Some pretty good science...or as good as nutrition science can get, anyway.
It’s not what you eat that makes you fat, but how much.
Link: https://www.wired.com/story/how-a-dollar40-million-nutrition-science-crusade-fell-apart
When I returned from NZ this Spring, I cut my caloric intake in half, reduced my sugar intake by 80%, and pushed the veggie portion of my daily diet to around 75%. What did that get me two months later? 20 pounds lighter, excellent BP (123/78), and my cholesterol is now 170.
It's not rocket science. Eat less and eat better, and your body will respond.
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The amount of money I spend on my diet has remained the same, as I buy better quality chicken (Misty Knolls VT), fish (sea2table), and vegetables. I also buy authentic, premium extra virgin olive oil. I utilize local and regional farms as much as possible as well.