You've Been Lied to About This! - Doctor Reacts
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- Опубликовано: 11 дек 2024
- In this video, Dr. Eric Westman dives into the controversial topic of hidden ingredients in food labeling, inspired by Dr. Eric Berg’s viral content. Discover how food companies use loopholes like the "rounding rule" to mislead consumers about trans fats, sugars, and other hidden additives. Learn about hexane, maltodextrin, and other "hidden" substances that may impact your health. Stay until the end for insights on how to test your food at home using basic chemistry tricks.
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Dr. Eric Westman, Associate Professor of Medicine at Duke. He is Board Certified in Obesity Medicine & Internal Medicine, & founded the Duke Keto Medicine Clinic. He is a Fellow in The Obesity Society. He is the author of The New Atkins for a New You, Cholesterol Clarity, and Keto Clarity, and End Your Carb Confusion & co-founder of Adapt Your Life.
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Dr. Eric Westman; always a calm voice of reason, logic and compassion.
That’s why I’m a one item ingredient eater. I know exactly what’s on my plate. Or going in my mouth.
I'm tired of the food industry's deception!
RFK ON THE JOB LIKE BATMAN *WOOSH SOUNDS*
@@Yamaazaka I'm so Iooking forward to what he wiII accompIish to benefit us!!
It's all about just tell us exactly what it is. Regardless what decibel point it is. Just be completely transparent.
Agreed!
Dr. Westman, I so appreciate your explanations and your reasonableness. Thank you.
Dr. Berg is actually right because a lot of manufacturers were putting unrealistic "serving sizes" just to hit that "rounding rule" and look healthy.
He aint tho
@@Bourdjihez-M9bHe is. Lots of liquids have a serving size of 15mL and lots of solids have a serving size of 15g specifically for that purpose. And those are highly unrealistic serving sizes.
Just think Seasonings.. Who on earth only uses a 1/4 teaspoon of seasoning.. you literally have no idea what you are putting in your body at scale.
@@MSPAfterHoursyep, I often think about this when it comes to spices and seasoning
If I didn’t see this comment near the top, I was going to make it. Dr. Berg has made it more than once I believe, and I’m not sure if Dr. Westman accidentally overlooked sharing that part of the video clip.
We’re not talking about math problems. We’re talking about nutrition. Half a gram of carbs is a big deal. If youre shooting for zero then that would be lying.
Anything that’s in it needs to be listed, and they need to stop with the ridiculous serving sizes to make things seem better
Poison is in the dose. Whats the allowable amount of lead in food? What the allowable amount of mercury? Whats the allowed amount of maggots in food? HINT: None of those are equal to zero.
While round-down is not really a lie, and maybe .5g of carbs per serving is not an issue, it can be if you scale up for cooking with them. The "serving size games" My wife made me dessert (keto tofu chocolate putting) and used 48 packages of a "zero carb" stevia powder, which happened to have maltodextrin in it. She was happy to make me a zero-carb dessert. But I could feel the sugar rush after eating, and after some googling, it was clear they rounded down, and the 48 package was about 20 grams of carbs split into 6 servings, about 3-4 total carbs in each serving. And maltodextrin is digested fast. Overall being aware can still be useful.
half truths are still lies. rounding down rule is a lie.
I have food allergies. Corn, wheat, oats, rice...all grains. If it's not listed then I believe the food is ok for me. ALL ingredients should be listed!!!
1/2 a g carb here, 1/2 a g carb there. With a budget of only 20 g total carbs per day, those 1/2 g carbs add up and are no longer insignificant.
Dont eat so many times a day. Or just keep counting and assuming that every product has the 499mg's carbs its that easy. 🤣
Exactly! My granddaughter follows a very strict keto diet for seizures. She is 6 feet tall and a teenager so she eats significant quantities of food and half a carb here and there definitely adds up!
The warning about hexane was spot-on; thanks! 🙏
I love Dr. Berg!!
He shares so much wisdom & has almost 13 million subscribers 😮
But I also appreciate all your wisdom.
Thank you.
I agree with Dr B because its an out right lie if we are not told. I should be allowed to make the decision to consume it or not. The accumulating effect is also an huge problem.
