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History of fat, sugar, and carbohydrate processing
Savarin says that to cure obesity, you must avoid any starchy or floury foods.
Hilde Bruch proclaims that it is bread and sweets that lead to obesity.
Sugar consumption in the US at 15 pounds per capita.
Lifetime risk of type II diabetes at 1 in 30.
Butter consumption in the US at 18 pounds per capita.
70% of cooking fat sold is lard.
Mortality rate from heart disease below 10 percent.
Sugar consumption in the US at 100 pounds per capita.
Margarine consumption at 2.6 pounds per capita.
Vegetable fat consumption at 28 pounds per capita.
Margarine consumption passes butter at 9 pounds per capita.
Obesity levels in US stay between 12 and 14 percent.
1960 - 1980
50% of sweetener market is high fructose corn syrup.
High fructose corn syrup consumption reaches 60 pounds per capita
Butter consumption in US below 4 pounds per capita.
Lifetime risk of type II diabetes now 1 in 3.
Soybean oil accounts for more than 70% of fat consumption.
Sugar consumption in US at 150 pounds per capita.
Lard consumption in US below 1 pound per capita.
Obesity in US over 30 percent.
Butter consumption surpasses margarine for the first time since 1957.
Mortality rate of heart disease between 40 and 45 percent.
1911 Crisco, the first shortening made from trans fat, is introduced.
High fructose corn syrup enters market.
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