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Speaker 1: I'm Alec Baldwin, and you're listening to Here's the thing.

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Speaker 1: One of every three American adults is obese. Some reacted

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Speaker 1: to Mayor Bloomberg's recent proposal to limit the sale of

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Speaker 1: plus size sodas as just another example of a supersize government,

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Speaker 1: but the truth is stark. Children today are the first

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Speaker 1: American generation to have a shorter life expectancy than their parents,

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Speaker 1: in large part due to obesity. As you probably already know,

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Speaker 1: obesity is linked to diabetes, heart disease, and even cancer,

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Speaker 1: and is arguably becoming the most pressing public health issue

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Speaker 1: of our time. Last year, this issue became a personal

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Speaker 1: one when my doctor told me I was pre diabetic.

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Speaker 1: So when I read about doctor Robert Lustig and his

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Speaker 1: wildly popular anti sugar lecture posted online, I paid attention.

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Speaker 1: Sixty ounces of Coca cola, a Snicker's bar, in a

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Speaker 1: bag of Dorito's, all for nine nine cents, and next

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Speaker 1: I gave up sugar. So what do I call it

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Speaker 1: the Coca Cola Conspiracy? Well, what's in coke? Caffeine? Good? Good?

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Speaker 1: So it's caffeine. It's a mild stimulant, right, It's also

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Speaker 1: a diuretic, right, makes you pee free water? What else

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Speaker 1: is in coke? We'll get to the sugar in a minute.

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Speaker 1: What else salt? Milligrams of sodium per can. It's like

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Speaker 1: drinking a pizza. So what happens if you take on

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Speaker 1: sodium and lose free water? You get thirstier? Right? So

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Speaker 1: why is there so much sugar and coke to hide

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Speaker 1: the salt? Dr Lusti is a pediatric endochronologist at you

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Speaker 1: See San Francisco. Back in the eighties, he became interested

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Speaker 1: in diet and obesity while working at St. Jude Children's

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Speaker 1: Research Hospital in Memphis. He was treating kids recovering from

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Speaker 1: brain tumor surgery. I had a stable of kids who

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Speaker 1: were enormously obese, and the thing was, they were obese

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Speaker 1: before the tumor, but they started gaining weight at thirty

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Speaker 1: to forty pounds a year after per two year, per year,

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Speaker 1: with no cessation, NonStop. These kids suffered from something called

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Speaker 1: high both a lamic obesity and especially heinous form of

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Speaker 1: obesity that doesn't respond to diet or exercise. When the

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Speaker 1: hormone leptin was first discovered, it became very clear that

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Speaker 1: these kids, because that area of the brain was dead.

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Speaker 1: They couldn't see their leptin signal. Now, normally lepton would

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Speaker 1: tell you you don't need to eat so much and

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Speaker 1: you can burn energy properly. Literally, is the signal about appetite.

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Speaker 1: And these kids were constantly hungry, and worse yet, they

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Speaker 1: were the world's biggest couch potatoes. They lost interest in

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Speaker 1: every single thing around them. They would sit in the couch,

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Speaker 1: eat doritos, and sleep. This was their life. And the

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Speaker 1: parents would come to me and say, this is double jeopardy.

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Speaker 1: My child has survived the tumor only to succumb to

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Speaker 1: a complication of the treatment. Why did the couch and potatoes?

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Speaker 1: What was the link there? Because when your brain sees lepton,

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Speaker 1: you want to burn energy. You want to exercise, you

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Speaker 1: want to be physically active, you want to concentrate, you

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Speaker 1: want to go do things. Leptin signals the body to exercise.

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Speaker 1: Leptin signals the body that you have enough energy on

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Speaker 1: board to exercise. When your brain can't see it, your

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Speaker 1: brain thinks you're starting. And my job was to figure

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Speaker 1: out a way to take care of these kids. So

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Speaker 1: my research and obosity started back. We said, okay, these

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Speaker 1: kids brains, that area of the brain is dead. I

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Speaker 1: can't bring it back. I'm not a neurosurgeon. I can't

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Speaker 1: transplant the hypothalamus. What can I do? So I, after

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Speaker 1: doing some research, realized that we could work down stream

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Speaker 1: of the brain. The brain was signaling the pancrease to

