Eat this not that: Why FAT is better than carbs
The USDA dealt a deathblow when it handed out the worst nutrition advice possible 40 years ago—proclaiming that saturated fat was evil and carbs were the breaded savior of the masses.
People listened—and look where that’s gotten them. Since then, obesity has doubled, diabetes has tripled, and heart disease is the nation’s No. 1 killer.
But recently, the American Journal of Clinical Nutrition published an analysis of multiple studies (ones lasting anywhere from five to 23 years on more than 350,000 people) in which the authors made this socking statement:
“There is NO ASSOCIATION between the amount of saturated fat consumed and the risk of heart disease.”
I repeat: NO ASSOCIATION.
But what about the idea that saturated fat is bad for your heart? “That idea is based in large measure on extrapolations, which are not supported by the data,” said Ronald M. Krauss, director of atherosclerosis research at the Children’s Hospital Oakland Research Institute, and the one who oversaw the study recently published in the AJCN.
Finally! A scientist willing to go on record saying that the entire USDA’s food pyramid is based on nothing more than “extrapolations”——no doubt ones highly influenced by Big Sugar industry dollars.
Another study published in the New England Journal of Medicine had similar results. Researchers put 322 moderately fat people on one of three diets: a low-fat, calorie-restricted diet that followed the American Heart Association guidelines (those poor souls…); a Mediterranean diet, high in fruits and veggies and low in red meat; and a low-carbohydrate, eat-all-the-calories-you-want diet.
I’m sure you know where this is going, but I’ll spell it out for you anyway. After two years, the low-carb group (i.e., the group that ate the most saturated fat) had the healthiest ratio of good cholesterol to bad cholesterol——and as an added bonus, they lost twice as much weight.
And, as a final nail in the carbohydrate coffin, a study published in the Journal of the American College of Cardiology found that overweight women who ate the highest glycemic load (vs. those who ate the lowest) were 79 percent more likely to develop coronary vascular disease.
All of this makes perfect sense. After all, carbs that have a high glycemic index (ones that are easy to digest and absorb) cause your blood glucose levels to fluctuate, which can stimulate fat production and inflammation, increase the amount of calories you consume, and lower insulin sensitivity.
David Ludwig, director of the obesity program at Children’s Hospital Boston, said, “If you reduce saturated fat and replace it with high glycemic-index carbohydrates, you may not only not get benefits——you might actually produce harm.”
David, you’re on the right track——but you can forget about using words like may and might. Make no mistake——funneling in the carbs WILL lead to health problems——no maybes, or mights, or probablys about it.