Dump The Lumps: The World Health Organization Says Eat Less Sugar
Low-Fat vs. Low-Carb: The Winner is Neither
Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods
Do Girl Scout Cookies Still Make The World A Better Place?
Can You Be Addicted To Carbs? Scientists Are Checking That Out
Sugar's Role In Rise Of Diabetes Gets Clearer
KQED's Forum: Dr. Robert Lustig's War on Sugar
Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class
KQED's Forum: Sugar and Health
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And capping your sugar intake at just 5 percent of your daily calories \"would provide additional health benefits,\" the guideline says.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Easy On The Sweet Tooth\u003c/strong>\u003cbr>\nThe World Health Organization guidelines call for limiting sugars to 10 percent of your daily calories. Based on a 2,000-calorie diet, this means no more than 200 calories should come from sugar. And WHO says reducing it to 5 percent — or just 100 calories in our scenario — may be even better. These cubes may look like a lot of sugar, but remember, lots of sugar is added to the processed foods we eat, including yogurts, condiments and snacks.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_93657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\" alt=\"The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The WHO recommendation echoes the advice of the Dietary Guidelines Advisory Committee, the panel that helps shape federal nutrition policy, which released its \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">report\u003c/a> a few weeks ago.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And just what would it take to comply with WHO's sweet-tooth limits? Well, consider the soda-drinking habits of Warren Buffett.\u003c/p>\n\u003cp>Just this week, \u003cem>Fortune\u003c/em> quoted the Oracle of Omaha as \u003ca href=\"http://fortune.com/2015/02/25/warren-buffett-diet-coke/\">saying\u003c/a>: \"If I eat 2,700 calories a day, a quarter of that is Coca-Cola. I drink at least five 12-ounce servings. I do it every day,\" says the major Coca-Cola shareholder.\u003c/p>\n\u003cp>So that's 700 calories of soda. And, yep, that's about 25 percent of Buffett's daily calories.\u003c/p>\n\u003cp>If Buffett decided he wanted to follow the WHO guidelines, he'd need to cut out three Cokes a day. And he'd need to skip other favorite sugary treats, such as the \u003ca href=\"http://www.washingtonpost.com/blogs/on-leadership/wp/2015/03/02/the-leadership-wisdom-in-warren-buffetts-letter/\">giant root beer floats\u003c/a> served at \u003ca href=\"http://piccolopetesrestaurant.net/page2.cfm\">Piccolo Pete's\u003c/a> in Omaha — a dessert the billionaire has\u003cstrong> \u003c/strong>enthusiastically endorsed.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As for the rest of us, cutting back to less than 10 percent of calories from added sugar may mean rethinking our favorite snacks and beverages.\u003c/p>\n\u003cp>WHO says the types of sugars we want to cut back on include all of the sweeteners added to foods, such as sucrose (aka table sugar) and high fructose corn syrup, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.\u003c/p>\n\u003cp>The only sugars that we don't need to limit, according to WHO, are\u003cem> \u003c/em>intrinsic sugars, which are naturally present in foods such as whole fresh fruits and vegetables.\u003c/p>\n\u003cp>The WHO recommendations to cut back on sugar are not sitting well with the global beverage industry. The\u003ca href=\"http://www.icba-net.org/\"> International Council of Beverages Associations\u003c/a>, which includes the \u003ca href=\"http://www.ameribev.org/members/active-members/\">American Beverage Association\u003c/a> (whose members include The Coca-Cola Co. and PepsiCo), released the following statement:\u003c/p>\n\u003cp>\"ICBA is disappointed that the WHO has confirmed the conditional recommendation suggesting a further reduction of the intake of free sugars to below 5 percent of total energy intake, as it does not reflect scientific agreement on the totality of evidence.\"\u003c/p>\n\u003cp>The release went on to say that the industry \"will continue to offer innovative ways to help consumers to achieve calorie balance though smaller portion sizes, no- and low-calorie beverages and transparent, fact-based nutrition information.\"\u003c/p>\n\u003cp>But public health advocates say the new WHO sugar guidelines are an important tool to help push back against the food and beverage industry — which has been resistant to limits on sugar.\u003c/p>\n\u003cp>\"The guidelines are based on two meta-analyses of more than 120 scientific studies,\" \u003ca href=\"http://www.law.georgetown.edu/oneillinstitute/faculty/SarahRoache.cfm\">Sarah Roache\u003c/a>, a fellow at the O'Neill Institute for National and Global Health Law at Georgetown University Law Center, said in a statement.\u003c/p>\n\u003cp>Roache, who was not involved in the study, says, \"These guidelines are a crucial tool for developing and implementing policies to address weight-gain and obesity, such as food labeling laws, restrictions on advertising foods and beverages, and restrictions on sales of unhealthy products in regulated settings like schools and hospitals.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"WHO says there's strong evidence that excessive sugar is bad for us. So it's recommending that we cut back significantly.","status":"publish","parent":0,"modified":1425518963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":693},"headData":{"title":"Dump The Lumps: The World Health Organization Says Eat Less Sugar | KQED","description":"WHO says there's strong evidence that excessive sugar is bad for us. So it's recommending that we cut back significantly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93656 http://blogs.kqed.org/bayareabites/?p=93656","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/04/dump-the-lumps-the-world-health-organization-says-eat-less-sugar/","disqusTitle":"Dump The Lumps: The World Health Organization Says Eat Less Sugar","nprByline":"Allison Aubrey","nprStoryId":"390726878","nprApiLink":"http://api.npr.org/query?id=390726878&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar?ft=nprml&f=390726878","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Mar 2015 18:14:00 -0500","nprStoryDate":"Wed, 04 Mar 2015 17:54:00 -0500","nprLastModifiedDate":"Wed, 04 Mar 2015 18:14:25 -0500","path":"/bayareabites/93656/dump-the-lumps-the-world-health-organization-says-eat-less-sugar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/15)\u003c/p>\n\u003cp>Sugar is sweet.\u003c/p>\n\u003cp>But too much of it can expand our waistlines, rot our teeth and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">increase the risk\u003c/a> of Type 2 diabetes and heart disease.\u003c/p>\n\u003cp>So the World Health Organization has new \u003ca href=\"http://www.who.int/nutrition/publications/guidelines/sugar_intake_information_note_en.pdf?ua=1\">advice\u003c/a>: Limit sugars to less than 10 percent of total calories consumed each day. And capping your sugar intake at just 5 percent of your daily calories \"would provide additional health benefits,\" the guideline says.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Easy On The Sweet Tooth\u003c/strong>\u003cbr>\nThe World Health Organization guidelines call for limiting sugars to 10 percent of your daily calories. Based on a 2,000-calorie diet, this means no more than 200 calories should come from sugar. And WHO says reducing it to 5 percent — or just 100 calories in our scenario — may be even better. These cubes may look like a lot of sugar, but remember, lots of sugar is added to the processed foods we eat, including yogurts, condiments and snacks.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_93657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\" alt=\"The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The WHO recommendation echoes the advice of the Dietary Guidelines Advisory Committee, the panel that helps shape federal nutrition policy, which released its \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">report\u003c/a> a few weeks ago.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And just what would it take to comply with WHO's sweet-tooth limits? Well, consider the soda-drinking habits of Warren Buffett.