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Speaker 1: make extra insulin. Insulin makes you store energy, So these

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Speaker 1: kids are known to have enormously high insulin levels. So

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Speaker 1: I said, all right, let's give these kids a medicine

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Speaker 1: that will block the release of insulin. We did a

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Speaker 1: study and low and Behold patients started losing weight, but

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Speaker 1: more importantly, they started exercising. One kid started competitive swimming,

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Speaker 1: two kids started lifting weights at home. One kid became

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Speaker 1: the manager of his high school basketball team, running around

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Speaker 1: collecting all the basketballs. I mean, you know, parents were

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Speaker 1: calling me up within a week saying I've got my

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Speaker 1: kid back, right. But some people also link this. You

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Speaker 1: talk about the activity of the lack of activity to

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Speaker 1: political things and economic things like cuts and school budgets

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Speaker 1: for activities and so where, and technology. The kids are

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Speaker 1: much more interested in virtual games and not getting out

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Speaker 1: there and playing a game. Do you see that with

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Speaker 1: the kids you worked with as well? There's no question

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Speaker 1: that all those things are true. The questions are those

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Speaker 1: cause or effect? There are loads of correlations and a

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Speaker 1: lot of them have nothing to do with anything. The

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Speaker 1: point was this was caused because we were interfering with

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Speaker 1: insulin release and these kids changed their behavior. And that

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Speaker 1: was the first key to what I think is the

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Speaker 1: entire enchilada in terms of the obesity epidemic. And then

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Speaker 1: what happened for you I wanted to do next. So

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Speaker 1: then we said, maybe there are adults out there who

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Speaker 1: have the same problem, they just don't have a brain tumor.

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Speaker 1: Let's look for it. So we did a whole study

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Speaker 1: pilot study with forty four obese adults, and we gave

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Speaker 1: them the same drug to do the same thing, and

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Speaker 1: loan behold, eight out of the forty four, not all

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Speaker 1: of them by any means, but eight out of forty

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Speaker 1: four lost a lot of weight a pound a week

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Speaker 1: over twenty four weeks without doing anything. And what was

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Speaker 1: even more amazing was their fat intake didn't change, their

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Speaker 1: protein into didn't change. Their carbohydrate intake dropped on a dime.

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Speaker 1: They went from nine hundred calories a day to calories

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Speaker 1: a day, and carbohydrate they stopped snacking between meals and

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Speaker 1: most important crackers bugles, you knows, absolutely. And these kids

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Speaker 1: needed to get their insulin down and the medicine did it.

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Speaker 1: And these adults needed to get their insulin down, and

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Speaker 1: the medicine did it for them too. And most importantly,

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Speaker 1: when we got there insulin down, guess what, they started exercising.

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Speaker 1: So this all of a sudden became very clear. What's

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Speaker 1: going on for these kids with the brain tumors. They

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Speaker 1: couldn't see their leptin. Their insolence were sky high because

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Speaker 1: their brain was starving. And because their brain was starving,

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Speaker 1: they would eat everything under the sun and it still

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Speaker 1: wouldn't be enough because they could never see their leptin.

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Speaker 1: And what we realized was this is adult obesity too.

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Speaker 1: They can't see their leptin either. That's where sugar came in.

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Speaker 1: So sugar was a but they also triggered other It

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Speaker 1: enabled other bad eating exactly. And we've learned that the

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Speaker 1: higher insulin goes, the hungrier you get. Hungry you are,

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Speaker 1: So the sugar is an appetite stimulant in a sense, clerant,

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Speaker 1: whatever you want to call you can call it that.

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Speaker 1: Absolutely we know that because David Ludwig, my opposite number.

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Speaker 1: At Boston Children's he prepped a bunch of kids with

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Speaker 1: a soda, a can of soda a hundred fifty calories,

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Speaker 1: and then he let him loose at the fast food restaurant.

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Speaker 1: So the question is did they eat more? Did they

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Speaker 1: eat less? Do you think more ate more? Their insulind

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Speaker 1: was high, and also there's high insulin makes you hungry.

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Speaker 1: That's right, High insulind makes you hungry. And also there's

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Speaker 1: a hormone in your stomach that signals hunger called grellin,

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Speaker 1: And when grellan's high, you're hungry, and sugar doesn't knock

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Speaker 1: it down. When I gave up sugar, it was amazing.

