May 4, 2021 • 16 mins
George Noory and Dr. Robert Lustig explore his efforts to improve the nutrition of the typical American diet, and the risks of chronic diseases posed by not eating more healthy foods.
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Speaker 1 (00:00):
Now here's a highlight from Coast to Coast AM on iHeartRadio.
Welcome back to Coast to Coast George Nori with you
with doctor Robert Lustig as we talk about your nutrition
and keeping you alive. Doc, let's get right into some
of this again. We were talking about processed foods and
on a one to ten with ten being the worst.
How bad is a processed food system? Well, first of all,
(00:24):
there are different levels of processing. My colleague doctor Carlos
Montero down in Sal Paulo, Brazil, developed a classification system,
so think of it this way. Class one would be
an apple coming right out of the ground, okay. Class
two would be apple slices mechanically dispersed. Class three would
be say, apple sauce, where it's been pulverized and possibly
(00:48):
some sugar has been added. Class four would be an
apple drink where the fiber has been removed and all
sorts of other things have been added too. So different
levels of processing. What the day to show is it's
that class four, that ultraprocessed food category where different foods
have been added together that never existed in nature, usually
(01:10):
more than five ingredients at a time. That's the class
that's the class that causes disease. The other three not
so much. But that class four, that's where all the
disease is hiding. What about something like salami or something
like that. So salami is a processed food. Also, it
has nitrates which cause colon cancer. It's not as bad
(01:36):
from a metabolic standpoint, but it is problematic from a
cancer standpoint. And you know, if you die of cancer,
it's you know, just as bad as if you die
from heart disease. Absolutely, fill an issue, geez. So nutrition
has a lot to do with fighting off all these problems. Absolutely,
it has everything to do with fighting off these problems. Basically,
(01:57):
here's what you need to know whether of food is healthy.
You know, the FDA, the USDA, they all have different
definitions of what is healthy. I'm going to give you
a new definition of what is healthy. And I explain
in the book exactly why this works and the empirical
evidence support it. Two things, two precepts. Six words protect
(02:20):
the liver, feed the gut, like the liver from the
onslaught of sugars, of omegas, six fatty acids of iron,
of glyphosate, of heavy metals, branch chain, amino, acids, lucin ice,
lucin valine, transpats. But feed the gut, feed the gut.
(02:43):
What Well, turns out they like fiber. They like soluble
and insoluble fiber. And that is what's been taken out
of process food because you can freeze fiber. Try it.
Take an orange, put it in your freezer, take it
out the next day, put it on your kitchen counter.
Try to eat it. See what you get? You get mush?
(03:05):
Why the ice crystals, master rate the cell wall, allow
all the water to rush in? Hey, food industry knows that.
What do they do? Squeeze it and freeze it now
at lasts forever. Now it's frozen concentrated orange juice. Now
they can sell it on the commodities market because it's
storable food, no depreciation. They make boatloads of money. And
guess what you get sick. Some people aren't getting COVID
(03:29):
and they're not vaccinated and they're just not getting COVID.
Knock on wood, I'm one of them. What are we doing? Well?
One thing is the NIH and the CDC have appropriately
identified masking, hand washing, and social distancing all correct. They
have missed the fourth thing, the fourth leg of the stool,
(03:53):
the food. So there are three groups aside from the elderly,
three demographic groups that have increased morbidity mortality with relation
to COVID number one, people of color, number two, the
obese number three, pre existing conditions, all these diseases of
(04:13):
metabolic syndrome we've been talking about. And what do those
three share in common ultra process food consumption. So why
does ultras process food cause, you know, lead to COVID
morbidity immortality? Three reasons. Number one, the insulin. The high
insulin from the insulin resistance insulin increases the expression of
(04:36):
the receptor on your cells called ACE two, which is
what the COVID virus uses as the portal for injecting
its RNA to take over your cell. More ACE two's
more chance for morbidity immortality. Number two, soluble fiber i
mentioned is metabolized by your calonic bacteria into short chain
(05:01):
fatty acids butterate propionate. These are immune suppressive. They keep
the cytokine levels down and so you don't overwhelm your
immune system and you can actually withstand being infected with
COVID to a mild degree. And then finally, number three diabetes.
High blood glucose causes crystallizes around that ace to opening
(05:26):
and allows that virus to inject even greater amounts. So
the three things that process food does are the three
things that cause COVID to increase. So chronic disease increases
your risk for acute disease. What would you say the
single worst thing that process food has done to our food? Well,
(05:50):
to be honest with you, it's done a lot of things,
but I think the single worst thing that it has
done is it has caused this massive increase in demand
and shift. You know, Alzheimer's disease used to be relatively rare.