In this day and age where minute amounts can be measured, the correct measurement should be given. This way people can me an informed decision.
Yeah he said the devil's in the details himself. Idk why he seemed to defend rounding down. Like the public just couldn't handle seeing a decimal point owowowo.
@@Yamaazaka The more you see things the more aware you become of them and understand them better.
Some people may not be interested in knowing/learning but there are people who are interested and some who actually need to know.
They purposely make serving sizes low enough sometimes so they can round down to 0 carbs or sugar
Yes! A lot of internet influencers lie to get followers. Please debunk the influencers that tell people that they can be on a keto diet without being in ketosis. Several influencers don’t care about ketosis, don’t advocate ketosis, and tell people not to measure ketones. Yet, they tell people that it’s great to be on a keto diet. Please tell them that keto stands for ketogenic, ketones, ketosis, and ketogenesis. Keto does not mean low-carb - it is a metabolic state. Please tell people that it is easy and inexpensive to measure ketones.
I don't know how it is in the US. Here in the EU, the nutrition information must always include the percentage (it is indicated as "per 100 grams", in grams). The indication "per serving" can be present, but what is compulsory is the "per 100g" indication. You can ignore the "per serving" table and just use the "per 100g" table. Some ingredients are not rounded to zero and are listed as "
Thank you for your open-mindedness ♥️
Omg omg OMG
I was so eating for you to react to this!
So glad you did❤❤❤❤
It may be insignificant, the food industry should be accountable for saying so: 'zero' is a lie. Also, the cumulative action of 'zero' content from numerous products, might not be so insignifcant. Customers are entitled to make informed choices. Full disclosure is needed to provide for that.
Yes it is being lied too!! Our food industry is so broken
He's right. Most people don't use the serving size, Americans use way more, so all those .4s add up!
On the subject of rounding...we really should not round to zero. Companies should be required to list "
This is definitely something to give thought to and perhaps eat more single ingredient foods and skip the processed and boxed stuff. Thanks for sharing.
I did just that 9yrs ago at age 89! 🥳
Thank you, Dr Westman.
In response to @6:50 If all packages had package totals I'd be fine with rounding per serving. Someone looks at the macronutrients of their snack and notices that it has the perfect recommended ratios and goes "eh, this is convenient I'll make it my meal" and that 490mg turns into 19600mg which is no longer clinically insignificant. Especially for us diabetics
Food companies need to tell the truth and let us decide.
I really like Dr. Berg for not demonizing meat except the veggies he also recommends 😀
All excellent points from both doctors. Some people become hyper-sensitive and even a tiny amount of sugar can set them off or sometimes consuming a genuinely sugar free product can set someone off simply because their body is now responding to the sweet taste rather than the actual sugar molecule. This is what I learned way back in 1977 when low carb dieting was making the rounds again (I think it comes around about every 50 years…lol)
I appreciate ❤ your measured approach Dr. W, however if we're hoping to get people off of Ultra Processed crap, it helps to educate as to the reality of food labelling, its inherent limitations and, indeed, the deceptive practices the legal framework allows for if not directly encouraging. There is a recently aired show on the BBC (UK) Irresistible: Why we can't stop eating, hosted by Chris van Tulleken, featuring a number of food scientists, marketers etc. formerly working (for a significant period of time) in the large food corporations. I'm heartened to see the word finally getting out into the mainstream about the practices that are about everything other than health.
I appreciate what Dr Berg is saying. I have a neurological condition and my body responds to micro amounts of these toxins. I no longer consume any processed foods. Currently I'm trying carnivore. Even at my local butcher, who I love, I have to ask about added ingredients in meats. There's dextrose in so many things. With trace amounts, I can suddenly feel suicidal just out of the blue. Sometimes I experience physical paralysis. So even tiny amounts matter for some people.
So true. I myself am hyper-sensitive to MSG, the cheap flavoring many chefs use to enhance flavor. 😢
It's per serving and they could put 100 servings per package. That's 50 grams and it is significant.
I think Dr. Berg's video is more concerned with truth in labeling than with hardcore concerns about minuscule carb, hexane, etc. amounts in the food.
There is absolutely no justification to round down or up. Ethical companies do not go bankrupt when putting the actual numbers, rather than rounded ones.