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Speaker 1: It was like pushing a toboggan along a track to

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Speaker 1: eventually get down the slope. The first couple of weeks,

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Speaker 1: the first couple of months, that part in early May

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Speaker 1: through June. By the time we get to July and August,

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Speaker 1: we're going downhill and the weights just coming off. I

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Speaker 1: cut out carbs, and I gave up pasta because that

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Speaker 1: was the mega dose of carbohydrate. I mean, I would eat,

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Speaker 1: you know, the fish tank sized bowl of pasta. You know,

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Speaker 1: I had a lot of pasta and it's easy to do.

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Speaker 1: A lot of people think that the Italian diet is

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Speaker 1: the Mediterranean diet. Not at all. There is no pasta

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Speaker 1: in the Mediterranean diet. We started the pasta craze because

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Speaker 1: of all the immigrant Italians who couldn't afford to eat

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Speaker 1: meat and vegetables here. That's what they fell back on,

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Speaker 1: and it actually got exported from here back to Italy.

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Speaker 1: Sam As Chop Suey did it to China. You know,

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Speaker 1: these are all American inventions. So the fact is that

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Speaker 1: the Italian diet is not the Mediterranean diet, never was,

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Speaker 1: never will be. But I would say to people I

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Speaker 1: cut back on bread. They say, okay, great. Then I'd

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Speaker 1: say to them I gave up pasta. They'd say, WHOA

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Speaker 1: really wow that I'd say, I gave up sugar, and

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Speaker 1: they go and they're insane. Exactly. It was as if

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Speaker 1: I said to them, let's go learn to play the

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Speaker 1: classical piano. Now, let's begin now. It's just as undoable

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Speaker 1: to them. The looks I got from people about giving

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Speaker 1: up sugar. How did sugar become We're consuming a hundred

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Speaker 1: and thirty pounds of sugar per person per year. Was

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Speaker 1: it always that way, No, No, this is very what

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Speaker 1: do you think change that? Money and marketing and you know,

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Speaker 1: the food industry. So there are a couple of sort

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Speaker 1: of milestones in this story. The first is the nascent

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Speaker 1: candy and soft drink and sugar industry in America, which

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Speaker 1: dates back to the early nineteen hundreds, but that didn't

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Speaker 1: really get things started because sugar was still kind of expensive,

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Speaker 1: and sugar had been expensive all throughout history. In nineteen

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Speaker 1: fifty nine, we lost our sugar fix because Castro took

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Speaker 1: over Cuba, and that actually started the Florida sugar industry

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Speaker 1: because the sugar had come from Cuba prior to that.

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Speaker 1: That's right of it, a lot of it. So that

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Speaker 1: started the American sugar industry really in top notch gear.

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Speaker 1: It had been in Louisiana, it had been in Hawaii.

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Speaker 1: Then high fuctose cornserrup kimel, high fuctose corn syrup shows up,

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Speaker 1: and all of a sudden, it's in everything. Why well,

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Speaker 1: it actually it's sweeter. It is sweeter, but most important,

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Speaker 1: it's cheaper. But do you find that also, this is

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Speaker 1: what's happening over the last I don't know how many years.

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Speaker 1: I mean, I'm not somebody who knows the history of this,

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Speaker 1: but certainly in my lifetime, which is the goal is

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Speaker 1: to make everything sweeter. The point is that this is

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Speaker 1: actually evolutionary. This isn't her DNA, because there is no

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Speaker 1: food stuff anywhere in the world that is both sweet

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Speaker 1: and acutely poisonous. So it was a signal to us.

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Speaker 1: It was a signal to us that it was safe

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Speaker 1: to eat, even Jamaican cky fruit, which has a substance

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Speaker 1: in nicolled hypoglycin, which causes Jamaican vomiting sickness and can

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Speaker 1: kill you. It's only in the immature fruit. As soon

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Speaker 1: as the fruit falls from the tree to the ground.

