Fat, gluten and sugar – oh my! Each is an example of well-intended food fads gone awry.
“Cut fat,” they said. And we did, confusing the fact that some are good.
Not long after, carbophobia struck and bread was likened to the devil.
The latest whipping boy? A deliciously sweet substance: sugar. Yet organic, non-GMO and raw – other industry buzzwords synonymous with health – fruit contains naturally occurring sugar, along with lots of other good vitamins and nutrients.
How are you supposed to know what to eat? Who can you trust? Have we as a society become nutrient “dense”?
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