I like your video and review of Dr. Berg‘s video. One issue I have is with one of your closing remarks; “If you’re worried about it choose the one that doesn’t have carbs.” That’s great advice except the
carbs in question, which cause the sensitivity, are often hidden and do not appear on the label at all. Plus, we eat food not mathematical statistics. Thanks
Just eat simple whole foods. Eggs, meat, fish, some dairy if low in carbs and some low carb veggies if you like veggies. Leave out the sweeteners and extra flavorings. Use whatever herbs you tolerate well. Eat simple and enjoy the real whole food.
Manufacturers are allowed to set their own serving size, so we are absolutely being lied to. Grab a bottle of hot sauce or spice rub and check the ingredients. Many are almost all carbs with added sugars, but the nutrition labels list zero for all three macros. It is because they've set the serving size to 1/8 of a teaspoon (spices) or 1/2 a teaspoon of sauce, or maybe 0.5 or 1 gram. Anything small enough that rounding down to zero is possible. I like the EU model where everything is required to have a per 100 gram nutrition breakdown (about 4 oz) as well as a serving size breakdown, if that size is different. If your product is 49% sugar, it's a lot harder to hide.
I think the labelling is even worse and more misleading in Australia. We get general terms for a lot of things like “natural” colours and flavours. Who knows what that is and while the base product may have been “natural” who knows what has been done to it
For me, the ingredients label is about trust - if they say "sugar free" or "no trans fats" I want to believe them. If they use a statistical formula to fudge their ingredients per serving, that is not honest. Just tell me what is in the product in toto - and I'll decide what my serving size is! Otherwise, I will think they are trying to deceive me somehow (which is true).
I agree with what Dr. Berg is saying, we are constantly lied to. But this sounds like a commercial for his product
Thanks for another great teaching video!
The simple solution is to avoid prepared/processed foods.
That’s why I’m a one item ingredient eater. I know exactly what’s on my plate. Or going in my mouth.
It doesn’t take much if one has allergies to it.
But that is a lie. Zero isn’t the truth. That’s straight up the definition of lying.
"not the truth" is not the same lying though. It's possible to be wrong without lying.
Lying requires knowingly putting false information
Basic chemistry! That was cool! I forgot all that stuff😮
Love and light ✨️
Dr Berg is a legend
I'd agree that it's a matter or actually how much of xxx will heve an effect on us.
But I don't think that's the point - it's the deception and the lying which is encouraged by these laws and the deception percolates up the chain.
If it has a compound in there, however small, it should be listed even if not the percentage.
Dr. Berg is right. It’s misleading!!
I watched another show of yours where you commented that an ultra low carb beer less than 0.5 grams (on the label) should be treated as 5 grams of carb ?
0.5g PER SERVING!!!! Vendors can change the number of servings... loophole!
Why would I want ANY amount of this crap in my food?
Link for webinar isn't working.
Why the H the number needs to round down or up now? We don’t have enough space like in the 50 years old computers? Change the law to milligrams, mark the milligrams instead of grams. 0.5 milligrams I can ignore them. And set the size floor for serving size to avoid such stupid exploitations, like only certain things can use serving size below some sizes.
The trick is the serving size. They can make that so small that, poof, all the carbs 'disappear'.
I am sensitive and I want to KNOW what I am eating! Also, it is not the “one” ingredient, it is the “sum total “ of all the generally regarded as safe ingredients over an extended period of time!
The link for cholesterol webinar seems broken?
Is a little bit of crap in your food or water executable? I don't think so.
Just can't find the link to the webinar registration!
I always go to Dr Berg
I clicked on the link for the webinar but it said the page couldn't be found.
Using serving sizes for anything make no sense. Serving sizes are arbitrary and you can't compare different kind of products any more. It should be per 100 g.
In this modern world, an added decimal point “won’t kill anyone”…
I was never one to not trust the FDA etc but I’m horrified what I’ve learned the last few years
It's silly that a packet of Splenda is actually 3 to 4 calories but thanks to the rounding rule they get to list "0 calories" on the label. If someone actually believes the label they might be seduced to overconsume, I know was guilty of this in the past. If someone has 4 packets of Splenda per cup of coffee and has 3 cups of coffee per day that can add up to 36 to 48 extra calories per day that a person doesn't account for. It's easy for someone with a sweet tooth to go farther overboard consuming Splenda. For comparison a packet of regular sugar is usually 10-15 calories per packet.
