New York Times Report Reveals Potential Weight Loss Game Changer

Dr. Richard Besser discusses new information about the type of calories you consume.
3:47 | 05/19/14

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Transcript for New York Times Report Reveals Potential Weight Loss Game Changer
Also burning up "The heat index" that groundbreaking new research that could change everything you think about weight loss. It may be more about what you eat not how much we first saw the report in "The New York times" and just could be a weight loss game changer. It's the golden rule of weight loss. Cut calories, exercise more and that bulge you're battling will disappear. Wait. It may not be that simple. Over the weekend two doctors are claiming in "The New York times" op-ed hungry, here's why, that not all calories are the same. And that we are getting hungrier because we're getting fatter. Huh? If you choose certain foods that are more satiating like protein is the most satiating nutrient then you will feel fuller throughout the day and be less likely to crave refined carbohydrates and sugary foods and could be helpful in terms of weight loss. Here's how the theory works. Diets high in sugar and simple carbs may prompt the body to store more calories as fat making it hard for your body to access or use them and ultimately retrigger your hunger. Another idea that doctors bring up -- It says that we each have an individual set point that is genetically determined and that set point is the weight at which our body is most comfortable and it's a weight that really resists change. And low fat may not be the answer. Foods marketed as low calorie or diet can actually be loaded with sugar. So what can you eat? The answer may surprise you. Or maybe not. Joining us now ABC news chief health and medical editor Dr. Richard Besser back with us. Your take? I was really blown away by this. When I was in medical school I was taught a calorie is a calorie and so if you want to lose weight you just caught back on calories but we're learning more and more how you get those calories makes a big difference. Certain things like sugar affect us in a different way than protein and fats. They're more likely to make us hungry and more likely to go and form fat. The other aspect of this as you were talking about when we sat down, the set point. That makes sense to me. What they're saying our genetics define what that set point is but the more we're exposed to these simple sugars it can creep up our set point. Can you bring it down? That -- it hasn't been tested but what they hope is that by cutting back on sugars you're going to be able to gradually lower that set point so you're not continually hungry when you cut back on calorie. Bottom line this for us. People waking up going, huh? What are you saying. For some the big surprise will be that low facility diet that the heart association says cannot the way to go. That the problem can when you cut out that fat, especially in processed foods they add in all the sugar so the stuff tastes good so you have to be careful. You want to cut out sugar, you want to make sure that you're stopping at the re river if I and not getting that processed in, the chip, crackers, they're loaded with -- They make you hungry. They make you hungry. Give you a quick rush in sugar and plummets and you're hungry so if you shift your focus and think I want to be low fat, it's I want to cut down on simple sugar and go for the whole grain. We talk about the mediterranean diet can -- I think -- get you there but it has to be proven. You want to go for fruits and vegetables and cut down on simple sugar, the sodas and you want to look for that balance. Tell you what, if that's the perimeter of the choice -- It's true. It really is. Walk around there, that's where you see all the good stuff. Thanks, rich. Also burring up our "Heat

This transcript has been automatically generated and may not be 100% accurate.

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