Sugar, Fructose, Aspartame = Poison?

Author and friend Glynnis Campbell posted this very enlightening video. It’s very technical in its breakdown of the evils of sugar — specifically high fructose corn syrup. Everyone owes it to themselves to take an hour out of their time and watch this. It’s no wonder people turn to aspartame – but the truth is there are better alternatives and you can’t turn from one poison (Dr. Lustig actually refers to fructose as poison) to another.

Thank you to Glynnis for sharing!

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About Tanya

Tanya is a bestselling novelist and award-winning journalist. She's led the editorial staffs of several parenting publications and Web based editorial, including AOL/ Huffington Post.
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4 Responses

  1. Excellent, consider making a movie with this primary theme, because, as with other drug and food poisons, who can believe it?

  2. Hi there, Love the site, thank you very much. I have a terrible allergy to all sugars, fructose, glucose, sucrose, as well as stevia etc.

    I was watching the video on the following page,

    and I thought you might like to know that Google ads is posting all sorts of stevia/sucralose etc products on the right hand ad columm. I thought this was rather tasteless??

    Kindest regards,


  3. Fascinating lecture. Thank you. Incidentally, I moved from Australia to Italy, because it is one of the only countries in the world where I can find food without added/processed sugars. In Australia, I cannot buy bread, meat, (especially sausages, bacon and salamis), canned vegetables, pizzas, fruit juice, even some honey is laced with added sugar.

    In Italy, the supermarket I have noticed in the last year there has been a higher incidence of supermarket brands including dextrose/maltodextrine/fructose in their bacons, sausages and salamis. Also in their supermarket packaged bread. But the majority of food that is provided by small business, in markets, butchers, etc, do not have fructose/sucrose etc added.

    In fact, people look at me strangely when I ask to double check the minute contents of their restaurant food or what the butcher puts in his sausage. Recently I asked our local butcher in Tuscany, what was in his pork sausages. (In italian) He answered, surprised – “why, Pork!”