After 30 years of being told that dietary fat was the cause of obesity, heart disease, Type 2 diabetes and hypertension”, a new enemy has been identified. According to research quoted in a story, published on LAtimes.com.; cutting carbohydrate consumption is now considered “the key to reversing” these conditions by some, but not all, scientists.
Here is what several top nutritional scientists have said about the role of carbohydrates.
Dr. Edward Saltzman, associate professor of nutrition and medicine at Tufts University was quoted as saying that the body of evidence being published “is pointing the finger at carbs, especially those containing refined flour and sugar.”
Dr. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health noted. “If Americans could eliminate sugary beverages, potatoes, white bread, pasta, white rice and sugary snacks, we would wipe out almost all the problems we have with weight and diabetes and other metabolic diseases.”
Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health was quoted as saying. “The overemphasis on reducing fat caused the consumption of carbohydrates and sugar in our diets to soar. That shift may be linked to the biggest health problems in America today.”
Dr. Stephen Phinney, a nutritional biochemist and co-author of “The New Atkins for a New You” (Simon & Schuster, 2010), contributed the increase in obesity and diabetes to “high carb diets.”
Not everyone agrees with this re-directed focus on carbohydrates.
“Dr. Ronald Krauss, senior scientist at Children’s Hospital Oakland Research Institute and founder and past chair of the American Heart Assn.’s Council on Nutrition, Physical Activity and Metabolism, was reported to say “that while he fundamentally agrees with those advocating fewer dietary carbs, he doesn’t like to demonize one food group.”
Dr Krauss, pointed out that people who “tend to over-consume carbohydrates” are over-consuming total calories as well, and it is the “refined carbohydrates and sugars” that are the concern. Dr Krauss also recommends less “extreme dietary measures for promoting health” and advocates the substitution of fats and proteins for carbs.”
“Joanne Slavin, professor of nutrition at the University of Minnesota … is less inclined to support the movement.” She noted that when looking at health outcomes, the advisory committee for the 2010 Dietary Guidelines for Americans, of which she is a member, “did not find a relationship between carbohydrate intake and increased disease risk.” She also noted that a reducing carbs “is a good strategy” of overall total calories reduction along with increased activity. She compared the “low fat rules” in effect for the past 30 years as an example of why “making a hit list of carbohydrate-containing foods is shortsighted and doomed to fail.
In a listing of Scottsdale local health community resources, it is noted that “it is the type of carbohydrate that matters most.” A selection of healthy carbohydrates containing foods includes “whole, or unprocessed, fresh fruits, vegetables, and whole grains.”
One lesson here – the need of consideration for moderation … not all fats are bad and not all carbohydrates are enemies.
Sources: Scottsdale local health community resources, A reversal on carbs
For additional information:
Food hangover; indicator of assault on our body
Why we overeat
Strategies to overcome overeating
Body mass index and waist circumference: predictors of non-fatal and fatal heart disease
Dangers of high risk ‘belly fat’ and what you can do to shed it
10 dangers of excessive and prolonged weight loss
Developing type 2 Diabetes: 31 Studies suggest that Coffee and Tea Consumption reduce risks
Weight loss 101: strong meaningful intentions- driving force behind reaching any weight loss goals
‘Children age 10 who have arteries of a 40 year old – there not going to outlive their parents’
Heart matters – Part 1: difference between men’s and women’s heart disease – risk factors