Now even the “experts” admit you can have your steak and eat it too
July 7, 2002, will go down in history as the day the vegetarian revolution failed under the weight of scientific evidence. Forty years of misinformation from the likes of Dean Ornish, Nathan Pritikin, and Harvard’s Fred Stare has been washed away into the stinking sump of history-vanity, self-interest, and plain old ignorance will rule no longer in the field of nutrition.
That’s a little hyperbolic, perhaps, but just read the following excerpt from, of all places, The New York Times, the propaganda sheet that has led the way, under the generalship of reporter Jane Brody, into the malnourishing of America with cabbage and kale, tofu and turnip, soy “milk” and soy “meat”-Luddite madness, all of it. Investigative reporter Gary Taubes gets right to the heart of the whole business:
“If the members of the American medical establishment were to have a collective find-yourself-standing-naked-in-Times-Square-type nightmare, this might be it. They spend 30 years ridiculing Robert Atkins, author of the phenomenally best-selling Dr. Atkins’ Diet Revolution and Dr. Atkins’ New Diet Revolution, accusing the Manhattan doctor of quackery and fraud, only to discover that the unrepentant Atkins was right all along. Or maybe it’s this: they find that their very own dietary recommendations-eat less fat and more carbohydrates-are the cause of the rampaging epidemic of obesity in America. Or, just possibly this: they find out both of the above are true.
“When Atkins first published his Diet Revolution in 1972, Americans were just coming to terms with the proposition that fat-particularly the saturated fat of meat and dairy products-was the primary nutritional evil in the American diet. Atkins managed to sell millions of copies of a book promising that we would lose weight eating steak, eggs and butter to our heart’s desire, because it was the carbohydrates, the pasta, rice, bagels and sugar, that caused obesity and even heart disease. Fat, he said, was harmless
“Atkins was by no means the first to get rich pushing a high-fat diet that restricted carbohydrates, but he popularized it to an extent that the American Medical Association considered it a potential threat to our health. The AMA attacked Atkins’s diet as a ‘bizarre regimen’ that advocated ‘an unlimited intake of saturated fats and cholesterol-rich foods,’ and Atkins even had to defend his diet in Congressional hearings
“The perversity of this alternative hypothesis is that it identifies the cause of obesity as precisely those refined carbohydrates at the base of the famous Food Guide Pyramid-the pasta, rice and bread-that we are told should be the staple of our healthy low-fat diet, and then on the sugar or corn syrup in the soft drinks, fruit juices and sports drinks that we have taken to consuming in quantity if for no other reason than that they are fat free and so appear intrinsically healthy.” [emphasis added – Ed.]
Fat takes all the heat while “recommended” foods are getting away with murder-literally!
Gary Taubes makes an important point here. Everywhere you look in the grocery store you are regaled with the messages: “CHOLESTEROL-FREE,” “LOW-FAT,” “FAT-FREE.” In every genre of media-newspapers, magazines, radio, television-the message is the same: Cholesterol and fat are all you need to know; as long as you avoid these killers, you’ll do just fine. Sugar-our REAL No.1 killer-fluoride, aluminum, baked goods, and vegetable oils all get a pass from the AMA, the FDA, the American Heart Association, the American Dietetic Association, and our official know-it-all family doctor, the surgeon general.
All these “authorities” have been tragically wrong, and they have led the American people (fortunately, the rest of the world has ignored them) down the vegetarian path to deteriorating health based on phony, politically based research emanating from Harvard and other supposedly good universities.
The nutritional equation that just doesn’t add up
The low-fat diet revolution was thrust upon us a mere 30 years ago. So most adults under the age of 40 don’t even realize it used to be accepted knowledge that fat satisfies your appetite and thus prevents obesity and that carbohydrates and sugar make you fat; just a few decades ago it was as simple as that. It amazes me that the powers of modern communication can have such a devastating flip-flop effect on the thinking of the masses: All of a sudden, fat=bad and carbohydrate=good. Ten thousand years of anthropological history-widely discussed in anthropology circles to this day but ignored by everyone else-is there for the reading, but it’s unknown to most people.
But now even one of the most mainstream and politically correct pieces of media around is beginning to see the light:
VINDICATION through the New York Times-can you believe it? Boy, do I love this job!
Action to take:
While he was very thorough and went as far back as an 1825 work called The Physiology of Taste to make his point, Mr. Taubes missed the seminal research that would have clinched his case-that of Dr. Weston Price. His book, Nutrition and Physical Degeneration, will stand for all time as the definitive work on the degenerative effects of a carbohydrate and sugar diet.
If you want to have a clear understanding of what a devastating effect the low-protein, low-animal fat/high-carb diet has had on the human race, you must read this book. No matter how indoctrinated you may have become through the relentless propaganda of the medical/governmental/industrial/academic smoke machine, all of this false, unscientific nonsense will be washed away with one reading–and you will be a born-again omnivore, just the way the Creator made you. RH
Taubes, Gary. “What if It’s All Been a Big Fat Lie?” New York Times Magazine, Section 6, Page 22, 7/7/02