mjr wrote:So why do you use that to justify fat but not bread which has also been consumed for tens of thousands of years?
There was a book written about it called Wheat Belly, the hypothesis is that bread has changed, or rather wheat has changed. pre 1970's we used a wheat that we had used for thousands of years, but it was low yielding and susceptible to drought, disease and pests. So around that time 'better' wheat was introduced. It was genetically modified before we knew what that was. It's the new wheat that causes the problem. It is now very difficult to find the old wheat.
The book postulates a correlation between the introduction of this new wheat and the rise of obesity and many other health problems that have increased rapidly in the same time frame
He also suggests a correlation between this new wheat and the rapid rise in people that believe they are gluten sensitive or intolerant
I read the book. I'm not a scientist or doctor, but he makes a good case
It's become something of a band wagon and industry but the original book was very good - I actually emailed the author with a few questions and he responded. It's now become an industry and probably lost it's way a bit, but if you can see beyond that and read the original book its worth the time