Interesting theory but the "caloric sweeteners", whilst dropping from that period, do not do so anywhere near as much or violently as fats rose, and continue dr

Interesting theory but the "caloric sweeteners", whilst dropping from that period, do not do so anywhere near as much or violently as fats rose, and continue dropping after fats stabilize (2002 onwards). In fact, corn-based sweeteners took over from the mid-1980s (mostly thanks to HFCS) [1]. Why would sugar and vegetable oil be substitutes in manufactured foods, other than for HFCS type sweeteners? [1] https://en.wikipedia.org/wiki/High_fructose_corn_syrup#/media/File:US_Sweetener_consumption,_1966_to_2013.svg https://en.wikipedia.org/wiki/High_fructose_corn_syrup#/medi...