\u003c/p>\n\u003cp>Just this week, \u003cem>Fortune\u003c/em> quoted the Oracle of Omaha as \u003ca href=\"http://fortune.com/2015/02/25/warren-buffett-diet-coke/\">saying\u003c/a>: \"If I eat 2,700 calories a day, a quarter of that is Coca-Cola. I drink at least five 12-ounce servings. I do it every day,\" says the major Coca-Cola shareholder.\u003c/p>\n\u003cp>So that's 700 calories of soda. And, yep, that's about 25 percent of Buffett's daily calories.\u003c/p>\n\u003cp>If Buffett decided he wanted to follow the WHO guidelines, he'd need to cut out three Cokes a day. And he'd need to skip other favorite sugary treats, such as the \u003ca href=\"http://www.washingtonpost.com/blogs/on-leadership/wp/2015/03/02/the-leadership-wisdom-in-warren-buffetts-letter/\">giant root beer floats\u003c/a> served at \u003ca href=\"http://piccolopetesrestaurant.net/page2.cfm\">Piccolo Pete's\u003c/a> in Omaha — a dessert the billionaire has\u003cstrong> \u003c/strong>enthusiastically endorsed.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As for the rest of us, cutting back to less than 10 percent of calories from added sugar may mean rethinking our favorite snacks and beverages.\u003c/p>\n\u003cp>WHO says the types of sugars we want to cut back on include all of the sweeteners added to foods, such as sucrose (aka table sugar) and high fructose corn syrup, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.\u003c/p>\n\u003cp>The only sugars that we don't need to limit, according to WHO, are\u003cem> \u003c/em>intrinsic sugars, which are naturally present in foods such as whole fresh fruits and vegetables.\u003c/p>\n\u003cp>The WHO recommendations to cut back on sugar are not sitting well with the global beverage industry. The\u003ca href=\"http://www.icba-net.org/\"> International Council of Beverages Associations\u003c/a>, which includes the \u003ca href=\"http://www.ameribev.org/members/active-members/\">American Beverage Association\u003c/a> (whose members include The Coca-Cola Co. and PepsiCo), released the following statement:\u003c/p>\n\u003cp>\"ICBA is disappointed that the WHO has confirmed the conditional recommendation suggesting a further reduction of the intake of free sugars to below 5 percent of total energy intake, as it does not reflect scientific agreement on the totality of evidence.\"\u003c/p>\n\u003cp>The release went on to say that the industry \"will continue to offer innovative ways to help consumers to achieve calorie balance though smaller portion sizes, no- and low-calorie beverages and transparent, fact-based nutrition information.\"\u003c/p>\n\u003cp>But public health advocates say the new WHO sugar guidelines are an important tool to help push back against the food and beverage industry — which has been resistant to limits on sugar.\u003c/p>\n\u003cp>\"The guidelines are based on two meta-analyses of more than 120 scientific studies,\" \u003ca href=\"http://www.law.georgetown.edu/oneillinstitute/faculty/SarahRoache.cfm\">Sarah Roache\u003c/a>, a fellow at the O'Neill Institute for National and Global Health Law at Georgetown University Law Center, said in a statement.\u003c/p>\n\u003cp>Roache, who was not involved in the study, says, \"These guidelines are a crucial tool for developing and implementing policies to address weight-gain and obesity, such as food labeling laws, restrictions on advertising foods and beverages, and restrictions on sales of unhealthy products in regulated settings like schools and hospitals.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93656/dump-the-lumps-the-world-health-organization-says-eat-less-sugar","authors":["byline_bayareabites_93656"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_9224","bayareabites_511","bayareabites_10921","bayareabites_14185"],"featImg":"bayareabites_93657","label":"bayareabites"},"bayareabites_87254":{"type":"posts","id":"bayareabites_87254","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87254","score":null,"sort":[1410286844000]},"guestAuthors":[],"slug":"low-fat-vs-low-carb-the-winner-is-neither","title":"Low-Fat vs. Low-Carb: The Winner is Neither","publishDate":1410286844,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\" alt=\"Food label\" width=\"680\" height=\"322\" class=\"aligncenter size-full wp-image-87262\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/abellatti/\" target=\"_blank\">Andy Bellatti\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/04/low-fat-vs-low-carb-the-winner-is-neither/\" target=\"_blank\">Civil Eats\u003c/a> (9/4/14) \u003c/p>\n\u003cp>Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of \u003ca href=\"http://annals.org/article.aspx?articleid=1900694\" target=\"_blank\">a new study\u003c/a> published in the \u003cem>Annals of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>A much-cited \u003cem>New York Times\u003c/em> article on the study titled “\u003ca href=\"http://www.nytimes.com/2014/09/02/health/low-carb-vs-low-fat-diet.html?_r=1\" target=\"_blank\">A Call For a Low-Carb Diet\u003c/a>” reads: “People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades.”\u003c/p>\n\u003cp>The study in question, financed by the \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/organizations/n/national_institutes_of_health/index.html?inline=nyt-org\" target=\"_blank\">National Institutes of Health\u003c/a>, and authored by Dr. Lydia A. Bazzano of Tulane University, “included a racially diverse group of 150 men and women—a rarity in clinical nutrition studies—who were assigned to follow diets for one year that limited either the amount of carbs or fat that they could eat, but not overall calories,” \u003cem>The New York Times\u003c/em> reports.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so, once again, the dialogue on health and diet is stringently focused on nutrients–an approach that is utterly unhelpful and misleading. As I see it, there is nothing inherently bad for us about carbohydrates or fats. Our bodies require both. The more important question is whether we’re eating whole, unprocessed foods.\u003c/p>\n\u003cp>Furthermore, save a few exceptions (like added sugars, which are 100 percent carbohydrate, and oils, which are 100 percent fat), most foods contain two, if not all, of the three macronutrients: carbohydrates, fats, and protein. A quarter-cup serving of pecans, for instance, contains 21 grams of fat, 4 grams of carbohydrates, and 3 grams of protein. A half-cup serving of garbanzo beans, meanwhile, offers 1.5 grams of fat, 20 grams of carbohydrates, and 6 grams of protein. The nuts are usually categorized as a fat, and the beans often as a carbohydrate, because those respective nutrients provide the bulk of those foods’ caloric contributions. In other words, it’s overly simplistic to talk about most food as “carbohydrates” and “fats.”\u003c/p>\n\u003cp>To make matters more complicated, the “low-fat” and “low-carb” categories in this study may not be all that accurate. For instance, the low-fat group in the study lowered their total fat intake to no more than 30 percent of their daily calories.\u003c/p>\n\u003cp>But Dr. Marion Nestle, professor of nutrition at New York University and author of \u003cem>Food Politics, What to Eat\u003c/em>, and \u003cem>Why Calories Count\u003c/em> takes issue with that classification. “Fat at 30 percent of calories is just slightly below what Americans consume now, on average,” she says. “The investigators called it low-fat, but it isn’t.”\u003c/p>\n\u003cp>Nestle also points out that the low-carb group was simply eating less. “It’s easier for some people to lose weight if they cut out whole categories of food, in this case, carbohydrates,” she says. But Nestle doesn’t see the latter as a long-term solution. “For that, we need to see results for several years. Studies that examine the effects of different kinds of diets—and there have been many—typically find that all work to the extent that they cut calories, but that people have trouble sticking to extreme diets, which the low-carb was in this study.”\u003c/p>\n\u003cp>When studies comparing carbohydrates to fats go mainstream–and, depending on the study, the victor differs–the subsequent dialogue usually ends up demonizing one of the two nutrients. One is branded a health and weight panacea; the other, a saboteur.\u003c/p>\n\u003cp>However, the really crucial element missing from this conversation is the one that ultimately has the biggest effect on our health–the way carbohydrates and fats are processed before they’re eaten.