Black list of foods: dairy, sugar, wheat but what’s next?

We’ve learned over the past years that it’s better to pass on milk and cheese, sugar, wheat, red meat, processed meats, processed foods in general.

More and more foods – and with it its manufactures and brands – are getting under the spotlight and are being examined for potential health risks.

And there are good reasons for it. Sugar and processed carbs are the single biggest cause of the obesity and diabetes epidemic (source).

Wheat is spiking blood sugar (source) and is found in literally any food, not only in bread and baked goods. Read the labels carefully of sauces, cereal bars, crisps, even of dried fruit as wheat is a stabilizer.

Milk and dairy is to raise a calf in les than a year to a fully grown, 100kg cow (source). How can this be good for humans? It contains hormones, antibiotics and is de-naturalized through processing.

So what is the next food or drink that was assumed to be part of a healthy diet and will soon get it’s spot on the black list? 

I believe that it will be something that we already know is not good for us but we are still consuming it: alcohol. While we know that it’s causing a variety of diseases such as liver and heart disease, kills neurones and is addictive, we still cling to our after-work beer, glass of wine and gin-and-tonic on the weekends. It’s almost the only legal drug we have and we still love it. 

But once it gets the attention from nutritionists and health experts, we will see a decline in consumption, especially among the younger generations. Generation X and Z and those to come have made health part of their identity and lifestyle, so we shouldn’t be surprised if we see them consuming less and less alcoholic beverages. 

A first indicator is the raise of artisanal beers, natural wines and green juices all at the same time. Through “more natural” alcoholic drinks, the health trend is entering the alcoholic beverages industry.

Now the question pops up, how will the alcohol industry react?

Related articles:

NYTimes: How the Sugar Industry Shifted Blame to Fat

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