I have read the book “Unlove sugar”
As a sugar addict, I am interested in how to manage with it, and educate myself daily. Good source of literature plays an important role here.
I have read the book “Unlove sugar” by REX BONDS (a pen name) because the publisher of the book asked me to write a feedback on it. So, the el. copy was provided to me.
I wrote my kind response on amazon.com and each word there is true. Yes, it is a very good character to see the good things in anything, and I do:) In my previous post about the book “Unlove sugar”, I also provided a dose of professional comments:
The comments included information about alcohol, peanuts, fruit juices in packages, safety of soy products, glycemic indexes of dried fruits, bisphenol A (BPA) and monosodium glutamate (MSG).
My other posts related to how I try to go out of sugar are these:
What are my concerns about?
Despite all the warm words said, as a pharmacist and a chemist, I need to stress on some inaccuracy found while reading. This is important because the reader who is not familiar with the topic may receive awry message. Although I have provided all my comments to the publisher in a written form, I feel the need to write about it on my blog before the second edition of the book will appear (if at all will appear).
I provide my comments in two parts. Today is a day for part 2 (read the part 1 here).
Professional review of the book “Unlove sugar”. Part 2.
|Text in the book||My comment|
|Low-glycemic fruit – watermelon||Watermelon is not low-glycemic, oppositely, it is one of the highly glycemic fruit!!! Its glycemic index (GI) is 75|
|About cooking with coconut oil||Coconut oil and olive oil should not be used for cooking (exposing those to high temperatures). In my opinion, such misleading info should not be included in health-related books. |
Coconut oil has a low smoke point (170 C / 350 F) which makes it unhealthy for baking or cooking at higher temperatures.
Although olive oil has a medium smoke point and is recommended for light sautéing, you may see that despite classification it’s smoke point is very close to coconut oil’s – 210 C / 410 F.
When it is just written “good for cooking” – who knows how it will be actually used! Both of these oils could be unhealthy if frying, baking, etc.
More so, extra virgin olive oil (the highest quality of the olive oil) is produced by pressing olives with a mechanical press directly (without using chemicals or temperature). This is done to preserve all the natural flavor, taste, nutritional value, biologically active compounds, vitamins, etc. All this goodness is destroyed while cooking and in fact reverse effect – unhealthy compounds are produced.
Preference in cooking and frying should be given, for example, to avocado oil (smoke point is 270 C / 520 F) if talking about vegetable oils. But in my opinion food products like ghee butter are better choice because it contains only saturated fatty acids.
Vegetable oils are packed with unsaturated fatty acids, other biologically active compounds, oil-based vitamins like vitamin A, vitamin E, vitamin D, and cooking destroy it all.
P.S. When oil is exposed to the temperature above its smoke point – the fumes start to be toxic to inhale, because the oil itself decomposes.
|GI of fruits||Cherries, mangoes, grapes, pineapple, prunes are mentioned as high GI, however all of them are not. Where did this info come from? |
GI of fruits: cherries – 20 (only 20!), mangoes – 50, grapes – 53, pineapple – 59, prunes – 29.
So one of the essential message for a reader about food of preference is misleading and incorrect
|About cashew and soaking nuts||In the book cashew is described as nut, but cashew is not a nut. Botanically, cashews is classified as seed because it grows inside the cashew fruit, which is also known as a drupe. |
If the chapter refers to preparing nuts and seeds, it would be great to see not only the general info, but some details which would give the value to the reader.
For example, the info that soaking time is different for each type of nuts/seeds and it depends on the quantity of fats in them: walnut should be soaked for 8 h, while macadamia nut only for 2 h!
|About cold drinks and ice drinks||There was a statement in the book that cold drinks help to curb sugar cravings. Here is a double-ended stick. Cold drinks slow down digestion and metabolism. This piece of advice is doubtful – maybe it helps to curb sugar cravings but it is definitely not good for a general well-being.|
|Recipe with banana and orange||Banana and orange are offered in one recipe. Banana is a sweet fruit, while orange has lots of acidic compounds (but later they are transformed into alkaline substances in a body). |
For the proper digestion of different types of fruits – different enzymes are excreted in a stomach and they cannot be excreted together at the same time.
That is why combination of banana and orange is a bad idea because it may cause indigestion. Not quite correct recipe for the health-related book.
The link where you may buy and read the original book is here:
The conclusions drawn and the assessment of the health benefits/risks are restricted to information appearing in the scientific literature