But I've seen no evidence that, that is what happened. There doesn't seem to be a logical reason as to why you'd need to increase sugar in order to lower cholesterol, so why would companies do that?
Can you point to an example food(s) that had high fat, and low sugar, and then after this policy, low fat, and high sugar... ?
Maybe to make the food still tasty. Go to your local store - check all low-fat, 2%-enters, etc. and then full milk - check the sugar content percentage. That's all... At least here in US, Los Angeles - usually it's the normal yogurt/milk (e.g. hihg-fat) that has lower sugary content (percentage-wise) than the rest. Sometimes it's quite significantly lower.
And I don't know how the whole craze about non-plain yogurt came. I'm bulgarian native, and it's "foreign" to me that yogurt is mixed with any sugar at all.
It's still yummy - you can mix it equal portions with water, shake it well - and you get a very good drink. Or make this cold soup - http://en.wikipedia.org/wiki/Tarator
I'm American and it took me until last year to learn that yogurt isn't sweet by default. 95% of the grocery store offerings are the sugary kind, and that's all I was ever exposed to as a kid, so I never noticed it. I spent years thinking I hated yogurt only to eventually discover that the unsweetened kind is really delicious. D:
Read the ingredients list for a simple salad dressing: basically oil, vinegar, seasonings. Now look a the "lite" version of the same dressing: oil is replaced with high fructose corn syrup, thickeners (probably starches), etc.
Malhotra also points to the United States, where percentage calorie consumption from fat has declined from 40% to 30% in the past 30 years (although absolute fat consumption has remained the same), yet obesity has rocketed. One reason, he says, is that the food industry “compensated by replacing saturated fat with added sugar.”
Yogurt is one. I don't know about the previous sugar levels, but it is extremely difficult to find anything other than low or no fat yogurt, and they typically have what I consider to be very high sugar levels, even many brands of plain yogurt.
We've had good luck with Brown Cow, if you can find that in your market. However, it still pales in comparison to the full-fat yogurts you get in Europe.
Can you point to an example food(s) that had high fat, and low sugar, and then after this policy, low fat, and high sugar... ?