\u003c/p>\n\u003cp>Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and author of multiple books, including \u003ca href=\"http://www.amazon.com/Fat-Chance-bitter-truth-about-ebook/dp/B00A626UYW\" target=\"_blank\">\u003cem>Fat Chance: The Bitter Truth About Sugar\u003c/em>\u003c/a> says the “dietary-fat-is-bad” hypothesis “is so dead it’s got rigor mortis.” He points to this study as “one more nail in an airtight coffin.” But, he adds, “The problem is really what this paper doesn’t address. Was it all carb restriction? Was it refined carb restriction? Was it processed food restriction? Or was it sugar restriction?” He also pointed to the fact that the Bazanno study didn’t even break out sugar as a variable.\u003c/p>\n\u003cp>Whole, or minimally-processed carbohydrates–vegetables, whole fruit, beans, and whole grains—are very different than highly processed ones (think soda, donuts, instant mashed potatoes, white flour bagels, Pop-Tarts, and candy). Not only do the minimally processed carbohydrates offer more fiber (which in turn helps to keep blood sugar levels steady), they also offer vitamins, minerals, phytonutrients, and antioxidants.\u003c/p>\n\u003cp>Certainly, a “high carb, low-fat” apple has very little in common with Twizzlers, another “high carb, low-fat” snack. The apple offers phytonutrients like quercetin and catechins (which, as this study points out, \u003ca href=\"http://www.nutritionj.com/content/3/1/5\" target=\"_blank\">have various benefits and are present in significantly lower quantities in processed apple products\u003c/a>), as well as fiber (\u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/fiber-full-story/\" target=\"_blank\">which plays a role in helping lower risk of heart disease, Type 2 diabetes, and some cancers\u003c/a>). Twizzlers, meanwhile, are mainly made of white flour, and sugar, with a little palm oil, artificial flavoring, and artificial coloring.\u003c/p>\n\u003cp>Similarly, some high-fat food–nuts, seeds, avocados, and cold-pressed oils like olive, hemp, and flax oil have very little in common with their highly-processed counterparts–\u003ca href=\"http://www.sciencedaily.com/releases/2007/01/070116131545.htm\" target=\"_blank\">interesterified\u003c/a>, partially hydrogenated, and highly refined oils. Whole-food fats–especially plant-based ones–offer fiber along with vitamins, minerals, and phytonutrients. Additionally, the health benefits of \u003ca href=\"http://www.lipidworld.com/content/8/1/25\" target=\"_blank\">monounsaturated fats\u003c/a> and \u003ca href=\"http://www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=1&ContentID=3054\" target=\"_blank\">omega-3 fatty acids\u003c/a> have been well documented. However, \u003ca href=\"http://www.cdc.gov/nutrition/everyone/basics/fat/transfat.html\" target=\"_blank\">partially hydrogenated oils\u003c/a> (“trans fats”) are cardiovascular atrocities, and the newer kids on the block, interesterified fats, come with their share of concerns.\u003c/p>\n\u003cp>Furthermore, as Dr. Lustig wisely points out, “In America, a low-fat diet is a processed food diet.”\u003c/p>\n\u003cp>And Lustig is right. The low-fat craze of the early 1990s did not usher in an increase in fruit and vegetable intake; it was fat-free and low-fat cookies–Snackwells, to be exact–that flew off the shelves. In my own nutrition practice, clients often include fat-free (and sugar laden) frozen yogurt, pudding, and popsicles on their lists of favorite snacks. Fresh fruit rarely gets a mention.\u003c/p>\n\u003cp>The average American consumes \u003ca href=\"http://www.webmd.com/food-recipes/features/fiber-how-much-do-you-need\" target=\"_blank\">slightly more than half\u003c/a> the recommended daily intake of fiber, \u003ca href=\"http://www.cdc.gov/features/dssodium/\" target=\"_blank\">far exceeds the daily sodium limits\u003c/a>, and comes up very short on their intake of minerals like \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">magnesium\u003c/a> and \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/10_potassium_intake_0910.pdf\" target=\"_blank\">potassium\u003c/a>. These figures all point to one thing—we eat a lot of highly processed foods.\u003c/p>\n\u003cp>And while fervent low-fat and low-carb devotees may love sitting ringside, larger systemic issues continue to affect American public health. Case in point: Earlier this week, Harvard’s School of Public Health reported that “overall dietary quality remains poor and \u003ca href=\"http://www.hsph.harvard.edu/news/press-releases/u-s-diet-shows-modest-improvement-but-overall-remains-poor/\" target=\"_blank\">disparities continue to widen among socioeconomic and racial/ethnic groups\u003c/a>.”\u003c/p>\n\u003cp>As long as studies like this continue to pit carbohydrates and fats against one another we can expect this ferocious fight to continue, and for the real cracks in our food system to get larger. Lustig put it best when he said: “What Bazzano et al. should have studied was real food versus processed food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAndy Bellatti, MS, RD is a Las Vegas-based nutritionist with a plant-centric and whole-food focus who takes an interest in food politics, deceptive food marketing, sustainability, and social justice. His work has been published in Grist, The Huffington Post, Today’s Dietitian, Food Safety News, and Civil Eats, among others. He is also the creator and co-founder of \u003ca href=\"https://www.facebook.com/DietitiansForProfessionalIntegrity\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, a group that advocates for ethical and socially responsible partnerships within the Academy of Nutrition and Dietetics. You can read more of his work on his \u003ca href=\"http://smallbites.andybellatti.com/\" target=\"_blank\">Small Bites\u003c/a> blog and can also follow him on \u003ca href=\"https://twitter.com/andybellatti\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Andy-Bellattis-Small-Bites/208083712560911\" target=\"_blank\">Facebook\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of a new study published in the\u003cem>Annals of Internal Medicine\u003c/em>.","status":"publish","parent":0,"modified":1410286844,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1422},"headData":{"title":"Low-Fat vs. Low-Carb: The Winner is Neither | KQED","description":"Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of a new study published in theAnnals of Internal Medicine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87254 http://blogs.kqed.org/bayareabites/?p=87254","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/09/low-fat-vs-low-carb-the-winner-is-neither/","disqusTitle":"Low-Fat vs. Low-Carb: The Winner is Neither","path":"/bayareabites/87254/low-fat-vs-low-carb-the-winner-is-neither","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodlabel.jpg\" alt=\"Food label\" width=\"680\" height=\"322\" class=\"aligncenter size-full wp-image-87262\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/abellatti/\" target=\"_blank\">Andy Bellatti\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/04/low-fat-vs-low-carb-the-winner-is-neither/\" target=\"_blank\">Civil Eats\u003c/a> (9/4/14) \u003c/p>\n\u003cp>Welcome to round 3,752 of the Diet Wars. This week’s opponents have been battling it out for decades, each with hordes of devoted fans. In one corner: carbohydrates. In the other: fat. Both have taken their share of punches throughout the years, and they are back for more following the release of \u003ca href=\"http://annals.org/article.aspx?articleid=1900694\" target=\"_blank\">a new study\u003c/a> published in the \u003cem>Annals of Internal Medicine\u003c/em>.\u003c/p>\n\u003cp>A much-cited \u003cem>New York Times\u003c/em> article on the study titled “\u003ca href=\"http://www.nytimes.com/2014/09/02/health/low-carb-vs-low-fat-diet.html?_r=1\" target=\"_blank\">A Call For a Low-Carb Diet\u003c/a>” reads: “People who avoid carbohydrates and eat more fat, even saturated fat, lose more body fat and have fewer cardiovascular risks than people who follow the low-fat diet that health authorities have favored for decades.”\u003c/p>\n\u003cp>The study in question, financed by the \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/organizations/n/national_institutes_of_health/index.html?inline=nyt-org\" target=\"_blank\">National Institutes of Health\u003c/a>, and authored by Dr. Lydia A. Bazzano of Tulane University, “included a racially diverse group of 150 men and women—a rarity in clinical nutrition studies—who were assigned to follow diets for one year that limited either the amount of carbs or fat that they could eat, but not overall calories,” \u003cem>The New York Times\u003c/em> reports.