How long will the latest food fad last?
If there’s one certainty I’ve observed in life, it is this: Rather than just eating more produce, less meat, and smaller portions of food, humans will vilify something in an effort to simplify complex food choices. Instead of accepting a “moderation in all things” approach to life — which limits superiority complexes and indulgence — they insist on inventing artificial food guidelines to live by.
For example: In the ’80s, butter and natual sugar was bad, so Americans (at least) ate lots of margarine and artificial sweeteners. But those turned out to be worse, so now butter and sugar are back on the menu. In the ’90s, it was the low-fat diet, which in many ways still influences our culture, although not to the extent the diet did in its hey day. In the 2000s, it was low-carbs: Atkin’s diet, South Beach, and other variations. Nowadays, popular grains like wheat bread, oats, and barley are suddenly the enemy. Even though we’ve been eating gluten for thousands of years, it’s just as bad for us as other fad diets. Which is to say it’s not.