When I was an pathology class as a second year
med student in nineteen seventy eight, Alzheimer's disease was so
(06:12):
rare that there was one paragraph in the pathology text
about it. We had the only cadaver with Alzheimer's disease
in the entire class, and I even did a term
paper on it. And now Alzheimer's disease is twenty percent
of all people who reach age sixty five. So the
(06:33):
question is where did that come? And the answer is
it's the insulin resistance at the level of the brain.
It's mitochondrial dysfunction at the level of the brain. And
when you fix that, when you fix the food, you
can actually improve cognition. You can actually reverse some of
the cognitive decline. My colleague, doctor Dale Breticon, who was
(06:55):
at my book party just yesterday and we were discussing
this as new data, and he's going to be publishing
as shortly. He wrote the book The End of Alzheimer's
and you know it's it's all about the food. It's
all about the food. Well with doctor Robert Lusty, good doctor.
When I was born, I was about six pounds six ounces.
(07:15):
Now a lot of kids are eight pounds, nine pounds,
ten pounds. Why have they gotten bigger? So in fact,
four separate studies US, South Africa, Israel, Russia we now
newborns now weigh two hundred grams a half a pound
more on average than they did twenty five years ago.
(07:37):
People say, well, that's better nutrition. No it's not. It's
because of fetal insulin resistance. It's because the sugar crosses
the placenta and causes liver fat in the fetus, driving
increased insulin, therefore increasing the amount of liver fat and
body fat as well, and we have the DEXA data.
(07:59):
We have the liver ultrasound data in newborns to show
that these kids are born sick. Interesting, this is that's
fascinating studies. Yeah, it's it's and you know what, if
you're born sick, you stay sick. Remember that old song.
Just a spoonful of sugar makes the medicine go down.
(08:21):
It also makes the blood pressure go up. How bad
is sugar anyway, it's pretty bad. It wasn't the worst
thing in our diet. Transpats were the worst thing, but
we finally figured that out. It only took twenty five
years for the FDA to finally get rid of them,
after everybody got clogged arteries and stuff like totally. You know,
(08:41):
we first realized the transpats were an issue in nineteen
eighty eight, and actually Fred Kumero knew it in nineteen
fifty seven, and he was suppressed by the food industry.
So we've got the first real data in nineteen eighty eight,
and it wasn't until twenty thirteen that the FDA finally
banned trans fats from our diet. So transplats were the worst.
(09:02):
Now sugar is losing weight how important is that from people?
So losing weight makes everybody happy, right, except your liver. Ultimately,
it's what's going on in your liver that matters. Now,
sometimes losing weight will cause some liver fat loss too.
(09:22):
I'm not saying that losing weight is bad. It's not
bad at all. It's good. But ultimately it's the loss
of the liver fat that matters. We did a study
at UCSF where we gave forty three kids with metabolic
syndrome a diet with very low sugar and substituted with
(09:43):
high starch. We did a starch for sugar exchange. These
kids didn't lose any weight on purpose. We gave them
a scale and every day if they lost weight, we say,
eat more. In order to keep their weight constant, we
took the sugar out of their diet. We took the
pastries out, we put the bagels in, we took the
sweetened yogurt out, we put the baked potato chips in,
we took the chicken teriyaki out, we put the turkey
(10:05):
hot dogs in. Okay, so we didn't give them good food.
We gave them a lousy food. We gave him ultra
processed food. We gave him kid food, food kids would eat,
but it was no added sugar food. Every single aspect
of their metabolic health improved in ten days flat. That's amazing.
Their insulin secretion came back to normal. In other words,
(10:26):
we reversed their propensity for diabetes in ten days. That's dramatic,
as I'll get up. Oh my gosh. That's why we
needed to write the book. You know, dentists used to
campaign about sugar. I don't I don't think I've seen
an anti sugar campaign from the Dental Association in years. Well,
(10:50):
once upon a time, the dentists were the original anti
sugar advocates. They knew back in the nineteen thirties because
of their hero, doctor Weston Price, who knew this, you know,
and basically promulgated this amongst all the dentists. But the
dentists were very worried when fluoride came along because fluoride
(11:11):
reduced the prevalence of dental carries to cavities by about
thirty to forty percent, and the dentist started thinking, well, gee,
who's going to fill the seats and they started giving
out lollipops. The dentists lost their way, they're now coming
back on board because now they have cover from the doctors,
because we now understand just what an enemy sugar is
(11:33):
to our health. So what would you recommend? What would
you recommend, Robert as an overall package to an individual,
if they wanted to start on some kind of program,
would you start on a program? They do not do
is eat real food? So how do you know what's real?
