The result was published in the New England Journal of Medicine in 1967, with no disclosure of the sugar industry funding. The SRF then sponsored research by Harvard scientists that did just that. Many dietary 'best practices' were promoted in part by scientific corruption funded by the sugar industry in the 1960s: The article draws on internal documents to show that an industry group called the Sugar Research Foundation wanted to 'refute' concerns about sugar's possible role in heart disease. An estimated 58 percent of the calories we consume and nearly 90 percent of all added sugars come from industrial food formulations made up mostly or entirely of ingredients-whether nutrients, fiber or chemical additives-that are not found in a similar form and combination in nature. This “ultraprocessed” food, he and a growing number of other scientists think, disrupts gut-brain signals that normally tell us that we have had enough, and this failed signaling leads to overeating. People tend to eat more calories when their diets contain processed foods: His studies suggest that a dramatic shift in how we make the food we eat-pulling ingredients apart and then reconstituting them into things like frosted snack cakes and ready-to-eat meals from the supermarket freezer-bears the brunt of the blame. You can't outrun your fork & it is hard to get your fork under control if you are leptin resistant. No matter how hard you work out, it is hard to lose body mass if you have metabolic syndrome & are resistant to leptin. Sugar & other fast acting carbohydrates spike your blood sugar level, which in turn leads to your blood sugar level later crashing & thus making you hungry again sooner.

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