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TitlePure, White, and Deadly: How Sugar Is Killing Us and What We Can Do to Stop It
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Table of Contents
                            Title Page
About the Authors
Prophecy and Propaganda: Introduction to the 2012 edition by Robert H. Lustig, MD
1: What’s So Different About Sugar?
2: I Eat It Because I Like It
	The origin of the human diet
	The two food revolutions
3: Sugar And Other Carbohydrates
4: Where Sugar Comes From
	Cane sugar
	Beet sugar
5: Is Brown Sugar Better Than White Sugar?
6: Refined And Unrefined
7: Not Only Sugar Is Sweet
8: Who Eats Sugar, And How Much?
9: Words Mean What You Want Them To Mean
	Where energy comes from
	Pure is good
10: Sugar’s Calories Make You Thin – They Say
11: How To Eat More Calories Without Eating Real Food
12: Can You Prove It?
13: Coronary Thrombosis, The Modern Epidemic
14: Eat Sugar And See What Happens
15: Too Much Blood Sugar – Or Too Little
	The relationship between coronary heart disease and diabetes
16: A Pain in the Middle
	Peptic ulcer
	Hiatus hernia
	Crohn’s disease
17: A Host of Diseases
	Damage to the eyes
	Damage to the teeth
	Damage to the skin
	Damage to the joints
	Disease of the liver
	Is there a link between sugar and cancer?
	Sugar and drug action
	Sugar and protein
	A wide range of disorders
18: Does Sugar Accelerate the Life Process – And Death Too?
	Sugar’s effect on growth
	Sugar’s effect on maturity
	Sugar’s effect on longevity
19: How Does Sugar Produce Its Effects?
	Local action
	General action
	Microbes in the digestive tract
	Sucrose in the blood
20: Should Sugar Be Banned?
21: Attack is the Best Defence
	Some of my best friends …
	The World Sugar Research Organization, or, What’s in a name?
	Freedom of choice depends on freedom of information
	Sugar and artificial sweeteners
	The British Nutrition Foundation
	The long arm of the sugar industry
	Telling the truth about tooth decay
	Nought out of ten for tact
	Friendly intervention
	A pre-emptive strike
	Scientist versus scientist
	Write what you like but only if I like it too
	Pure, white – and powerful
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Copyright Page
Document Text Contents
Page 98

that there is little or no difference between the amount of sugar they eat and the
amount eaten by people who develop coronary thrombosis.
It has, however, been said by my critics that, since not every investigator has

found that individuals with coronary disease have been high sugar consumers,
the sugar theory is entirely disproved. Most of these critics are, like Dr Keys,
strong supporters of the fat theory. The interesting point about this is that
has ever shown any difference in consumption between people with and
without coronary disease, but this has in no way deterred Dr Keys and his
Here let me deal with another criticism by the same people. They say that

sugar cannot be a cause of heart disease because in the USA there was a
considerable increase in that disease in the half-century up to about the middle
1970s, while sugar consumption hardly changed during that time.
But to make these criticisms is to misunderstand or misinterpret what you can

reasonably expect from population studies. First, as I have often said, I believe
that sugar is an important cause of heart disease, but certainly not the only cause.
Sedentariness and smoking are only two of the other factors involved, and the
incidence of both of these has changed a great deal during this century. Up till
recently both had been increasing considerably, but people seem to have become
more active during the past few years, and certainly many men have stopped
smoking. Second, factors such as sugar and smoking and lack of physical
activity take a long time to produce their effects, so that it is not easy to relate a
time when changes occur to the time when they might affect the prevalence of
coronary disease.
Third, it could well be that a high sugar consumption is more harmful in

young people than in older people. We saw earlier that there has been a great
increase in the consumption of soft drinks, ice cream, biscuits and cakes; it is
very largely young people that take these foods. The middle-aged have become
increasingly figure-conscious and many have now reduced their sugar intake. So
it seems likely that the constancy of the consumption of sugar hides an
increased consumption in young people and a decreased consumption in older
Lastly, and most importantly, it seems (as we shall see) that some 25 or 30 per

cent of people are sensitive to sugar, reacting to it in ways that could make them
liable to heart attacks. If this is so, about three quarters of the population might
be eating the same amount of sugar as the sensitive people are eating, or even
more, but this would not make them suffer from heart attacks.
As I have said several times in this book, the epidemiological evidence cannot

by itself that sugar or any other factor is a cause of coronary disease. It can

Page 194

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First published as Sweet and Dangerous in the USA by Peter H. Wyden 1972
First published under the present title in Great Britain by Davis-Poynter 1972
This revised and expanded edition first published by Viking 1986
First published in Penguin Books 1988
Reissued with a new introduction in Penguin Books 2012
Published in Penguin Life 2016

Copyright © John Yudkin, 1972, 1986
Introduction copyright © Robert Lustig, 2012

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