Thanks for giving such a great summation. This was the key point for me from Lustig's presentation.
Essentially, if you treat sucrose and fructose as a condiment, rather than as a key source of kCal, you will be consuming simple sugars, protein and fat, food that actually nourishes and sates you directly, versus sucrose and fructose that in high doses simply transform to fat.
Per Lustig, it's important to differentiate between starches found in bread, potatoes etc., that break down to simple sugars like glucose that are metabolized directly by the body, and added sucrose and fructose that are metabolized in the liver to fat. For people saying that our carb consumption was the same back in early 20th Century, take a look at how much of that was likely breads and the like, versus the highly sweetened cereals of today.
edit: added a para on why looking at 'carbs', misses Lustig's point.