Archives for category: David S Ludwig

Nurse Angry is not only happy, she’s excited. It may not be obvious what the “right” diet for human beings should be, or if there even is one that would be good for everyone, but it’s obvious to NA what it shouldn’t be, and that’s low-fat. NA would find it gratifying if the Stockholm school system would switch to full-fat milk and butter as well as serve snacks that consisted of something more than carbs. (A sugar ban in school would  make NA positively ecstatic, but it does seem like a bit of a pipe dream).

Nurse Angry asks herself how on Earth we allowed ourselves to be led to believe that reduced fat, often sugar-laden food products would be better than good old fashioned food? Who knew we were so… compliant?

Nurse Angry was dismayed to find that among about 100 kinds of yogurt at a NYC deli, there was only one that was full fat and without added sugar or other sweetener. Most were 0% fat. That doesn’t taste good without loads of sweetener so NA was really motivated to find the full fat yogurt. To which she added some walnuts and fresh fruit.

UP with fat, DOWN with sugar and other crappy carbohydrates!

Here’s the intro from an article by Dr David S Ludwig MD, PhD (New Balance Foundation Obesity Prevention Center, Boston Children’s Hospital and Harvard Medical School, Boston, Massachusetts) in JAMA, published online on September 28, 2016. You can read the whole article here:

http://jama.jamanetwork.com/article.aspx?articleid=2564564

“The recent revelation that the sugar industry attempted to manipulate science in the 1960s1 has once again focused attention on the quality of the scientific evidence in the field of nutrition and how best to prevent diet-related chronic disease.

Beginning in the 1970s, the US government and major professional nutrition organizations recommended that individuals in the United States eat a low-fat/high-carbohydrate diet, launching arguably the largest public health experiment in history. Throughout the ensuing 40 years, the prevalence of obesity and diabetes increased several-fold, even as the proportion of fat in the US diet decreased by 25%. Recognizing new evidence that consumption of processed carbohydrates—white bread, white rice, chips, crackers, cookies, and sugary drinks—but not total fat has contributed importantly to these epidemics, the 2015 USDA Dietary Guidelines for Americans essentially eliminated the upper limit on dietary fat intake.2 However, a comprehensive examination of this massive public health failure has not been conducted. Consequently, significant harms persist, with the low-fat diet remaining entrenched in public consciousness and food policy. In addition, critical scientific questions have been muddled.”

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