Sugar industry made fat the scapegoat for heart disease decades ago

In the 1960s, the sugar industry funded Harvard research that downplayed the risks of sugar and emphasized the dangers of fat, according to a new study from the University of California, San Francisco, published in JAMA Internal Medicine. Around this time, studies were coming out, linking sugar with risk factors for heart disease, like high cholesterol and triglycerides, the researchers said. So instead of letting sugar take the heat, they made dietary fat the patsy.

A sour truth about sweets and obesity

It’s no secret that obesity has been rising in America, and there are millions of people who want to get to the root cause of their weight gain so they can enjoy a healthy life. According to the CDC, the 2011–2012 National Health and Nutrition Examination Survey showed that 33.9 percent of U.S. adults aged 20 and older were overweight, 35.1 percent were obese, and 6.4 percent were extremely obese. Comparatively, in 1988, the number of overweight people was about the same, but the number of obese people was significantly lower at 22 percent. In the 1960s, obesity rates were just 13 percent. Times have changed, and it makes you wonder …

Fructose: The good guy or the bad guy?

There are different types of sugars – your table sugar, corn sugars, and then there’s fructose. Fructose is found mostly in fruits and vegetables as well as honey and agave nectar. Fruits and veggies that are high in fructose include apples, grapes, watermelons, asparagus, peas and zucchini. And fruits and veggies that are low in fructose include bananas, blueberries, strawberries, carrots, avocados, green beans and lettuce.