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And so, once again, the dialogue on health and diet is stringently focused on nutrients–an approach that is utterly unhelpful and misleading. As I see it, there is nothing inherently bad for us about carbohydrates or fats. Our bodies require both. The more important question is whether we’re eating whole, unprocessed foods.\u003c/p>\n\u003cp>Furthermore, save a few exceptions (like added sugars, which are 100 percent carbohydrate, and oils, which are 100 percent fat), most foods contain two, if not all, of the three macronutrients: carbohydrates, fats, and protein. A quarter-cup serving of pecans, for instance, contains 21 grams of fat, 4 grams of carbohydrates, and 3 grams of protein. A half-cup serving of garbanzo beans, meanwhile, offers 1.5 grams of fat, 20 grams of carbohydrates, and 6 grams of protein. The nuts are usually categorized as a fat, and the beans often as a carbohydrate, because those respective nutrients provide the bulk of those foods’ caloric contributions. In other words, it’s overly simplistic to talk about most food as “carbohydrates” and “fats.”\u003c/p>\n\u003cp>To make matters more complicated, the “low-fat” and “low-carb” categories in this study may not be all that accurate. For instance, the low-fat group in the study lowered their total fat intake to no more than 30 percent of their daily calories.\u003c/p>\n\u003cp>But Dr. Marion Nestle, professor of nutrition at New York University and author of \u003cem>Food Politics, What to Eat\u003c/em>, and \u003cem>Why Calories Count\u003c/em> takes issue with that classification. “Fat at 30 percent of calories is just slightly below what Americans consume now, on average,” she says. “The investigators called it low-fat, but it isn’t.”\u003c/p>\n\u003cp>Nestle also points out that the low-carb group was simply eating less. “It’s easier for some people to lose weight if they cut out whole categories of food, in this case, carbohydrates,” she says. But Nestle doesn’t see the latter as a long-term solution. “For that, we need to see results for several years. Studies that examine the effects of different kinds of diets—and there have been many—typically find that all work to the extent that they cut calories, but that people have trouble sticking to extreme diets, which the low-carb was in this study.”\u003c/p>\n\u003cp>When studies comparing carbohydrates to fats go mainstream–and, depending on the study, the victor differs–the subsequent dialogue usually ends up demonizing one of the two nutrients. One is branded a health and weight panacea; the other, a saboteur.\u003c/p>\n\u003cp>However, the really crucial element missing from this conversation is the one that ultimately has the biggest effect on our health–the way carbohydrates and fats are processed before they’re eaten.\u003c/p>\n\u003cp>Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at University of California, San Francisco, and author of multiple books, including \u003ca href=\"http://www.amazon.com/Fat-Chance-bitter-truth-about-ebook/dp/B00A626UYW\" target=\"_blank\">\u003cem>Fat Chance: The Bitter Truth About Sugar\u003c/em>\u003c/a> says the “dietary-fat-is-bad” hypothesis “is so dead it’s got rigor mortis.” He points to this study as “one more nail in an airtight coffin.” But, he adds, “The problem is really what this paper doesn’t address. Was it all carb restriction? Was it refined carb restriction? Was it processed food restriction? Or was it sugar restriction?” He also pointed to the fact that the Bazanno study didn’t even break out sugar as a variable.\u003c/p>\n\u003cp>Whole, or minimally-processed carbohydrates–vegetables, whole fruit, beans, and whole grains—are very different than highly processed ones (think soda, donuts, instant mashed potatoes, white flour bagels, Pop-Tarts, and candy). Not only do the minimally processed carbohydrates offer more fiber (which in turn helps to keep blood sugar levels steady), they also offer vitamins, minerals, phytonutrients, and antioxidants.\u003c/p>\n\u003cp>Certainly, a “high carb, low-fat” apple has very little in common with Twizzlers, another “high carb, low-fat” snack. The apple offers phytonutrients like quercetin and catechins (which, as this study points out, \u003ca href=\"http://www.nutritionj.com/content/3/1/5\" target=\"_blank\">have various benefits and are present in significantly lower quantities in processed apple products\u003c/a>), as well as fiber (\u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/fiber-full-story/\" target=\"_blank\">which plays a role in helping lower risk of heart disease, Type 2 diabetes, and some cancers\u003c/a>). Twizzlers, meanwhile, are mainly made of white flour, and sugar, with a little palm oil, artificial flavoring, and artificial coloring.\u003c/p>\n\u003cp>Similarly, some high-fat food–nuts, seeds, avocados, and cold-pressed oils like olive, hemp, and flax oil have very little in common with their highly-processed counterparts–\u003ca href=\"http://www.sciencedaily.com/releases/2007/01/070116131545.htm\" target=\"_blank\">interesterified\u003c/a>, partially hydrogenated, and highly refined oils. Whole-food fats–especially plant-based ones–offer fiber along with vitamins, minerals, and phytonutrients. Additionally, the health benefits of \u003ca href=\"http://www.lipidworld.com/content/8/1/25\" target=\"_blank\">monounsaturated fats\u003c/a> and \u003ca href=\"http://www.urmc.rochester.edu/encyclopedia/content.aspx?ContentTypeID=1&ContentID=3054\" target=\"_blank\">omega-3 fatty acids\u003c/a> have been well documented. However, \u003ca href=\"http://www.cdc.gov/nutrition/everyone/basics/fat/transfat.html\" target=\"_blank\">partially hydrogenated oils\u003c/a> (“trans fats”) are cardiovascular atrocities, and the newer kids on the block, interesterified fats, come with their share of concerns.\u003c/p>\n\u003cp>Furthermore, as Dr. Lustig wisely points out, “In America, a low-fat diet is a processed food diet.”\u003c/p>\n\u003cp>And Lustig is right. The low-fat craze of the early 1990s did not usher in an increase in fruit and vegetable intake; it was fat-free and low-fat cookies–Snackwells, to be exact–that flew off the shelves. In my own nutrition practice, clients often include fat-free (and sugar laden) frozen yogurt, pudding, and popsicles on their lists of favorite snacks. Fresh fruit rarely gets a mention.\u003c/p>\n\u003cp>The average American consumes \u003ca href=\"http://www.webmd.com/food-recipes/features/fiber-how-much-do-you-need\" target=\"_blank\">slightly more than half\u003c/a> the recommended daily intake of fiber, \u003ca href=\"http://www.cdc.gov/features/dssodium/\" target=\"_blank\">far exceeds the daily sodium limits\u003c/a>, and comes up very short on their intake of minerals like \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">magnesium\u003c/a> and \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/10_potassium_intake_0910.pdf\" target=\"_blank\">potassium\u003c/a>. These figures all point to one thing—we eat a lot of highly processed foods.\u003c/p>\n\u003cp>And while fervent low-fat and low-carb devotees may love sitting ringside, larger systemic issues continue to affect American public health. Case in point: Earlier this week, Harvard’s School of Public Health reported that “overall dietary quality remains poor and \u003ca href=\"http://www.hsph.harvard.edu/news/press-releases/u-s-diet-shows-modest-improvement-but-overall-remains-poor/\" target=\"_blank\">disparities continue to widen among socioeconomic and racial/ethnic groups\u003c/a>.”