Over the last thirty years, food nutritionists and the food market as a whole have welcomed the concept of lowering our fat intake. This was a direct outcome of the info released by the government that encouraged less egg consumption because of the cholesterol discovered in eggs.

After that particular piece of details, physicians began to discover that when we consume fat, we have higher incidences of cholesterol problems. The logical conclusion: fat needs to be bad for you. And so, a whole generation as matured with fat-free foods.

An entire generation grew up believing that fat was what made us fat, clogged our arteries, and usually triggered ill-health.

Now, what many of you do not recognize is that fat tastes our foods, when you eliminate the fat; you remove much of the good taste.

So what did we do? We relied on carbs to offset the loss in taste in the food. When you eliminate the fat, the taste should be synthetically injected into the food. Completion result is a food that is higher in carbohydrate content, but lower in fat. Hence, all the wonderful labels showing the claim of “fat complimentary” but disregard to mention the higher level of carbohydrates.

Now, we have a whole food industry formed around low or no-fat food options. These business have big quantities of money purchased the production of these foods, and is not going to be able or willing to turn around on a cent.

It’s because of business investment that current understanding about the “great” fat has actually been reduced as long as it has.

It is an extremely costly piece of knowledge that is being handed down to the general public today. Expensive, that some business would be out of service were they to try and reverse their food processing.

What is the trade off for foods higher in carbohydrates? Well, part of the trade off is that carbohydrates turn into sugar fast during the digestion procedure.

Others can consist of insulin associated issues with the pancreas, and hyperactivity in young and old. Diabetes has been on the increase for the last twenty-five years, and can probably be traced straight to our increased level of carb consumption.

When you combine the truth that food lobbyists and pharmaceutical lobbyists are 2 of the largest lobby groups out there, it is awe that this news ever made it to the general public.

But it has, and it will continue to be a source of research and issue as much of the child boomers continue to age and experience health problems thanks to the high levels of carbohydrate intake.

Lower fat was not the response many believed it to be. As it turns out, we would have been far better off to have actually left our food as it was, and invested billions of dollars in the exercise market.

Now, there is a location that would have benefited all of the population, more exercise.

After that specific piece of information, physicians started to find that when we take in fat, we have higher occurrences of cholesterol problems. The logical conclusion: fat must be bad for you. When you eliminate the fat, the taste needs to be synthetically injected into the food. The end outcome is a food that is higher in carbohydrate content, however lower in fat. All the wonderful labels showing the claim of “fat free” but neglect to mention the higher level of carbohydrates.