In the late 1980s and early 1990s, a low-fat revolution swept through the US. Dietary fats, especially saturated fats, became the scapegoat for the nation’s rising obesity rates. This lead to an explosion of low-fat and fat-free “health foods,” and fat-phobic Americans – hoping this was the solution for their growing waistlines – hastily eliminated any source of fat from their diets.
Fast forward 20 years and now – at least most of us – know better. We know that low-fat diets don’t lead to lower incidences of cancer and heart disease. We know that they also don’t reduce rates of obesity (which have been on the rise since the late 80s to a current all-time high). We know that fats aren’t bad per se; rather, the type of fat is what is important.