I'm currently listening to a book called 'Salt Sugar Fat' which is fascinating. It delves into the history of how big food companies in America became what they are today, covering their marketing tactics, regulatory issues, and some of the food science involved. It really explains why our food is specifically designed to be high in sugar, salt, and fat.
I've also started listening to Dr. Jason Fung's series on 'The Obesity Code.' He explains how modern diets, especially those from the 60s to the 2000s, have failed us by focusing on low-fat, carb-heavy approaches and relying on willpower and the 'eat less, move more' mantra, which just don't work and often leave us even hungrier and heavier.
Both resources have been eye-opening and have given me a new perspective on my mom's decades-long struggle with weight (and my own experiences too).
One specific point they both address is the trend in the 90s toward low-fat food options that replaced fat with added sugar. Low fat was, and maybe still is, recommended by the American Heart Association.
If any of this sounds interesting, I highly recommend checking them out!