For decades researcher and nutritionists have been advocating low-fat and low-cholesterol diet. This approach has been touted as a preferred way of losing weight and a way of preventing or controlling heart and other chronic diseases. As a consequence food companies tailored their products to be low in fat, and substituted them with salt, sugar or refined grains to make up for flavor or texture . However, this theory is being given a fresh look. In the 1960s, fats and carbohydrates provide 45% of calories to the Americans adults, and still only 13% of them were obese. Today while Americans eat less fat, yet ...
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