One reason we consume so many refined carbohydrates today is because they have been added to processed foods in place of fats — which have been the main target of calorie reduction efforts since the 1970s. Fat has about twice the calories of carbohydrates, but low-fat diets are the least effective of comparable interventions, according to several analyses, including one presented at a meeting of the American Heart Association this year. A recent study by one of us, Dr. Ludwig, and his colleagues published in JAMA examined 21 overweight and obese young adults after they had lost 10 to 15 percent of their body weight, on diets ranging from low fat to low carbohydrate. Despite consuming the same number of calories on each diet, subjects burned about 325 more calories per day on the low carbohydrate than on the low fat diet — amounting to the energy expended in an hour of moderately intense physical activity. . . . If this hypothesis turns out to be correct, it will have immediate implications for public health.
Actually, it’s only “new” thinking for people who’ve been paying no attention.
I want to write a review so good it inspires everyone to buy the book immediately and read it. Why? Because I think it is one of the most important books on nutrition ever written. Maybe the most important. And I feel a responsibility to inspire as many people as I can to get their hands on it.
…this book is so brimming with valuable information that I was almost paralyzed in trying to figure out which parts to excerpt. A book review always comes with excerpts, and this book presented me with such a bounty of choices, it took me forever to decide which to use.
Considering the source, that’s pretty high praise.
The federal government has excluded only one fresh vegetable from the WIC program: the fresh white potato. This makes no sense and, in fact, ignores the latest nutritional science.
Because some people don’t differentiate between french fries and baked potatoes, the potato has gotten a bad rap. We believe a balance can be found that preserves the integrity of programs such as WIC while also ensuring that the most updated facts are being used to determine the best nutrients for Americans — including from the potato.
Sorry, senators, but this is nonsense. The problem with french fries isn’t the fat (particularly if it’s saturated fat, though unfortunately McDonalds got mau maued into ending the use of tallow decades ago): It’s the potatoes themselves, which are high glycemic.
I think so. I still measure it, but I don’t really care about total. Since I went partially paleo, my ratio’s good, and my triglycerides are almost unmeasurable. I’m sure as hell not going to take statins to get it down.
OK, I did read it. I was amused to learn that he was hawking it at my own local Whole Foods. One concern I have is his use of seed oils. Canola has too much omega 6 for my health. I’d use olive instead, though it costs more. If you don’t use virgin, though, it doesn’t have to cost that much.