History of fat, sugar, and carbohydrate processing

Research

Savarin says that to cure obesity, you must avoid any starchy or floury foods.

1825

Hilde Bruch proclaims that it is bread and sweets that lead to obesity.

1957

Statistics

Sugar consumption in the US at 15 pounds per capita.

1830

70% of cooking fat sold is lard.

1910

Butter consumption in the US at 18 pounds per capita.

1910

Lifetime risk of type II diabetes at 1 in 30.

1910

Mortality rate from heart disease below 10 percent.

1910

Sugar consumption in the US at 100 pounds per capita.

1920

Margarine consumption at 2.6 pounds per capita.

1930

Vegetable fat consumption at 28 pounds per capita.

1948

Margarine consumption passes butter at 9 pounds per capita.

1957

Obesity levels in US stay between 12 and 14 percent.

1960 - 1980

50% of sweetener market is high fructose corn syrup.

1985

High fructose corn syrup consumption reaches 60 pounds per capita

1997

Butter consumption in US below 4 pounds per capita.

2000

Lard consumption in US below 1 pound per capita.

2000

Lifetime risk of type II diabetes now 1 in 3.

2000

Soybean oil accounts for more than 70% of fat consumption.

2000

Sugar consumption in US at 150 pounds per capita.

2000

Obesity in US over 30 percent.

2004

Butter consumption surpasses margarine for the first time since 1957.

2005

Mortality rate of heart disease between 40 and 45 percent.

2012

Inventions

1911 Crisco, the first shortening made from trans fat, is introduced.

1911

High fructose corn syrup enters market.

1978