In the 1980s and 1990s, public health nutritionists told us to eliminate as much fat from our diets as possible (which can lead to gallbladder inflammation), that sugar was okay (we were told that, in person, by dieticians at company meetings), and by the 1990s, there was a recommendation that 60% of calories should come from grains, which for most meant sugary breakfast cereals and white breads and rolls.
Today, they’ve flipped the guidance. Now we are to eat “healthy fats” and reduce carbohydrates.
But not eat meat, of course.
Here we are today: Lowering blood sugar can halve heart attack risk in people with prediabetes
And now this too:
“This study challenges one of the biggest assumptions in modern preventative medicine. For years, people with prediabetes have been told that losing weight, exercising more and eating healthier will protect them from heart attacks and early death. While these lifestyle changes are unquestionably valuable, the evidence does not support that they reduce heart attacks or mortality in people with prediabetes.
Which means all the recommendations to exercise and lose weight didn’t impact heart disease either.
Thus, over the years we’ve been told
- avoid all fats or eliminate as much as possible, carbohydrates and sugar are fine as long as your are not diabetic (1980s, specifically)
- we were told to avoid saturated fats – and consume poly unsaturated manufactured seed oils. Until today we are now told, in many circles, that fears over saturated fats were exaggerated.
- from 1996 onward for at least a decade, the American Heart Association sold an AHA certified hearth health label for manufactured foods containing trans-fats
- we are not to eat meat (saturated fat) but fish is ok
- we should only eat fresh vegetables, year round, flown in from throughout the globe, as our healthiest choice
- except when we are told to eat “local”, like all those fresh vegetables under the snow in January
- today we are told the majority of our life expectancy is likely from inherited factors and has little to do with what you eat
Nutrition science is inconsistent and contradictory.
