Curious Cook: Key to obesity

Obesity rates in America have tripled from the 1960s to the 1970s and the columnist indicates that the blame on fats (but not sugar) in dietary guidelines of the time, are partly the reason. — SUZY HAZELWOOD/Pexels

Sometime ago, a friend asked a couple of pertinent questions about food in general and the festive dining seasons in particular: “Why is there so much conflicting advice about our diets? What is good for us to indulge in, and why is this information so difficult to obtain?”

Frankly, I think good dietary information is not difficult to find if one is sensible, but for many people living a hectic lifestyle, I can agree it may be complicated, if one does not cook and relies significantly on prepared and processed foods. Or trusted advice from their governments in the past.