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hrygolis | 7 years ago
Consider the response of both to heat. There's a good explanation for why polyunsaturated fats are more healthy when raw, but also good reasons to think that they're less healthy when heated to cooking temperature. But studies, and people, tend to ignore the distinction as if there's no chemical changes in response to 400F heat.
Add to this the fact that, for example, "sunflower oil" can vary wildly in it's actual lipid structure because of genetic variation, things get even more complicated.
Sure, there's manipulation in nutrition science, but it's not that different from other biomedical sciences. A lot of the confusion is that, but a lot of it is just random sampling variation, and problems people have with interpreting meta-analyses rather than individual studies; but some of it too is the actual inherent complexity of the topic.
bad_user|7 years ago
This is a fact. Even now the recommendation is for people to eat refined carbohydrates in their daily diet because they are "fortified" with things like B vitamins or other nutrients which previously came from fatty meat.
I mean, OK, in 1950-1960 the field was new, mistakes were made, but to keep this going in 2018 is criminal.
They are criminals because people die of type 2 diabetes or of cardiovascular diseases that, surprise, are also caused by hyperinsulinemia (the result of all these refined carbohydrates) and they are side stepping the issue, probably because a lot of big companies (like Coca Cola) would lose a lot of money otherwise.
The result is that our children are being fed a diet that is making them obese — even if you protect your children at home, you can't protect them at school. Our children are getting sick, refined sugar should be declared a harmful drug and just like tobacco or alcohol, children should not be allowed to consume it.