You can’t fix healthcare until you fix health. You can’t fix health until you fix the diet. And you can’t fix the diet until you know what’s wrong. What went wrong? FoodGate.
Endocrinologist Robert Lustig, Dentist Cristen Kearns and Health Policy Expert Laura Schmidt team up to explore how the US food system has led to higher rates in obesity and related metabolic diseases in the last 50 years.
Preventable disease rates keep going up, even while behaviors have improved: smoking rates are down, cholesterol and blood pressure are down, and physical activity is up. We should be reaping a health benefit, but we’re not. The primary reason: we’re eating too many refined carbohydrates and too much sugar.
How did the food system come to encourage this? Pharmaceutical companies benefit from long-term drug treatment of metabolic diseases. Organizations such as the Sugar Association and the Beverage Association fund questionable scientific studies to convince the public that obesity and sugar are not related. These efforts include funding aggressive marketing campaigns to influence public policy. According to Schmidt, they spent 31 million dollars in a single election to convince voters in San Francisco and Oakland not to support a soda tax.
But there is hope. Research into the effects of too much sugar is getting attention, thanks to the efforts of Dr. Lustig and others. There are many parallels between this issue and smoking. According to Schmidt, we’re about where we were in 1970. The tide is slowly shifting, but we have a long way to go. Policy-makers are just now beginning to recognize the negative consequences of an unhealthy populace on healthcare costs and future social security benefits. Lustig advises, “You want social security? Stop drinking soda and tell all your friends to do so, too.”
In this half-hour interview, Lustig, a UCSF endocrinologist, explores the reward system in our brains – serotonin, cortisol, and dopamine – chemicals that drive our pleasure-seeking behaviors including overeating, drug use, and that ever-present cell phone. But he goes beyond just neural pathways and brain chemistry to impute the underlying economic machine that creates industries that profit off processed foods full of sugar.
He recommends a “four Cs” solution — connect, contribute, cope, and cook — urging a slowed-down lifestyle for the sake of our health and happiness.
Every three minutes some one goes to the emergency room because of an allergy-related event.
When you have an allergic reaction to something you eat, your body recognizes a protein in the food and reacts against it. There are many different responses that can happen-rashes, hives, diarrhea-but, the most dangerous occurrence is when there is potential for anaphylaxis, which can cause death.
In this episode of Health Matters, Dr. David Granet talks with UC San Diego’s Dr. Stephanie Leonard who is the director of the Food Allergy Center at Rady Children’s Hospital here in San Diego.
More than 3 million people under the age of 18 have been diagnosed with food allergies, but Dr. Leonard says that number is on the rise. In a ten year period, she says, there has been an 18% increase in the diagnosis of food allergies in children.
In her helpful talk from UC San Diego’s Stein Institute for Research on Aging, Vicky Newman, MS, RD, explains how the right balance of foods, part of an anti-inflammatory eating plan, can maximize your health and energy level. Learn practical tips for controlling your weight, maintaining bone strength and reducing the risk of common chronic diseases associated with aging. You’ll also find out about foods that support the body’s immune and detoxification systems, how to maintain a healthy (and happy) gut, and how to balance your fats to support your health and well-being.
Chef Robert Lewis, also known as the “Happy Diabetic,” serves up fun recipes and helpful tips – with an extra helping of happiness – to keep you fueled! How can you stay a happy diabetic around the holidays? It can seem like a daunting task with so many food-centric celebrations. Chef Robert shares his plan […]
Chef Robert Lewis, also known as the “Happy Diabetic,” serves up fun recipes and helpful tips – with an extra helping of happiness – to keep you fueled!
How can you stay a happy diabetic around the holidays? It can seem like a daunting task with so many food-centric celebrations. Chef Robert shares his plan for staying in the holiday spirit while sticking to your nutrition plan:
At parties, eat in phases. First fill your plate with fruits, veggies, and lean meats. Then go for the crackers and starches. Finally, take your pick of one dessert (not one of each!). Don’t make all your holiday gatherings about food. Remember, don’t eat like it’s your LAST MEAL!
Get more helpful tips from Chef Robert in the newest episode of Taking Control of Your Diabetes online now.
Learn more about Chef Robert Lewis the Happy Diabetic here.