What’s Really Making Us Fat? Low-Calorie Foods Might Be the Culprit

The New York Times recently published an editorial piece, adding fuel to the popular hypothesis that America’s increasing obesity epidemic is largely linked to the newer diets that tout high-fat foods — think bacon and eggs — as the best way to lose weight. Turns out that while logical on the surface, this theory might just be that — another theory which, as oftentimes is the case, has plenty of counterpoints.

Slate points out that while we are eating fattier foods, we’re also consuming an increased amount of veggies and healthy carbs.

Slate points out that while we are eating fattier foods, we’re also consuming an increased amount of veggies and healthy carbs. In fact, over the last decades, we’ve definitely improved our intake of healthy greens and formerly obscure and unheard of items — think acai berries.

So, what’s the bottom line? Jury might still be out on this one.

Slate’s take: America’s Obesity Misinformation Epidemic: What’s Really Making Us Overweight

NYT original post: The Myth of High Protein Diets