A few years before I met my wife I was seeing this woman who was.. chubby. By chubby I mean, yum yum yummy. Big boobs, nice round arse and yummy. Didn;t hurt she was blond, blue eyed and could have passed for a 1960s playboy bunny who had gained 10 lbs.

She was fit. She had been in training for the Canadian Olympic swim team before the puberty induced weight gain (she hit puberty at the ripe old age of 16) Still swam every week and ran 5k every morning.

She just had a little extra poundage...

Years after we ended I ran into her. She had had 2 kids ...and after gaining the baby weight, she worked aggressively to lose it. She had lost around 25lbs. No boobs, her arse was flat and her girl next door looks were replaced by the sallow emaciated look of a long distance runner...

I felt sad for her. She had wanted badly to be an athlete, but her natural physique was ripe fecundity... once she reshaped herself in an athlete's body, her sex appeal (to me at least) was gone.

Children often destroy their mother.

But the study has not appeared in a scientific journal and, as such, it will not have gone through a number of checks by other academics to judge whether it is scientifically sound.

This is what I hate about science journalism.

BBW is still real, though.

BBW needs BBC is common.

Do you often see BBC on the BBC?

I don't even get CNN

And no one with even the most basic understanding of health, nutrition, and biology was surprised.

Can't wait to see the fallout from the HAES (Healthy At Every Size) folks on this.

Over the last 40 years, obesity rates around the world have ballooned. The average adult today is 3x as likely to be obese compared to the average adult in 1975.

This map shows how it happened, country-by-country.

The color of each county represents its adult obesity rate in the year shown. Hover over a country to see what its obesity rate was in 1975 and what it is today.

Watch how fast the world became obese

Coincidence? High-fructose corn syrup (HFCS) is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) first introduced to the food and beverage industry in the 1970s.