John_Yudkin_-_Pure_White_and_Deadly_revised_1986_OCR
John_Yudkin_-_Pure_White_and_Deadly_revised_1986_OCR
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