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 All Thumbs Book Reviews
Sugar Busters
By H Leighton Steward, MD, et al
Review by Sally Fallon
The three MD's who authored Sugar Busters have discovered that
sugar is bad, but haven't learned about all the other horrendous things
that have happened to the American food supply.
Sugar contributes to disease, they say, sugar makes us gain weight
and we should avoid it. So far so good. But turning to the meal plan
we find a bewildering array of processed and denatured foods: High-glycemic
whole grain extruded cereals like Whole Grain Oat Cheerios and Shredded
Wheat 'N Bran; reduced fat triscuits; lowfat milk products; lite mayonnaise;
and MSG-laden Worcestershire sauce, Kitchen Bouquet browning sauce and
canned chicken broth.
Reduce saturated fats, they advise, but fail to mention the problems
of trans fatty acids.
Diet drinks containing neurotoxic aspartame are fine, according to
the writers.
This book is a good example of that old saying: A little knowledge
is a dangerous thing.
About the Reviewer
 Sally
Fallon is the author of
Nourishing Traditions: The Cookbook that Challenges Politically Correct
Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched,
thought-provoking guide to traditional foods with a startling message: Animal
fats and cholesterol are not villains but vital factors in the diet, necessary
for normal growth, proper function of the brain and nervous system, protection
from disease and optimum energy levels. She joined forces with Enig again to
write Eat Fat, Lose Fat, and has authored numerous articles on the
subject of diet and health. The President of the Weston A. Price Foundation
and founder of A Campaign for Real Milk,
Sally is also a journalist, chef, nutrition researcher, homemaker, and community
activist. Her four healthy children were raised on whole foods including butter,
cream, eggs and meat.
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