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Speaker 1: Jamaican's no, it's okay to eat because it's now ripe

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Speaker 1: and the toxin is gone. So we are programmed to

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Speaker 1: like sweet. And what has happened is the food industry

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Speaker 1: figured it out and they hijacked our taste buds for

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Speaker 1: their own purposes. When you think about this epidemic, and

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Speaker 1: it is an epidemic because it's a pandemic, I don't

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Speaker 1: say this with any smugness or satisfaction. I say this

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Speaker 1: with a lot of sadness because I had always been

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Speaker 1: thin I thought I was doing the right thing health wise.

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Speaker 1: I'm a vegetarian, I'm a pesketarian, if you will, And

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Speaker 1: I'm beginning to really really blow up here. You know, Listen,

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Speaker 1: we've got vegan type two's who are massively obese. And

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Speaker 1: just because you're vegan doesn't getting that from what? What

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Speaker 1: do you think they getting from? Sodas her vegan especially

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Speaker 1: South Asians Indians, they can't carry as much subcutaneous fat.

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Speaker 1: And once you basically fill up your subcutines, your love

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Speaker 1: handle fat stores, it starts building up in your liver.

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Speaker 1: And when that happens, it's all done and hell after that.

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Speaker 1: But when I go out there in the world now,

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Speaker 1: and I have a tremendous awareness to this obesity issue

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Speaker 1: that other people are dealing with, and I have a

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Speaker 1: tremendous empathy for them, I must say, everywhere I go,

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Speaker 1: I see it. You want to walk up to that guy,

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Speaker 1: or you want to walk with this women, you gotta

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Speaker 1: go give up something, you know, the frat puccinos, or

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Speaker 1: the candy or the or the bread, because you really

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Speaker 1: see that people are suffering. And that's why this is

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Speaker 1: so important. But other people have worked towards this prior

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Speaker 1: to you. You're You're not the first person sugar is bad. Look,

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Speaker 1: this has been going on since the seventies, this discussion.

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Speaker 1: The chief anti sugar campaigner was a guy by the

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Speaker 1: name of John Yudkin, and he was a British physiologist, nutritionist,

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Speaker 1: and he wrote a book back in seventy two called

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Speaker 1: Pure White and Deadly. You read this book, it's just astounding.

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Speaker 1: Everything came to pass. On the other side, we had

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Speaker 1: this guy, Ansel Keys, and he had done a sabbatical

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Speaker 1: at the University of Cambridge in nineteen fifty two and

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Speaker 1: he saw what, you know, the Brits were eating, and

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Speaker 1: it was pretty horrible. And he came to the conclusion

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Speaker 1: that saturated fat had to be the cause of heart disease.

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Speaker 1: And he did many studies all over the world and

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Speaker 1: he published a five tome called the Seven Countries Study

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Speaker 1: back in nineteen seven. That was the question was that

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Speaker 1: the fatter was at the sugar. We didn't know at

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Speaker 1: that point what happened to sugar in the liver. We

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Speaker 1: didn't know that it got turned into fat. What we

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Speaker 1: knew was that saturated fat correlated with l d L

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Speaker 1: levels in l d L correlated with cardiovascular disease. So

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Speaker 1: the thought was, let's get rid of the saturated fat

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Speaker 1: and cardiovascular disease will disappear. The whole country went low

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Speaker 1: fat back in nineteen eighty. Here's the problem. When you

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Speaker 1: go low fat, the food tastes like cardboard. And the

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Speaker 1: food industry knew it. What were they gonna do? How

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Speaker 1: are they gonna sell food? And now we had high

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Speaker 1: fructose corn syrup too, When does that get introduced into

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Speaker 1: the food market. The early seventies, seventy three seventy five

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Speaker 1: American corporations in the second worst hurricane in American history,

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Speaker 1: Hurricane Allen. It wiped out the entire Caribbean sugar cup

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Speaker 1: and the food industry, especially the beverage industry, ran scared.

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Speaker 1: They said, where are we going to get the sugar

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Speaker 1: for all the soft drinks? And that's when reliable market exactly,

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Speaker 1: And they started introducing it, and they started upping the dose,

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Speaker 1: and by the transformation was complete. Is the process of

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Speaker 1: getting table sugar from cane sugar more labor intensive and

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Speaker 1: more expensive than the high fructose CORNCERRP process by a lot.

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Speaker 1: High fructose corn syrup comes from corn and the corn

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Speaker 1: market and the corn supply in this country is far

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Speaker 1: more plentiful and far more liable then the cane sugar.

