Is Sugar Becoming The New Fat?
Thrive Magazine|Spring 2019
Is Sugar Becoming The New Fat?

Fat has been demonised since the 1970s when the US made hasty recommendations that people should reduce their fat intake. Cardiovascular deaths were rising - something had to be done. Supermarkets and food companies jumped on board offering low and reduced fat products. A few decades later, we are now more overweight than ever, with type 2 diabetes on the rise and cardiovascular disease remaining the number one killer worldwide.

The problem with these recommendations, was the lack of any solid supporting evidence. The recommendations were a desperate, well meaning experiment that failed, but in its failure, more questions were asked. What had people been doing instead?

If you reduce fat intake, a compensation for calories inevitably occurs. Following the recommendations, people generally increased their intake of high carbohydrate foods believing these foods were healthy just because they were low-fat. The food industry replaced fat with sugar.

There were now large amounts of hidden sugars in food products that were marketed as healthy; low-fat but still fattening. By the end of the century a health paradigm shift occurred where champions of the low-fat diet started to say fat can be our friend if we aim to eat more mono-saturated and polyunsaturated fat.

Move over fat, there’s a new enemy in town.

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Spring 2019