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Hmmmm. You're right. That is pretty obvious. I feel kinda silly now.

I tend to be on a bit of a hair trigger over the use of words like toxic by nutritionists, because so often they turn out to be graduates of degree mills, pedalling patent medicines via press release reprinting churnalists.

This guy seems to check out however, even if he is a bit absolutist.

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That's cool; I actually appreciated your insight in the top comment. It is meaningless to say sugar is toxic or not toxic. The important question is at what level does it become toxic, which is almost certainly less than what we consume now but surely greater than zero (I hope so anyway -- zero strikes me as both impractical and not very tasty).

Technically, you don't even need a degree in anything relevant to nutrition to call yourself a nutritionist. Dietitian on the other hand comes with more accreditation. For that reason, dietitians often refer to themselves as dietitians rather than nutritionists because it's more distinguished. I err towards suspicion when someone refers to himself/herself as simply a "nutritionist".

http://en.wikipedia.org/wiki/Nutritionist

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