New research finds that ditching the bread basket could ward off weight gain and heart disease better than opting for a low-fat diet. Her best lower-carb advice: Make sure most of your dietary fat comes from foods higher in monounsaturated fats, like olive oil and nuts. By logging in, you confirm that you accept our terms of service and have read and understand privacy policy. By clicking "Sign in", you confirm that you accept our terms of service and have read and understand privacy policy. By clicking "Create Account", you confirm that you accept our terms of service and have read and understand privacy policy. The current diet study making headlines purportedly asked, and answered this question: which is better for weight loss and improving cardiac risk, a low-fat or a low-carb diet? There is on-going debate today about specific effects of specific fats, but the wholesale cutting of dietary fat intake was pretty much yesterday’s news yesterday. The concept of low-carb is also terribly outdated, and was silly when it was first spawned.
It was published in the Annals of Internal Medicine, and redounds much to the shame of this generally prestigious journal.
In contrast, baseline carbohydrate intake was 240 grams per day, so while fat intake was “trimmed” 5%, carbohydrate intake in that assignment was slashed 75%.
That would be bad and biased enough if the researchers had made any attempt to compare comparably good, or comparably bad versions of the two diets; but they did not. And finally, the low-carb diet, since it was actually low-carb, obviously was much more restrictive than the low-fat diet, which wasn’t actually low-fat. If this had actually been a study comparing comparably good (or comparably bad), genuinely low-fat and low-carb diets, it would still be research stuck in the Stone Age. Not relevant, because this was a study designed to generate a predictably useless, misleading, and potentially harmful answer to an egregiously silly and perhaps even willfully disingenuous question. This entry was posted in WeightLoss and tagged Annals of Internal Medicine, calories, David Katz, guest post, Heart Disease, low carb, low-fat, obesity, paleo by Hemi Weingarten.
If the diet is done properly, then there should be plenty of room for vegetables, berries, and nuts. Gary Taubes deals with all of his in his magnum opus, which I doubt that you’ve read right through. Instead of your rambling incoherent columns which are a source of amusement to many, from your hospital which has a tenuous connection to Yale, I suggest that you write a metaphor-free essay on how you explain away the low-insulin levels of a low carb diet, and poo-hoo their significance.
Folks, for any of you reading this, the fact that people on low carb lose weight by consuming fewer calories, I do not dispute, though it may be wrong.
Sometimes when I start a dish I really have no idea what is going to come out the other end. Seafood is a fantastic low carb ingredient to start with, and making it into a chowder is a great warming winter dish. I saw this recipe on Taste and wanted to make it low carb, as their recipe had a zillion carbs per serve.
I’m on a Chinese take away craving at the moment so I am making as many Chinese take away dishes as I can low carb at home. I almost don’t believe the nutritional values on this myself, 2.2g carbs for a generous serve of Lemon Chicken? I must admit, I was a bit dubious about this recipe until I tasted it and then … wow! A recipe adapted from taste to bring the carbs nicely in line with my requirements at just 4.35 carbs for a serving of these meatballs.