\u003c/p>\n\u003cp>As long as studies like this continue to pit carbohydrates and fats against one another we can expect this ferocious fight to continue, and for the real cracks in our food system to get larger. Lustig put it best when he said: “What Bazzano et al. should have studied was real food versus processed food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAndy Bellatti, MS, RD is a Las Vegas-based nutritionist with a plant-centric and whole-food focus who takes an interest in food politics, deceptive food marketing, sustainability, and social justice. His work has been published in Grist, The Huffington Post, Today’s Dietitian, Food Safety News, and Civil Eats, among others. He is also the creator and co-founder of \u003ca href=\"https://www.facebook.com/DietitiansForProfessionalIntegrity\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, a group that advocates for ethical and socially responsible partnerships within the Academy of Nutrition and Dietetics. You can read more of his work on his \u003ca href=\"http://smallbites.andybellatti.com/\" target=\"_blank\">Small Bites\u003c/a> blog and can also follow him on \u003ca href=\"https://twitter.com/andybellatti\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Andy-Bellattis-Small-Bites/208083712560911\" target=\"_blank\">Facebook\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87254/low-fat-vs-low-carb-the-winner-is-neither","authors":["5583"],"categories":["bayareabites_13718","bayareabites_4084","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_11745","bayareabites_12330","bayareabites_11806","bayareabites_2038","bayareabites_9224","bayareabites_511"],"featImg":"bayareabites_87262","label":"bayareabites"},"bayareabites_85169":{"type":"posts","id":"bayareabites_85169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85169","score":null,"sort":[1407341598000]},"guestAuthors":[],"slug":"sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","publishDate":1407341598,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n","blocks":[],"excerpt":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","status":"publish","parent":0,"modified":1428534851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1598},"headData":{"title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED","description":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85169 http://blogs.kqed.org/bayareabites/?p=85169","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/","disqusTitle":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","path":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","authors":["5566","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_45","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_13615","bayareabites_11215","bayareabites_9771","bayareabites_11101","bayareabites_13616","bayareabites_2613","bayareabites_13614","bayareabites_13613","bayareabites_9224","bayareabites_511"],"featImg":"bayareabites_85323","label":"bayareabites"},"bayareabites_79851":{"type":"posts","id":"bayareabites_79851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79851","score":null,"sort":[1396382150000]},"guestAuthors":[],"slug":"do-girl-scout-cookies-still-make-the-world-a-better-place","title":"Do Girl Scout Cookies Still Make The World A Better Place?","publishDate":1396382150,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.","status":"publish","parent":0,"modified":1396382150,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":824},"headData":{"title":"Do Girl Scout Cookies Still Make The World A Better Place? | KQED","description":"Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79851 http://blogs.kqed.org/bayareabites/?p=79851","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/01/do-girl-scout-cookies-still-make-the-world-a-better-place/","disqusTitle":"Do Girl Scout Cookies Still Make The World A Better Place?","nprByline":"Eliza Barclay","nprStoryId":"295748000","nprApiLink":"http://api.npr.org/query?id=295748000&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place?ft=3&f=295748000","nprRetrievedStory":"1","nprPubDate":"Tue, 01 Apr 2014 12:14:00 -0400","nprStoryDate":"Tue, 01 Apr 2014 12:05:00 -0400","nprLastModifiedDate":"Tue, 01 Apr 2014 12:14:18 -0400","path":"/bayareabites/79851/do-girl-scout-cookies-still-make-the-world-a-better-place","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79851/do-girl-scout-cookies-still-make-the-world-a-better-place","authors":["byline_bayareabites_79851"],"categories":["bayareabites_1653","bayareabites_1245","bayareabites_1763","bayareabites_10916"],"tags":["bayareabites_11518","bayareabites_1911","bayareabites_2613","bayareabites_9224","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_79859","label":"bayareabites"},"bayareabites_64182":{"type":"posts","id":"bayareabites_64182","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64182","score":null,"sort":[1372279786000]},"guestAuthors":[],"slug":"can-you-be-addicted-to-carbs-scientific-study-sugar-obesity","title":"Can You Be Addicted To Carbs? Scientists Are Checking That Out","publishDate":1372279786,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs-1024x575.jpg\" alt=\"Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Fresh research adds weight to the notion that certain foods (think empty carbs like bagels and sweet treats) can lead to more intense hunger and overeating.\u003c/p>\n\u003cp>Fast-digesting carbohydrates can stimulate regions of the brain involved in cravings and addiction, \u003ca href=\"http://ajcn.nutrition.org/\">according to a study\u003c/a> published in the \u003cem>American Journal of Clinical Nutrition\u003c/em>.\u003c/p>\n\u003cp>Prior studies have shown that highly desirable foods, perhaps a cheesecake or pie, can trigger pleasure centers in the brain. But what's new about this research is that it shows that even when people are unaware of what they're eating, the intake of fast-digesting carbs can activate parts of the brain associated with pleasure, reward and addiction.\u003c/p>\n\u003cp>To evaluate this, \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a>, director of the obesity prevention center at Boston Children's Hospital, and his colleagues conducted brain scans in 12 overweight men after they consumed two different kinds of test milkshakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both milkshakes had the same number of calories and similar ingredients, but one contained more fast-digesting carbs and the other was made of slower-digesting carbohydrates. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">concept\u003c/a> here is that so-called high-glycemic index foods such as sugar and highly processed breads move through the body faster than low-glycemic index foods such as fruit and whole grains.\u003c/p>\n\u003cp>After the participants drank the rapidly digesting carb shake, their blood sugar spiked and then crashed four hours later. And it's at this point that researchers documented activation of a part of the brain called the nucleus accumbens, a small area that is involved in emotions and addiction. Ludwig told The Salt: \"The scans showed intense activation in brain regions involved in addictive behavior.\"\u003c/p>\n\u003cp>The idea that certain foods may be addictive is controversial. Some scientists think it's overstating the matter. And clearly it's not settled as to whether activity in these brain regions would be seen widely in the population, or perhaps only among those who are overweight or prone to overeating.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Dr. Robert Lustig\u003c/a>, a professor of clinical pediatrics at the University of California, San Francisco, points out, this research can't tell us if there's a cause and effect relationship between eating certain foods and triggering brain responses, or if those responses lead to overeating and obesity.\u003c/p>\n\u003cp>\"[The study] doesn't tell you if this is the reason they got obese,\" says Lustig, \"or if this is what happens once you're already obese.\"\u003c/p>\n\u003cp>Nonetheless, Lustig told The Salt that he thinks this study offers another bit of evidence that \"this phenomenon is real.\" He has been a leading voice in suggesting that \u003ca href=\"http://www.npr.org/2013/01/11/169144853/the-fallacies-of-fat\">sugar \u003c/a>is the cause of obesity and other health problems.\u003c/p>\n\u003cp>Increasingly, the concept of food addiction is gaining attention from researchers. There's a body of work exploring the connection, says \u003ca href=\"http://addictionresearch.health.ufl.edu/faculty/nicole-m-avena-ph-d/\">Nicole Avena\u003c/a>, a neuroscientist at the University of Florida who studies food and the brain.\u003c/p>\n\u003cp>This study, she says, adds to the growing literature that suggests that high-sugar foods can affect the brain \"in ways that can alter reward processing and potentially fuel overeating.