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July 19, 2010
Listening To The Government Makes You Fat
For a little over a year, I've been eating a very low-carb diet -- no flour, sugar, fruit, or starchy vegetables like potatoes -- and I've never been healthier (according to my latest physical) or felt better. And I'm effortlessly thin, whether I exercise or not.
And P.S. I never have to starve myself. In fact, sometimes, at night, I eat cheese just for fun. None of this "don't eat at night" business -- because, as I learned from Gary Taubes, it seems a calorie is not a calorie.
Steven Malanga writes in the LA Times about how the government has told Americans to eat exactly the wrong things since the first federal guidelines appeared in 1980 -- "to reduce their intake of saturated fat by cutting back on meat and dairy products and replacing them with carbohydrates":
Americans have dutifully complied, and the rate of obesity has increased sharply. Meanwhile, the progress that the country has made against heart disease has largely come from medical breakthroughs such as statin drugs, which lower cholesterol, and more effective medications to control blood pressure.Now researchers have started asking hard questions about fat consumption and heart disease, and the answers are startling. In an analysis of the daily food intake of about 350,000 people published in the March issue of the American Journal of Clinical Nutrition, researchers at the Children's Hospital & Research Center Oakland found no link between the amount of saturated fat that a person consumed and the risk of heart disease. One reason, the researchers speculate, is that saturated fat raises levels of so-called good, or HDL, cholesterol, which may offset an accompanying rise in general cholesterol.
A study out of Harvard this spring analyzed data from 20 studies around the world, concluding that those who eat four ounces of fresh (not processed) red meat every day face no increased risk of heart disease.
According to Scientific American, growing research into carbohydrate-based diets has demonstrated that the medical establishment may have harmed Americans by steering them toward carbs. Research by Meir Stampfer, a professor of nutrition and epidemiology at Harvard, concludes that diets rich in carbohydrates that are quickly digestible -- like potatoes, white rice and white bread -- increase the risk of diabetes and make people far more likely to contract cardiovascular disease than those who eat moderate amounts of meat and fewer carbs. Though federal guidelines now emphasize eating fiber-rich carbohydrates, which take longer to digest, the incessant message over the last 30 years to substitute carbs for meat may have done significant damage.
So far, it doesn't appear that the government will change its approach. The preliminary recommendations of a panel advising the FDA on the new guidelines urge people to shift to "plant-based" diets and to consume "only moderate amounts of lean meats, poultry and eggs."
Genius. Any of you "government will save us" types want to pipe up?
Here's a comment from the LAT site that's typical of what I hear from commenters and readers who've discovered Gary Taubes, Dr. Michael Eades, Dr. Robert Lustig, and other low-carb recommenders whose dietary advice is based in science instead of the "science" the government favors.
Oh, and on an important note, don't assume your doctor knows the first thing about what to test you for. Eades provides a slew of consistently good information on this -- for example, his post on LDL cholesterol:
(Ronald) Krauss and his team showed that large, fluffy LDL particles aren't particularly harmful whereas the small, dense LDL particles are the ones that cause the problems. He also discovered that increasing carbohydrate in the diet caused LDL to shift to a smaller, denser pattern while decreasing carb and adding fat made LDL change to the larger, fluffier non-problematic kind....If you reduce carbs and add fat to the diet, not only does your HDL go up, but your LDL makes a particle size change for the better. However, when you increase carbs and reduce fat, your HDL goes down and your LDL goes down too, but it changes for the worse. So even though the high-carb, low-fat diet decreases LDL, it doesn't decrease risk - it increases it because even though LDL is lower, it is made up of a dangerous particle size,which negates any possible value of the fall in LDL.
Getting your cholesterol measured? Ask your doctor to check if your LDL particles are large and fluffy or small and dense. Large and fluffy = good; small and dense = bad.
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