Nutrition is widely accepted as a major source of diseases like diabetes, which has become much more prevalent over the last few decades compared to the 1980s.

The shift away from fat consumption towards more carbohydrates coincided with the rise of obesity and diabetes, suggesting a potential link between these dietary changes and health issues.

The rise in obesity and type 2 diabetes in America correlates with dietary guidelines from the 70s that demonized fats and promoted carbohydrates, leading to increased sugar consumption.

The government’s interference in the food system, particularly through the promotion of high fructose corn syrup, has contributed significantly to public health issues over the past 40 years.

The rise of junk food and snacking in the 1970s has contributed to increased obesity rates due to its convenience and appeal.

We need to get back to interacting with our food differently. The convenience of ultra-processed food has contributed to unhealthy eating habits, and we should find ways to make the preparation of quality food more accessible and commoditized positively.

The industrialization of the American food system has led to a reliance on processed foods, which has contributed to a decline in nutritional quality and health outcomes.

The food supply needs to be revised to improve health outcomes, focusing on taste and nutrition rather than just dietary restrictions.

The food industry needs to reformulate products to remove harmful additives and improve nutritional quality, rather than relying on ultraprocessed ingredients that may not be necessary.