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Researchers are trying to figure out if it really is possible to be addicted to food. A study of brain activity finds there's more going on in areas linked to reward and addiction after people drink a shake with lots of refined carbohydrates. But it's not clear how that factors into overeating.","status":"publish","parent":0,"modified":1372279786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":542},"headData":{"title":"Can You Be Addicted To Carbs? Scientists Are Checking That Out | KQED","description":"Researchers are trying to figure out if it really is possible to be addicted to food. A study of brain activity finds there's more going on in areas linked to reward and addiction after people drink a shake with lots of refined carbohydrates. But it's not clear how that factors into overeating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64182 http://blogs.kqed.org/bayareabites/?p=64182","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/26/can-you-be-addicted-to-carbs-scientific-study-sugar-obesity/","disqusTitle":"Can You Be Addicted To Carbs? Scientists Are Checking That Out","nprByline":"Allison Aubrey","nprStoryId":"195292850","nprApiLink":"http://api.npr.org/query?id=195292850&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out?ft=3&f=195292850","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Jun 2013 16:16:00 -0400","nprStoryDate":"Wed, 26 Jun 2013 15:11:00 -0400","nprLastModifiedDate":"Wed, 26 Jun 2013 16:16:41 -0400","path":"/bayareabites/64182/can-you-be-addicted-to-carbs-scientific-study-sugar-obesity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bagels-carbs-1024x575.jpg\" alt=\"Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-64185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating refined carbohydrates like bagels may stimulate brain regions involved in reward and cravings, research suggests. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Fresh research adds weight to the notion that certain foods (think empty carbs like bagels and sweet treats) can lead to more intense hunger and overeating.\u003c/p>\n\u003cp>Fast-digesting carbohydrates can stimulate regions of the brain involved in cravings and addiction, \u003ca href=\"http://ajcn.nutrition.org/\">according to a study\u003c/a> published in the \u003cem>American Journal of Clinical Nutrition\u003c/em>.\u003c/p>\n\u003cp>Prior studies have shown that highly desirable foods, perhaps a cheesecake or pie, can trigger pleasure centers in the brain. But what's new about this research is that it shows that even when people are unaware of what they're eating, the intake of fast-digesting carbs can activate parts of the brain associated with pleasure, reward and addiction.\u003c/p>\n\u003cp>To evaluate this, \u003ca href=\"http://childrenshospital.org/cfapps/research/data_admin/Site114/mainpageS114P0.html\">Dr. David Ludwig\u003c/a>, director of the obesity prevention center at Boston Children's Hospital, and his colleagues conducted brain scans in 12 overweight men after they consumed two different kinds of test milkshakes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both milkshakes had the same number of calories and similar ingredients, but one contained more fast-digesting carbs and the other was made of slower-digesting carbohydrates. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">concept\u003c/a> here is that so-called high-glycemic index foods such as sugar and highly processed breads move through the body faster than low-glycemic index foods such as fruit and whole grains.\u003c/p>\n\u003cp>After the participants drank the rapidly digesting carb shake, their blood sugar spiked and then crashed four hours later. And it's at this point that researchers documented activation of a part of the brain called the nucleus accumbens, a small area that is involved in emotions and addiction. Ludwig told The Salt: \"The scans showed intense activation in brain regions involved in addictive behavior.\"\u003c/p>\n\u003cp>The idea that certain foods may be addictive is controversial. Some scientists think it's overstating the matter. And clearly it's not settled as to whether activity in these brain regions would be seen widely in the population, or perhaps only among those who are overweight or prone to overeating.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Dr. Robert Lustig\u003c/a>, a professor of clinical pediatrics at the University of California, San Francisco, points out, this research can't tell us if there's a cause and effect relationship between eating certain foods and triggering brain responses, or if those responses lead to overeating and obesity.\u003c/p>\n\u003cp>\"[The study] doesn't tell you if this is the reason they got obese,\" says Lustig, \"or if this is what happens once you're already obese.\"\u003c/p>\n\u003cp>Nonetheless, Lustig told The Salt that he thinks this study offers another bit of evidence that \"this phenomenon is real.\" He has been a leading voice in suggesting that \u003ca href=\"http://www.npr.org/2013/01/11/169144853/the-fallacies-of-fat\">sugar \u003c/a>is the cause of obesity and other health problems.\u003c/p>\n\u003cp>Increasingly, the concept of food addiction is gaining attention from researchers. There's a body of work exploring the connection, says \u003ca href=\"http://addictionresearch.health.ufl.edu/faculty/nicole-m-avena-ph-d/\">Nicole Avena\u003c/a>, a neuroscientist at the University of Florida who studies food and the brain.\u003c/p>\n\u003cp>This study, she says, adds to the growing literature that suggests that high-sugar foods can affect the brain \"in ways that can alter reward processing and potentially fuel overeating.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64182/can-you-be-addicted-to-carbs-scientific-study-sugar-obesity","authors":["byline_bayareabites_64182"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11745","bayareabites_11218","bayareabites_11907","bayareabites_9771","bayareabites_248","bayareabites_2613","bayareabites_11906","bayareabites_9224","bayareabites_11318","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_64185","label":"bayareabites"},"bayareabites_57679":{"type":"posts","id":"bayareabites_57679","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57679","score":null,"sort":[1362273227000]},"guestAuthors":[],"slug":"sugars-role-in-rise-of-diabetes-gets-clearer","title":"Sugar's Role In Rise Of Diabetes Gets Clearer","publishDate":1362273227,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57697\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/soda-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/soda-india.jpg\" alt=\"A performer drinks a soda in Ahmedabad, India in 2010. A study found that rising diabetes prevalence in countries like India is strongly tied to sugar consumption. Photo: Sam Panthaky/AFP/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-57697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A performer drinks a soda in Ahmedabad, India in 2010. A study found that rising diabetes prevalence in countries like India is strongly tied to sugar consumption. Photo: Sam Panthaky/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/28/173170149/sugars-role-in-rise-of-diabetes-gets-clearer\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cp>Robert Lustig wants to convince the world that sugar is making us very sick. And lately he's turned to an unconventional field – econometrics – to do it.\u003c/p>\n\u003cp>Lustig rounded up statisticians and epidemiologists to look at the relationship between food and diabetes risk. The \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0057873\">paper\u003c/a>, published this week in the journal \u003cem>PLoS One, \u003c/em>found that the more sugar on the market in 175 countries, the higher the country's diabetes rate.\u003c/p>\n\u003cp>\"I'm not suggesting sugar is the only cause of diabetes,\" \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Lustig\u003c/a>, a pediatric endocrinologist at the University of California, San Franciso, tells The Salt. \"But in this analysis it was the only thing that predicted it. And it was worldwide and over a decade.\"\u003c/p>\n\u003cp>The researchers found that for every additional 150 calories of sugar (the amount that's in a 12-ounce can of soda) available per person per day, the prevalence of diabetes in the population rose 1 percent. They compared that against an additional 150 calories of from any type of food, which caused only a 0.1 percent increase in the population's diabetes rate over the past decade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The findings controlled for obesity, physical activity, and a number of economic and social variables.\u003c/p>\n\u003cp>\u003cem>New York Times\u003c/em> columnist Mark Bittman \u003ca href=\"http://opinionator.blogs.nytimes.com/2013/02/27/its-the-sugar-folks/\">called \u003c/a>the new study \"the closest thing to causation and a smoking gun that we will see\" for the relationship between sugar and diabetes.