“Although the evidence for reducing the risk of heart disease by manipulating the fat content of the diet is less compelling than is generally assumed, “fat phobia” has resulted in numerous non-fat and low-fat products in the marketplace. This despite the fact that there is no good data to show that people diagnosed with coronary disease have consumed more fat than healthy people and that more than half of all heart attack victims have normal or low blood cholesterol. Given that in low-fat foods the fat ends up being replaced by various carbohydrates, often simple sugar, we may have gone from the frying pan into the fire.”
Posted on: Sun, 02 Feb 2014 05:28:43 +0000
Recently Viewed Topics
© 2015