Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of Any Diet
An up-to-date, comprehensive guide to reducing the sugar in one’s diet features more than fifty recipes for low-sugar meals and desserts, along with tips on reading food labels and ratings of popular foods. 25,000 first printing.”Avoiding sugar is the easiest, safest, and most permanent way to stay slim” is the bold promise nutritionist Ann Louise Gittleman makes in her book Get the Sugar Out. Gittleman, who also authored Beyond Pritikin, gives the hard facts about why refined sugar contributes to weight gain, mood swings, weak immunity, diabetes, and more. Low-fat diets, the book claims, frequently let people down, because manufactured fat-free foods often contain more sugar than their full-fat counterparts! Don’t be fooled, though: ridding your diet of sugar will not be an easy task. The 501 tips provided in the book may seem rather daunting at times. Luckily, Gittleman doesn’t expect you to incorporate all of them into your life. She notes, “Even if you incorpora… More >>
Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of Any Diet
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There are TWO major hazards to refined sugar (cane or beet):
1. the sugar itself ROTS TEETH (and robs the body of vitamins);
2. the BONE particles that remain IN the finished product are
the NUMBER ONE cause of the various forms of cancer manifested
throughout the “civilized” world, much more so than tobacco or
pollution.
Although the fact (disputed, yes) that refined sugar rots teeth
is reason enough to obsess about ingredients (both stated and
undeclared/hidden), the more subtle and unpublicized hazard of
refined sugar, namely the CHARRED BEEF BONES which are used to
render the product pure white (by filtration through bone ash),
seems to be equally worthy of investigation and exposure (i.e.,
publicity & eradication).
Since 1981 the word has been out (avatar Sathya Sai Baba, in
transcripts of his Summer Showers discourses) that it is the
BONES IN SUGAR that is the #1 cause of cancer. I apologize
for not using proper grammar and for omitting citations for
this claim. I had much trouble to resurrect the pdf page that
gave the word-for-word precaution/disclosure about sugar’s
danger vis-a-vis cancer(s). I do remember that it dates from
1981, and that it was neccessary to scroll to almost to the
end/bottom of the Acrobat page to read the few paragraphs on
the connection between sugar and cancer. Baba did offer the
simple alternative of “jaggery”, which is UNrefined, and has
NO bone residue within it to cause cancer. Brown sugar isn’t
suitable, being that usually that stuff is made from white
sugar with some molasses added back. Do a search via engine
for ‘jaggery’ and you’ll come up with various links. Honey
is twice as sweet as sugar, so one could get by with half as
much in a recipe that calls for sugar, YET I’d still try to
omit same. Unless the label reads “unheated” (not raw), it’s
been cooked, and the enzymes have been heated to death (or
whatever is the appropriate terminology).
I hope that by this review I have alerted some readers to an
ADDITIONAL reason to order the A L Gittleman user-friendly
guidebook on ridding one’s cupboards and fridges of s-u-g-a-r.
A concise and practical handbook that is a real eye-opener, especially as it exposes sources of hidden sugars in the diet.
What a great, practical book for anyone and everyone looking to get sugar out of their lives.
It’s a good book with many tips that shows you sources of hidden sugar.
This book was everything I was looking for and more. After reading “Sugar Blues” by William Dufty, I wanted a practical “how to” book to help me cut excess sugar out of my diet. However, I am not an anti-sugar extremist and wanted to find creative ways to get rid of unneccesary excess sugar, while keeping the sweetness and taste in my food, including desserts, and “Get the Sugar Out” definitely provided that.
The book suggests varying levels of sugar extraction, from simple sugar substitution to complete elimination, making the book applicable to anyone and everyone wanting to cut some or all of the sugar out of their diets. Ann suggests several alternatives for refined sugar and white flour that are worth exploring. I found sucanat and fructose to be excellent sugar substitutions. Also her glycemic index is handy, though not as exaustive as other books I’ve seen. I’ve tried several of her recipes with success, and have raised the level of nutrition of my own recipes using her tips and substitutions. Overall, I enjoyed her wholesome approach to food, and will continue to refer to her book often when eating out and cooking at home.