Carol Prager is a food writer, recipe developer and cookbook author whose work has appeared in numerous publications. The former Food Editor ofWeight Watchersmagazine, she specializes in healthy cooking. Samantha Cassetty, MS, RD is a nationally recognized food, nutrition, and wellness expert with a private nutrition counseling practice. She previously served as the nutrition director forGood Housekeepingand nutrition correspondent forDrop 5 Lbs with Good Housekeepingon the Cooking Channel. Cassetty is a contributor to the New York Times bestseller7 Years Younger. Valerie Goldstein, MS, RD, CDE is the author of The Stubborn Fat Fix (Rodale Books) and works withMen's Health, Women's Health, Prevention, as well as other publications, serving as a diet and nutrition expert, weight loss columnist, and employee health program guru.
Decades ago, the official line in nutritional science was that added sugar was mostly harmless, apart from being empty calories and increasing the risk of dental caries. More recently, nutritional scientists have reversed that position, mostly because the food industry has forced extraordinary amounts of sugar into the food supply, a largely unforeseen consequence of public health messaging that warned against fat while giving sugar a green light. Sugar Shock is an important tool to help today's consumers understand the high amounts of added sugar in their food and how to cut back. Bruce Daggy, PhD., Nutrition Researcher & Educator