"When we started putting fat and carbohydrate on the same plate in the 1700's, we became gourmets," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2).
"In the 20th century, when we started putting fat and carbohydrate in the same food, we became 'gourmands'."
"It's when you put fat and carbohydrate together, but they don't work."
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