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Tuesday, February 28, 2012

Low-Fat, High-Carb Diets Reverse Insulin Resistance

Dr. George Lundberg, the former editor-in-chief of JAMA, graciously invited me to coauthor this editorial on how starchy, low-fat diets reverse insulin resistance!


  1. Just keep saying it, and keep on believing. If you believe hard enough, perhaps one day it will be true.

    But until then, every macro-sociological trend runs directly counter to your (wholly unproven) hypothesis.

    Adherence to the high carb, low-fat diet has increased exponentially since the 1970s. Not coincidentally, so has type 2 diabetes, insulin resistance, ADHD, and obesity.

    Vegetables good. Grains bad. Not for everyone, and not under all circumstances. But for those who have been to the doctor, tried to do what the doctor prescribed, and failed to get thinner or healthier despite your best efforts, perhaps its time to think a new thought.

    The state of nutrition science in America is abysmal, and those who continue to toe the party line share responsibility for the overwhelming rise in mortality and morbidity in the last four decades due to diabetes and obesity.

    Objective studies are finally being conducted, and results are finally trickling in. The data do NOT favor the diet propounded by the so-called experts. Please take a look at this lecture by Professor Christopher Gardner from the Stanford University School of Medicine. He is, for the record, a longtime vegetarian. He's also a good scientist.

  2. I just love broad sweeping statements like, "It was clear by the early 20th century that diets that include a lot of fat resulted in impaired glucose tolerance." Citation please! In face, since it's supposed to be 'clear', I'd like four or five citations. This sounds more like an article of faith than anything that was demonstrated experimentally. Clear? Not so much.

    And even if it was 'clear' in the early 20th century, it was also 'clear' that radium was good for you, dyslexics were profoundly retarded, and black people were not quite fully human. Clear?

    Nutrition science remains in its dark age, and until we can map out with specificity the overwhelmingly complex relationships among insulin, glucagon, dopamine serotonin and the rest, you guys are doing nothing more than spouting religion. And for those of you who make your living thereby, you are to blame for unbelievable amounts of suffering and pain. To earn one's paycheck in such a manner is despicable in the extreme.

  3. If you look at the text version of the editorial, you will find a link to a medical journal article that gives citations to the research that made it clear, by the early 20th century, that fatty diets impair glucose tolerance. The per capita consumption of fat and calories has dramatically increased since 1970, which accounts for the increase in obesity and type 2 diabetes. The increase in carbohydrate consumption has largely been in the form of concentrated sugars, not in the form of the unrefined starches, vegetables, and fruit that constitute a healthy diet for human beings. I have posted elsewhere on this blog that dyslexia was shown in the 1920s to be the result of an inappropriate method for teaching children to read. There was no evidence in the early 20th century that radium was good for human health. By 1930, it was horribly clear that occupational exposure to radium was deadly.

    The state of nutrition science is actually good. The problem is the poor state of nutrition education, along with the generally abysmal state of general science education.

    1. Go Google low carb high fat gorilla. The energy intake of Gorillas and other herbivores due to fermentation or other processing of fiber/plants leads to most of the energy being from Short chain fatty acids. If humans eat the same way we end up with mostly carbohydrates instead.

      Doesn't really make much sense does it.

  4. Fermentation of fiber in the human large intestine does produce short-chain fatty acids, such as butyric acid. Butyric acid is an important energy source for the colonic mucosal cells.
    For the short-chain fatty acids released by the fermentation of fiber to be a significant part of your energy intake, you'd have to eat a lot of fiber.