaging, 6, 22 (September 1984) Chapter 8 Annual Abstract of Statistics, HMSO (London) Reports of the Commission of the European Communities, Sugar Division Friend, B., 'Nutrients in United States food supply - a review of trends', American Journal of Clinical Nutrition, 20, 907 (1967) Hodges, R. E., and W. A. Krehl, 'Nutritional status ofteenagers in Iowa', AmericanJournal of Clinical Nutrition, 17 (1965) Soft Drinks Trade Journal (London) Sugar Year Book, International Sugar Organization (London) Viton, A., and F. Pignalosa, Trends and Forces of World Sugar Consumption, FAO Commodity Bulletin Series, no. 32 (1961) Yudkin, J., 'Sugar as a food: an historical survey' and 'Sucrose in the aetiology of coronary thrombosis and other diseases', Sugar, ed. J. Yudkin, J. Edelman and L. Hough, Butterworth (London, 1971) Chapter 10 Yudkin, J., 'Nutrition and palatability with special reference to obesity, myocardial infarction, and other diseases of civilisation' , Lancet, I, 1335 (1963) Chapter II Household Food Consumption: 1983, Annual Report of the National Food Survey Committee, HMSO (London, 1985) Orr, J. B., Food, Health and Income, Macmillan (London, 1937) -Chapter 12 Dayton, S., M. L. Pearce and S. Hashimoto, 'A controlled clinical trial of a diet high in unsaturated fats in preventing complications of atherosclerosis', Circulation, 40, I (1969) Lipid Research Clinics Program, 'The Lipid Research Clinics Coronary Primary Prevention Trial Results: I. Reduction in incidence of coronary References heart disease', Journal of the American Medical Association, 251, 351 (1984) Multiple Risk Factor Intervention Trial Research Group, 'Risk factor changes and mortality results', Journal of the American Medical Association, 248, 1465 (1982) Turpeinen, 0., et al., 'Dietary prevention of coronary heart disease: the Finnish mental hospital study', InternationalJournal of Epidemiology, 8, 99 (1979) Chapter 13 McKeige, P. M., et al., 'Diet and risk factors for coronary heart disease in Asians in northwest London', Lancet, II, 1086 (1985) Yudkin, J., 'Diet and coronary thrombosis: hypothesis and fact', Lancet, II, 155 (1957) Yudkin, J., and J. Morland, 'Sugar intake and myocardial infarction', American Journal of Clinical Nutrition, 20,503 (1967) Yudkin, J., and J. Roddy, 'Levels of dietary sucrose in patients with occlusive atherosclerotic disease', Lancet, II, 6 (1964) Chapter 14 Ahrens, R. A., 'Sucrose, hypertension and heart disease: an historical perspective', American Journal of Clinical Nutrition, 27,403 (1974) Bruckdorfer, K. R., L H. Khan and J. Yudkin, 'Dietary carbohydrate and fatty acid synthetase activity in rat liver and adipose tissue' , Biochemical Journals, 123, 7 (1971) Irwin, M. I., and A. J. Staton, 'Dietary wheat starch and sucrose: effect on levels offive enzymes in blood serum of young adults', AmericanJournal of Clinical Nutrition, 22, 701 (1969) Reiser, S., et al., 'Isocaloric exchange of dietary starch and sucrose in humans: I. Effects on levels offasting blood lipids', AmericanJournal of Clinical Nutrition, 32, 2195 (1979) Reiser, S., et al., 'Isocaloric exchange of dietary starch and sucrose in humans: II. Effect on fasting blood insulin, glucose, and glucagon and on insulin and glucose response to a sucrose load', American Journal of Clinical Nutrition, 32, 2206 (1979) Reiser, S., M. Blickerd, J. Hallrisch, O. E. Michaelis and E. S. Prather, 'Serum insulin and glucose in hyperinsulineInic subjects fed three different levels of sucrose', American Journal of Clinical Nutrition, 34, 2348 (1981) St Clair, R. W., B. D. Bullock, N. D. M. Lehner, T. B. Clarkson, and H. B. Lofland, Jnr, 'Long-term clIects of dietary sucrose and starch on serum lipids and atherosclerosis in miniature swine', Experimental and Molecular Pathology, IS, 21 (1971) Samsonow, M. A., and W. A. Meschtscherjakowa, 'Der Einfluss qualitativunterschiedlicher Kohlenhydrate auf den Verlauf der Koronaratherosklerose', Erniihrungsforschung, 13, 331 (1968) 191
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WHY DO PEOPLE EAT SO MUCH SUGAR? WH
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Also by John Yudkin THIS SLIMMING B
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Acknowledgements Introduction Much
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Pure, White and Deadly enormous amo
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Pure, White and Deadly protein food
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Pure, White and Deadly vation of ce
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Pure, White and Deadly nutritional
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Pure, White and Deadly 909 pups bor
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Pure, White and Deadly genetic chan
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Pure, White and Deadly sically harm
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Pure, White and Deadly years; some
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,Pure, White and Dead~ cuits betwee
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Pure, White and Deadly inducted int
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Pure, White and Deadly and particul
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Pure, White and Deadly absolutely p
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Pure, White and Deadly out to be. S
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Pure, White and DeadbJ diet that te
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Pure, White and Deadly More recent
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Pure, White and Deadly the change i
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Pure, White and Deadly about nutrit
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Pure, White and Deadly polyunsatura
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Pure, White and Deadly have your he
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Page 61 and 62: Pure, White and Deadly this point i
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Page 65 and 66: - - -------------- A pain in the mi
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Page 69 and 70: 17 A host of diseases I now want to
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Page 77 and 78: 18 Does sugar accelerate the life p
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Page 105 and 106: Index Index jaggery, 19 Kassen-Zahn
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