Sweet Poison - David Gillespie
- All photos are of actual product.
- Books are secondhand, please see description below, if you have any additional questions about the condition or if you would like to see more photos please let us know.
Hurry, low quantity!Hurry! – Only 1 left in stock.
Used Very Good
Trade Paperback
Dimensions - 153 x 230 x 18mm
Publication Date: 2008
Sweet Poison: Why Sugar Makes Us Fat by David Gillespie
David Gillespie was 40kg overweight, lethargic, sleep-deprived and the father of four, with twins on the way. He knew he needed to lose weight fast, but he had run out of diets - all had failed.
After doing some reading on evolution (why weren't our forebears fat?), David cut sugar - specifically fructose - from his diet. He immediately started to lose weight, and kept it off. Slim, trim and fired up, David set out to look at the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century, and discovered some startling facts in the process.
Sugar was once such a rare resource that nature decided we didn't need an off-switch - in other words, we can keep eating sugar without feeling full.
In the space of 150 years, we have gone from eating no added sugar to more than a kilogram a week.
You would need to run 7km every day of your life just to not put on weight as a result of eating that much sugar.
Two decades ago 1 in 14 adult Australians were obese; that figure is now 1 in 5.
The "natural" sugar in one glass of unsweetened fruit juice per day for a year is enough to add just over 2.5kg your waistline.
The more sugar we eat, the more we want. Food manufacturers exploit our sugar addiction by lacing it through "non-sweet" products, such as bread, sauces, soups and cereals.
Sweet Poison exposes one of the great health scourges of our time and offers a wealth of practical and accessible information on how to avoid fructose, increase your enjoyment of food and lose weight.
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Every book is photographed, assessed & graded as follows, although descriptions can be subjective.
Please note that these are secondhand books so please ask if you have any additional questions about the condition of a particular book or if you would like more photos.
New
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As New
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Fine
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Near Fine
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Note: From here on, there may be "+" and "-" in a grade, which will mean that it is above the grade noted but not quite to the next higher grade for "+", and that it is below the grade noted but not quite to the next lower grade for "-".
Very Good
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Good
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Book Terminology
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Foxed / Foxing - age-related brown or brown-yellowish spotting of the paper caused by a chemical reaction over time.
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