That's my next questions, is real food? Then you got
a problem? All right? It's very simple. If a food
(11:55):
has a label, it's a warning label. It means something's
been done to the food. It's not what's in the
food that matters, it's what's been done to the food.
Once upon a time, people thought you are what you eat.
When I wrote my first book, Fat Chance, back in
twenty thirteen, I rephrased it. I said, you are what
(12:15):
you do with what you eat, emphasizing the metabolism that
goes on inside the body. But you know what, I
got it wrong too. In this book, Metabolical, I rephrase
it yet again, you are what they did with what
you eat. What have you seen in your career that
got you to start thinking the way you're thinking now? Well,
(12:37):
you know, I've been interested in how the brain controls
hormones and how hormones control the brain for my entire career.
Obesity was sort of the final frontier. In nineteen ninety four,
we discovered this hormone called leptin, and lepton is this
hormone that's made by your fat cells ghost your brain
and says, you know what, I've got enough energy on board.
(12:59):
I don't need to eat that second piece of chocolate cake.
It is sort of the thermost at the servo mechanism
on your brain to tell your brain you don't have
to keep you know, consuming. So when you're leptin is
working right, all as well and you stay metabolically stable
and usually wait stable. However, when your leptin is working wrong,
(13:24):
your brain sees starvation. It thinks there's not enough fat
on your bones, and therefore it ratchets up all of
the phenomena, including increased appetite, decreased expenditure. You know. To start,
you start sitting on the couch and eating deritos in
an attempt to try to raise your leptin. And the
(13:45):
problem is, if your leptin is not working, your leptin
can keep going up and I'll going up and you
know what, You're still going to be hungry. And that's
what we have today. We have this phenomenon called leptin resistance.
The question is what causes it. The work that I
did back in the nineteen nineties and two thousands showed
that insulin, the hormone insulin, the energy storage hormone, was
(14:08):
also the blocker of leptin signaling. And doesn't that make sense,
because after all, wouldn't it you expect that the hormone
that would cause the energy to be stored would also
be the hormone that tells your brain to eat more
to get more energy stored. So that's understanding. Then asked
the question, okay, what's wrong with the insulin? And in
(14:31):
two thousand and six it became obvious kids were getting
the diseases of alcohol without alcohol. Type two diabetes and
fatty liver disease had never been seen in children, but
those were the diseases of alcohol until nineteen eighty and
now they are the diseases of children. But children don't
(14:51):
drink alcohol, but boil boy, do they consume sugar? And
it makes sense because, after all, alcohol and sugar are
metabolized virtually identically in the liver, and we call it wine.
I mean, for you know, for wine, the yeast does
the first step of metabolism called glycolysis. For sugar, we
do our own first step. But after that the mitochondria
(15:13):
are overwhelmed. That mitochondrial dysfunction we talked about before, that's
your insulin resistance. Now you've got hyperinsulinemia. Now you've got
chronic disease, and you're off to the races. I saw
a movie yesterday with the late actor Patrick Swayze who
died of liver and pancreatic cancer. Yes, a great actor,
and I liked him. We did a good job. We
(15:33):
came close to getting him on the show. Yeah, all
those things. But what causes pancreatic cancer, Well we don't know.
We don't know what causes it, but we know how
it grows. It turns out pancreatic cancer has a special
enzyme called transketolase, and it takes fructose, the sweet molecule,
and sugar turns it into glucose just in the pancrease.
(15:55):
So sugar is feeding pancreatic cancer in a big way.
Very few patients who've survived pancreatic cancer all had to
you know, went on a ketogenic diet and that's where
your insulins made too. Isn't it the pancreas. Yeah, it's
it's a double whammy, without question. Interesting take of that.
We're going to take calls with you next hour. Robert
(16:17):
the book Metabolical. Where can people get it? Well, it's
on It's it's in your local bookstore. It's on Amazon,
Barnes and Noble, anywhere they sell books. You can find it.
What does the food industry say about you? What do
you think they say? Yeah, we can't repeat him. Um,
you know, they would like me to go away. They have,
(16:38):
you know, tried to discredit me at many, many levels. Ultimately,
I'm still standing because the science is my sword and
my shield. Listen to more Coast to Coast AM every
weeknight at one am Eastern and go to Coast to
Coast am dot com for more
Now here's a highlight from Coast to Coast AM on iHeartRadio.
