Pure, White and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It

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a b Cannon, Geoffrey (1992). Experts Agree: an Analysis of One Hundred Authoritative Scientific Reports on Food, Nutrition and Public Health Published Throughout the World in Thirty Years, Between 1961 and 1991. Consumers' Association, London

The last paragraph of Chapter 1 begins "I hope that when you have read this book I shall have convinced you that sugar is really dangerous." The message was extremely unwelcome to the sugar industry and manufacturers of processed foods. These firms employed a number of methods to impede Yudkin's work. The final chapter of Pure, White and Deadly lists several examples of attempts to interfere with the funding of his research and to prevent its publication. It also refers to the rancorous language and personal smears that Ancel Keys— the American epidemiologist who had proposed that saturated fat was the primary cause of heart disease— employed to dismiss the evidence that sugar was the true culprit. Keys wrote, for example: Ironically, the most significant measure of Yudkin's increasing influence has come from the sugar industry itself. In 1964, aware of his arguments even before Pure, White and Deadly was published, the two big UK sugar producers (AB Sugar and Tate & Lyle) set up the Sugar Bureau (later Sugar Nutrition) to provide scientific counter-arguments on the health effects of sugar. In 2016, recognising that the public argument had been lost, they closed it down. [33] Influence [ edit ] Two further editions of the book were published, the second after Yudkin's death in 1995. An expanded version appeared in 1986, revised by Yudkin himself, to include much additional research evidence. In 2012 the book was re-published by Penguin Books with a new introduction by Robert Lustig to reflect the changed nutritional context that the book had helped to create. [2] Synopsis [ edit ] 1972 edition [ edit ] John Yudkin, c.1970 Although excessive sugar consumption is recognised as a major health issue, it is likely to remain a problem for decades ahead. The prevalence of obesity remains high in most developed countries. It is also rising in many developing societies, even those with widespread deficiencies, where it produces the “double burden” of malnutrition. As yet, “not one single country has managed to turn around its obesity epidemic in all age groups”. [34] [35] The burden of illness has shifted, in rich and poor countries alike, towards “non-communicable diseases”, including those of the metabolic syndrome associated with sugar.Filming and shaming A&E drunks isn't the solution to the toxic phenomenon of binge-drinking in the UK 26/08/12 Jenna Bush Hager reveals how her father George W. Bush's own 'alcohol issues' helped her talk to 10-year-old daughter Mila about Matthew Perry's death Yudkin, John (1965). "Evolution, History and Nutrition: Their Bearing on Oral Disease and Other Diseases of Civilisation". Dental Practitioner. 16 (2): 60–64. PMID 5214376. In the UK, the 1984 update of the COMA report on diet and cardiovascular disease [22] did not mention Pure, White and Deadly or Yudkin. And despite the much expanded 1986 edition of the book with new evidence, the separate COMA panel on “Dietary Sugars and Human Disease” in 1989 [23] explicitly dismissed any links between sugar and obesity, type 2 diabetes or heart disease. When I asked Lustig why he was the first researcher in years to focus on the dangers of sugar, he answered: “John Yudkin. They took him down so severely – so severely – that nobody wanted to attempt it on their own.”

Run-DMC's Darryl McDaniels reveals he was 'drinking case of Olde English a day' during alcoholism battle - and details suicidal thoughts Ludwig makes clear, as Taubes does, that this is not a new theory – John Yudkin would have recognised it – but an old one that has been galvanised by new evidence. What he does not mention is the role that supporters of the fat hypothesis have played, historically, in demolishing the credibility of those who proposed it. as Pure, White and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It. Penguin Books, London.

Yudkin, John (1967). Chemistry, Medicine and Nutrition: Symposium held in Bristol on 14–15 April, 1966. London: Royal Institute of Chemistry. pp.33–44. He worked for his PhD in the Department of Biochemistry at Cambridge under the supervision of Marjory Stephenson, a pioneer of research in bacterial metabolism, who funded his work. [1] His PhD thesis was on "adaptive enzymes" (subsequently termed "induced enzyme synthesis"). His account of the phenomenon inspired the research of Jacques Monod, who later worked out a detailed mechanism for the induction of enzymes in bacteria and was awarded the Nobel Prize for his work. [12] The Coalition can see what it needs to do - but dodges it anyway. Now all Ed Miliband needs to do is wait 23/08/12

