That Sugar Film

"A new movie called “That Sugar Film” seeks to educate consumers about the hazards of consuming too much added sugar, which can be found in an estimated 80 percent of all supermarket foods."
- What Eating 40 Teaspoons of Sugar a Day Can Do to You, ANAHAD O'CONNOR, New York Times, AUGUST 14, 2015

Other documentaries on sugar:

Fed Up, Laurie David (2014 video, free on Netflix for subscribers, and available on Amazon: $7.99 to purchase, $3.99 to rent)

"The daily consumption of sugar has increased worldwide by 46% in the last 30 years."
"This problem... affects the country and the world. It's not just obese kids. ...This is more a manifestation of a societal breakdown." - Robert Lustig, MD, pediatric endocrinologist, in Sugar Coated, 2015

FOR MOST OF human history, nobody ate a vegetable for pleasure. After all, vegetables have no evolutionary imperative to be delicious. Many fruits are sweet, to lure animals into snagging them and scattering their seeds, but vegetables play no role in reproduction — as roots, stems and leaves, they simply keep individual plants alive, without concern for the furtherance of the species. Our protohuman ancestors ate ferns and tubers as vehicles for nutrients and calories, nothing more. ...
THE HUMAN BRAIN is a hungry beast. Scientists have calculated that our earliest ancestors would have had to eat raw vegetables nonstop for nine hours a day just to fuel it. For early humans with limited tools, a vegetarian diet just wasn’t efficient. The tipping point in evolution came some two and a half million years ago, when our distant progenitors started consuming more meat; over time, their brains grew bigger.
- LIGAYA MISHAN, The Golden Age of Crudités, NYT, FEB. 8, 2018

At Applebee’s, the country’s largest casual dining chain, a single piece of cheesecake has 1,000 calories (which is half the calories a typical adult should eat in an entire day) and a whopping 21 teaspoons of sugar.
- David Leonhardt, How to Stop Eating Sugar, NYT (viewed on March 13, 2018)

Trehalose occurs naturally in mushrooms, yeasts and shellfish, among other things. It has historically been expensive to use, but in the late 1990s a new manufacturing process made the sugar cheap. That was good news for companies that manufactured prepackaged foods, because trehalose works great for stabilizing processed foods, keeping them moist on the shelf and improving texture. Since about 2001, we’ve added loads of it to everything from cookies to ground beef.

What Dr. Britton and his colleagues contend is that, in doing so, we’ve inadvertently cultivated the most toxic C. diff strains, driving what has become a scourge of hospitals.

As evidence, he points to the timing of recent C. diff epidemics. The virulent strains existed before 2000, but they didn’t cause as many outbreaks. Only after large quantities of trehalose entered the food supply did they become this deadly.
- Moises Velasquez-Manoff, The Germs That Love Diet Soda, NYT, April 6, 2018

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