Welcome back to Coast to Coast George Nori with you
with doctor Robert Lustig as we talk about your nutrition
and keeping you alive. Doc, let's get right into some
of this again. We were talking about processed foods and
on a one to ten with ten being the worst.
How bad is a processed food system? Well, first of all,
(00:24):
there are different levels of processing. My colleague doctor Carlos
Montero down in Sal Paulo, Brazil, developed a classification system,
so think of it this way. Class one would be
an apple coming right out of the ground, okay. Class
two would be apple slices mechanically dispersed. Class three would
be say, apple sauce, where it's been pulverized and possibly
(00:48):
some sugar has been added. Class four would be an
apple drink where the fiber has been removed and all
sorts of other things have been added too. So different
levels of processing. What the day to show is it's
that class four, that ultraprocessed food category where different foods
have been added together that never existed in nature, usually
(01:10):
more than five ingredients at a time. That's the class
that's the class that causes disease. The other three not
so much. But that class four, that's where all the
disease is hiding. What about something like salami or something
like that. So salami is a processed food. Also, it
has nitrates which cause colon cancer. It's not as bad
(01:36):
from a metabolic standpoint, but it is problematic from a
cancer standpoint. And you know, if you die of cancer,
it's you know, just as bad as if you die
from heart disease. Absolutely, fill an issue, geez. So nutrition
has a lot to do with fighting off all these problems. Absolutely,
it has everything to do with fighting off these problems. Basically,
(01:57):
here's what you need to know whether of food is healthy.
You know, the FDA, the USDA, they all have different
definitions of what is healthy. I'm going to give you
a new definition of what is healthy. And I explain
in the book exactly why this works and the empirical
evidence support it. Two things, two precepts. Six words protect
(02:20):
the liver, feed the gut, like the liver from the
onslaught of sugars, of omegas, six fatty acids of iron,
of glyphosate, of heavy metals, branch chain, amino, acids, lucin ice,
lucin valine, transpats. But feed the gut, feed the gut.
(02:43):
What Well, turns out they like fiber. They like soluble
and insoluble fiber. And that is what's been taken out
of process food because you can freeze fiber. Try it.
Take an orange, put it in your freezer, take it
out the next day, put it on your kitchen counter.
Try to eat it. See what you get? You get mush?
(03:05):
Why the ice crystals, master rate the cell wall, allow
all the water to rush in? Hey, food industry knows that.
What do they do? Squeeze it and freeze it now
at lasts forever. Now it's frozen concentrated orange juice. Now
they can sell it on the commodities market because it's
storable food, no depreciation. They make boatloads of money. And
guess what you get sick. Some people aren't getting COVID
(03:29):
and they're not vaccinated and they're just not getting COVID.
Knock on wood, I'm one of them. What are we doing? Well?
One thing is the NIH and the CDC have appropriately
identified masking, hand washing, and social distancing all correct. They
have missed the fourth thing, the fourth leg of the stool,
(03:53):
the food. So there are three groups aside from the elderly,
three demographic groups that have increased morbidity mortality with relation
to COVID number one, people of color, number two, the
obese number three, pre existing conditions, all these diseases of
(04:13):
metabolic syndrome we've been talking about. And what do those
three share in common ultra process food consumption. So why
does ultras process food cause, you know, lead to COVID
morbidity immortality? Three reasons. Number one, the insulin. The high
insulin from the insulin resistance insulin increases the expression of
(04:36):
the receptor on your cells called ACE two, which is
what the COVID virus uses as the portal for injecting
its RNA to take over your cell. More ACE two's
more chance for morbidity immortality. Number two, soluble fiber i
mentioned is metabolized by your calonic bacteria into short chain
(05:01):
fatty acids butterate propionate. These are immune suppressive. They keep
the cytokine levels down and so you don't overwhelm your
immune system and you can actually withstand being infected with
COVID to a mild degree. And then finally, number three diabetes.
High blood glucose causes crystallizes around that ace to opening
(05:26):
and allows that virus to inject even greater amounts. So
the three things that process food does are the three
things that cause COVID to increase. So chronic disease increases
your risk for acute disease. What would you say the
single worst thing that process food has done to our food? Well,
(05:50):
to be honest with you, it's done a lot of things,
but I think the single worst thing that it has
done is it has caused this massive increase in demand
and shift. You know, Alzheimer's disease used to be relatively rare.
