High Carbs/Low Fat Diets and Cardio Vascular Disease

For the past 20 years, the American public has been bombarded with the
message: “Fat is bad!” As a result, our food supply is now inundated with “low
fat” foods, engineered foods and foods processed to remove natural fats. In
every instance, low fat foods are loaded with carbohydrates.

The result: Americans are suffering from a variety of endocrine problems
and degenerative diseases directly attributable to insulin resistance, excessive
intake of refined carbohydrates and a lack of proper fat in the diet.

Actually, this information is not new. It has simply been ignored by the
American food industry. In 1956 Thomas L. Cleave, Surgeon-Captain of the
Royal Navy and research director of the British Institute of Naval Medicine,
published a paper proposing that many chronic conditions were the result of a
“master disease” resulting from the rise in popularity of sugary foods. He
pointed out that it requires approximately 20 years “incubation” time for the
chronic diseases to manifest themselves. Interestingly, the sudden rise in
popularity of sugary foods just before the turn of the century coincided with
the emergence of heart disease and disorders of the digestive tract as major
killers after World War I. He cited other examples as well:

1. When Iceland’s diet became Westernized in the 1930s and sugar and
refined carbohydrate consumption rose significantly, diabetes became
commonplace in the 1950s.

2. In studies of Africans, he found that wherever rapid dietary change
introduced refined carbohydrates, heart disease and diabetes began to spread
approximately two decades later.

3. Finally, he pointed out that studies ranging from Kurds to Yemenites to
Zulus found that the refining and processing of foods appeared to bring a rise
in chronic disease in less than a quarter century. (The Kellogg Report, The
Impact of Nutrition, Environment and Lifestyle on the Health of Americans,
Joseph D. Beasley, MD., and Jerry J. Swift, M.A., 1989, p 331)

Closer to home, we have the example of the Eskimos. Subsisting on a diet of
almost pure protein and fat, heart disease, obesity, diabetes and dental caries
were unknown. With the Westernization of their diet, all of these health
problems became scourges in the Eskimo culture.

Another interesting and well-documented phenomenon is the increase in
heart disease with the introduction of:”refined” white flour and the dramatic
drop in deaths from heart disease as the American public began to buy and
consume vitamins.

Vitamin Sales and Deaths

Year Deaths per 100,000 Vitamin Sales per $Billions

1920 <10

1930 -50

1940 -130

1950 -200

1960 -210

1970 -300 <$0.1

1980 -250 $0.75

1990 -175 $1.1

Source: US Dept. of Commerce & Nat’l Center for Health Statistics

Yet, Americans are continually bombarded with health advisories to eat very
little fat, less protein and huge quantities of refined grain products. I believe
the current food pyramid recommends 12 to 14 servings of grain daily! Please
remember, these are refined grain products with all of the vitamins and
minerals removed = pure carbs! In fact, the American diet is 75% grains. And,
grain has only been part of our diet since the beginning of cultivation
(approximately 10,000 years ago). Prior to that, humans were hunter/
gatherers. Grains were unknown except for small amounts during the fall
season. We are adapted to be omnivores, with the emphasis on fat, protein,
fresh fruits and vegetables.

I have recently read a fascinating book, which I recommend highly, The
Schwarzbein Principle, by Diane Schwarzbein, M.D. Dr. Schwarzbein is an
endocrinologist at the Sansome Clinic in Santa Barbara, specializing in
diabetes. She found in working with her diabetic patients that those who
followed the dietary recommendations of the American Diabetic Assn got
worse! So, she began eliminating carbohydrates and increasing protein
(including eggs and red meat) and fat. Her results were astounding! She has
even reversed difficult endocrine conditions like Stein-Leventhal Syndrome (aka
polycystic ovarian disease). And, her program has helped her patients attain
and maintain normal weight. The major difference between Dr. Schwarzbein’s
program and The Zone Diet is that her emphasis is on natural, unprocessed
foods; she eliminates the unhealthy fats and oils that are a part of Dr. Sears’
program. I am integrating her recommendations into our programs here at the
RFHC. The programs vary based upon your personal state of health and degree
of insulin resistance.

One of the most compelling points (to me) that Dr. Schwarzbein makes is
that we are misled when we look at the caloric content of foods. The average
dietician will tell you that fat has twice as many calories as carbohydrates and
therefore should be avoided. The truth about your metabolism is that your
body needs both fat and protein to rebuild your cells. Protein and fat are the
basic building blocks of the human body. So, they aren’t burnt for fuel, but are
used to repair your tissues.

When you eat carbohydrates, there are only 2 things your body can do with
them: 1) burn them for energy and 2) store the excess away as triglycerides
(storage fat).

I think one of the reasons people are confused by this concept is that they
believe fat = fat = fat. Wrong! There are structural fats and storage fats. And,
cholesterol, omega 3 and omega 6 oils, as well as monounsaturated oils, are all
structural fats. The kind of fat we carry around on our hips or bellies is storage
fat; and that is made from carbohydrates.

So, if you ingest a structural fat (like cholesterol, for example), your body
doesn’t burn it all down for fuel. A large percentage of it is utilized to rebuild
cell walls and membranes, or to make hormones. Remember that the next time
you reach for a sugary confection. Your body would benefit more from nuts,
seeds or meat. Body builders know that the best way to build muscle mass is to
have a high protein meal within 30 minutes of a work-out. They step up their
metabolism and then provide the body with the raw products needed to build
muscle strength.

If you are a vegetarian, you can still benefit by rebalancing your meals to
include equal amounts of fresh vegetables (with some fruit), proteins, fats and
grains. It’s just a great deal harder. Most vegetarians in the U.S. err in that they
eat far too many carbohydrates and too much junk food! The hardest thing for
a vegetarian is to get enough protein without excess carbohydrate.

This information is life-saving, and is based upon physiology and clinical
outcomes, not the latest fad or “research” funded by a giant food company.
Once again, it proves that working with the way our bodies were designed is
much more beneficial than trying to engineer our food. If you only remember
one thing, remember this: Shop around the perimeter of the supermarket,
purchasing only foods in the form that you could hunt or gather yourself. If
you do that, you’ll be started on the road to lasting health and well-being.

Whether you want to lose weight or have a more serious health challenge, we
can help. For the most severe health problems, laboratory testing is a must!
For a program individualized to your needs, call and make an appointment for
a consultation today.

Dr. Richards is a Diplomate of the American Board of Chiropractic Internists, a
certified herbalist, and a Fellow of the International Academy of Clinical
Acupuncture. She was recently awarded the distinction of being invited to
become a Fellow in the International College of Chiropractors. Dr. Richards has
been in practice for over eighteen years, teaches professionals, lectures, and is
currently working on several books. Her website is http:// http://
http://www.richardsfamilyhealth.com

Dr. Richards can be reached at Richards Family Health Center (626) 963-1678.

1. Prev:3 Easy Dieting Success Tips
2. Next:Acupuncture Weight Loss?  Plus 5 Step Weight Loss Plan