Always read the ingredients list. Often early in the ingredients list there will be a sugar (there's a list of several different names) and/or a vegetable/seed oil. They put that stuff in everything, many things that people might assume not to have them like beef jerky, bullions/broths/stocks, sauces, spice blends, marinated meats along with the entire aisles of the usual suspects like cookies, chocolates, crackers, chips, canned soups and cereals.
Is it really necessary to be a micro bean counter when comes to certain bio chemicals in food?
But we have to ask the question what is a true serving size? Let's be real. Some of these people call serving sizes 3 or 4 oz. Or one piece of gum. I got an individual cup of Keto yogurt, it said one serving was half a container. 😂
So you tabulate how many of these little half grams of carbs into the tabulation of how much you actually consume of the product. It can add up.
Is the webinar link broken or is it just me?
RFK Jr . Get these unclean poisons out of food...
There's only one reason these companies use "serving sizes" and/or round down, rather than giving accurate amounts: PROFITS, pure and simple. Withholding the truth is still a lie.
I think the point he is making at the start is that they don't even have to "LIST IT" so you will never know it's there even. In theory you could make a tablet with NOTHING on the list yet made up of many ingredients.
Stearates in Vitamins... not good either...
👍
The test Dr Berg makes with iodine is totally wrong. Iodine changes colour when it reacts with starch, not with maltodextines. Maltodextrines will NOT make the colour-changing reaction. This is something that any homebrewer knows and does: during the mashing phase, actually at the end of the mashing phase, the iodine test confirms that no starch is present any more in the mash, i.e. the mashing converted all starch into maltodextrines. The mash is obviously still "full" of maltodextrines, because beer is full of maltodextrines. Maltodextrines are not simple sugars, and they are not starch, they are "maltodextrines", i.e. forms of carbohydrates which are less simple than simple sugars, and less complex than starch. People say that beer is "liquid bread" exactly because it contains maltodextrines.
I put a "dislike" to this video by Dr Westman, because he fails to recognize how flawed Dr Berg's reasoning is.
Another flaw of Dr. Berg is the one regarding process adjuvants (I don't remember the exact name in English). Those are completely removed in the final process. An example is yeast, which is removed in clarified beer, and is therefore not in the ingredients. Some of those substances completely evaporate during the process, and they remain in the final product in less than 1 part per billion, so they are considered - correctly - not present. That's the case of some solvents used to decaffeinate coffee. The solvent evaporates and is absolutely NOT present in the coffee. It is absurd to say that it should be listed in the ingredients.
The only point where Dr Berg is right is in the "rounding to zero" rule. 500mg should read as "
❤️🙏❤️
The number zero is an absolute number. If they want to say less than (
❤❤❤❤❤❤❤
Please write in Hebron, will you took, my inglish is not good ,,❤❤❤God bless you❤❤❤and your famelli❤❤❤
MORE FOOD CONTROLE IT'S A SHAME WHAT THEY DO.
Highly processed multi-ingredient products shouldn’t even be labeled or categorized as “food”. It should be considered an edible.
Eat whole foods and not manufactured products. Make your own, baby! Go carnivore, if you want.
Yes we have been lied to , but , we like the lies. Sugar is good, fat [ all fat] is bad etc. the lies are large and continuous, so large in fact that you find it hard to accept the lies.
Could you please do a response to this video: RFK Jr. is Wrong about Seed Oils by Dr. Carvalho ruclips.net/video/yqN61Z-qp88/видео.html
Too many ADs
I just can't get past Berg being a member of the cult of Scientology. Sorry, not sorry. God bless him, poor soul.
Your statement makes me wonder which cult you belong to.
It IS a tough one.
People get manipulated daily. He has helped to many folks. I hope he gets spiritual help. ❤
Not a fan of Dr berg. Selling his own stuff?
Me too. He’s way too smarmy for me.
I don't know about his other products but he has a great electrolyte mix
Capitalism is legal and allowed in the US.
