SO WHAT’S IT ALL ABOUT?For now, it’s only available for communities in Britain or Australia
THAT SUGAR FILM is one man’s journey to discover the bitter truth about sugar. Damon Gameau embarks on a unique experiment to document the effects of a high sugar diet on a healthy body, consuming only foods that are commonly perceived as ‘healthy’. Through this entertaining and informative journey, Damon highlights some of the issues that plague the sugar industry, and where sugar lurks on supermarket shelves. THAT SUGAR FILM will forever change the way you think about ‘healthy’ food.
The film features guest cameos from the likes of Stephen Fry, Isabel Lucas and Brenton Thwaites, interviews with Gary Taubes, Michael Moss and Kimber Stanhope plus a rocking soundtrack including Depeche Mode, Peter Gabriel and Florence and the Machine.
But we are looking to do so much more than just the film. Our aim with this website is to provide a place of learning, inspiration and action. In the months ahead, we will provide opportunities to screen the film at schools, make available a study guide we have developed that incorporates interactive activities using the film and soon to be released ‘That Sugar Book’ as tools, as well as Damon’s tips and methods to explain how he got healthy again after the sugar eating experiment. We will also be providing the opportunity to help take action in reducing the sugar content in our school’s canteens and in a very special Aboriginal community that we visit in the film.
“Sugar isn’t evil, but life is so much better when you get rid of it.”
A bad diet made easy
As the days passed and I munched my way through muesli bars, sipped fruit smoothies and poured low-fat dressings over my salads, I discovered that it was shockingly easy to consume 40 teaspoons of sugar every day without much effort. I put together a typical kids’ “healthy” lunch box, which included sesame snaps, a little box of dried fruit and a fruit juice drink and got 40 teaspoons from that alone.
Baked beans, canned tomato soups, barbecue sauce, low-fat mayo… Everything was laden with sugar. Sometimes it was called grape sugar or raw organic cane sugar or fruit juice concentrate, but it was still all sugar.
On the first day, I had such enormous energy highs and lows that I passed out in a shopping centre. By that evening I was throwing up.
But it was frightening how quickly I adjusted. On day 12, I had a “juice-iphany”. I took four apples – impossible to eat in one go – and put them through the juicer. Now I had a glass of apple juice, containing 16 teaspoons of fruit sugars. I drank it effortlessly.
On day 18, a clinical pathologist ran a check-up and told me, “Your liver cells are dying. I’ve never seen fatty liver develop in such a short time. Your liver went from being in the healthiest 10 per cent to the worst in just three weeks.”
RAW RAINBOW CAKE – Sounds wonderful
This cake still contains a small amount of fructose from the dried fruit but for a once a year birthday treat, it’s a winner.
6 cups cashew nuts soaked in water
3 cups almonds soaked in water
4 dates soaked in water
2 dried figs soaked in water
1 can coconut cream
1 cup coconut oil
1/3 cup water
For the rainbow colouring
- Purple Base Preparation:
Blend a handful of blueberries, almonds, 1/3 cup coconut oil and two dried figs (The blueberries are for colour so add more according to how intense you want the base to be).
- Press the blended base into the bottom of a cake tin. Pop tin in the freezer to harden.
- Rainbow layers:
First blend the ‘cake’ mix of cashews, dates the remaining coconut oil and the coconut cream.
- Pour it into equal portions between 3 bowls, leaving the same amount in the blender also.
First add the peas to the blender potion and whiz until smooth and green. You could also use spirulina, Japanese matcha or avocado for this layer.
Grate beetroot finely into bowl 1 and stir through cake mix until desired pink is achieved.
Add a pinch of turmeric to bowl 2. Could also use bee pollen.
Grate carrots into bowl 3. I added a pinch of beetroot and turmeric as well to boost the intensity of the orange as the carrots were quite pale.
- Pour each colour layer into the tin one by one, freezing each layer before adding the next so that they keep their colours intact. They don’t need to be completely frozen, just firm. The end result will be spectacular!
Note: the more intense the colour, the more the flavour of the food you used to colour it will come through. So to start with maybe opt for a more pastel hue and work your way up according to what your tastebuds and those of your guests might prefer.
I also garnished it with pomegranate seeds on top.
Serves 6-8 adults