Yudkin's interest in sugar arose indirectly from his studies of the alarming increase in many countries during the first half of the twentieth century in the incidence of coronary thrombosis. This increase was of great concern to health professionals, and it was widely attributed to an increase in the amount of fat, or of a particular type of fat, in the diet. In a paper published in 1957 [2] Yudkin analysed diets and coronary mortality in different countries for the year 1952, and also analysed trends in diet, and trends in coronary mortality, in the UK between 1928 and 1954. The first of these analyses produced no evidence for the view that total fat, or animal fat, or hydrogenated fat, was the direct cause of coronary thrombosis; in fact the closest relationship between coronary deaths and any single dietary factor was with sugar. The second analysis, that of historical trends in the UK, found no good relationship with any single dietary factor. Instead, it suggested that some change or changes in lifestyle during the past several decades was contributing to the increased incidence of coronary deaths. One obvious change was reduced exercise, and another was alterations in diet. Jason Momoa is 'beyond happy' that his stepdaughter Zoe Kravitz is engaged to his 'best friend' Channing Tatum Khairy, Melek; T.B. Morgan and J. Yudkin; Yudkin, John (1963). "Choice of Diets of Differing Caloric Density by Normal and Hyperphagic Rats". British Journal of Nutrition. 17: 557–568. doi: 10.1079/bjn19630058. PMID 14083954. This represents a dramatic shift in priority. For at least the last three decades, the dietary arch-villain has been saturated fat. When Yudkin was conducting his research into the effects of sugar, in the 1960s, a new nutritional orthodoxy was in the process of asserting itself. Its central tenet was that a healthy diet is a low-fat diet. Yudkin led a diminishing band of dissenters who believed that sugar, not fat, was the more likely cause of maladies such as obesity, heart disease and diabetes. But by the time he wrote his book, the commanding heights of the field had been seized by proponents of the fat hypothesis. Yudkin found himself fighting a rearguard action, and he was defeated.A bemused McGovern asked Yudkin if he was really suggesting that a high fat intake was not a problem, and that cholesterol presented no danger. The development of agriculture during the Neolithic Revolution (from c.10,000 BCE) led to a large increase in the consumption of starch, to which humanity adapted well. By contrast, it is only since the early 19th century that greatly improved methods of cultivation of sugar cane and sugar beet, and improved technology of refining, led to sucrose becoming readily available and remarkably cheap. Yudkin refers to these developments as the separation of palatability from nutritional value. [14] As a result the quantity consumed has increased about 50-fold in the past 150 years, with sucrose increasingly used not only in the home and in cafés but also by the manufacturers of soft drinks and as a sweetening agent for many pre-prepared foods. The human species has not had time to adapt to this extremely rapid change. Three problems result. First, unlike glucose, which is metabolised throughout the body, the fructose produced from the breakdown of sucrose is metabolised almost exclusively in the liver, where much of it is converted to fat. Secondly, since it is not uncommon for people to take as much as 30% of their daily caloric intake as sucrose, this consumption crowds out more desirable foods and can sometimes lead to deficiencies of certain nutrients. Thirdly, since many people find sucrose appetising, it is often taken in excess of caloric requirements, thus leading to obesity. The study’s biggest limitation was inherent to its method. Epidemiological research involves the collection of data on people’s behaviour and health, and a search for patterns. Originally developed to study infection, Keys and his successors adapted it to the study of chronic diseases, which, unlike most infections, take decades to develop, and are entangled with hundreds of dietary and lifestyle factors, effectively impossible to separate. One consequence of the emphasis on reformulation has been to stimulate the development of new food ingredients that may be used in place of sugar, especially in the technically more difficult changes to foods. These go well beyond the familiar “artificial” sweeteners to include new “natural” sweeteners, superior polyols, better dextrins, improved oligo/poly-saccharides, sweet proteins, flavour enhancers, modifiers of taste receptors, and even new forms of sugar itself. As a result, new mass-market products with much reduced sugar contents, or even sugarfree, may become widespread. Mandelstam, Joel; J. Yudkin (1952). "Studies in Biochemical Adaptation. The Effect of Variation in Dietary Protein upon the Hepatic Arginase of the Rat". Biochemical Journal. 51 (5): 681–686. doi: 10.1042/bj0510681. PMC 1197916. PMID 13018145.

Monod, Jacques (11 December 1965). "Nobel Lecture: From Enzymatic Adaption to Allosteric Transitions" (PDF). Nobel Media AB. p.1. Yes, statins work wonders. But I fear we're becoming a nation who'd rather pop pills than lead healthy lives 29/08/12

US Senate Select Committee on Nutrition and Human Needs (February 1977). "Dietary Goals for the United States" (PDF).