Sugar craving? Sugar control?

Book:
"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss published by Random House in 2013. Moss cites examples from Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun, and many more, where scientists calculate the combination of sugar, fat and salt ("bliss point") for convenience food that is guaranteed to have an optimal appeal for the customer. The "conditioned hypereating" discussed in this book was also mentioned in a 2009 book by former FDA director David A. Kessler.

In terms of control, just substitute "sugar" for "tobacco" in the well known corporate ploys to attract and keep customers.

Videos:
"Salt Sugar Fat", talk given by author Michael Moss (above)

"Sugar Coated" is a Canadian documentary film, directed by Michèle Hozer and released in 2015. The film explores the impact on human health of the heavy use of sugar in the contemporary diet.

"The Truth About Sugar"
This BBC documentary set out to demystify the myths about sugar and show what products secrety contain it. It also sets out to demonstrate the impact on health if you remove sugar from your diet. This documentary "charted the lives of Cara Patterson, Rick Shabilla, Audrey Cannon and Simon Gallagher, who consumed nearly 119 teaspoons of sugar between them a day. Three of them lost nearly six kilograms each after implementing a low-sugar diet, but Shabilla unfortunately decided to replace his Indian sweets habit with lager and was not as successful."

"The Secrets of Sugar" - Fifth Estate
Gillian Findlay exposes research results that reveal the shocking truth about sugar that the sugar industry has been hiding from consumers. Studies show that on average, Canadians consume 26 teaspoons of sugar per person per day. This amounts to 40 kilos a year, which is the equivalent of 20 bags. Sugar is what sweetens the products and spikes the profits of some of the best-known and most powerful companies in the world. Sugar is the basic ingredient of 99% of the processed foods that are available. This is because it makes the product much more appealing and tasty. In order to create a food that will sell more, they simply add more sugar.

"Sugar: the Bitter Truth"
and
"Sugar: The Elephant in the Kitchen"
Two talks given by Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.

"Eat: The Story of Food - Sugar Rushes"
Throughout history, mankind has been on a mad-dash to satisfy our sweet tooth and consume vital energy. Along the way, sugar helped build empires and even fueled the Industrial Revolution. From the time sugarcane was first refined in India thousands of years ago, to our newest high tech candy factories, we've been developing newer and better delivery systems for the taste we can't live without.