I love his stuff. Its great.
Thats weird, I just looked up Dr. Berg's electrolyte drink powder that he used in his demonstration. The ingredients listed show 3 grams of carbohydrates per serving. Yet his drink mix didn't turn blue. However, he is correct about the Iodine test testing for starch but , if you drop iodine on to pure sugar cubes, they do not turn the cubes blue/black the color stays the same. I don't have any stevia to test right now but I have seen people do good tests with their glucometers and stevia and have done it myself and none of us have gotten a rise in blood sugar. So, he for sure doesn't have any maltodextrin in his product. So where does the 3 grams not mgs come from?
Allulose has carbs but does not turn blue.
@@JimWooddell Oh ok, Thanks Jim. I didn't think of that. So, that means that all starches have carbohydrates, but not all carbohydrates have starches? I guess I was thinking that everything that had carbohydrates would raise my blood sugars. I'm getting to nit-picky about it.
@auntiemeg3953 It has been several decades since my last chemistry class, and honestly do not remember much other than I enjoyed it as a kid. The iodine test can help to distinguish starch from monosaccharides, disaccharides, and other polysaccharides. The iodine test is used for distinguishing between starch, glycogen, and carbohydrates.
@auntiemeg3953 It is the amylose in starch that is responsible for the formation of a deep blue color in the presence of iodine.
@auntiemeg3953 Glycogen gives a reddish brown color with iodine.
You ding your credibility when you give Berg a platform. He is a big reason Scientology stays afloat and he's a chiropractor. His son says he just googles health info and then makes a video. Terrible guy to be quotiing.
I couldn't agree more with your take on Berg. Having said this, no one he evaluates could damage Dr. Westman's reputation.
Dr. Westman's domain is the health field. It's great that he's addressing Dr. Berg's claims precisely because he has a huge following.
If Berg is keeping Scientology afloat, then I don't have to concern myself with it, as he is one of the honest ones.
Many of these health experts started as chiropractors. I, myself, know more about some health issues than my doctor does. I feel a burden for Ian…he has mental health problems due, in part, to that life…but the information Dr. Berg shares is VERY helpful to many people.
A guy selling supplements on RUclips is "a big reason Scientology stays afloat"? Not the multimillionaires in Hollywood?
Regardless of the character of the person who is providing this information, the information happens to be correct. In my book, that's what matters.
I like you, but I must say that sometimes I think you are far too amiable. All of these things add up, and are impossible to be clinically obvious.
Dr. Westman has much good info, but sometimes appears to be an apologist for junk ingredients.
Dr. Berg also has much good info, but his info is often in semi infomercials, per se, for his suplement products he sells.
Dr BERG IS A SCIENTOLOGIST WHO DISOWNED HIS SON
Why do you show video of condenser cooling stacks spueing condensed steam from cooling of power station feedwater (cloud) when you use word pollution. Clouds are not pollution.
Sorry Dr. Westman but with respect: In this context, yes, rounding down is a lie.
We all understand the principle of rounding up or down in the context of using it in math as an abstract concept. But applying this principle to nutrition labels is inappropriate, because dealing with physical substances is a fundamentally different context than dealing with abstract math. Technicalities of policy that permitted this are irrelevant; the technicalities were deliberately used to convey a belief about reality that is untrue, and that is functionally a lie. The food industry knows that it INTENDS for consumers to interpret "zero" as "zero", as in 'the concept of non-existence, non-presence'. The food industry knows that its consumers DO overwhelmingly interpret "zero" this way. And the food industry also knows that consumers overwhelmingly eat more than the listed "serving size" at a time, so that in practice the number would have had to be rounded up anyway, so the food industry is deliberately invisibilizing the facts by setting the serving size at the number they choose.
I think the world is done with the so-called 'educated' class trying to argue how they're not being deceitful just because they found an _especially_ deceitful way to deceive people, that followed convoluted rules the vast majority of people weren't playing by. There is a common sense standard that overrules word games, and we need to start breaking down the word games and holding people accountable for playing them.
Lying by omission is still lying.
Well said, indeed.
I agree. Thank you for your comment. Minute amounts can be measured. People need to be given the actual amounts so they can make an informed decision.