A short guide about the difference between current food and food in the past

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We are often told that today’s modern diet is an unhealthy one, and how our eating habits have
changed so drastically over the years
Before:
Our grandparents ate practically nothing but food full of saturated fat and here we are, watching our
intake because saturated fat was supposedly the cause of heart disease. But just how much have our
eating habits changed over the decades, compared to that of our grandparents and parents?
For starters, the British Medical Journal recently released a new study which showed that things are
actually to the contrary of what we’ve come to believe, particularly the fact that saturated fat is now
good for us. A little confusing isn’t it?
This now raises the question:
What other foods that have been deemed as bad for our health of late are actually not so bad after all?
Dr.Christa North, a registered dietitian based in Johannesburg, helps to clear up some of the confusion.
Confused? What was deemed bad is now good
Carbonhydrate
There is some evidence that a diet low in carbohydrates may help people lose weight more quickly than
a low-fat diet, and that it may help them maintain that weight loss. A low-carb diet can also be more
beneficial for lowering triglycerides, the main fat-carrying particle in the bloodstream, and deliver the
biggest boost in protective HDL cholesterol.
“Carbs deliver nutrients that are essential to your body and cannot be found in fats and proteins. So,
when you’re going the low-carb route be sure to include some fruits, vegetables, and whole grains for
their essential vitamins, minerals, and phytonutrients. The type of carbs you choose to eat is critical
because some sources are healthier than others.” she adds
Milk
When it comes to milk we’ve been told it’s better to drink skim and low-fat varieties. When it comes to
their calcium content, however, there is no real difference. Dr.North says,“while government guidelines
call for fat-free or reduced fat milk to protect against obesity, some researchers counter that it may
have the opposite effect. Fats are digested slowly, leaving people feeling full for longer. Reducing dietary
fat may prompt some to eat more in order to feel satiated.”
There are also the health implications of the additives, such as powdered milk solids, and sweeteners
used to give low-fat and skim milk some taste, as fat-free dairy is generally tasteless. These milks are, in
essence, processed, which means they are deficient, if not devoid, of many vitamins and minerals which
are lost in the production process.

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Butter
Butter isn’t really ‘back’, because people didn’t just remove butter from their diets, they replaced it
with something else. In some cases they replaced it with a simple carbohydrate, but too many simple
carbohydrates can lead people to an increased risk of obesity, heart problems, type-2 diabetes and
cancer.
DR. NORTH THEREFORE RECOMMENDS THAT WE DO THE FOLLOWING:
• In place of butter, use liquid vegetable oils (avoid partially hydrogenated products) that are rich in
polyunsaturated and monounsaturated fats, in cooking and at the table.
• When sautéing, try using olive, canola, or another liquid vegetable oil, with a little bit of butter for
flavour.
• Eat one or more good sources of omega-3 fats every day. Fish, walnuts, canola or soybean oil, ground
flax seeds or flaxseed oil are excellent sources of omega-3 fats.