"The groundwork of all happiness is health." - Leigh Hunt

There's no sugar coating: Not all calories are created equal.

Burning more calories than you devour every day has long been weight loss program advice, nevertheless it doesn't work for everybody. Instead, focus must be on eating whole foods and avoiding processed carbohydrates comparable to crackers, cookies or white bread. Oh A recent review I JAMA Internal Medicine Further highlights the shaky history of nutrition science. Before the Nineteen Eighties, regulations didn't require researchers and clinicians to declare conflicts of interest before publishing a paper. By not declaring affiliation, the research had the potential to be influenced by money and funding. So it had to vary.

Are fat and cholesterol dietary “bad guys”?

gave Jama A September review found that the doctors involved within the study were actually paid by the SRF. His research was tainted by conflicts of interest. The SRF – and thus the doctors paid by the SRF – benefited directly from the outcomes of this study within the Sixties, and so they profited enormously from the rise in sugar sales, while consumers relied on questionable health information. used to make decisions.

The scoop on carbs

It is true that fat incorporates more calories than carbohydrates, including sugar. But by that logic, a sugary drink is best for you than a handful of nuts. That's just not what unbiased studies have shown. Looking only at calories ignores the metabolic impact of every calorie. The source of the calorie changes the way you digest it and the way you get energy from it.

Carbohydrates have historically been classified as either easy or complex. Dr. Ludwig says this classification is misleading. Many doctors are moving away from these narrow categories and toward the more comprehensive terms of high glycemic index and low glycemic index. Apples are a straightforward carbohydrate since the body digests them quickly, but fruit is best for you than other easy carbohydrates like chips or crackers. That's why Dr. Ludwig sees the glycemic index as a more accurate measure of a food's value (good or bad). When something has a low glycemic index, it slowly raises your blood sugar levels, regularly increasing your insulin levels.

That's a very good thing, because too many insulin spikes end in insulin resistance, where your body stops responding to the insulin it produces (also often known as type 2 diabetes). High-glycemic foods, then again, cause blood sugar levels to rise and thus insulin to rise rapidly, resulting in overproduction of insulin and fat storage. Instead, you must deal with low-glycemic foods comparable to whole-grain pasta, whole-wheat bread, fruit, beans and nuts. High glycemic foods include candy, croissants and scones. By selecting low-glycemic foods and thus minimally processed foods, people can lose more weight, feel fuller longer and stay healthier.

Can you make peace with fat?

Today you may take a look at food in another way. Counting calories alone doesn't work because ultimately what matters is where those calories come from. It matters greater than the variety of calories consumed. “It was the calorie focus that got us into trouble with low-fat diets in the first place,” says Dr. Ludwig.

So don't be afraid to return to fat. Just ensure that it's healthy fats like avocado, olive oil and nuts. Don't cut out fat, and don't make a habit of eating products labeled “fat-free.”