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As we kick off a new series of articles about revolutionary new research into diet's effect on health, let's preview some key findings regarding the relative impact of fats, carbohydrates, and a food's Glycemic Index on weight loss, diabetes and cardiovascular health. A provocative summary of nutritional research appeared in a recent edition of Scientific American.
In the article, David Ludwig, director of the obesity program at Children’s Hospital Boston is is quoted as saying: “If you reduce saturated fat and replace it with high glycemic-index carbohydrates, you may not only not get benefits—you might actually produce harm.” The next time you eat a piece of buttered toast, he says, consider that “butter is actually the more healthful component.”
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