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Speaker 1: Correct of all of the corn grown in America today

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Speaker 1: ends up as high fructose corn syrup. So we have

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Speaker 1: boatloads of it, and it's cheap. And because it's cheap,

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Speaker 1: it started finding its way into things that never had

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Speaker 1: sugar before, like hamburger buns, hamburger meat, barbecue sauce, catchup,

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Speaker 1: salad dressing, I mean pretty much everything you can imagine

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Speaker 1: in the store. Indeed, Barry Popkin at the University of

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Speaker 1: North Carolina has just done a study that shows that

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Speaker 1: eight of the food items there are six hundred thousand

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Speaker 1: food items in America them are laced with sugar added sugar.

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Speaker 1: Do you think that they understood back then that sweetening

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Speaker 1: the bond would just about taste They knew that when

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Speaker 1: they put it in, we bought more that they knew.

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Speaker 1: They knew that when this was in there, people ate

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Speaker 1: more of it. Palatability equals sales. It did then it

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Speaker 1: does now, and we love sugar, and that's why the

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Speaker 1: entire food supply of America is now sweeter than you

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Speaker 1: can imagine. You walk into a drug store and there

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Speaker 1: is an expanse of sugary items, candy, gum mints. And

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Speaker 1: I have friends of mine who are grown people, men

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Speaker 1: and women. They see a candy and you see them

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Speaker 1: change behaviorally before your eyes. They'll come in and they're

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Speaker 1: having a very serious conversation with you or the person

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Speaker 1: you know, and all of a sudden they turn they go, oh,

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Speaker 1: jelly beans. It's like kryptonite, and they just can't stop

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Speaker 1: eating that stuff. Here's the problem. There's an area of

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Speaker 1: your brain called the reward center. Everybody's heard of it

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Speaker 1: because you know drug addiction. You know that addiction. Cocaine, morphine, heroin, nicotine,

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Speaker 1: they all work in the same place. And the neurotransmitter

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Speaker 1: that signals pleasure is called dopamine. You've probably heard of it.

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Speaker 1: Of course, when you get a dopamine rush, you get

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Speaker 1: pleasure and sugar as it the same way as all

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Speaker 1: of those drugs of abuse. The problem is, when you

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Speaker 1: get that pleasure, you downregulate the little proteins that catch

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Speaker 1: the dopamine, called dopamine receptors, and the more you downregulate them,

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Speaker 1: the more dopamine you need to get the same effect,

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Speaker 1: and that's called tolerance. And then when you take the

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Speaker 1: stuff away, then there's no dopamine to interact with these

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Speaker 1: few proteins left, and that's called withdrawal. Tolerance and withdrawal

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Speaker 1: that's called addiction. So we know how that works for

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Speaker 1: all of these other drugs of abuse. Turns out sugar

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Speaker 1: does the same same thing. It's the same as cocaine.

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Speaker 1: The difference is that for cocaine you gotta go find it,

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Speaker 1: whereas for sugar we have what we call system saturation.

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Speaker 1: It's everywhere, you can't escape it. This is Alec Baldwin

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Speaker 1: and you're listening to here's the thing more in a moment. Today,

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Speaker 1: I'm talking with Dr Robert Lustig. We talk about regulation

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Speaker 1: of like alcohol and tobacco, and I want to say

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Speaker 1: that that's something that people have tried in public policy

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Speaker 1: with sugar. They tried to stop food stamps being used

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Speaker 1: to purchase soft drinks, and I believe they lost that

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Speaker 1: that right Bloomberg petition the U s d A to

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Speaker 1: take soft drinks off food stamps, and the U s

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Speaker 1: d A rebuffed. Why do you think they did? Why

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Speaker 1: do you think that rather than the straight up political

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Speaker 1: influence of the soda ind isn't that enough? How does

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Speaker 1: the U s d A do that? No one's saying

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Speaker 1: that the people who are on food stamps you can't

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Speaker 1: have soda. I doesn't want the government to pay for it.

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Speaker 1: The U s d a's job is to sell food.

