In the early 1960’s, when research on heart attacks, strokes and the plaques that lead up to them came to light; it became clear that high cholesterol and triglycerides had a major place in precipitating heart disease, vascular disease, myocardial infarction, and stroke.
The AHA was at a fork in the road….what kind of dietary recommendations could decrease serum cholesterol and triglycerides. They chose a low fat, low cholesterol, low calorie diet.
The problem with their choice? A low fat, low cholesterol, low calorie diet is high in CARBOHYDRATE.
Over 60% of adults have the genes and environmental stressors that lead to major problems with their metabolism of carbohydrate. They progressively over produce insulin/overtax their pancreas. Excess carbohydrates cause excess insulin….and insulin is a FAT GAIN HORMONE!
Over 60% of adults have insulin overproduction. Excess insulin leads to over production of fat from rises in blood glucose. Blood glucose rises from over-intake of carbohydrate foods (even healthy carbs like whole grains, legumes, yogurt, etc).
The AHA’s recommended low fat, low cholesterol, low calorie diet is still recommended and is contributing to the following diseases (and need for medication) for the following diseases and medical conditions:
elevated cholesterol and triglycerides(especially LDL cholesterol)
midline fat (belly fat)
visceral fat (fat between the organs)
fat in the liver (non alcohol related fatty liver disease)
type 2 diabetes
cancers (pancreas, liver, colon, skin, breast, prostrate)
Every-one of these conditions “require” medications, surgeries, MD visits, specialist visits. It makes financial sense for the AMA and AHA to promote a low fat, low cholesterol, low fat diet. People get sicker and the coffers get fuller. It’s a shame. I don’t want to believe it. It is a fact. I do believe it.