Processed Food

“Processed food: an experiment that failed”

Talk by Prof. Robert Lustig, University of California, at the 2015 EAT Food Forum. (14 minutes) Dr. Lustig is widely known for “Sugar: The Bitter Truth” and “Fat Chance” videos and book.

Note: he is well known for his strong focus on sugar. While high intake of sugar is a huge and terrible problem and has caused immeasurable harm, there are many other factors about our processed food environment that need to be kept in mind and receive further attention.

Note: when he says we should re-name diabetes as “processed food disease” he is referring to type 2 diabetes (which is caused by insulin resistance). He is not referring to type 1 diabetes, which is destruction of the insulin-producing cells of the pancreas by an auto-immune attack.


“Is a Calorie a Calorie? Processed Food, Experiment Gone Wrong”

Highly worthwhile: a more in-depth consideration of the topic, here is a presentation hosted by Stanford Health Care, in April, 2015.

“Robert Lustig, MD, is Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and the author of Fat Chance: Beating the Odds against Sugar, Processed Food, Obesity, and Disease.

Christopher Gardner, PhD, Professor (Research) of Medicine is a nutrition researcher at the Stanford Prevention Research Center whose research has been investigating the potential health benefits of various dietary components or food patterns, explored in the context of randomized controlled trials in free-living adult populations”

Note: Salt is a much more complicated topic than he is indicating. There are certainly people I see who do much better on a salt intake that is higher than they are getting with their habitual diet of little processed foods and low added salt. Surprisingly, if eating mostly “real foods” that are not processed, the daily salt intake can be low.


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