David Gillespie

11 Sep 2012 12:27 AM

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Reply # 1069358 on 998564

Deleted user

If you keep scouring the internet, you can find any opinion you like. I know the site is called 'how much sugar', but sugar is not the issue. Fructose is. Wheat is fine. Too many carbs can have an impact on your weight, but the core point of the book, which is addiction and appetite control, has nothing to do with wheat.

12 Sep 2012 2:20 AM

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Reply # 1070281 on 1007169

Anonymous

Brooke Lawson wrote:The best stuff is Burgen Rye, It doesnt contain as much wheat and therefore less fructose, but I have discovered myself Im fructose intolerant so Have to limit my fructose intake, so maybe just bread for one meal of the day? depends on how much you eat

What has wheat to do with fructose? Check the Food Standards web site:

http://www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=getFood&foodID=02A10296

I don't think you have to worry about bread unless it's coated in sugar or contains fruit:

http://www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=alphabeticalList&letter=B

JohnN

12 Sep 2012 2:28 AM

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Reply # 1070288 on 1068662

Anonymous

sarah kinder wrote:i was also wondering about thew bread situation... as ive just read that wheat gets converted very quickly into sugar... i think rye bread is meant to be the way to go as it contains no wheat... wondering if anyone knows where david stands on this whole "wheat products make you fat and sick" statements

See Sweet Poison Quit Plan pp 117-119. He does warn against some "low-carb high fibre" breads which contain a sweet substance call inulin. It acts pretty much like fructose. He says to avoid sugar altogether eat sourdough. Rye bread is David's favourite.

I think that the starch in bread is metabolised as glucose like almost everything else you eat.. It's probably the stuff you spread on bread that makes you sick & fat.

JohnN

12 Sep 2012 3:41 AM

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Reply # 1070315 on 998564

Deleted user

The starch and other carbohydrates in bread are converted to glucose, which, according to Davids book, is not addictive or metabolism destroying.

Cutting down on total carbohydrates does seem to be necessary for some people to lose weight though, and has been associated with lower risk of heart disease in some recent studies.

And the gluten (which is actually the protein component) in wheat is implicated in various digestive and autoimmune problems, which is why gluten free products etc are becoming more common.

13 Sep 2012 12:39 AM

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Reply # 1071196 on 998564

Deleted user

I'd love to know if those studies compared people who cut all carbs ( including sugar ) against those who just cut fructose ?

13 Sep 2012 12:50 AM

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Reply # 1071204 on 1071196

Anonymous

Christian Graus wrote:I'd love to know if those studies compared people who cut all carbs ( including sugar ) against those who just cut fructose ?

Ask David at http://sweetpoison.com.au/

JohnN

13 Sep 2012 5:35 PM

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Reply # 1071793 on 998564

Deleted user

The question was rhetorical. Every study I've seen proves that carbs are bad because they cut sugar, and don't have a controlling group that only cuts sugar. When they do, the sugar is found to be the culprit.

14 Sep 2012 2:44 AM

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Reply # 1072112 on 998564

Anonymous

Nearly everything you eat gets converted to "sugar" . . . but it's the good sugar . . glucose. Every living thing runs on glucose as fuel.. Everything but fructose that is. Read the books again.

JohnN

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