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Graham Lawton

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Graham Lawton



Graham Lawton is a staff writer at New Scientist with a focus on life sciences, biomedicine, earth sciences and the environment. He has a first-class honours degree in biochemistry and an MSc with distinction in science communication, both from Imperial College London. He has worked at New Scientist since 2000 in various roles including features editor, opinion editor, deputy editor, executive editor and acting editor. He now writes features, opinion articles and a monthly column No Planet B.

His writing has also been published in The Times, The Sunday Times, The i and The Sun and he has made multiple appearances on national radio and television. In 2023, he won writer of the year at the Professional Publishers Association awards. In 2019 he
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Quotes by Graham Lawton  (?)
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“You can also blanch potatoes before roasting or frying them. This removes half the sugar, resulting in lower levels of acrylamide.”
Graham Lawton, This Book Could Save Your Life: The Science of Living Longer Better

“In 1700, the average English household consumed less than two kilograms of table sugar a year. By the end of the century that amount had quadrupled, and the upward trend has continued largely unbroken ever since. Between the early 1970s and the early 2000s, adults in the US increased their average daily calorie intake by 13 per cent, largely by eating more carbohydrates, including sugar. Today, yearly sugar consumption in the US is close to forty kilograms per person – more than twenty teaspoons a day.”
Graham Lawton, This Book Could Save Your Life: The Science of Living Longer Better

“On the surface the answer is quite simple. We form close friendships with people who are like us, with similar personalities, interests, beliefs, tastes, sense of humour and so on. But this simplicity belies a deeper connection. People turn out to be more genetically related to their close friends than to random strangers. A typical close friend is about as close as a fourth cousin; that is, someone you share a great-great-great-grandparent with.”
Graham Lawton, New Scientist: The Origin of Almost Everything



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