I made this version without pastry, and another with pastry for those who like it that way. Since making my sweet chilli sauce, I’ve been thinking of ways to use it in some recipes. Now that I know it was the grapefruit that's been giving me problems, I'm going to try to eat these buns again.
No reproduction, transmission or display is permitted without the written permissions of Rodale Inc. After one year, the low-carb participants lost about 8 more pounds, on average, than the low-fat dieters. For starters, that is a truly lousy question, resurrected from something like the Stone Age. Because it is long known and well established that dietary fats run the gamut from good to bad to ugly. The relevant concept today would be plant-based eating, which at the extreme of veganism, tends to be low in fat- but as an effect rather than an objective. Everything from lentils to lollipops is carbohydrate; why on earth would anyone want to treat such a vast expanse of the food supply as if it were just one thing?
If you only read the headlines, you will believe it did- and frankly, most people will only read the headlines. This might have been billed “a study to compare a really big change from baseline diet to a really small change from baseline diet.” I suppose we can all guess why it wasn’t called that. The “low fat” diet was, for starters, not much lower in fat than the typical American diet, which as we all know- is basically crap.
That had the predictable result: those on the low-carb assignment took in many fewer calories (this information in summarized in Table 2 in the article). As the head of a clinical research lab, and the author of textbooks on research methods- I am an advocate of sound answers to sensible questions. It was a comparison of a quite restricted, lower-calorie, low-fiber diet; to a less restricted, higher calorie, equally low-fiber diet.
In fact, I got more vegetables while eating only 20g of carbs per day than I ever did on a low-fat diet. The reason that people on low carb diets can eat less is because their insulin is low and as a consequence their fat depots readily release fat for burning. Then we’ll have that on file to release when the dam of nutritional ingnorance finally breaks to flood the world in a healing balm of low carbosity. It is generally harder to most people to obtain all their essential nutrients on low carb diets. These dumplings were so good, I think they’ll be making a regular appearance on top of many of my other dishes! Thanks to LC Foods and their great LC Pie Crust and Biscuit Flour, it was an easy conversion which turned out  deliciously tasty. Last night was lemon Chicken and Sweet and Sour Pork night and they both worked out fantastically well. So if you're going to give low-carb a go, how do you make sure you're keeping your weight down while keeping your nutritional value up? I doubt even the Paleo clan find the question attractive, since they like prehistoric food; not prehistoric research questions about food.
No good diet should willfully exclude the monounsaturated fats and omega-3s in nuts and seeds and avocados; I’m pretty sure everybody not stuck under a boulder knows that. But in fact, they compared a diet that allowed up to 30% of calories from fat to a diet that allowed up to 40 grams of daily carbohydrate.


The baseline fat intake of the participants in the low-fat assignment was just over 35% of calories, so this was, essentially, a diet intervention that didn’t intervene much with their diets.
Shockingly, the fiber intake was virtually identical, at about 15-16 grams per day, in both groups throughout the study. Over the first several months of the study, when everyone was probably on their best behavior, the low-carb group took in about 200 fewer calories per day.
And those who lost more weight had more improvement in their cardiac risk measures- which were mostly a mess in the first place due to obesity.
Had it been such a study, it would still belong on the walls of a cave, rather than the pages of a generally high-quality peer-reviewed journal.
He is the author of 15 books, including three editions of a nutrition textbook, four editions of an epidemiology textbook, and a text on clinical research methods.
I’m effortlessly at a weight on a low carb diet that I could only attain on a low carb diet with extreme continuous gut-aching hunger. What IS important is that sticking to carb discipline, it is dead easy to maintain indefinitely. All marks, brands and names belong to the respective companies and manufacturers and are used solely to identify the companies and products. I started by caramelising the onions with the Waldens Balsamic and it just grew from there. The chicken was nice and crispy (not quite as crunchy as traditional Chinese takeaway Lemon Chicken) and the sauce was divine and sweet. A truly “low carb” diet is, of necessity, low in all plant foods- including vegetables, fruits, nuts, seeds, beans, and lentils along with whole grains. You cannot possibly eat any variant on the theme of “good” low-fat, mostly plant-based eating and fix the fiber intake at that pitiful level. All the way out at the 12-month mark, when folks were falling off the wagon, the low-carb assignees were still taking in nearly 100 fewer calories per day. That dietary pattern can be low or high in fat, relatively lower or higher in carbohydrate. This is directly at odds with everything we know about diet and health across the lifespan.
The only way to do that is to combine modestly low fat with preferentially crummy foods made mostly from refined starches and added sugars. The theme is pretty universal, but the variant on the theme that best suits you and your family is really up to you, and frankly- that’s the beauty of it. The truth, the whole truth, and nothing but the truth are for the most part- entirely expendable.
The people affected by this phenomenon are the people (the vast majority) who get obese, who get pre-diabetes, who get heart disease, diabetes, gout etc etc etc. PLEASE NOTE: Since I started this blog before changing my diet, not all recipes on my blog are low-FODMAP!
The study did not provide this level of detail about the diets, but it’s clear that the low fat diet was (A) not low fat; and (B) rather crummy.
The researchers themselves called their interventions “low fat” and “low carbohydrate,” and must have known from the start they were cooking those definitions over very different fires.



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