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Dr Libby takes on sugar in her new book, Sweet Food Story.
The first way to debunk some of the confusion around sugar is to clarify the precise definition of the word ‘sugar’ as it is used loosely in the modern vernacular and given a variety of meanings.
Technically, sugar and starch are carbohydrates, with one of the main differences between them being the size of their structures. The term sugar refers to simple sugars, monosaccharides such as glucose and fructose, as well as disaccharides such as sucrose, lactose and maltose, which are two monosaccharides linked together. Starches are polysaccharides made up of long chains of monosaccharides. Starches are broken down into sugars during digestion.
Sugars are created by some plants to store energy, rather like the way animals make fat. For plants, periods of feast and famine are natural and plants have to be able to store fuel for lean...
New from the prolific nutritional biochemist, author, speaker and all-round guru Dr Libby, The Calorie Fallacy is a new book that challenges traditional weight loss convention and dogma, and is set to turn everything you thought you knew about calories and diets on its head.
Traditional thinking holds that if we burn more calories than we eat, weight loss will be inevitable. However many of us have found that this common wisdom doesn’t seem to apply when it comes to our own bodies (hmmm). Despite the world’s current obsession with calorie counting, we nevertheless find ourselves watching the waistlines of the Western world continually increasing.
Dr Libby’s new title though aims to challenge this status quo and to arm you with the wisdom to stop dieting and depriving yourself and start thriving. Sounds good to us!
The Calorie Fallacy will be hitting bookstores on the 11th of August, and will be...