Sugar

Heartfeltdawn

@quarky I would recommend reading The Hungry Years by William Leith. It talks about his experiments with Atkins and some of the hold the sugar industry had on things. THY came out in 2005 and Leith wrote this article for the Telegraph in March 2012 on Lustig and sugar:

http://www.telegraph.co.uk/lifestyle/wellbeing/diet/9160114/The-bitter-truth-about-sugar.html

Convinced me years ago that sugar had to be watched. Seeing how every member of my family is obese despite avoiding fat whereas I am trim supports it. 

robgilmo

WezV said:

robgilmo said:

Look at Jamie Oliver promote olive oil, he fucking drowns his food in it, that's not good for you.

The Mediterranean diet is high fat but the people seem to do well on it.  At least that's the olive oil myth

But idon't look to Oliver for health advice, he is a chef, not a doctor

It's a bit of a myth that one, basically its based on a survey done by I think the WHO just after WW2, Down round the med at the time people were poor after the war pretty much destroyed everything and all farming etc was done by hand, they all ended up pretty fit because of it but that's all changed now, they still generally eat well but it has nothing what so ever to do with olive oil, Loy's about it on google, olive oil might not be as bad for you as veg oil and can be beneficial in some ways but it's by no means good for you.

skunkwerx

Sambostar said:

skunkwerx said:

Im fructose intolerant. Spent a total of 9 hours in Guys hospital taking breath tests for fructose, lactose and lactulose last year. Each test was 3 hours long  

Got another one this month to see if a bacterial infection in my gut has cleared up after 8 months of antibiotics! I'll put em out of business! 

Do your guts swell up like you have food poisoning and you get lethargic and ill like lactose intolerance?

If I accidentally eat anything with even a breadcrumb of gluten, the autoimmune disease gets triggered and im in a world of hurt. 

But fructose, yeah pretty much. Its lesser, but mainly involves horrific and time consuming poops. I won't go into too much detail because its grim.
 The stomach pains, gas, brain fog and general lethargy I've just lived with as it seems to remain even though I've cut out all fruit and gluten. 

Been around a year since I last had fruit of any kind, food or beverage. 

The dietician did tell me that certain fruits in moderation are safe for fructose intolerants, because the fructose levels in said safe fruit are equal to another sugar in the fruit, and so cancel each other out.

I literally gave up and cut it all out to be safe. I could cry the amount of assache all this shite has given me over the past 6 or so years. 

I even followed a very strict FODMAP diet, cut out caffiene, lactose, fructose, and obviously gluten too as normal, to little avail. 

Supplemented with calcium tablets to help my lower spine grow back as osteopenia had set in due to me not having taken on any nutrients over the years. They gave me a stomach ache n poops n all.

Luckily with the diagnosis of coeliacs and resultant gluten removal from my diet, my body has healed and as I'm fine with milk I started drinking it in abundance and cut the calcium tablets out. 

The last dexa scan showed my spine as normal so thats grown back nicely too. 

Only last year did they decide to actually run another biopsy where they found the SBBO (small bowel bacterial overgrowth), to which the response was 2 types of broad spectrum antibiotics for 8 months. This SBBO, which they know hardly anything about, could be causing the remaining symptoms. 

Good news is my intestinal villi which was at complete atrophy due to the coeliac disease, has grown back. So thats 1 thing stable and under control.

The re test is in a couple weeks to see if the anti b's have cleared the sbbo though.

Can't say I feel any better to be honest though so we'll see.  

Your description of lethargy and bloating is accurate. Im constantly that! 

Decided to hit the gym though as a recent MRI scan picked up cartilege fissues in both me knees lol!! Figured it might help with everything.. which suprisingly it does..

30 mins of cardio and any stomach ache I went in with has gone! 

The GP is pretty crap though. He gave me 300 strong co-codamols which actually cure everything for a while, make me sort of float around in no pain, keep me from pooping for a couple days too.. but its not really a cure and I end up dependant on knowing I can take a couple on a tough day.. which I wont be able to when they run out. Its probably not doing my liver n kidneys much good either! 

But, atleast I aint a nut allergy suffer, feel sorry for those guys n gals, as that can be fatal! 

Antique_Guitars

I eat so much fruit a day I think that my sugar intake is about 300% the recommended daily allowance. No bad effects other than I think it's probably not having the best effect on my teeth! 

lasermonkey

octatonic

Sugar isn't inherently bad.
Fat isn't inherently bad either.

Too much of either, too few vegetables and a lack of exercise is what is bad for you.

Wazmeister

WezV said:

robgilmo said:

Look at Jamie Oliver promote olive oil, he fucking drowns his food in it, that's not good for you.

The Mediterranean diet is high fat but the people seem to do well on it.  At least that's the olive oil myth

But idon't look to Oliver for health advice, he is a chef, not a doctor

And thats the problem. 

A chef understands and has been trained in nutrition. Our doctors dont receive any form of nutritional trainjng.

The metabollic syndrome is fact, and is the biggest problem we've ever had on the earth as a threat to the health of man...

...look into it - terrifying.

octatonic

Waz, why are you up at this late hour?

Chef's aren't really trained in nutrition, they are trained in cooking food.
Most chefs don't have much of an understanding of the health/medical side of food.

DrCornelius

octatonic said:

Waz, why are you up at this late hour?

Chef's aren't really trained in nutrition, they are trained in cooking food.
Most chefs don't have much of an understanding of the health/medical side of food.

Not so sure about that nowadays , my son studied his NVQ level 2 catering last year at the Mark Hix acedemy and quite a big section of the course was nutrition based.  

WezV

DrCornelius said:

octatonic said:

Waz, why are you up at this late hour?

Chef's aren't really trained in nutrition, they are trained in cooking food.
Most chefs don't have much of an understanding of the health/medical side of food.

Not so sure about that nowadays , my son studied his NVQ level 2 catering last year at the Mark Hix acedemy and quite a big section of the course was nutrition based.  

Yeah, I accept most courses will include a nutritional element.  It gives the students different avenues they can explore before deciding to specialise further.  It doesn't make most chefs nutritionists, but they can call themselves that if they really want as its an unregulated title.  It certainly doesn't make them registered nutritionists and certainly not dietitians, that title needs degree level qualifications in the relevant subject.  


Jamie started with an NVQ in home economics - he then worked in restaurants where he became a chef.  He makes it quite clear he never did well in an academic situation.


his campaigns more  often focus on the food industry processes, with the nutritional stuff as a side benefit.     I like his food, its simple ingredients and simple methods giving pretty good results... its good home cooking that anyone can do

menamestom

Fruit is good for you, but the point is just eat fruit.  Once it's juiced it removes some of the fibre but retains all the sugar.  Eating it slows down the sugar release.   Most berries are lower sugar - Strawberries, Blackberries, Raspberries.  I think the main thing with sugar is eat it in its natural form and avoid processed sources. Especially foods supposed to be healthy which have very high sugar contents, like some breakfast cereals.

Olive oil is a good source of healthy fat, but is highly calorific like any oil so probably not best to drizzle in everything.  Also, it has a low smoke point and changes chemically when heated so should not be used for high temperature frying.

Heartfeltdawn

DrCornelius said:

octatonic said:

Waz, why are you up at this late hour?

Chef's aren't really trained in nutrition, they are trained in cooking food.
Most chefs don't have much of an understanding of the health/medical side of food.

Not so sure about that nowadays , my son studied his NVQ level 2 catering last year at the Mark Hix acedemy and quite a big section of the course was nutrition based.  

The older chefs like Jamie and myself, something as basic as the modern Food Safety Level 2 certificate didn't exist when we started working. Nutritional components of academia... not much of that going around then. The modern college courses do have nutritional information components and there is far mroe understanding of food, not least because chefs are supposed to know what allergens are in their dishes since the legislation on allergens was brought in. 

ESBlonde

Sambostar said:

@quarky damn man, that's not fair man getting the video in first, it's cheating.

My BMI is fine but I couldn't care less about it, but I avoid too much sugar because I've barely got enough teeth left to eat, although that reminds me, I have to buy some listerine on recommendation.

You do know Listerine was a product looking for a purpose don't you? It was developed as a floor cleaner/sanitiser and was useless. Some years later they invented and promoted halitosis to sell it as a mouth wash.

The Corsodyl type of product (and unbranded dirivatives) are better at gum cleaning/protection although anything is better than nothing.

ESBlonde

My understanding is that In the late 60s early 70s an American study funded by the food agencies found that sugar was bad but commercially it was better to push fats as the bad boy. There was some justification as young conscripts wounded in the Korean war were found to have early sighns of clogged arturies. Also a Japanese scientist had found how to make suger substitures (fructose etc) from corn (maize) and America had plenty. So fat bad and profit good, we get low fat yougurt full of sugar as a result of peoples brainwashed approach to diet. It's some time since I fact checked all this so please do your own research. It is now considerred that there are good fats and bad fats, modern manufactured fats are bad (yes what a suprise) but in moderation the natural fats are better and omega 3 oils are possitively desirable or essential.

Sporky

I think the important thing to point out is that if you cut all the sugar out of your diet you'd be fine, but if you cut all the fat out of your diet you'd be dead surprisingly quickly.

hywelg

Suger just annoys the f**k out of me.

nutbox

Hi,
just wondering if you have given up sugar what sort of things do you eat or drink instead?
i have thought about cutting my sugar intake ,but I do like a bit of chocolate and biscuits and white bread,but I do eat a fair bit of fruit and veg and exercise regular.
so have you cut it out totally?
cheers dazz

quarky

I just cut back over the past year. There were times over summer when I was by myself and I would have my main meal at lunch time, and then have a big bar of chocolate and half a carton of fruit juice in the evening! In fact most nights, my wife and I could share a big bar of chocolate. I love chocolate and biscuits too, and don't think I need to cut them out completely, just cut the amount down.

I don't take sugar in drinks, and used to have juice with a meal, so swapped that for water, and more water/tea/coffee during the day. Never been a fan of white bread anyway.  And also cut back on desserts when I eat out. If I have a meal for lunch, I will have more protein and less rice.

For most people, radical change probably isn't needed, and if you exercise regularly, you are probably one of those.

monquixote

octatonic said:

Waz, why are you up at this late hour?

Chef's aren't really trained in nutrition, they are trained in cooking food.
Most chefs don't have much of an understanding of the health/medical side of food.

Yeah this.

My dad is a chef and before retiring taught chefs at a college and he couldn't give a toss if food is healthy. He wants to drown everything in butter and cream so it tastes good.