The Secrets of Sugar – Great New Canadian Documentary

Here’s a great new episode called The Secrets of Sugar, from Canada’s investigative program the fifth estate on CBC.

Watch it for your weekly dose of dr Lustig and new research on the links between sugar, obesity, cancer and Alzheimer’s disease.

Shownotes: CBC: The Secrets of Sugar

More

“Sugar is addictive and the most dangerous drug of the times”

A Calorie Is Not a Calorie

How to Cure Type 2 Diabetes

Surprise: More Sugar, More Diabetes

14 comments

  1. Paul
    Personally I'd love to see blood-work of 'obesity specialist' dr Dan Flanders
  2. FrankG
    Thanks for posting this Dr Andreas. I'd tried previous links to it but each time there was problem with the video.

    I was happy to see the soft drinks representative squirming at their questions... so many weasel words from one small person!

  3. R
    lovely!
  4. greensleeves
    Wow! Looks like Lustig has gone LCHF! He's much thinner than even 6 months ago! He looks great.
  5. Martin Levac
    At 29:55, she says "[insulin resistance] can occur in the liver, and that causes fatty liver". That makes no sense. When insulin rises, it stimulates lipogenesis. When insulin receptors shut down (insulin resistance), for the cell, it's equivalent to blood insulin dropping. If liver insulin receptors shut down, then it's like there's less insulin being received by the liver, so there's less lipogenesis going on inside the liver, so there must be less fat inside the liver.

    Instead, if we consider that fatty liver occurs first, and then this causes insulin resistance, we can explain why insulin resistance develops in the liver. The liver makes ketones from fat, which normally comes from fat tissue. This is regulated by insulin, which when it drops allows ketogenesis to occur in the liver, and when it rises inhibits ketogenesis. Here fructose is converted to fat by the liver, and this fat stays there unless it's converted to ketones through ketogenesis. To do this, the liver shuts down insulin receptors (which, to the liver, is equivalent to blood insulin dropping), this then allows ketogenesis to occur, thereby depleting the fat inside the liver.

    In parallel, because the liver is the primary site of insulin degradation and there's now less insulin being degraded by the liver, blood insulin rises. This tells fat tissue to hold on to its fat, and it compensates for the excess fat already in the liver. The result, of course, is fat accumulation in fat tissue. It works this way because if blood insulin did not rise and if fat tissue did not hold on to its fat while the liver is doing all this, then there would be excess fat in the blood, and at some point this becomes toxic. We could see all this as a way for the liver to keep things running smoothly for all other organs and tissues. But it can't stay that way for very long. The solution, of course, is to stop eating so much sugar.

  6. Emma
    That was *a lot* of information crammed in one document. The ever popular "Do you know how much sugar you are eating", the bliss point, the health effects, the history of the science behind sugar studies, the food industry's power, and even the future of health care costs. It feels like the only thing that they left out was the physiological craving towards sugar that the food industry exploits. That's a lot, and I don't know how much a regular viewer can consume at once.

    But it had some really good points. I didn't know that the "Seven countries" -study guy was afterwards found to be founded by the food industry. And I never noticed that the percentage of suggested daily consumption value is missing because of the food industry lobby. I just assumed that it was because the suggested daily consumption would be zero. (on the other hand, the North American product labels are really poor, I love the European ones that tell the volumes as grams per 100g, without the "portion size" quackery.)

  7. David
    Interesting, but very typical biased writing and reporting. The narrator / host is an advocate, not a reporter. She displays a family as a victim of the food industry, and she portrays the food industry as either passive, or worse, culpable. At 18:00, we hear about a Kraft executive offering a reasonable statement regarding the choices they offer consumers, but the host (not 10 seconds later) mis-characterizes the statement as "[the food industry] didn't want to know [about their role in rising obesity]". I had to stop and replay the segment because I thought I heard wrong. No, I didn't hear wrong. The narrator had a mission, and it wasn't just to educate. She wanted to advocate.

    I eat no processed food. I eat little sugar.

    This video was little more than yellow journalism.

  8. Mark Ohler
    doc - you called this a "great" documentary. Yes, sugar is bad. But this is not a great piece of journalism. It's a puff piece.
  9. Daniel
    Martin Levac: I think Lustig got it right here http://www.youtube.com/watch?v=cjttsybt2NM
  10. Martin Levac
    @ Daniel

    Lustig is still working under the glucose-preferred-fuel paradigm. He's bound to come face to face with the inherent paradoxes of this paradigm. For example, if the paradigm was true, then why do we store so little glycogen compared to fat, even when we're lean? In the clip you posted, it looks like he's working very hard to put his arguments in order, as if he was trying to avoid making mistakes in his explanations. Sure, he's ad libing it for the reporter, but if the paradigm was true, he wouldn't be worried about making mistakes (like pointing out how little glycogen we store for example) and he wouldn't work so hard to explain it.

    I developed a new paradigm (ketones-preferred-fuel) that explains everything better (without paradoxes), and also predicts effects which have already been confirmed with experimental studies. Rather, the results of those experiments are better explained by my paradigm. It's on my blog: http://wannagitmyball.blogspot.ca/2013/08/paradigm.html

    It's also with my paradigm that we can explain the proper sequence of fatty-liver --> liver-insulin-resistance.

    Reply: #11
  11. Murray
    I have come to view the liver's glycogen storage not as fuel storage, but a safety buffer to mitigate rises in blood sugar. Once the buffer gets near full, it has to trickle out blood sugar to reduce liver glycogen and restore buffering capacity for the next onslaught of sugar. Thus, fasting blood glucose will rise over time with continual blood sugar assaults, as the trickle rate to empty the glycogen in the liver has to increase in order to maintain critical capacity to mitigate the next blood sugar peaks. Thus HgbA1c also rises. With fat as primary fuel, the glycogen safety buffer can operate with a minimal trickle rate and fasting blood sugar falls. For example, mine was 4.0 mmol/L this morning. On other days, after having more carbs or protein the previous evening, my fasting glucose may be about 4.6. I assume 4.6 reflects my ambient trickle rate, to restore the safety buffer for my typical pattern of carbohydrate and protein consumption.
  12. Ondrej
    "October 11 23:45
    Wow! Looks like Lustig has gone LCHF! He's much thinner than even 6 months ago! He looks great."

    It's always been my goal in life to have Dr. Lustig's lithe, muscular, athletic physique that provides him with maximum, all-around functional strength, super health, and lifelong virility.

  13. craig castanet
    during these discussions, they invariably, gratuitously, throw fats into the discussion. stay on point- it's about sugar. and idiot attorneys and others feel compelled to mention fats as culprits too. the disabuse of their ignorance is coming. craig.
  14. Sarah
    I though I was eating healthy before seeing this video, but 6 teaspoons a day limit?! are u kidding me? There is 3 teaspoons of sugar in the skim milk (usually) and 3 teaspoons in most plain yogurts per serving! does it mean I even shouldn't drink milk?!

Leave a reply

Reply to comment #0 by

Older posts