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.

Blood glucose spikes after eating carbohydrates lead to insulin secretion, which signals the body to store glucose as fat, contributing to weight gain and various metabolic diseases.

Cancer rates are rising due to metabolic crises linked to obesity. Many cancers, such as colon and breast cancer, are driven by insulin resistance, which can be mitigated by reducing carbohydrate intake and increasing healthy fats.

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 root causes of many chronic illnesses, such as obesity, diabetes, and autoimmune diseases, often stem from inflammation, which can be addressed through dietary changes.

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

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

Obesity, diabetes, and autoimmune diseases are skyrocketing, indicating we're losing the war on chronic disease.