Since the 1980s, the public has been told to opt for low-fat foods over full-fat ones. Sorry to say, you were lied to!
This radical change was initiated from a few mechanistic and animal studies and some cross-national comparisons that were developed suggesting the potential benefits of a low-fat diet. There were also some small trials demonstrating poor satiety of full-fat which were correlated to potentially cause over-eating. The decision from these results was mainly based on calorie effects, but they assumed that overeating on a high-carbohydrate diet was virtually impossible and so replacing fat with carbohydrates would help with weight loss. I know! Sounds ludicrous, hey!
To add to this, cross-sectional epidemiological studies demonstrated a very small amount of evidence that people who consumed a high-carbohydrate or high-sugar diet weighed less than those who consumed a high-fat diet… Thank goodness for our current knowledge of ‘skinny-fat’, is all I can say about that!
Based on all this kerfuffle, the US and Australian governments recommended to reduce all full-fat dairy, butter, oils, nuts, avocado and fatty fish. And to increase to 6-11 servings of grain products and additional potatoes, and of course the manufacturers and food industry jumped on board… the rest is the disaster that we are now left with.
This story is from the Issue 100 edition of Oxygen Magazine Australia.
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This story is from the Issue 100 edition of Oxygen Magazine Australia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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