For decades, anyone struggling to shed pounds has been told the same advice: eat less, move more. But according to Dr. Eric Berg, a chiropractor and nutrition expert who has built a global following on YouTube, this is the biggest weight-loss myth of our time—and it is stopping people from actually reaching their health goals.
In a recent video, Dr. Berg asserted that the age-old belief of “burn more calories than you consume” is fundamentally flawed. He argues this mantra, repeated by universities and health institutions for years, was partly fueled by the junk food industry to convince people that all foods can be eaten “in moderation.”
“It’s the lie that calories alone dictate weight loss,” Berg said in the video. “Not all calories are the same. What really matters is how those calories affect your hormones—especially insulin.”
Why Calories Don’t Tell the Whole Story
Dr. Berg explained that insulin, the hormone that regulates blood sugar, is the key player in weight management. If insulin levels are high, carbohydrates are stored as fat instead of being burned. Even a small amount of refined carbs can disrupt this balance.
“All calories are not the same,” Berg emphasized. “If your insulin is elevated, fat-burning shuts off. But if it’s low, your body can finally tap into stored fat for energy.”
This perspective echoes findings shared by institutions like the Mayo Clinic, which notes that excess calories not used by cells are stored as fat, and insulin largely governs this process.
Rethinking “Healthy” Diet Choices
According to Berg, the real problem isn’t the number of calories consumed but the quality of those calories. Highly processed carbs, artificial sweeteners, and refined oils keep the body in a constant fat-storing mode. Instead, he recommends focusing on nutrient-dense, satisfying foods that don’t cause insulin spikes.
“Fiber can buffer blood sugar spikes,” Berg explained. “For instance, orange juice will shoot your blood sugar up quickly, but eating a whole orange with fiber slows it down.”
He also pointed to better fat and carb choices: opting for cod liver oil over processed fats, and choosing complex carbs like sweet potatoes or legumes instead of white pasta or bread.
Why “Eat Less, Move More” Fails
The weight-loss industry has long promoted strict calorie-cutting, but Berg warns that diets built on restriction are unsustainable. They leave people feeling hungry, deprived, and ultimately set them up for failure.
“You will not lose weight if your calories don’t satisfy you,” he said. “The more nutrient-dense a food is, the more satisfying it will be. The source of the calories matters.”
Dr. Berg’s stance adds to growing criticism of traditional diet culture and highlights the need to rethink how we approach weight management. His conclusion is blunt: “If you’re struggling to lose weight, realizing that calorie counting doesn’t work is essential.”
For those looking to take control of their health, his message offers both a wake-up call and a shift in focus—from obsessing over numbers on a plate to understanding how food interacts with the body’s most powerful fat-regulating hormone.
In a recent video, Dr. Berg asserted that the age-old belief of “burn more calories than you consume” is fundamentally flawed. He argues this mantra, repeated by universities and health institutions for years, was partly fueled by the junk food industry to convince people that all foods can be eaten “in moderation.”
“It’s the lie that calories alone dictate weight loss,” Berg said in the video. “Not all calories are the same. What really matters is how those calories affect your hormones—especially insulin.”
Why Calories Don’t Tell the Whole Story
Dr. Berg explained that insulin, the hormone that regulates blood sugar, is the key player in weight management. If insulin levels are high, carbohydrates are stored as fat instead of being burned. Even a small amount of refined carbs can disrupt this balance.
“All calories are not the same,” Berg emphasized. “If your insulin is elevated, fat-burning shuts off. But if it’s low, your body can finally tap into stored fat for energy.”
This perspective echoes findings shared by institutions like the Mayo Clinic, which notes that excess calories not used by cells are stored as fat, and insulin largely governs this process.
Rethinking “Healthy” Diet Choices
According to Berg, the real problem isn’t the number of calories consumed but the quality of those calories. Highly processed carbs, artificial sweeteners, and refined oils keep the body in a constant fat-storing mode. Instead, he recommends focusing on nutrient-dense, satisfying foods that don’t cause insulin spikes.
“Fiber can buffer blood sugar spikes,” Berg explained. “For instance, orange juice will shoot your blood sugar up quickly, but eating a whole orange with fiber slows it down.”
He also pointed to better fat and carb choices: opting for cod liver oil over processed fats, and choosing complex carbs like sweet potatoes or legumes instead of white pasta or bread.
Why “Eat Less, Move More” Fails
The weight-loss industry has long promoted strict calorie-cutting, but Berg warns that diets built on restriction are unsustainable. They leave people feeling hungry, deprived, and ultimately set them up for failure.
“You will not lose weight if your calories don’t satisfy you,” he said. “The more nutrient-dense a food is, the more satisfying it will be. The source of the calories matters.”
Dr. Berg’s stance adds to growing criticism of traditional diet culture and highlights the need to rethink how we approach weight management. His conclusion is blunt: “If you’re struggling to lose weight, realizing that calorie counting doesn’t work is essential.”
For those looking to take control of their health, his message offers both a wake-up call and a shift in focus—from obsessing over numbers on a plate to understanding how food interacts with the body’s most powerful fat-regulating hormone.
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