1850年之前：所有牛奶都是生牛奶，按加仑饮用，并被视为药物。

1900年之前：每个人都吃鸡蛋、牛肉和黄油，从未想过胆固醇的事。

1910年之前：每个家庭都用盐腌制肉类和鱼类，以度过整个冬天。

1920年之前：所有食物都是用兽脂、猪油、油脂和黄油烹饪的。

1950年之前：没有肥胖流行病，没有糖尿病流行病，没有每个街区都诊断出儿童多动症。

现在想想这个时间线。

种子油来了。人造黄油来了。早餐麦片来了。低脂酸奶来了。包装方便食品来了。超市货架上堆满了在1900年餐桌上没有对应物的产品。

而专家们仍在试图说服你，慢性疾病是由那些养育人类整个有记载历史的食物引起的。

不是新来的那些。是那些可靠的老东西。

想想看，谁从这个结论中获益。

Before 1850: all milk was raw, drunk by the gallon, and considered medicine.

Before 1900: everyone ate eggs, beef, and butter without a single thought about cholesterol.

Before 1910: every household used salt to preserve meat and fish through the winter.

Before 1920: everything was cooked in tallow, lard, dripping, and butter.

Before 1950: there was no obesity epidemic, no diabetes epidemic, no childhood ADHD diagnosis on every street.

Now consider the timeline.

The seed oils arrived. The margarine arrived. The breakfast cereal arrived. The low-fat yoghurts arrived. The packaged convenience food arrived. The supermarket aisles filled up with products that had no equivalent on a 1900 dinner table.

And the experts are still trying to convince you that chronic disease is caused by the foods that fed humanity for the entire stretch of recorded history.

Not the new arrivals. The old reliables.

Have a think about who benefits from that conclusion.