\u003c/p>\n\u003cp>But not everyone agrees this paper is the \"smoking gun\" for sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, an expert on diabetes epidemiology at Harvard, tells The Salt that while the study's findings track with other research linking sugar intake to the diabetes epidemic, Lustig's study by itself is \"weak evidence of a causal link.\"\u003c/p>\n\u003cp>Why? Because, he says, epidemiologists don't consider ecological studies like this one, which take a statistical snapshot, as reliable as prospective cohort studies, which follow a group of people over time.\u003c/p>\n\u003cp>Hu notes that he was also surprised to see that other foods did not predict diabetes risk nearly as strongly as sugar in Lustig's study. \"I don't know why this happened, because we know other foods are associated with diabetes risk – like highly refined grain products, white rice, bread, and other starchy foods. Those foods are not very different from sugar. But maybe sugar is a better indicator of certain dietary habits of population.\"\u003c/p>\n\u003cp>Lustig himself is the first one to admit that proving that any one thing causes a disease, especially a chronic disease, is tricky business. And Lustig's co-author Sanjay Basu \u003ca href=\"http://epianalysis.wordpress.com/2013/02/27/sugardiabetes/\">admitted\u003c/a> on an epidemiology blog this week that \"we can't 'prove causality' through any amount of statistics.\"\u003c/p>\n\u003cp>But Lustig insists that nailing down sugar's role in the rise of obesity and diabetes is useful, because it will give people a starting point.\u003c/p>\n\u003cp>\"The point is, if [diabetes is caused by] many things, you can handle each one, one at a time,\" says Lustig.\u003c/p>\n\u003cp>Where to start, then? Well, Lustig says, we could start by regulating it better, with stricter guidelines for sugar consumption, and taxes on it.\u003c/p>\n\u003cp>Sounds like he'll soon be pushing for legislation — especially since the doctor is pursuing a law degree.\u003c/p>\n\u003cp>He's certainly no lightweight when it comes to getting out the message. His YouTube \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=dBnniua6-oM\">video\u003c/a> \"Sugar: The Bitter Truth\" has attracted millions of viewers since it went viral in 2010.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Robert Lustig, a physician and anti-sugar crusader, found in a new study that countries where people have easy access to sugar are more likely to see a rise in diabetes. But skeptics say that sugar's not the only culprit.","status":"publish","parent":0,"modified":1371583482,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":613},"headData":{"title":"Sugar's Role In Rise Of Diabetes Gets Clearer | KQED","description":"Robert Lustig, a physician and anti-sugar crusader, found in a new study that countries where people have easy access to sugar are more likely to see a rise in diabetes. But skeptics say that sugar's not the only culprit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57679 http://blogs.kqed.org/bayareabites/?p=57679","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/02/sugars-role-in-rise-of-diabetes-gets-clearer/","disqusTitle":"Sugar's Role In Rise Of Diabetes Gets Clearer","nprByline":"Eliza Barclay","nprStoryId":"173170149","nprApiLink":"http://api.npr.org/query?id=173170149&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/28/173170149/sugars-role-in-rise-of-diabetes-gets-clearer?ft=3&f=173170149","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Mar 2013 13:03:00 -0500","nprStoryDate":"Fri, 01 Mar 2013 12:58:00 -0500","nprLastModifiedDate":"Fri, 01 Mar 2013 13:03:34 -0500","path":"/bayareabites/57679/sugars-role-in-rise-of-diabetes-gets-clearer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57697\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/soda-india.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/soda-india.jpg\" alt=\"A performer drinks a soda in Ahmedabad, India in 2010. A study found that rising diabetes prevalence in countries like India is strongly tied to sugar consumption. Photo: Sam Panthaky/AFP/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-57697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A performer drinks a soda in Ahmedabad, India in 2010. A study found that rising diabetes prevalence in countries like India is strongly tied to sugar consumption. Photo: Sam Panthaky/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/28/173170149/sugars-role-in-rise-of-diabetes-gets-clearer\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cp>Robert Lustig wants to convince the world that sugar is making us very sick. And lately he's turned to an unconventional field – econometrics – to do it.\u003c/p>\n\u003cp>Lustig rounded up statisticians and epidemiologists to look at the relationship between food and diabetes risk. The \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0057873\">paper\u003c/a>, published this week in the journal \u003cem>PLoS One, \u003c/em>found that the more sugar on the market in 175 countries, the higher the country's diabetes rate.\u003c/p>\n\u003cp>\"I'm not suggesting sugar is the only cause of diabetes,\" \u003ca href=\"http://www.diabetes.ucsf.edu/members/robert-lustig\">Lustig\u003c/a>, a pediatric endocrinologist at the University of California, San Franciso, tells The Salt. \"But in this analysis it was the only thing that predicted it. And it was worldwide and over a decade.\"\u003c/p>\n\u003cp>The researchers found that for every additional 150 calories of sugar (the amount that's in a 12-ounce can of soda) available per person per day, the prevalence of diabetes in the population rose 1 percent. They compared that against an additional 150 calories of from any type of food, which caused only a 0.1 percent increase in the population's diabetes rate over the past decade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The findings controlled for obesity, physical activity, and a number of economic and social variables.\u003c/p>\n\u003cp>\u003cem>New York Times\u003c/em> columnist Mark Bittman \u003ca href=\"http://opinionator.blogs.nytimes.com/2013/02/27/its-the-sugar-folks/\">called \u003c/a>the new study \"the closest thing to causation and a smoking gun that we will see\" for the relationship between sugar and diabetes.\u003c/p>\n\u003cp>But not everyone agrees this paper is the \"smoking gun\" for sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, an expert on diabetes epidemiology at Harvard, tells The Salt that while the study's findings track with other research linking sugar intake to the diabetes epidemic, Lustig's study by itself is \"weak evidence of a causal link.\"\u003c/p>\n\u003cp>Why? Because, he says, epidemiologists don't consider ecological studies like this one, which take a statistical snapshot, as reliable as prospective cohort studies, which follow a group of people over time.\u003c/p>\n\u003cp>Hu notes that he was also surprised to see that other foods did not predict diabetes risk nearly as strongly as sugar in Lustig's study. \"I don't know why this happened, because we know other foods are associated with diabetes risk – like highly refined grain products, white rice, bread, and other starchy foods. Those foods are not very different from sugar. But maybe sugar is a better indicator of certain dietary habits of population.\"\u003c/p>\n\u003cp>Lustig himself is the first one to admit that proving that any one thing causes a disease, especially a chronic disease, is tricky business. And Lustig's co-author Sanjay Basu \u003ca href=\"http://epianalysis.wordpress.com/2013/02/27/sugardiabetes/\">admitted\u003c/a> on an epidemiology blog this week that \"we can't 'prove causality' through any amount of statistics.\"\u003c/p>\n\u003cp>But Lustig insists that nailing down sugar's role in the rise of obesity and diabetes is useful, because it will give people a starting point.\u003c/p>\n\u003cp>\"The point is, if [diabetes is caused by] many things, you can handle each one, one at a time,\" says Lustig.\u003c/p>\n\u003cp>Where to start, then? Well, Lustig says, we could start by regulating it better, with stricter guidelines for sugar consumption, and taxes on it.\u003c/p>\n\u003cp>Sounds like he'll soon be pushing for legislation — especially since the doctor is pursuing a law degree.\u003c/p>\n\u003cp>He's certainly no lightweight when it comes to getting out the message. His YouTube \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=dBnniua6-oM\">video\u003c/a> \"Sugar: The Bitter Truth\" has attracted millions of viewers since it went viral in 2010.