A lot of us were programmed in the 1980s to avoid fats, use margarine, not butter, and eat up to 60% of calories from “healthy grains”.
Cardiologist: 9 American foods ‘I’ll never touch’—after 20 years of treating heart attacks
In the early 1980s, professional dieticians told us that all fats were evil, but sugar was not a problem unless you had diabetes. Over the next decade, we were encouraged to get up to 60% of our calories from grains, which in those days meant, mostly, white flour products and packaged breakfast cereals. (For the record, I didn’t consume most of the bad items they list, like soda, or sugary cereals.) I did eat a lot of white bread and carbs and used “heart healthy” margarine instead of butter, if I used spreads like that.
The linked item above, quoting a cardiologist, says the past advice was wrong:
5. White bread and refined carbs
When you strip a grain of its fiber, minerals, and nutrients, you’re left with a food that acts like sugar in the body. That includes white bread, crackers, and even many “multi-grain” imposters.
They break down quickly, spiking glucose, leading to crashes, fat storage, and insulin resistance. Over time, that means higher risk of type 2 diabetes and cardiovascular disease.
6. Margarine and fake butter spreads
Once marketed as a heart-healthy butter alternative, margarine turned out to be one of the biggest nutrition myths of the last century. Many versions still contain trans fats, which are chemically engineered to extend shelf life, but do real damage to your body.
Similarly, we were told not to consume palm oil, etc – but that now seems to have been wrong too: New Study Challenges Common Beliefs About “Unhealthy” Processed Fats
