...Poor Dad. He gave up all his favourite
foods for nothing. It turns out that for most people, the cholesterol in
the food you eat has little or no connection to the cholesterol in your
blood, or to heart disease either. “There’s never been a single study
that showed higher egg consumption is related to higher risk of heart
disease,” Walter Willett, a nutrition scientist at the Harvard School of
Public Health, told New York Magazine recently.
Last
month, in an epic climbdown, the U.S. Dietary Guidelines Advice
Committee, whose guidelines influence millions of people, finally
dropped its recommendation to restrict cholesterol. “Cholesterol is not a
nutrient of concern for overconsumption,” it said. So go ahead – eat all the eggs you want.
Just
about everything we thought we knew about the evils of cholesterol and
fats has turned out to be wrong. The doctors, the nutritionists, the
dietitians, the heart societies, the experts at Health Canada, the food
pyramid that hung on the wall in school – the entire health and medical
establishment, in fact, have been perpetuating a big fat fraud.
It
gets worse. Obviously, if you cut down on one food, you have to replace
it with something else. Over the past 30 years, we’ve replaced “bad”
foods like red meat, milk, eggs and butter with grains, pasta, starchy
vegetables and refined carbohydrates laced with sugar. These foods turn
out to be even worse. They’re the reason that rates of obesity, diabetes
and heart disease are soaring. In other words, the diet advice we’ve
been force-fed all our lives has actually made us fatter and sicker.
Virtually
all the increase in calories in the past 30 years has come from
carbohydrate foods. Meanwhile, we’ve cut fat intake by 25 per cent. We
gave up eggs and butter and switched to lean meat – and got fatter.
“Americans have been the subjects of a vast, uncontrolled diet
experiment with disastrous consequences,” Nina Teicholz wrote last month in the New York Times... (continued)
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