In the 1990’s, American obesity rates soared and became public health enemy numero uno. The answer, it seemed, was to produce a whole lot of low-fat and fat-free foods. What did food producers do to satisfy the newly health-conscious consumer? They were able to slash the fat content of food and replace it with a lot of sugar. Here we are, nearly 20 years later and obesity rates continues to soar, as do rates of diabetes and heart disease.
One of the major problems with sugar is how our body metabolizes it. If we eat too much of certain types of sugar (think high-fructose corn syrup), our liver has to work really hard to process it and will convert most of the sugar into fat. This process can lead to insulin resistance, which is a major contributor to obesity, type II diabetes, and heart disease.
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