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Speaker 1: That means sell whoever is going to buy it. So

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Speaker 1: it's about commerce, it's about absolutely and who controls the

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Speaker 1: us d A. The U s d A is basically

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Speaker 1: the governmental arm of the food industry and the job

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Speaker 1: of the usd You don't have a lot of faith

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Speaker 1: in the us d not a whole lot. Now, the

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Speaker 1: job of the USDA is to protect the food supply,

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Speaker 1: and that includes protecting it from people like me. In

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Speaker 1: terms of threats to public health, would you equate other

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Speaker 1: products and other substances that are commonly used as being

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Speaker 1: equally threatening as sugar. Du there's a caffeine epidemic in

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Speaker 1: this country. There is a caffeine epidemic, and it's being

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Speaker 1: stoked by all the coffee companies. But it's of less

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Speaker 1: concern to you than sugar, oh way, because there's no

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Speaker 1: toxic downside with sugar, type two diabetes, hypertension, dyslipidemia, gastric

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Speaker 1: bypasses a hundred and forty seven billion dollars a year

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Speaker 1: down a rat hole for taking care of chronic diseases

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Speaker 1: which don't need to be We could balance the budget

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Speaker 1: on that. We wouldn't need healthcare reform if we had

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Speaker 1: obesity reform. And we can't have OBEs reform until we

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Speaker 1: have some sort of sugar policy. You mentioned pretty regularly

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Speaker 1: the food industry, this, the food industry that, and you know,

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Speaker 1: most Americans I think who are smart realize that we

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Speaker 1: have more than enough food to feed three quote unquote

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Speaker 1: square meals a day to everybody in this country and

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Speaker 1: those that aren't getting it. It's because of the distribution

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Speaker 1: of food in our society. However, we have to cut

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Speaker 1: a lot of corners to get there. In the way

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Speaker 1: we produce beef, and the way we produce livestock, and

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Speaker 1: the way we produced past sides, fungicides, herbicides, all of

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Speaker 1: this stuff. We need a new food model. We need

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Speaker 1: a new food growing model. By we're gonna need four

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Speaker 1: California Central valleys in order to feed our population. We

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Speaker 1: won't even have one because of the runoff in the

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Speaker 1: sierra that changes in soil erosion. We won't even have one.

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Speaker 1: So you know what, the obesity epidemic might even take

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Speaker 1: care of itself because we'll have a famine because we

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Speaker 1: are misusing our food system. Michael Pollen writes about this routinely.

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Speaker 1: The bottom line is by chemically, our current food environment

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Speaker 1: does not work for us, and until we fix it,

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Speaker 1: will continue to pour money down a rat hole. We

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Speaker 1: will continue to be sick, We will continue to die

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Speaker 1: of things like diabetes and heart disease. Medicare will be

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Speaker 1: broke by because there won't be any money to pay

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Speaker 1: for it. You won't be able to see a doctor

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Speaker 1: because they will be too busy taking care of all

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Speaker 1: the other fat people in the emergency room we're having

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Speaker 1: their heart attacks, and there won't be enough food anyway.

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Speaker 1: As I'm listening to I'm getting really depressed and I

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Speaker 1: want to go have ice cream now you really me?

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Speaker 1: I want to know him enjoy bar really badly. The

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Speaker 1: bottom line is there's a lot of reason to be positive.

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Speaker 1: And I'll tell you why, give me an example. People

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Speaker 1: are getting it. This is the tipping point. We're here now.

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Speaker 1: People are starting to recognize that there's an obesity epidemic,

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Speaker 1: not just obesity noncommunical disease. The epidemics diabetes exactly. That's

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Speaker 1: what sucks out all the money from the entire meta

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Speaker 1: establish In the sixty minutes program that you were on. Recently,

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Speaker 1: they got into the cancer link. Breast cancer in particular

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Speaker 1: is famous for having insulin receptors and growing in response

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Speaker 1: to insulin. Prostate prost insulin receptors. Yes, they do, so

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Speaker 1: there's a lot of reason to be concerned, and there's

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Speaker 1: a lot of reason to keep your insulin down for

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Speaker 1: all sorts of reasons. Number one, it doesn't fuel any tumors.

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Speaker 1: Number two, it lets your left in work. Number three,

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Speaker 1: it doesn't increase the smooth muscle of your coronary arteries

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Speaker 1: so that you might end up getting a heart attack.

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Speaker 1: There's a whole bunch of reasons to keep your insulin down.

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Speaker 1: And the thing that makes your insulin go up most Sure,

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Speaker 1: a lot of people are terrified when they sit down

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Speaker 1: in a restaurant. A lot of people that are trying

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Speaker 1: to stay fit and trying to stay healthy, they can

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Speaker 1: go through periods. I've been through this myself where I

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Speaker 1: have like a mild panic attack when I sit down

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Speaker 1: at the restaurant because they say to myself, there's an

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Speaker 1: enemy lurking in everything. Here. There's mercury and the fish,

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Speaker 1: and there's hormones in the chicken. I don't need be

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Speaker 1: even paltry. And there's too much sodium here, there's too

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Speaker 1: much fat here, I don't need. It's true, it really

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Speaker 1: is true. And ultimately we're all going to die of

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Speaker 1: something with some very small number of exceptions. Isn't an

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Speaker 1: argument being made that everything we're eating is gonna kill us? Absolutely?

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Speaker 1: And I know that and you know it too. The

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Speaker 1: question is how and when and with what misery that

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Speaker 1: comes with down And the answer is yes, you can.

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Speaker 1: The single best thing you can do for yourself quality

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Speaker 1: of life wise, exercise by far and away. Nothing else

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Speaker 1: comes close. The next thing that's most important is when

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Speaker 1: you're eating, make sure you have some fiber. When people

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Speaker 1: want to go eat fiber that you recommend they eat. Now,

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Speaker 1: where do they go? Very simple? Brown food, brown and green. Okay,

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Speaker 1: if it's brown and green, it's got fiber, because fiber

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Speaker 1: is brown. Wheat comes out of the ground, What color

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Speaker 1: is it? It's brown, You send it to the mill,

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Speaker 1: you make bread out of it, and that what color

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Speaker 1: is it? It's white. Where'd the brown go got milled off?

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Speaker 1: God made carbohydrate with inherent fiber. So we have brown rice,

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Speaker 1: whole grains, beans, we have lentils, we have other legumes,

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Speaker 1: we have nuts. They're all just great. But as soon

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Speaker 1: as you remove the fiber, which is called processing, now

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Speaker 1: you've got a problem because now when you eat it,

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Speaker 1: the sugar gets absorbed so fast that your liver gets overloaded,

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Speaker 1: your mitochondria basically get sick, and now you've got insulin resistance,

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Speaker 1: and now you've got all the diseases going downstream from

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Speaker 1: People need to have an elevated level of consciousness and

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Speaker 1: discipline about eating pasta, rice and potatoes as well at

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Speaker 1: the moment they do. Um. Ultimately, I'm hoping that with sugar,

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Speaker 1: it's that it's that that one to punch for sure. Absolutely,

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Speaker 1: I'm hoping that the food industry will pick up on

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Speaker 1: this and do the right thing. But the right well,

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Speaker 1: the right thing would be to actually sell real food

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00:24:53,119 --> 00:24:57,119
Speaker 1: so that we can eat real not process if you

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00:24:57,240 --> 00:24:59,399
Speaker 1: they can do it now, you know, years ago we

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00:24:59,440 --> 00:25:03,000
Speaker 1: couldn't because we didn't have the distribution system to be

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00:25:03,040 --> 00:25:05,240
Speaker 1: able to do it. We have it now we could

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00:25:05,240 --> 00:25:08,480
Speaker 1: do it. We have the technological capability to serve and

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00:25:08,920 --> 00:25:12,560
Speaker 1: eat real food, but the food industry is making money

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00:25:12,560 --> 00:25:15,440
Speaker 1: hand over fist. If you could pick one or two

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00:25:15,480 --> 00:25:19,040
Speaker 1: things that you would change in public policy, if it

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Speaker 1: was like getting the soda machines out of schools, it

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00:25:21,480 --> 00:25:25,240
Speaker 1: would be like no food stamps for soda. What would

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00:25:25,240 --> 00:25:27,400
Speaker 1: be a change in public policy? You would make one thing?

