I’m a “nutritarian” and I’ve lost 25 pounds. Others have difficulty losing weight. Here’s why.
Since early March of this year I started following the “nutritarian” program suggested by Dr. Joel Fuhrman, author of “Eat to Live.” In essence he says to eat food that’s high in nutritional value. It turns out that most of that kind of food is plant food.
My son Russ turned me onto this plan when I asked about how he had managed to lose 30 pounds. He referred me to Fuhrman’s book, and since March I’ve lost 25 pounds. Actually most of the weight loss occurred in the first 60 days. I have retrieved my “skinny” pants from the back closet – it’s nice to see that they fit.
Most people don’t find losing weight very easy. Now we know part of the reason why: It’s the government and its way too cozy relationship with the Food and Drug Administration (FDA) and the Department of Agriculture (USDA). As Dr. Jenna Robinson points out this morning at The Freeman blog,
The government, with its accomplices in the food lobby, has helped to make and keep us fat. Through subsidies and misguided food suggestions, Congress, the FDA, and the USDA have made it more difficult for Americans to make smarter dietary decisions.
More difficult? Listen to this:
Obesity is a major health risk in the United States, where 65 percent of adults are overweight. The prevalence of obesity rose from 14.5 percent in 1980 to 30.5 percent today. The percentage of children who are overweight is at an all-time high: 10.4 percent of two- to five-year-olds, 15.3 percent of six- to 11-year-olds, and 15.5 percent of 12-to-19-year-olds. (my emphasis)
You’ve seen them in the malls and on the streets near their schools. These kids are fat, no other word to describe it. One out of six is fat. And at Walmart: holy cow!
One of the prime reasons is high fructose corn syrup. Most everyone knows it’s bad for you. Most don’t know the back story:
Take the case of corn. Starting in the mid-1980s, government subsidies made corn profitable for farmers even when market prices for corn were low. So farms across the Midwest began to produce it in abundance. Food companies funneled this cheap corn into the production of high fructose corn syrup (HFCS) as a replacement for more-expensive sugar—the price of which had been artificially sweetened by tariffs, import quotas and subsidies meant to shut cheaper foreign suppliers out of the U.S. (my emphasis)
HFCS then made its way into previously unsweetened foods, including bread, baked goods, cereal, condiments, canned vegetables, pasta sauce, and even “nutrition” bars. Today, the average American eats 41.5 pounds of HFCS per year—financed by U.S. corn subsidies. That’s in addition to the 29 pounds of traditional sugar the USDA reports we eat on average.
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