"Salt Sugar Fat: How the Food Giants Hooked Us " by Michael Moss

       
   
      From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
 
http://www.amazon.com/
http://edition.cnn.com/

Documentary : "Sugar: The Bitter Truth" by Dr. Lustig

 Robert H. Lustig, MD  - Professor of Clinical Pediatrics, in the Division of Endocrinology Director of the Weight Assessment for Teen and Child Health (WATCH) Program at UCSF

Dr. Robert Lustig lectures on the perils of sugar, Fructose in particular.He talks about how obesity has risen at the same time as fat consumption has decreased, how soft drinks and the invention of High-Fructose Corn Syrop are two of the larger culprits and the biochemistry of Fructose.

Photos of food and their sugar-cube equivalent

See more photos of food and their sugar-cube equivalent http://www.sugarstacks.com/

Healthy Sugar Alternatives

Sugars

• Glucose  Glucose is the simple sugar made by the body through digestion of carbohydrates. It is the body's chief source of energy. Sometimes glucose is called dextrose.

• Sucrose Sucrose is what we commonly refer to as table sugar. It is made from highly processed sugar cane or sugar beets. The composition of sucrose is a combination of glucose and fructose, which separates during digestion. Pure sucrose is devoid of any nutrients.

• Fructose

Fructose, commonly called fruit sugar, is a simple sugar found in honey, tree fruits, berries, and melons. But don't be fooled into thinking fructose on a label means you are eating fruit sugar. Pure crystalline fructose comes from two sources: corn or sucrose (table sugar). Corn starch is processed to release fructose. Sucrose (table sugar) is enzymatically hydrolyzed to separate into glucose and fructose. Crystalline fructose is pure fructose from one of these two sources.