When I was an pathology class as a second year
med student in nineteen seventy eight, Alzheimer's disease was so
(06:12):
rare that there was one paragraph in the pathology text
about it. We had the only cadaver with Alzheimer's disease
in the entire class, and I even did a term
paper on it. And now Alzheimer's disease is twenty percent
of all people who reach age sixty five. So the
(06:33):
question is where did that come? And the answer is
it's the insulin resistance at the level of the brain.
It's mitochondrial dysfunction at the level of the brain. And
when you fix that, when you fix the food, you
can actually improve cognition. You can actually reverse some of
the cognitive decline. My colleague, doctor Dale Breticon, who was
(06:55):
at my book party just yesterday and we were discussing
this as new data, and he's going to be publishing
as shortly. He wrote the book The End of Alzheimer's
and you know it's it's all about the food. It's
all about the food. Well with doctor Robert Lusty, good doctor.
When I was born, I was about six pounds six ounces.
(07:15):
Now a lot of kids are eight pounds, nine pounds,
ten pounds. Why have they gotten bigger? So in fact,
four separate studies US, South Africa, Israel, Russia we now
newborns now weigh two hundred grams a half a pound
more on average than they did twenty five years ago.
(07:37):
People say, well, that's better nutrition. No it's not. It's
because of fetal insulin resistance. It's because the sugar crosses
the placenta and causes liver fat in the fetus, driving
increased insulin, therefore increasing the amount of liver fat and
body fat as well, and we have the DEXA data.
(07:59):
We have the liver ultrasound data in newborns to show
that these kids are born sick. Interesting, this is that's
fascinating studies. Yeah, it's it's and you know what, if
you're born sick, you stay sick. Remember that old song.
Just a spoonful of sugar makes the medicine go down.
(08:21):
It also makes the blood pressure go up. How bad
is sugar anyway, it's pretty bad. It wasn't the worst
thing in our diet. Transpats were the worst thing, but
we finally figured that out. It only took twenty five
years for the FDA to finally get rid of them,
after everybody got clogged arteries and stuff like totally. You know,
(08:41):
we first realized the transpats were an issue in nineteen
eighty eight, and actually Fred Kumero knew it in nineteen
fifty seven, and he was suppressed by the food industry.
So we've got the first real data in nineteen eighty eight,
and it wasn't until twenty thirteen that the FDA finally
banned trans fats from our diet. So transplats were the worst.
(09:02):
Now sugar is losing weight how important is that from people?
So losing weight makes everybody happy, right, except your liver. Ultimately,
it's what's going on in your liver that matters. Now,
sometimes losing weight will cause some liver fat loss too.
(09:22):
I'm not saying that losing weight is bad. It's not
bad at all. It's good. But ultimately it's the loss
of the liver fat that matters. We did a study
at UCSF where we gave forty three kids with metabolic
syndrome a diet with very low sugar and substituted with
(09:43):
high starch. We did a starch for sugar exchange. These
kids didn't lose any weight on purpose. We gave them
a scale and every day if they lost weight, we say,
eat more. In order to keep their weight constant, we
took the sugar out of their diet. We took the
pastries out, we put the bagels in, we took the
sweetened yogurt out, we put the baked potato chips in,
we took the chicken teriyaki out, we put the turkey
(10:05):
hot dogs in. Okay, so we didn't give them good food.
We gave them a lousy food. We gave him ultra
processed food. We gave him kid food, food kids would eat,
but it was no added sugar food. Every single aspect
of their metabolic health improved in ten days flat. That's amazing.
Their insulin secretion came back to normal. In other words,
(10:26):
we reversed their propensity for diabetes in ten days. That's dramatic,
as I'll get up. Oh my gosh. That's why we
needed to write the book. You know, dentists used to
campaign about sugar. I don't I don't think I've seen
an anti sugar campaign from the Dental Association in years. Well,
(10:50):
once upon a time, the dentists were the original anti
sugar advocates. They knew back in the nineteen thirties because
of their hero, doctor Weston Price, who knew this, you know,
and basically promulgated this amongst all the dentists. But the
dentists were very worried when fluoride came along because fluoride
(11:11):
reduced the prevalence of dental carries to cavities by about
thirty to forty percent, and the dentist started thinking, well, gee,
who's going to fill the seats and they started giving
out lollipops. The dentists lost their way, they're now coming
back on board because now they have cover from the doctors,
because we now understand just what an enemy sugar is
(11:33):
to our health. So what would you recommend? What would
you recommend, Robert as an overall package to an individual,
if they wanted to start on some kind of program,
would you start on a program? They do not do
is eat real food? So how do you know what's real?
