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John_Yudkin_-_Pure_White_and_Deadly_revised_1986_OCR

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<strong>Pure</strong>, <strong>White</strong> <strong>and</strong> <strong>Deadly</strong><br />

deterioration that holds back what otherwise might have been a<br />

slight but very real increase in life-span.<br />

That sugar might affect growth, maturation <strong>and</strong> longevity is only<br />

astonishing if one continues to believe that all dietary carbohydrates<br />

have the same metabolic effect once they have been digested <strong>and</strong><br />

absorbed. It not only ceases to be astonishing but becomes highly<br />

plausible when one remembers that sugar can induce sizeable alterations<br />

in the level of potent hormones.<br />

19<br />

How does<br />

sugar<br />

produce<br />

its effects?<br />

One reason why many people are sceptical about<br />

the suggestion that sugar is bad for health is precisely that the number<br />

of illnesses in which I feel sugar plays a part is so large. When<br />

my colleagues <strong>and</strong> I say that so many conditions can largely be<br />

avoided or improved by avoiding sugar, it looks as if we have joined<br />

the panacea-mongers.<br />

Take apple cider vinegar, the food faddists say, or brewers' yeast<br />

with yoghurt, or wheat germ oil, <strong>and</strong> you will stay young <strong>and</strong> healthy<br />

for ever - well, nearly for ever. Avoid sugar, I say, <strong>and</strong> you are less<br />

likely to become fat, run into nutritional deficiency, have a heart<br />

attack, get diabetes or dental decay or a duodenal ulcer, <strong>and</strong> perhaps<br />

you also reduce your chances Of getting gout, dermatitis <strong>and</strong> some<br />

forms of cancer, <strong>and</strong> in general increase your life-span.<br />

It is difficult, certainly, to imagine that the omission of one single<br />

food can produce all these benefits, or that its inclusion in the diet<br />

can be responsible, at least in part, for so many disparate diseases.<br />

Yet I do not believe that my suggestion is in the least implausible.<br />

As I have shown, sugar has a wide range of properties that make it<br />

a popular constituent of foods <strong>and</strong> drinks; it is this versatility that<br />

is responsible for its use in so many commodities, <strong>and</strong> contributes<br />

towards today's high intake of sugar.<br />

Because of these very varied properties, it becomes more plausible<br />

to imagine that sugar can produce such a large number of varied<br />

effects in the body. But research workers are not at all sure of the<br />

mechanisms by which everyone of the effects can be brought about.<br />

Much of what follows, therefore, is inevitably theoretical, but it

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