What’s Making Us Fat? Researchers Put Food Additives On Suspect List

Common Health, Aug. 12, 2011

Consider this slide of ice cream ingredients that Dr. Barbara Corkey, director of the Obesity Research Center at Boston Medical Center, used in a recent lecture. The few elements in yellow, she told her listeners, were ingredients that we normally think of as “food.”

There was a collective gasp from her American Diabetes Association audience, and a buzz of distaste.

In pink, Barbara went on, were some of the substances she was about to discuss. “Virtually none of these non-food compounds have been carefully assessed for a potential causative or contributing role in the obesity and diabetes epidemic,” she said.



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