Fat Chance: The Bitter Truth About Sugar

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9780007514120: Fat Chance: The Bitter Truth About Sugar

New York Times Bestseller

Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than six million times. Now, in this much anticipated book, he documents the science and the politics that have led to the pandemic of chronic disease over the last 30 years. 

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie.” More timely than ever now that newest edition of The Dietary Guidelines for Americans has for the first time placed hard limits on the amount of sugar we should consume, Fat Chance takes science to its logical conclusion to improve health worldwide.

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About the Author:

Robert H. Lustig, M.D., MSL, is professor of pediatrics in the Division of Endocrinology and a member of the Institute for Health Policy Studies at University of California, San Francisco. He has authored 120 peer-reviewed articles and 70 reviews, as well as The Fat Chance Cookbook and the upcoming The Hacking of the American Mind. He has mentored 30 pediatric endocrine fellows and trained numerous other allied health professionals. He is the former chairman of the Obesity Task Force of the Pediatric Endocrine Society, a member of the Obesity Task Force of the Endocrine Society, and a member of the Pediatric Obesity Devices Committee of the U.S. Food and Drug Administration. He is also the president of the nonprofit Institute for Responsible Nutrition, dedicated to reversing childhood obesity and Type 2 Diabetes. He consults for several childhood obesity advocacy groups and government agencies.

Excerpt. Reprinted by permission. All rights reserved.:

The Mediterranean Diet

Pioppi, a small town in Italy, is the home of the Mediterranean diet. In Ancel Keys' Seven Countries study (Italy was one of the countries), this diet was associated with lower death rates from heart disease. The diet was popularized in America due to its population's low incidence of disease and long lifespan. Unfortunately, Pioppi and many surrounding areas that originally consumed a peasant fare can no longer afford to do so. Processed food is more readily available and cheaper. These areas, once renowned for their health, have soaring rates of obesity in part due to a current lack of whole grains, fresh fruits, and vegetables from their diets. These items are just too expensive, and they don't taste as good.

Here's what's in the real Mediterranean diet: high olive oil consumption (mono-unsaturated fat); legumes (beans, lentils, peas); fruits, vegetables, and unrefined grains (fiber); dairy products (saturated fat); eggs (high-quality protein); fish (omega-3s); and wine in moderation (resveratrol, flavonoids, and likely other factors). Americans misunderstand the Mediterranean diet, because they think it is all about pasta, which is Italian but not Mediterranean. Because what the Italians used to eat in Italy is not what the Italians eat in the United States. The pasta and pizza movement actually started in the United States within the poor Italian immigrant population, based on the cost of carbohydrates versus meat. That diet then migrated over to Italy. And now the Italians have our problem.

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