Sweet Poison: Why Sugar Makes Us Fat

Sweet Poison: Why Sugar Makes Us Fat

David Gillespie

Language: English

Pages: 216

ISBN: 0670072478

Format: PDF / Kindle (mobi) / ePub


Understand and break your addiction to sugar with David Gillespie's Sweet Poison. David Gillespie was 6 stone overweight, lethargic and desperate to lose weight fast - but he'd failed every diet out there. When David cut sugar from his diet he immediately started to lose weight and - more amazingly - kept it off. Now slim and with new reserves of energy, David set out to investigate the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century. He discovered: It's not our fault we're fat; sugar was once such a rare resource that we haven't developed an off-switch - we can keep eating sugar without feeling full; in the space of 150 years, we have gone from eating no added sugar to more than 2 pounds a week; eating that much sugar, you would need to run 4.5 miles every day of your life to not put on weight; and food manufacturers exploit our sugar addiction by lacing it through 'non-sweet' products like bread, sauces and cereals. In Sweet Poison David Gillespie exposes one of the great health scourges of our time and offers a wealth of practical information on how to quit sugar. David Gillespie is a recovering corporate lawyer, co-founder of a successful software company and consultant to the IT industry. He is also the father of six young children (including one set of twins). With such a lot of extra time on his hands, and 40 extra kilos on his waistline, he set out to investigate why he, like so many in his generation, was fat. He deciphered the latest medical findings on diet and weight gain and what he found was chilling. Being fat was the least of his problems. He needed to stop poisoning himself.

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rich in saturated fat, found in animal products such as meat, eggs and dairy products, produces higher levels of cholesterol in the blood. This, in turn, increases the risk of the artery-furring process that gives rise to heart disease. The obvious outward symptom of all this fat consumption is weight gain. From the mid-1950s, Keys actively promoted his theory to an increasingly health-conscious public. With his wife, Margaret, Keys popularised the ‘Mediterranean diet’ with a series of

2000, Australia was producing more than 4.6 million tonnes (worth $1.2 billion) of sugar a year. Today, 85 per cent of Australia’s sugar crop is exported, making Australia the second-largest sugar exporter in the world, behind Brazil. Everybody really liked the sweet stuff. Demand for sugar grew more quickly than even the exponential growth in world population. In the 1830s, when the world population had just passed 1 billion, sugar production was about 800g per year for every person in the

often referred to as coronary heart disease, or CHD. IHD is a reduced blood supply to the heart, usually caused by atherosclerosis blocking the coronary arteries that supply the heart. It usually takes about 50 to 60 years to accumulate a lifethreatening blockage, which is why very few people under the age of 40 suffer heart attacks. A symptom of IHD is increased blood pressure, or hypertension. One of the known effects of insulin is that it causes the arteries to dilate in healthy people, which

cordials) Coffee and tea (without Iced tea or coffee (if they sugar) contain added sugar) Milk Flavoured milk Diet soft drinks Soft drinks Beer, most wines and ‘neat’ hard liquor Dessert wines, sweet liqueurs and alcohol with a mixer (except water or soda water) Figure 11.2: Some common drinks and suggested fructose-free substitutes. You should really only drink to quench your thirst or get that Friday-night glow – you can still do both and be fructose free. When fructose is consumed in

such as the highfibre multigrain bread (48 out of 100) that I switched to when I found out my cereal was over one-quarter sugar. But a lot of manufacturers are using the fructose loophole to gain a marketing advantage. An obvious example of this is a hazelnut spread that is 55 per cent sugar and 30 per cent fat, but which obtains a low-GI rating (46 out of 100). Almost any chocolatebased product will be low GI because of the high amounts of fat and fructose, but most manufacturers aren’t

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