Imagine this: Back in the 1960s, the sugar industry was like a puppet master, secretly pulling the strings on what we believe about our food. They paid scientists to say sugar was fine and that fat was the bad guy, shaping what we eat without us even knowing. It’s like something out of a movie, but it happened. Recently, researchers dug into old documents and found out about this sneaky plan. It’s a big deal because it shows how much power these companies have over what we thought was healthy. Food choices, drug companies, and physicians have been influenced by people who care more about money than our health. It’s a reminder to question what we’re told about what to eat and drink. Here is a link to the article in the Journal of the American Medicine Association (JAMA) but I summarized it below:
In the 1960s, the sugar industry funded research to downplay sugar risks and emphasize fat hazards. ~The Sugar Research Foundation (SRF) sponsored Harvard scientists to produce research refuting sugar’s link to heart disease, published in 1967 without disclosing industry funding. ~This sugar-funded project was a literature review, which criticized studies implicating sugar and suggested reducing fat in diets to prevent coronary heart disease. ~Authors of a JAMA Internal Medicine article reveal the sugar industry’s decades-long efforts to shape scientific debate on sugar vs. fat health impacts. ~The SRF aimed to refute emerging reports that sugar was a less desirable dietary calorie source by funding their own studies to publish favorable data. ~Approximately $50,000 was paid for the research, involving a chairman from Harvard’s Public Health Nutrition Department who was also an SRF board member. ~The review applied different scrutiny levels to studies, harshly evaluating those implicating sugar while overlooking issues in studies that highlighted fat dangers. ~Epidemiological studies on sugar consumption were dismissed for complexity, and experimental studies were rejected for lack of real-life applicability. ~The review concluded that reducing fat intake was the best method to prevent coronary heart disease, ignoring significant sugar-related evidence. ~The Sugar Association acknowledges the need for greater transparency in past research activities but defends the value of industry-funded research.
While it’s true that not all fats are created equal. Some fats, like trans fats found in processed foods and high inflammatory seed oils and vegetable oils. There are also “good” fats that you need to be consuming for optional health. These beneficial fats can help decrease inflammation in the body and lower the risk of heart disease. Omega-3 fatty acids found in: ~Fish salmon and sardines ~Avocados, macadamia nut, and olive oil Incorporating these healthy fats into our diets can provide a protective benefit to our hearts.The best of the best is pharmaceutical grade prescription strength fish oil:
Cold Processed Omega-3 Molecularly Distilled Fish Oil by Strength Genesis: ~Assists in body fat management ~Aides in Triglycerides management ~Heart health (help reduce the risk) ~Used to manage blood pressure control ~Supports Cognitive function ~Anti-inflammatory
