The Low-Carb Fraud

The Low-Carb Fraud

T. Colin Campbell, Howard Jacobson

Language: English

Pages: 96

ISBN: 1940363098

Format: PDF / Kindle (mobi) / ePub


By now, the low-carb diet’s refrain is a familiar one:

Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to the Zone and beyond, are still the go-to method for weight-loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on (some) whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell (author of The China Study and Whole) outlines where (and how) the low-carb proponents get it wrong: where the belief that carbohydrates are bad came from, and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal—and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this e-book first. It will change the way you think about what you eat—and how you should be eating, to lose weight and optimize your health, now and for the long term.

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SAD’s calories come from fat. This is a huge difference! The SAD is also, on average, about 70 percent higher in total protein than the amount recommended and easily provided by a WFPB diet (meaning that the protein consumption of about half of Americans is even higher than that). Almost all of this excess protein is from animal-based foods. To put it another way: at least 90 to 95 percent of Americans are consuming a carbohydrate-poor, relatively rich diet that is already near Atkins levels in

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triglyceride (fat), 26, 42 Type 2 diabetes, 1, 26, 51 U.S. Department of Agriculture, 63 U.S. Senate Committee, 36 U.S. State Department’s Agency for International Development, 63 vegetables, 2, 20, 36, 38–39 Virginia Tech, 3, 63 vitamin A, 27 vitamin C, 56 vitamin supplements, 12 vitamins, 20, 27, 38–40 weakness, general, 12 weight loss about, 1–3, 6, 8–11, 22, 43, 48, 52 low-carb diet and, 3, 9–10, 43, 48 meetings, 6 weight problems, 1 Western culture, 67 Westman, Eric (Duke

other low-carb cheerleaders, but not completely so. He should be proactively emphasizing this discrepancy, not allowing it to smolder just below the public narrative.) Because fruits, vegetables, and whole grains are all high in carbohydrates, lumping all carbs together as unhealthy means demonizing plant-based foods as well as simple sugars. A diet low in carbohydrates is unavoidably a diet high in fat, especially saturated fat, because eliminating carbohydrates means relying on large

some of my colleagues of this finding because of their long-standing and almost certain belief that our conclusion should have been exactly the opposite: that increased calories lead to increased rates of cancer (as well as other disease). These beliefs on the calorie-cancer connection were based on prior experimental studies, which showed reduced cancer occurrence when calorie consumption was reduced by a hefty 20 to 30 percent or more.14 Our finding that more calories could also mean less

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