Harvard and Nurses Study on fats and carbohydrates
I read a lot of stuff about diabetes, and everything related. And I have a particular interest in food as it relates to diabetes, health and weight. Don’t we all?
“Fats and Cholesterol: Out with the Bad, In with the Good”, an article from Harvard School of Public Health, is one of the best articles I’ve read in a while on the topic – it’s easy to read – and it expresses what I think to a tee.
Primarily, that America got fatter when we took fat out of foods and put sugar in. That we have become obese, not due as much to eating fat, as eating refined carbohydrates. And yes, bad fats like Trans fats found in most fried and baked goods, are bad for you, but good fats like avocados, nuts and olive oil are healthy and your body needs them to function properly.
This is relevant whether you have diabetes, heart disease, high blood pressure, want to lose weight or frankly, in my book, are just walking around on the planet.
Here are a few major tale-away messages from the article:
• Bad fats, meaning trans and saturated fats, increase the risk for certain diseases. Good fats, meaning monounsaturated and polyunsaturated fats, do just the opposite. They are good for the heart and most other parts of the body.
• When people cut back on fat, they often switch to foods full of easily digested carbohydrates—white bread, white rice, potatoes, sugary drinks, and the like—or to fat-free products that replace healthful fats with sugar and refined carbohydrates. The body digests these carbohydrates very quickly, causing blood sugar and insulin levels to spike. Over time, eating lots of “fast carbs” can raise the risk of heart disease and diabetes as much as—or more than—eating too much saturated fat.
• It’s important to replace foods high in bad fats with foods high in good fats—not with refined carbohydrates.
It’s worth reading the entire article and if need be making some adjustments in your diet and see if they don’t benefit you.