Diet books, as a category, are among the most popular titles sold in bookstores, and with good reason. With soaring rates of obesity, type 2 diabetes, and other chronic conditions, and an overall lack of any meaningful “medical” fixes for these issues, consumers are desperately seeking out other venues that may provide answers and actionable information to combat these common maladies.
But whether a nutritionally-themed book is focused on blood type, targeting gene expression, lengthening telomeres, or even going gluten-free, one central theme that has emerged with widespread commonality is the importance of reducing sugar.
Despite criticism early on, well-respected, published research now recognizes dietary sugar for the villain that it is. As Gary Taubes, co-founder of the Nutrition Science Institute recently stated in the The New York Times:
I am a fierce critic of sugar and believe that it, in fact, may have prematurely killed more people than tobacco. The disorders for which it is the prime suspect – obesity and Type 2 diabetes – in turn elevate our risk for virtually every major chronic disease, from heart disease to cancer and Alzheimer’s.
The negative sentiment towards sugar has not gone unnoticed by food manufacturers, producing a bumper crop of food products now “enhanced” with artificial sweeteners. After all, if sugar is so bad, artificially sweetened foods and beverages should be an easy sell…and they are. These products are soaring on the backs of research studies that hammer on sugar. After all, if sugar leads to weight gain, then why not drink sugar-free beverages that have absolutely no calories? Surely that should help with weight loss, or at least one would think so.