"The transition of food to being an industrial product really has been a fundamental problem," according to Walter Willett, the chair of Harvard's Department of Nutrition. "First, the actual processing has stripped away the nutritional value of the food. Most of the grains have been converted to starches. We have sugar in concentrated form, and many of the fats have been concentrated and then, worst of all, hydrogenated, which creates transfatty acids with very adverse effects on health."
"Kelly Brownell, a Yale professor of psychology and public health, says, 'As a culture, we've become upset by the tobacco companies advertising to children, but we sit idly by while the food companies (owned by the tobacco companies) do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco.'"