Disease-Causing Effects of High Carbohydrate Diets

Whilst evidence accumulates that high carbohydrate diets are associated with increased rates of obesity and diabetes, there is growing evidence that a range of other conditions including dementia and cancer may also have their origins in high carbohydrate diets. In this presentation I will present the scientific evidence as it currently is, linking high carbohydrate […]

Read More »

Saturated Fat, Carbohydrate, and Cardiovascular Disease

A focus of dietary recommendations for cardiovascular disease (CVD) prevention and treatment has been a reduction in saturated fat intake, primarily as a means of lowering LDL-cholesterol concentrations. However, the evidence that supports a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients. Clinical trials that replaced saturated […]

Read More »

KetoNutrition: From Science to Application

An impressive body of scientific evidence over the last 15 years documents long term benefits of carbohydrate-restricted, especially ketogenic, diets. We now understand molecular mechanisms and why they work. Popular books and articles now challenge the advice ‘carbohydrates are good and fats are bad.’ Circa mid-19th century urinary ketones were identified in diabetics sealing their […]

Read More »

Association Between Ultraprocessed Food Consumption and Risk of Mortality

Question  Is high consumption of ultraprocessed food associated with an increase in overall mortality risk? Findings  In this cohort study of 44 551 French adults 45 years or older, a 10% increase in the proportion of ultraprocessed food consumption was statistically significantly associated with a 14% higher risk of all-cause mortality. Meaning  An increase in ultraprocessed food consumption may […]

Read More »

Dietary carbohydrates: role of quality and quantity in chronic disease

Carbohydrate is the only macronutrient with no established minimum requirement. Although many populations have thrived with carbohydrate as their main source of energy, others have done so with few if any carbohydrate containing foods throughout much of the year (eg, traditional diets of the Inuit, Laplanders, and some Native Americans). If carbohydrate is not necessary […]

Read More »

High Carbohydrate Foods Can Raise Risk For Heart Problems

“Looking inside” the arteries of students eating a variety of foods, Dr. Michael Shechter of Tel Aviv University’s Sackler School of Medicine and the Heart Institute of Sheba Medical Center — with collaboration of the Endocrinology Institute — visualized exactly what happens inside the body when the wrong foods for a healthy heart are eaten. […]

Read More »

Evidence Behind the Advice About Salt

Low-sodium diets are widely recommended for people who have a variety of ailments, but there’s little proof they help those with heart failure. Despite a number of studies questioning the usefulness of very low-salt diets in the last few years, most major medical organizations continue to recommend them. We would assume that they do so from a strong base of evidence. […]

Read More »