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57679/sugars-role-in-rise-of-diabetes-gets-clearer","authors":["byline_bayareabites_57679"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_9771","bayareabites_11298","bayareabites_9224","bayareabites_511","bayareabites_10921","bayareabites_11854"],"featImg":"bayareabites_57680","label":"bayareabites"},"bayareabites_55331":{"type":"posts","id":"bayareabites_55331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55331","score":null,"sort":[1359416066000]},"guestAuthors":[],"slug":"kqeds-forum-dr-robert-lustigs-war-on-sugar","title":"KQED's Forum: Dr. Robert Lustig's War on Sugar","publishDate":1359416066,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3\"] \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED’s Forum to talk about his new book, “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”","status":"publish","parent":0,"modified":1359416218,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":178},"headData":{"title":"KQED's Forum: Dr. Robert Lustig's War on Sugar | KQED","description":"Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED’s Forum to talk about his new book, “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55331 http://blogs.kqed.org/bayareabites/?p=55331","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/28/kqeds-forum-dr-robert-lustigs-war-on-sugar/","disqusTitle":"KQED's Forum: Dr. Robert Lustig's War on Sugar","path":"/bayareabites/55331/kqeds-forum-dr-robert-lustigs-war-on-sugar","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55331/kqeds-forum-dr-robert-lustigs-war-on-sugar","authors":["5014"],"categories":["bayareabites_2254","bayareabites_1245","bayareabites_45","bayareabites_34"],"tags":["bayareabites_11101","bayareabites_1325","bayareabites_2613","bayareabites_9224","bayareabites_511","bayareabites_11100"],"featImg":"bayareabites_55333","label":"bayareabites"},"bayareabites_31857":{"type":"posts","id":"bayareabites_31857","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31857","score":null,"sort":[1314121032000]},"guestAuthors":[],"slug":"edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","title":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class","publishDate":1314121032,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n","blocks":[],"excerpt":"New UC Berkeley class explores food politics with some of the food movement's biggest names. The popular class is open to the general public.","status":"publish","parent":0,"modified":1314238888,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":404},"headData":{"title":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class | KQED","description":"New UC Berkeley class explores food politics with some of the food movement's biggest names. The popular class is open to the general public.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31857 http://blogs.kqed.org/bayareabites/?p=31857","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/","disqusTitle":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class","path":"/bayareabites/31857/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31857/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","authors":["5101"],"categories":["bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_3032","bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_234","bayareabites_583","bayareabites_9646","bayareabites_9645","bayareabites_8729","bayareabites_744","bayareabites_2722","bayareabites_669","bayareabites_97","bayareabites_9098","bayareabites_9097","bayareabites_1158","bayareabites_9224","bayareabites_9648","bayareabites_9649","bayareabites_9647"],"featImg":"bayareabites_32124","label":"bayareabites"},"bayareabites_26712":{"type":"posts","id":"bayareabites_26712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26712","score":null,"sort":[1303574771000]},"guestAuthors":[],"slug":"kqeds-forum-sugar-and-health","title":"KQED's Forum: Sugar and Health","publishDate":1303574771,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sugar150.jpg\" alt=\"sugar\" title=\"sugar\" width=\"150\" height=\"200\" class=\"alignleft size-full wp-image-26731\">\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201104211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201104211000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2011/04/2011-04-21b-forum.mp3\"] \u003c/p>\n\u003cp>UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=2&adxnnl=1&ref=homepage&src=me&pagewanted=all&adxnnlx=1303339871-np8HMDjThEJmLpLPzTQSew\">Is Sugar Toxic?\u003c/a>\" Lustig joins Forum in the studio to discuss sugar's role in diabetes, obesity and related diseases.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Original Broadcast:\u003c/a> Thu, Apr 21, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003cbr>\n Robert Lustig, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (\u003ca href=\"http://www.ucsfbenioffchildrens.org/clinics/watch/\">WATCH\u003c/a>) Program at the UCSF Medical Center\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/embed/dBnniua6-oM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nRobert 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.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=2&adxnnl=1&ref=homepage&src=me&pagewanted=all&adxnnlx=1303339871-np8HMDjThEJmLpLPzTQSew\">Is Sugar Toxic?\u003c/a> (NYTimes)\u003c/p>\n\n","blocks":[],"excerpt":"UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, \"Is Sugar Toxic?\" Lustig joins Forum in the studio to discuss sugar's role in diabetes, obesity and related diseases.","status":"publish","parent":0,"modified":1359173417,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/dBnniua6-oM"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":168},"headData":{"title":"KQED's Forum: Sugar and Health | KQED","description":"UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, "Is Sugar Toxic?" Lustig joins Forum in the studio to discuss sugar's role in diabetes, obesity and related diseases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26712 http://blogs.kqed.org/bayareabites/?p=26712","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/","disqusTitle":"KQED's Forum: Sugar and Health","path":"/bayareabites/26712/kqeds-forum-sugar-and-health","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2011/04/2011-04-21b-forum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sugar150.jpg\" alt=\"sugar\" title=\"sugar\" width=\"150\" height=\"200\" class=\"alignleft size-full wp-image-26731\">\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201104211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201104211000.xml\">\u003c/embed>\u003c/object>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2011/04/2011-04-21b-forum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>UCSF professor Robert Lustig became an Internet video sensation when he spoke out about the evils of sugar in a post that went viral on YouTube. He was also recently featured in a New York Times Magazine cover story, \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=2&adxnnl=1&ref=homepage&src=me&pagewanted=all&adxnnlx=1303339871-np8HMDjThEJmLpLPzTQSew\">Is Sugar Toxic?\u003c/a>\" Lustig joins Forum in the studio to discuss sugar's role in diabetes, obesity and related diseases.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Original Broadcast:\u003c/a> Thu, Apr 21, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003cbr>\n Robert Lustig, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (\u003ca href=\"http://www.ucsfbenioffchildrens.org/clinics/watch/\">WATCH\u003c/a>) Program at the UCSF Medical Center\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"405\" src=\"http://www.youtube.com/embed/dBnniua6-oM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nRobert 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.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=2&adxnnl=1&ref=homepage&src=me&pagewanted=all&adxnnlx=1303339871-np8HMDjThEJmLpLPzTQSew\">Is Sugar Toxic?\u003c/a> (NYTimes)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26712/kqeds-forum-sugar-and-health","authors":["5014"],"categories":["bayareabites_1245","bayareabites_45","bayareabites_34"],"tags":["bayareabites_2698","bayareabites_1325","bayareabites_2613","bayareabites_9224","bayareabites_511"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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