Hidden Dangers of
Ultra-Processed Foods
Dr. Lustig identifies two key factors:
1. The addition of sugar for palatability
2. The removal of fiber for shelf life
The impact on our bodies is profound. Take high blood pressure as an example. While we’ve reduced our salt intake by 60% over the years, blood pressure levels continue to rise. Why? The culprit isn’t salt – it’s sugar. High insulin levels from sugar consumption cause our kidneys to retain sodium, leading to increased blood pressure
“All food is inherently good,” Dr. Lustig emphasizes. “It’s what’s been done to the food that can make it bad.” This processing creates what he calls a “chronic, dose-dependent, hypometabolic toxin” – particularly when it comes to fructose, which the liver processes similarly to alcohol.
The solution? Dr. Lustig offers a simple shopping strategy: “If you’ve gone into the shelves, you’ve gone off the rails.” Stick to the perimeter of the grocery store where whole, unprocessed foods are found.
As we navigate our food choices in today’s environment, understanding the impact of ultra-processed foods becomes increasingly crucial for our health. Listen to the full episode to learn more about protecting your liver, feeding your gut, and making informed decisions about the food you eat.
Don’t miss this conversation with Dr. Robert Lustig. Listen or watch to discover how you can protect your liver, sharpen your mind, and optimize your overall health.
