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Stephan Guyenet has written at length on the topic and it makes sense to me: the “why” is multifaceted, due to things like availability, palatability, etc. And
by tfigueroa 3y ago
Stephan Guyenet has written at length on the topic and it makes sense to me: the “why” is multifaceted, due to things like availability, palatability, etc. And these changes - like adding sugar - are probably due to marketplace evolution and forces that shape food production.
- taeric 3y agoI am very open to the idea that it is multifaceted. I actually struggle to see how it could be any single thing. And I say this as someone that is convinced society consumed a lot of terrible things for a while. (Looking at you, trans fats...)