Sugar: The Bitter Truth

“The truth is that even though our foods have been scientifically manipulated to have lower amounts of fat (whatever type it may be), they (the food industry) are replacing those fats with carbohydrates or fructose, which doubles as fat and sugar. What’s more, he’s come to prove that the effects of fructose have nothing to do with calories, and everything to do with our body’s aversion to it.” -Chef Marcus Samuelsson

Robert 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.

International Diabetes Federation