Professor Lustig: ‘Processed food is an experiment that failed’


Is a calorie from chocolate cake really the same as a calorie from salmon? It’s a lie we’ve been fed for decades, which has greatly benefited the processed-food industry at the expense of people’s health.

Here’s a great video with Professor Robert Lustig, explaining what’s wrong with nutritional science:

Food Navigator: Dr Robert Lustig: ‘Processed food is an experiment that failed. The food industry is getting rich, and it’s killing us…’


Professor Lustig


Professor Lustig on ‘The Hacking of the American Mind’

Professor Lustig: “Insulin drives all of the behaviors seen in obesity”


  1. Nate
    The article references Dr. Gardner's DIETFIT clinic trial. Going to the JAMA article on that trial, I think that was an excellently run trial. The difference in weight loss after 1 year was -5.3 kg for the healthy low fat group versus -6.0 kg for the healthy low carb group. The conclusion was that that 0.7 kg difference was not significant. Well, I slightly disagree.

    I agree that the from a standard statistical math point of view, that 0.7 kg difference is not significant. But it is the right order of significance between what we would expect the extra calories a lower carber must burn to turn more protein into glucose versus what a low fatter would. Thus, I think that the experiment must have been conducted with excellent control.

    Dr. Gardner conducts good clinical trials. Unfortunately, he still allows the group think of the current diet "experts" to influence his thinking. This group think is shown in the 2015 Dietary Guidelines for Americans for which he helped write. He does not have the strength of character, like what Lustig or Bernstein or Atkins have, to stand alone with only his scientific results against his fellow "experts".

  2. Carol
    People are always comparing weight loss on low fat versus low carb and finding that the differences are small. Well of course they are! You can lose weight on any diet. So what do we conclude from that? Nothing. A much better question to ask is: on what diet(s) were the subjects able to maintain a healthy weight over the long term? For me that is low carb. On Food Pyramid/My Plate I was steadily gaining weight. On that very diet I lost 20 pounds, but I was hungry all the time and keeping the weight off took more will power than I could muster. Now on low carb My weight is healthy and remarkably stable and it is effortless for five years. let’s start asking better questions.
  3. 2 comments removed
  4. Danielle
    Carol, I agree. I've had great success with Dr. Bernstein, but it's not sustainable. LCHF allows me to eat deliciously tasty food (I love to cook), I can order and modify a menu in a restaurant, have a cheat meal on a special occasion, and still maintain these results. I don't count calories, points, or macros. I just have my bulletproof coffee in the morning, my bigger keto meal at mid day and something light at night, with a fat bomb. For once, I'm not starving all the time and I feel great. This is a way of life for me that I'm confident I can maintain.
  5. Paula
    I am 48 years old and have been obese to super morbid obese all my life. I have been on and off yearly diets since I was 11 years old. Had my appendix removed at 21 and my gallbladder removed at 26. In 2008 I gave up eating junk food. In 2009 after becoming really ill I was diagnosed with type 2 diabetes. In 2010 I joined a gym for the third time because I thought surely the fitness people who preached calories in calories out must be right ...right? But nothing seemed my body does its own thing. I would lose a small amount and then these demonic cravings for junk/sugar had me persuaded I must be possessed. It would not stop...every day until the weight was on and a few more to boot. Then these demonic cravings would cease. Neuropathy and nerve pain kicked into gear 3 years into diabetes diagnosis. I spent 5 years researching, praying and studying nutritional avenues for something to tell me why I keep gaining when my portions and my meals were the same as anyone else and if there was a way to reverse diabetes. I stumbled across Dr. Jason Fung's video about insulin and weight gain and reversing type two. Then I stumbled upon Dr. Berg and the keto diet and then Kristie Sullivan and her story. Then bulletproof coffee and finally back to Dr. Fung about intermittent fasting. In January of 2017 I gave these ideas a try. My starting A1C was 6.7 (down from 6.9 from 6 months on Victoza) and after 6 weeks I lost close to 40 lbs and my A1C dropped to a beautiful 5.7. The first time in my 37 years of dieting that it was effortless. Some discouraging situations in my life and my nerve pain woes made me quit. Big mistake! Now I am trying again because it works.
  6. Jody Savant
    Of course a calorie of protein is different than a calorie of cake. But the difference is nominal, as presented by Dr Feinman years ago. The DIETFIT research and the recent published work of Hall et al, also confirm what Feinman wrote about metabolic advantage. Gardener and Hall have also both nicely illustrated that major tenants of CIM have experimentally invalidated.

Leave a reply

Reply to comment #0 by

Older posts