alt Hacker NewsBut they were eating plenty of seed oils, and sugar in cake, and loads of bread.
So mostly carbs, but with a lot of fiber. It just goes counter to the current trend in major ways. I looked through the old cookbooks. The biggest difference is no processed foods. And maybe less microplastics.
It's hard to really appreciate how many calories are added to things like bread, just by virtue of changing the recipe to be more "USA tasty" (e.g., sugary). My EU friends always commented on how sweet everything is in USA, even store-bought bread. If we didn't do that, when we started reducing fat, everything would taste like hardtack. But 200 extra sneaky calories a day + insulin spikes from the refined carbs, and here we are - all fat.