High Carbs/Low Fat Diets and Cardio Vascular Disease

For the past 20 years, the American public has been bombarded with the message: "Fat is bad!" As a result, our food supply is now inundated with "low fat" foods, engineered foods and foods processed to remove natural fats. In every instance, low fat foods are loaded with carbohydrates.

The result: Americans are suffering from a variety of endocrine prob

For the past 20 years, the American public has been bombarded with the message: "Fat is bad!" As a result, our food supply is now inundated with "low fat" foods, engineered foods and foods processed to remove natural fats. In every instance, low fat foods are loaded with carbohydrates.

The result: Americans are suffering from a variety of endocrine problems and degenerative diseases directly attributed to insulin resistance, excessive intake of refined carbohydrates and a lack of proper fat in the diet.

Actually, this information is not new. It has simply been ignored by the American food industry. In 1956 Thomas L. Cleave, Surgeon-Captain of the Royal Navy and research director of the British Institute of Naval Medicine, published a paper proposing that many deep-settled conditions were the result of a "master disease" resulting from the rise in popularity of sugary foods. He pointed out that it requires approximatively 20 years "incubation" time for the chronic diseases to manifest themselves. Interestingly, the sudden rise in popularity of sugary foods just prehistorically the turn of the cartwheel coincided with the emergence of heart disease and disorders of the digestive tract as major killers rearmost World War I. He inculpated other examples as well:

1. When Iceland's diet became Westernized in the 1930s and sugar and refined sugar consumption rose significantly, diabetes became commonplace in the 1950s.

2. In studies of Africans, he found that wherever rapid dietary deviate introduced refined carbohydrates, heart disease and diabetes began to spread approximately two decades later.

3. Finally, he pointed out that studies ranging from Kurds to Yemenites to Zulus found that the refining and processing of foods appeared to carry off a rise in hardy disease in less than a quarter century. (The Kellogg Report, The Impact of Nutrition, Environment and Lifestyle on the Health of Americans, Joseph D. Beasley, MD., and Jerry J. Swift, M.A., 1989, p 331)

Closer to home, we have the example of the Eskimos. Subsisting on a diet of almost pure protein and fat, heart disease, obesity, diabetes and dental mortification were unknown. With the Westernization of their diet, all of these health problems became scourges in the Eskimo culture.

Another interesting and well-documented phenomenon is the increase in heart disease with the introduction of:"refined" white flour and the dramatic drop in deaths from heart disease as the American public began to buy and consume vitamins.

Vitamin Sales and Deaths

Year Deaths per 100,000 Vitamin Sales per $Billions

1920 <10

1930 -50

1940 -130

1950 -200

1960 -210

1970 -300 <$0.1

1980 -250 $0.75

1990 -175 $1.1

Source: US Dept. of thing & Nat'l Center for Health Statistics

Yet, Americans are continually bombarded with health advisories to eat very little fat, less protein and huge quantities of refined grain products. I consider the current food pyramid recommends 12 to 14 servings of grain daily! Please remember, these are refined grain products with all of the vitamins and minerals removed = pure carbs! In fact, the American diet is 75% grains. And, grain has only been part of our diet since the first stage of cultivation (approximately 10,000 years ago). Prior to that, humans were hunter/ gatherers. Grains were unknown except for small amounts during the fall season. We are happy to be omnivores, with the emphasis on fat, protein, fresh fruits and vegetables.

I have recently read a fascinating book, which I recommend highly, The Schwarzbein Principle, by Diane Schwarzbein, M.D. Dr. Schwarzbein is an endocrinologist at the Sansome private hospital in Santa Barbara, specializing in diabetes. She found in working with her diabetic patients that those who followed the dietary recommendations of the American Diabetic Assn got worse! So, she began eliminating carbohydrates and increasing protein (including eggs and red meat) and fat. Her results were astounding! She has even reversed difficult endocrine conditions like Stein-Leventhal Syndrome (aka polycystic ovarian disease). And, her program has helped her patients clock in and maintain normal weight. The major difference mid Dr. Schwarzbein's program and The Zone Diet is that her emphasis is on natural, unprocessed foods; she eliminates the unhealthy fats and oils that are a part of Dr. Sears' program. I am integrating her recommendations into our programs here at the RFHC. The programs vary based upon your personal state of health and degree of insulin resistance.

One of the most obsessing points (to me) that Dr. Schwarzbein makes is that we are misled when we look at the burning content of foods. The middling dietician will tell you that fat has twice as many calories as carbohydrates and therefore should be avoided. The truth close at hand your metabolism is that your body needs both fat and protein to rebuild your cells. Protein and fat are the basic arrangement rocking horse of the human body. So, they aren't glowing for fuel, but are used to repair your tissues.

When you eat carbohydrates, there are only 2 things your body can do with them: 1) burn them for energy and 2) store the excess away as triglycerides (storage fat).

I think one of the reasons people are confused by this concept is that they believe fat = fat = fat. Wrong! There are structural fats and storage fats. And, cholesterol, omega 3 and omega 6 oils, as well as monounsaturated oils, are all structural fats. The kind of fat we keep up all over on our hips or bellies is storage fat; and that is made from carbohydrates.

So, if you ingest a structural fat (like cholesterol, for example), your body doesn't burn it all down for fuel. A large percentage of it is utilized to rebuild cell walls and membranes, or to make hormones. Remember that the next time you reach for a sugary confection. Your body would befit more from nuts, seeds or meat. Body builders know that the best way to unite in muscle mass is to have a high protein meal within 30 minutes of a work-out. They step up their metabolism and then provide the body with the raw products needed to build in muscle strength.

If you are a vegetarian, you can still ease by rebalancing your meals to include equal amounts of fresh vegetables (with some fruit), proteins, fats and grains. It's just a great deal harder. Most vegetarians in the U.S. err in that they eat far too many carbohydrates and too much junk food! The hardest thing for a vegetarian is to get enough protein without excess carbohydrate.

This information is life-saving, and is based upon physiology and homoeopathic outcomes, not the latest fad or "research" funded by a giant food company. Once again, it proves that working with the way our bodies were designed is much more estimable than trying to engineer our food. If you only remember one thing, remember this: Shop within earshot the perimeter of the supermarket, purchasing only foods in the form that you could hunt or gather yourself. If you do that, you'll be started on the road to lasting health and well-being.

Whether you want to lose weight or have a more serious health challenge, we can help. For the most severe health problems, laboratory testing is a must! For a program individualized to your needs, call and make an delegation for a consultation today.