How did the world’s top nutrition scientists get it so wrong for so long? In 1972, a British scientist John Yudkin sounded the alarm that sugar – and not fat – was the greatest danger to our health. “If only a small fraction of what we know about the effects of sugar were to be revealed in relation to any other material used as a food additive,” wrote Yudkin, “that material would promptly be banned.” The book did well, but Yudkin paid a high price for it. Prominent nutritionists combined with the food industry to destroy his reputation, and his career never recovered.
Written by Ian Leslie, read by Lucy Scott and produced by Simon Barnard
Illustration by Pete Gamlen
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