LOW CARBOHYDRATES STUDIES

AND

THE NUTRITIONAL MAGIC OF MEAT

Did you know that:
1) There has not been a single tightly-controlled clinical trial that has produced any reduction in CHD mortality that can honestly be attributed to saturated fat restriction or cholesterol-lowering? 2) Long-term follow-up studies have shown that those with the lowest cholesterol levels tend to live the shortest lives? 3) So-called heart-healthy polyunsaturated vegetable oils have been linked to cancer and heart disease? 4) Cholesterol-lowering drugs have not been shown to provide any clear longevity benefit to women, the elderly, or men free of existing heart disease? 5) In Japan, where low-fat diets supposedly protect people from cardiovascular disease, it is actually those who eat the most saturated fat that have the lowest rates of stroke? 6) There is no clinical evidence that eating more whole-grains will reduce your risk of heart disease or colon cancer? 7) Vegetarians do not live longer than people eating a typical mixed diet? 8) Low fat diets, rather than boosting health, actually restrict your intake of important fatsoluble vitamins and essential fatty acids? 9) Most of the information disseminated by health authorities today is designed not to protect your health, but to benefit vested financial interests? Outrageous claims, you say? Every assertion made above is backed by solid evidence published in the world's most prestigious medical and dietetic journals (click here to view these references). You haven't been told about this conflicting evidence because the extremely powerful food and drug industries, and the supposedly 'impartial' and 'respectable' health organizations they finance, don't want you to know about it! The cold, hard truth is that their continued profitability is of far more concern to them than your health! An enlightened consumer, as opposed to a brainwashed one, is the last thing they want! This is why the food and drug industries spend millions of dollars each

year lobbying government agencies and 'donating' money to private health organizations--such activity ensures that official guidelines continue to cast their products in the most favorable possible light. References 1) Inability of Cholesterol-Lowering to Save Lives or Prevent CHD The complete failure of tightly-controlled clinical trials to show any cardiovascular or overall mortality benefit for saturated fat restriction is discussed in the following:

Corr LA, Oliver MF. The low fat/low cholesterol diet is ineffective. European Heart Journal, 1997; 18: 18-22. Free full text. Evidence? We don't need no stinking evidence! (Why the claim that saturated fat and cholesterol cause heart disease is scientifically untenable nonsense) Click here to read. Together, the following fully-referenced articles explain why claims that LDL reduction is responsible for any benefit observed from statin drugs is scientifically untenable: Statin Drugs: The Ultimate Manifestation of Anti-Cholesterol Stupidity? 'Brainless is Better' if You're a Statin Researcher! 2) Low Cholesterol and Increased Mortality The following studies demonstrate U-shaped mortality curves associated with serum cholesterol, with levels under 180 mg/dl consistently displaying increased mortality risk: Iso H, et al. Serum cholesterol levels and six-year mortality from stroke in 350,977 men screened for the Multiple Risk Factor Intervention Trial. New England Journal of Medicine, April, 1989. Vol. 320, No. 14: 904-910. Iso H, et al. Serum total cholesterol and mortality in a Japanese population. Journal of Clinical Epidemiology, 1994 Sep; 47 (9): 961-969. Matsuzaki M, et al. Large scale cohort study of the relationship between serum cholesterol concentration and coronary events with low-dose simvastatin therapy in Japanese patients with hypercholesterolemia. Circulation Journal, Dec, 2002; 66 (12): 1087-1095. Strandberg TE, et al. Low cholesterol, mortality, and quality of life in old age during a 39-year follow-up. Journal of the American College of Cardiology, Sept 1, 2004; 44 (5): 1002-1008. Ulmer H, et al. Why Eve is not Adam: prospective follow-up in 149650 women and men of cholesterol and other risk factors related to cardiovascular and all-cause mortality. Journal of Womens Health, Jan-Feb. 2004; 13 (1): 41-53. The famous Framingham study found that those whose cholesterol levels had decreased during the first 14 years of the study experienced an increase in both total and CVD mortality over the following 18 years! See:

Anderson KM, et al. Cholesterol and mortality. 30 years of follow-up from the Framingham study. Journal of the American Medical Association, 1987; 257: 2176-2180. In the Honolulu Heart Program study, 20 year's follow-up revealed the lowest mortality risk occurred among those who maintained an intermediate cholesterol level and among those whose cholesterol increased from the low to the high category during! Schatz IJ, et al. Cholesterol and all-cause mortality in elderly people from the Honolulu Heart Program: a cohort study. Lancet, Aug 4, 2001; 358 (9279): 351-355. In elderly people, higher cholesterol levels bear no harmful association with longevity, or are even associated with greater longevity, see: Scientific steering committee on behalf of the Simon Broome Register group. Risk of fatal coronary heart disease in familial hypercholesterolaemia. British Medical Journal, 1991; 303: 893-896. Forette F, et al. The prognostic significance of isolated systolic hypertension in the elderly. