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How Much Sugar?

David

  • 26 Feb 2010 10:28 AM
    Quote
    Reply # 297270 on 179488
    Deleted user

    Hi David what is oligofructose and is it bad. What bread is ok.

    Cheers Caroline
  • 08 Apr 2010 7:04 AM
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    Reply # 322127 on 179488
    David Gillespie
    Caroline,

    Sorry for the tardy reply.  Yep oligofructose is bad ... here's a blog post on why: http://www.raisin-hell.com/2008/11/fructans-inulin.html

    Breads ... good question ... I'm working on a guide to bread, but in a nutshell, Sourdough if you like white and Rye if you like brown ... and avoid anything with more than about 2.5g per 100g sugar on the label in general.

    Cheers
    David
  • 21 Apr 2010 5:31 AM
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    Reply # 328834 on 179488
    Rachael
    Hi everyone & David,

    Was bludging around on the internet around the New Year and stumbled across info around Sweet Poison, went out with my Angus & Robertson voucher I received for Chrissie & bought the book straight away!
    I wasn't overweight, just perhaps carrying 5 kgs more than I needed, and was impressed from a health perspective in any case, re cholesterol etc, I'm a complete convert!
    Been sugar free now since Jan, and have steadily lost around 3 kgs, and still eating as much fat as I like ;) (I'm one for the savouries anyway - cheese & salami & dip YUM)

    David thankyou, trying to convert the family & friends but they can't face up to no sugar, especially chocolate.

    Rachael
  • 26 Apr 2010 6:17 PM
    Quote
    Reply # 331469 on 328834
    Anonymous
    Rachael wrote:
    David thankyou, trying to convert the family & friends but they can't face up to no sugar, especially chocolate.

    Rachael

    Welcome to the forums Rachael! .... well can you blame them?  Sugar is highly addictive! ... Pretty soon they'll wanting to know how you did it ...

    Cheers

    David.
  • 29 Apr 2010 2:17 AM
    Quote
    Reply # 332950 on 179488
    Susan Collings

    Hi David and other readers

    Wanted to thank you for your book, it really has got me enthralled and a little scared about what damage has already been done.    Although I am underweight I have high cholesterol - wonder if sugar is to blame.  Day one of a low fructose diet is upon me and I'm finding it pretty tough - bit of a sweet tooth I'm afraid.  I think I am in for some tough times.  Looking forward to trying out the recipes and becoming at least a reduced-fructose tooth!

    Regards

    Susan  

  • 05 May 2010 9:54 PM
    Quote
    Reply # 336418 on 332950
    Anonymous
    Susan Collings wrote:

    Hi David and other readers

    Wanted to thank you for your book, it really has got me enthralled and a little scared about what damage has already been done.    Although I am underweight I have high cholesterol - wonder if sugar is to blame.  Day one of a low fructose diet is upon me and I'm finding it pretty tough - bit of a sweet tooth I'm afraid.  I think I am in for some tough times.  Looking forward to trying out the recipes and becoming at least a reduced-fructose tooth!

    Regards

    Susan  


    Glad you liked the book Susan!  Good luck with the withdrawal and don't be a stranger ...

    Cheers

    David.
  • 06 May 2010 8:59 PM
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    Reply # 336905 on 179488
    Susan

    Any thoughts on the use of rapadura sugar?  I'm thinking it is still sugar and therefore comes with all the negative effects but it is less processed and retains its minerals and vitamins so maybe it does not do so much damage!  

    just finished a home-made sugar-free apple muffin .... not bad.

    cheers

    Susan.

  • 13 May 2010 6:55 AM
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    Reply # 340444 on 179488
    Graeme

    Hi David,

    I'd also like to thank you for your fantastic book. It has really changed my life. I heard you being interviewed on ABC radio in Nov 08, bought your book in Dec 08 and after being sugar free since, have reduced my weight from 93.5kg to 84kg. The weight has just rolled off - slow and steady. I can't believe your message hasn't been more widely accepted by the medical community? On the one hand, it is really so simple, but on the other, it is very scary that the media, medico's etc... haven't promoted the facts and easy solution for obesity.

    You are really a legend! Thanks again

    Graeme
  • 16 May 2010 4:53 AM
    Quote
    Reply # 344257 on 336905
    Anonymous
    Susan wrote:

    Any thoughts on the use of rapadura sugar?  I'm thinking it is still sugar and therefore comes with all the negative effects but it is less processed and retains its minerals and vitamins so maybe it does not do so much damage!  

    just finished a home-made sugar-free apple muffin .... not bad.

    cheers

    Susan.

    Susan,

    Rapadura is made simply by cooking juice that has been pressed from sugarcane until it is very concentrated, and then drying and granulating it.  Its just sugar and yes it does retain a little more iron than sugar, but that's about it and that in no way outweighs the disadvantage of eating a food which is half fructose ... sorry bout that :-(

    Cheers

    David.

     
  • 16 May 2010 4:54 AM
    Quote
    Reply # 344258 on 340444
    Anonymous
    Graeme wrote:

    Hi David,

    I'd also like to thank you for your fantastic book. It has really changed my life. I heard you being interviewed on ABC radio in Nov 08, bought your book in Dec 08 and after being sugar free since, have reduced my weight from 93.5kg to 84kg. The weight has just rolled off - slow and steady. I can't believe your message hasn't been more widely accepted by the medical community? On the one hand, it is really so simple, but on the other, it is very scary that the media, medico's etc... haven't promoted the facts and easy solution for obesity.

    You are really a legend! Thanks again

    Graeme


    You're too kind Graeme .. thanks very much! ... and well done on the weight loss!

    Cheers

    David.
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