That's my next questions, is real food? Then you got
a problem? All right? It's very simple. If a food
(11:55):
has a label, it's a warning label. It means something's
been done to the food. It's not what's in the
food that matters, it's what's been done to the food.
Once upon a time, people thought you are what you eat.
When I wrote my first book, Fat Chance, back in
twenty thirteen, I rephrased it. I said, you are what
(12:15):
you do with what you eat, emphasizing the metabolism that
goes on inside the body. But you know what, I
got it wrong too. In this book, Metabolical, I rephrase
it yet again, you are what they did with what
you eat. What have you seen in your career that
got you to start thinking the way you're thinking now? Well,
(12:37):
you know, I've been interested in how the brain controls
hormones and how hormones control the brain for my entire career.
Obesity was sort of the final frontier. In nineteen ninety four,
we discovered this hormone called leptin, and lepton is this
hormone that's made by your fat cells ghost your brain
and says, you know what, I've got enough energy on board.
(12:59):
I don't need to eat that second piece of chocolate cake.
It is sort of the thermost at the servo mechanism
on your brain to tell your brain you don't have
to keep you know, consuming. So when you're leptin is
working right, all as well and you stay metabolically stable
and usually wait stable. However, when your leptin is working wrong,
(13:24):
your brain sees starvation. It thinks there's not enough fat
on your bones, and therefore it ratchets up all of
the phenomena, including increased appetite, decreased expenditure. You know. To start,
you start sitting on the couch and eating deritos in
an attempt to try to raise your leptin. And the
(13:45):
problem is, if your leptin is not working, your leptin
can keep going up and I'll going up and you
know what, You're still going to be hungry. And that's
what we have today. We have this phenomenon called leptin resistance.
The question is what causes it. The work that I
did back in the nineteen nineties and two thousands showed
that insulin, the hormone insulin, the energy storage hormone, was
(14:08):
also the blocker of leptin signaling. And doesn't that make sense,
because after all, wouldn't it you expect that the hormone
that would cause the energy to be stored would also
be the hormone that tells your brain to eat more
to get more energy stored. So that's understanding. Then asked
the question, okay, what's wrong with the insulin? And in
(14:31):
two thousand and six it became obvious kids were getting
the diseases of alcohol without alcohol. Type two diabetes and
fatty liver disease had never been seen in children, but
those were the diseases of alcohol until nineteen eighty and
now they are the diseases of children. But children don't
(14:51):
drink alcohol, but boil boy, do they consume sugar? And
it makes sense because, after all, alcohol and sugar are
metabolized virtually identically in the liver, and we call it wine.
I mean, for you know, for wine, the yeast does
the first step of metabolism called glycolysis. For sugar, we
do our own first step. But after that the mitochondria
(15:13):
are overwhelmed. That mitochondrial dysfunction we talked about before, that's
your insulin resistance. Now you've got hyperinsulinemia. Now you've got
chronic disease, and you're off to the races. I saw
a movie yesterday with the late actor Patrick Swayze who
died of liver and pancreatic cancer. Yes, a great actor,
and I liked him. We did a good job. We
(15:33):
came close to getting him on the show. Yeah, all
those things. But what causes pancreatic cancer, Well we don't know.
We don't know what causes it, but we know how
it grows. It turns out pancreatic cancer has a special
enzyme called transketolase, and it takes fructose, the sweet molecule,
and sugar turns it into glucose just in the pancrease.
(15:55):
So sugar is feeding pancreatic cancer in a big way.
Very few patients who've survived pancreatic cancer all had to
you know, went on a ketogenic diet and that's where
your insulins made too. Isn't it the pancreas. Yeah, it's
it's a double whammy, without question. Interesting take of that.
We're going to take calls with you next hour. Robert
(16:17):
the book Metabolical. Where can people get it? Well, it's
on It's it's in your local bookstore. It's on Amazon,
Barnes and Noble, anywhere they sell books. You can find it.
What does the food industry say about you? What do
you think they say? Yeah, we can't repeat him. Um,
you know, they would like me to go away. They have,
(16:38):
you know, tried to discredit me at many, many levels. Ultimately,
I'm still standing because the science is my sword and
my shield. Listen to more Coast to Coast AM every
weeknight at one am Eastern and go to Coast to
Coast am dot com for more
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