The scariest food & health shifts from 1960 to today
In 60 years, our food, farms, medicine, and supplements have changed dramatically.
Here’s what happened—and why it matters for your health:
1. Cooking oils (1960)
Butter, ghee, and animal fats were the kitchen staples.
Seed oils were rare—mostly used in labs and industrial work, not in food.
2. Cooking oils (Today)
Now, 90–95% of restaurants use industrial seed oils.
These are ultra-processed, prone to oxidation, and linked to inflammation and poor metabolic health.
3. Pesticides (1960)
Most crops were grown with sunlight, water, and care.
Farmers used little to no pesticides—largely unaware of chemical farming.
4. Pesticides (Now)
Modern farming relies on heavy pesticide use.
Residues are common in produce and even cereals, raising concerns about hormones and long-term health.
5. Skincare (1960)
Simple routines.
Organic soaps made with coconut oil, oatmeal, and castor oil.
Minimal chemicals, small markets, fewer ingredients.
6. Medicine (Today)
Modern drugs save lives but often bring side effects—addiction, heart strain, liver load.
The medicine cabinet is fuller than ever.
7. Supplements (Today)
Many supplements are packed with fillers and unnecessary additives.
Fewer brands focus on purity; always read the label and choose wisely.
Final Takeaway:
In six decades, simplicity gave way to convenience.
To protect your health, question ingredients, read labels, and stay close to whole, minimally processed options.
Follow @GodswillChemist for more science-backed health and performance tips.
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