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00:25:27,520 --> 00:25:31,200
Speaker 1: What is it? The FDA currently has fructose, the sweet

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00:25:31,200 --> 00:25:33,720
Speaker 1: part of sugar, on what it's called the grass list

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00:25:33,880 --> 00:25:37,360
Speaker 1: g R A s generally regarded as safe, also has

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00:25:37,359 --> 00:25:41,000
Speaker 1: transfats on it at the moment as well. It needs

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00:25:41,040 --> 00:25:44,200
Speaker 1: to be reevaluated. It needs to be revised. The last

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00:25:44,200 --> 00:25:47,240
Speaker 1: time this was looked at, and this was before the

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00:25:47,359 --> 00:25:50,720
Speaker 1: hind fructose corn syrup blood this was before the excess

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00:25:50,760 --> 00:25:54,000
Speaker 1: sugar quarter of a century ago exactly, and they have

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Speaker 1: no plans on doing so. If I could do one

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00:25:57,280 --> 00:26:00,200
Speaker 1: thing in this entire thing, it would be that what

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00:26:00,320 --> 00:26:04,680
Speaker 1: would be one more um? I would think very strongly

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00:26:05,000 --> 00:26:10,600
Speaker 1: about limiting access of sugar beverages to infants and children

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00:26:10,960 --> 00:26:14,880
Speaker 1: like zero. There's no reason for it. Something your listeners

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00:26:14,920 --> 00:26:19,119
Speaker 1: need to understand. There's not one biochemical reaction in your body,

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00:26:19,200 --> 00:26:23,840
Speaker 1: not one that requires dietary fructos, not one that requires sugar.

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00:26:24,240 --> 00:26:28,040
Speaker 1: Dietary fructos is completely irrelevant to life. People say, oh,

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00:26:28,119 --> 00:26:39,159
Speaker 1: you need sugar to live garbage. Dr Robert Lustig is

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00:26:39,160 --> 00:26:42,919
Speaker 1: writing a book about the dangers of sugar called Fat Chance,

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00:26:43,160 --> 00:26:47,600
Speaker 1: Beating the Odds against Sugar, Processed food, Obesity, and Disease.

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00:26:48,040 --> 00:26:51,919
Speaker 1: It will be out in December. Knowing what you know?

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00:26:52,560 --> 00:26:56,679
Speaker 1: What are things you don't eat? What's your diet becomes

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00:26:56,720 --> 00:26:59,400
Speaker 1: since you've been doing this work. I carry a few

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00:26:59,400 --> 00:27:02,000
Speaker 1: extra pounds and I'm not happy about it. I don't

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00:27:02,000 --> 00:27:04,960
Speaker 1: eat sugar. You don't know. I have dessert twice a year.

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00:27:05,640 --> 00:27:06,879
Speaker 1: When I'm in New York, I have a piece of

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00:27:06,920 --> 00:27:10,240
Speaker 1: Junior's cheesecake. And when I'm in New Orleans, I have bread, pudding,

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00:27:10,560 --> 00:27:16,080
Speaker 1: whiskey sauce. Those are my too, uh, twice a year

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00:27:16,800 --> 00:27:19,240
Speaker 1: other than that, No, I really don't, to be honest

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Speaker 1: with you, it's not because I did this work. It's

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00:27:21,680 --> 00:27:24,199
Speaker 1: because it usually just doesn't appeal to me. What are

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00:27:24,200 --> 00:27:26,160
Speaker 1: you eating that you think you should be eating? Well,

468
00:27:26,359 --> 00:27:28,679
Speaker 1: I have a half a bagel in the morning with cheese.

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00:27:28,680 --> 00:27:31,200
Speaker 1: That's sort of my standard. Breakfast and my wife gets

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00:27:31,240 --> 00:27:35,800
Speaker 1: on me for that. For lunch, Unfortunately, because I'm running

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00:27:35,840 --> 00:27:39,280
Speaker 1: between you know, patients, it often ends up being something

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00:27:39,359 --> 00:27:42,280
Speaker 1: very processed, and it's a real problem for dinner though

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00:27:42,600 --> 00:27:45,359
Speaker 1: it's a very standard dinner and I don't snack between meals,

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00:27:45,440 --> 00:27:48,560
Speaker 1: and I still can't lose it. So I understand. I'm there.

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00:27:48,760 --> 00:27:57,880
Speaker 1: I'm part of the sept probably not. I'm Alec Baldwin

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00:27:58,320 --> 00:28:01,800
Speaker 1: and you're listening to Here's the Thing who don't make

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Speaker 1: the f right