Science

During the last 2 million years the human race has evolved from hunter-gatherers and fishermen to the modern human being. In the beginning, the most valuable food was the internal organs, the fattiest parts of an animal. It contained high amounts of nutrition and energy. The carbohydrates that our early ancestors consumed were edible leaves, roots, nuts, berries and fruits. The intakes of these were only seasonal and never available all year around. Their diet did not include refined sugar, grains or starchy food in the amounts we are consuming today. Find out more from Dr Andreas Eenfeldt.

Approximately 10,000 years ago, food with higher amounts of carbohydrates started to appear, including rice and grains. This food was a product of the development of agriculture. Starchy foods became accessible and potatoes made their appearance in the European diet only in the 17th century. New foodstuffs were introduced with the Industrial Revolution and factories started manufacturing large amounts of easily digestible, pure carbohydrates: sugar and white flour.

In the 1970s, the low-fat ideology brought the fear of natural (saturated) fats, promoted by governments, physicians, media and the food industry. Many agreed with this approach, even though there was no evidence that a low-fat food diet would have any positive effects on health, such as to prevent cardiac disease or result in weight loss.

In the relatively short time that humans have dramatically increased their intake of sugar and carbohydrates, they have not had enough time to genetically adapt to these processed foods. We are simply not designed to eat processed starch and sugars. Unfortunately, today the majority of our modern diet is made up of processed carbohydrates and sugars.

Today, many scientific studies show that the high amounts of carbohydrates we consume is the cause of our modern diseases, such as diabetes, heart disease and cancer. Find out about Diseases of Civilization on Big Fat Blog

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