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The most likely explanation is that back in the 70s, the dietary villain of the day was high-fat foods. So manufacturers switched to low-fat varieties and marke
by bitwize 3y ago
The most likely explanation is that back in the 70s, the dietary villain of the day was high-fat foods. So manufacturers switched to low-fat varieties and marketed them based on the lower fat content. But foods in which the fat was lowered tasted blander, so to compensate they added a potent flavorant -- sugar. Sugar was safe, right? It was a simple carbohydrate, not a fat, so it wouldn't make you fat... right?
- pixl97 3y agoUnfortunately I don't think there is any single villain here, but instead a cabal of them. Fat to sugar was one of them, yet fat is very high calorie itself. Another is that we've moved from jobs working on our feet to jobs sitting on our butts. Same with going outside and playing. Add to that in the US more people have moved to the southern part of the country with air conditioning and spend more time inside. Mass removal of fiber from foods (hence the ultra processed part) make it far easier to over consume thousands of extra calories per day. Another is the amount we go out to eat in the US. When I was young we might eat out a few times a month at most. Now the average is 4-5 times a week! Most places offer very large serving sizes so it's very easy to consume over half your daily calories in one meal. I'd have to add in better marketing and placement of high calorie impulse foods in stores of all types.