drink a day? The average American consumes 43 gallons of sugary soft drinks a
year! According to the United States Department of Agriculture (USDA) figures,
most Americans now consume about 160 pounds of sugar a year. These dramatic
changes in our diet have taken a huge toll on our secretions of insulin and other
hormones such as cortisol and leptin.
Figure 2.3: Foods that Contain High-Fructose Corn Syrup
The Introduction of Manufactured Fat into Our Diet
Before the Industrial Revolution, people ate vegetable oils (corn, cottonseed, and
soybean) in very small quantities from natural sources (plants and seeds). In high
doses, refined polyunsaturated vegetable oils, which are manufactured fats,
promote the development of cholesterol deposits in the tissues; in turn, this
causes clogged arteries and heart disease. In addition, refined polyunsaturated
oils are at times hydrogenated (containing trans fats) which makes them even
more deadly to us. As I mentioned previously, trans fats can’t be recognized or
even metabolized by our bodies.
In the 19th century, the Industrial Revolution spawned massive migrations to
cities and manufacturing centers across Europe. This led to overcrowding and
food shortages. A huge underclass of city dwellers found themselves living on
the edge of starvation. Butter and other natural animal fats were scarce and
costly, and they were available only to the upper classes.
In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who
could make a satisfactory substitute for butter suitable for use by the armed
forces and the poor. In turn, hydrogenation was invented to create a butter
substitute called margarine. Originally, margarine was manufactured by using an
acid called margaric on animal products, an expensive endeavor. Later on, it was
made from vegetable oil. After World War II, soybean oil became the major
source of margarine and other hydrogenated oils (think of mixed vegetable oils).
This manufactured fat certainly helped to feed the poor, but it also took a huge