BUY SUGAR CRUSH TODAY!

Get your copy of the book that connects the dots between sugar, carbohydrates, inflammation, nerve damage and a host of other problems that doctors have trouble diagnosing!

David Perlmutter, MD, author of the #1 New York Times Bestseller Grain Brain and Brain Maker

"Sugar Crush brings laser focus to the powerfully detrimental role of sugar and carbohydrates as direct toxins not just to the peripheral nerves, but to the body in general. This is up to date and incredibly well-researched information that helps rewrite our understanding of disease prevention."

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These are the questions we get asked most often

If you're confused about sugar and its role in disease and health, you're not alone. What is most important is that we begin to educate ourselves! Start here, with the questions we get asked most often about sugar, diet, health and disease.

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The Science Is Not Settled

The Nutrition Coalition is a nonprofit advocacy organization working to strengthen national nutrition policy so that it is founded upon a comprehensive body of conclusive science, and where that science is absent, to encourage additional research. Following the research, not the money, to find the truth

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Why fat can make you skinny

The Big Fat Surprise Book Cover

Another must-read for your healthy living library:

Investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fats is wrong in her book The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet

“For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if those exact foods we’ve been denying ourselves — the creamy cheeses, the sizzling steaks — are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?”

More on Mercury in High-Fructose Corn Syrup

From the July/August 2009 issue of MotherJones:

“In 2004, Renee Dufault, an environmental health researcher at the Food and Drug Administration (FDA), stumbled upon an obscure Environmental Protection Agency report on chemical plants’ mercury emissions. Some chemical companies, she learned, make lye by pumping salt through large vats of mercury. Since lye is a key ingredient in making HFCS (it’s used to separate corn starch from the kernel), Dufault wondered if mercury might be getting into the ubiquitous sweetener that makes up 1 out of every 10 calories Americans eat.

Dufault sent HFCS samples from three manufacturers that used lye to labs at the University of California-Davis and the National Institute of Standards and Technology. The labs found mercury in most of the samples. In September 2005, Dufault presented her findings to the FDA’s center for food safety. She was surprised by what happened next. “I was instructed not to do any more investigation,” she recalls. FDA spokeswoman Stephanie Kwisnek says that the agency decided against further investigation because it wasn’t convinced “that there was any evidence of a risk.”

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