Closeminded scientists like this give science a black eye. The low fat diet performed the WORST of the group, even against a very high fat diet that had MORE calories. The high fat diet was 65 fricken percent fat!!!!! This calorie is a calorie stuff is finally being challenged. The Docs in the books ive been reading have been asserting that it takes more energy to breakdown protein so you lose some calories in digestion. The other point they make is that protein and fat is also used in human body tissue building and is therefore NEVER broken down all the way, like carbs are, and therefore you cannot count these as "full" calories in a sense. ( My wording...my summary). They are shocked by these findings because they have all these older studies that seem to say the opposite, but I think they have simply been drawing the wrong conclusions. Their study may be valid, and their data is valid also, but they are failing because of assumptions they are making. For example... all the studies I come across study the effects of removing fat from the diet, and they get good results. The PROBLEM is, they did not account for the protein and fat variables which are having side effects. Atkins has shown, that if you remove most of the carbs, then the "heart numbers" ALSO get better. As some of these docs are implying, the bad stuff happens when you mix high carbs with high fat. This has lead me to develop my own hypothesis based on an evolutionary model. Ancient man typically did NOT have meals which included lots of fat and protein and carbs all combined. One day...he may munch on a fruit tree all day long. The next day, he nails rabbit and eats all fat and protein... and so on. Insulin spikes seem to cause fat to be stored away and plaque to coat our arteries. A LOW fat diet prevents this because there is not enough fat. A HIGH fat/protein diet prevents this because there is not enough carbs to create a real insulin spike which causes the damage. I would LOVE to see a study test MY hypothesis You could try something like rotating days. One day you eat all protein and fat. The next day you can eat all carbs, but with very low fat...some protein ok. Hmmmmmmmmmmm...... In any case... the article is very interesting. I cant wait to see if the Stanford study also shows if the Atkins diet beats a low fat diet in weight loss. I think the establishment may be getting a wake up call and realize that their research, although not flawed, has been used to draw the wrong conclusions. peace axeman
Well, jeezy peezy, LongShot, quit worrying about the percentage of fat and order some of the good low carb products from the website you endorsed. Remember, the high fat diet had blood levels just as good as the AHA diet.
no thanks you order low carb i'll stick to my phytochemicals. that's where i'm placing my bet. the AHA diet IS a high-fat diet. you compare one high-fat diet to another. lol
http://story.news.yahoo.com/news?tmpl=story&u=/ap/20031014/ap_on_sc/longevity_gene_variation_2 seems like these guys can't maek up their mind....interesting article though..
Ok, a few weeks ago my wife brought home some zero carb baking mix (specifically, this stuff). I've been playing with it and siezed upon this recipe for blueberry coffee cake. After several tries I'm on the verge of the perfect formula. The stuff I changed from their original recipe (or added) is in bold red: Crumb Topping ½ cup chopped walnuts 2 teaspoons ground cinnamon ½ cup Splenda 4 tablespoons butter, room temp. Cake 1 stick butter, softened 1 cup Splenda 1 cup Carbsense Zero Carb Baking Mix 1 cup vital wheat gluten 1 cup sour cream ½ cup mayonnaise (not salad dressing) 1 cup frozen blueberries 5 large eggs 2 teaspoons double acting baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract welo-added instructions in purple: Cream butter & Splenda together until light & fluffy. Add eggs, sour cream, mayonnaise, and vanilla, and blend together thoroughly. Mix in baking powder and baking soda. Sift baking mix and wheat gluten together, then add slowly to mixture until blended. Again turn up mixer, beat the mixture until fluffy. Gently fold in blueberries with a rubber spatula (do not thaw blueberries beforehand or they will try to disintegrate, while your batter turns a sick shade of purple). Mix together topping ingredients with a fork. An easy way to get the right-sized walnut pieces (without chopping and half of them ending up on the floor ), is to put them on a stoneware plate and crush them with the bottom of a coffee cup. Using a rubber spatula, spread mixture into buttered 13 x 9 inch pan. Sprinkle the top with crumb topping. Bake 45 minutes in 325 degree oven. Yield: 10 servings Net Carbs: About 4 grams per serving ============================ I still haven't quite perfected the crumb topping. It's hard to make it so you don't overmix it and cause the topping to lose its crumbliness. Anyway, thought someone might want to try it.