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.

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.

We identified four major changes in nutrition over the last 30 to 50 years: a reduction in fat consumption, an increase in sugar intake, more food additives, and changes in mealtimes due to modern lifestyles.

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.

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 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.

High fructose corn syrup became prevalent due to government agriculture subsidies, leading to widespread health problems as it encourages overconsumption.

The American public trusted government dietary guidelines that labeled fats as bad and carbs as good, which contributed to the obesity epidemic.