Agreed mccoy, you can't just assume what works for one works for another. An individualized approach is best. Learning to listen to our bodies is a beautiful thing.
The chapter on Sugars and Sweeteners, before diving into the bullet points, says this on summing things up:
There's only one long-term solution to the sugar problem: We all need to wean ourselves off sweetness as much as possible. As long as we keep eating sweets, we'll keep wanting more. Learning to live without them may take some time. It requires cultivating an appreciation for all the other tastes that make food so delicious- the savory, the sour, even the bitter. But it's possible. Having said all that, we need to be realistic. We're always going to love the taste of something sweet. Even animals love it. Just ask any bear gorging on honey and wild blueberries before winter. So, we need to find a reasonable, healthy way forward.
If you have insulin resistance, diabetes, cancer, or an autoimmune disease, then you should stay away from sugar and sweeteners altogether. But for everyone else, if you're cooking at home and your recipe calls for sugar, you should use as little as possible and stick to one of the healthier choices.
One of the most important things to keep in mind is the difference between sugar and added sugar. It's the latter that's the real problem here.
