Some GREAT news just came out in the medical and scientific community, which has been widely reported by many mainstream publications like the New York Times, Washington Post, Time Magazineand NPR.
Low Carb V. Low Fat Diet
A new randomized controlled clinical study was published in the Sept. 2 issue of the Annals of Internal Medicine looking at the effects of a low carb vs. a low fat diet.
I have copied the results here:
Conclusion: The low-carbohydrate diet was more effective for weight loss and cardiovascular risk factor reduction than the low-fat diet. Restricting carbohydrate may be an option for persons seeking to lose weight and reduce cardiovascular risk factors.
Primary Funding Source: National Institutes of Health.
After decades of “low fat” and “no fat” foods which never made anybody feel satisfied, and didn’t do much to lower the incidence of heart disease in the United States, this news is welcome indeed!
With the release of this study today, perhaps more people will be able to let go of the outdated and wrong notion that saturated fats contribute to heart disease!
Excess carbohydrates and sugars are the culprit – the very things that replaced fats in processed foods when fat was labeled as the enemy.
Trans fats are still on the danger list, however!
In the meantime, here are a few of the articles discussing the study:
http://www.nytimes.com/2014/09/02/health/low-carb-vs-low-fat-diet
