With the low fat mantra, consumers have been substituting sugar more and more, and weight and abdominal body fat have been increasing. Not surprisingly, so has purchase of “low-fat,” lite foods – discussed mightily in Sugar, Salt Fat (Michael Moss). So, there seems to have been some cherry-picking in Key’s work – and the rise of mega industries to support it. Approximately 46 billion dollars has been spent on food science and technology geared at low fat foods. Willing food science and pharmaceutical industrieshave helped to engineer this.
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This nutrition-news statement describes the practice of “good science” belonging, basically, to those not trying to sell a product – so, I’m nut sure any of the media’s top diet celebrities (Dr. Oz?) would count, despite the fact that they are household words. In this chapter, I want to look at a few who are not. They may be a bit hard to find, but that’s all part of leading a cultivated life – searching out such information. They are three scientists with some hard-to-digest messages — Robert Lustig of the University of California at San Francisco, Stephanie Seneff of MIT, and, perhaps the most accessible, Cornell University’s Brian Wansink. In the next blog posts, I will be discussing each.
100 billion dollars has been spent on cholesterol reducing drugs. And what actually has happened to cholesterol levels in the U.S.? They’ve been on the rise, although this is not necessarily a bad thing, if Stephanie Seneff is to be believed. Health claims on food also abound. Best example: Snack wells and weight loss (ref: Wansink).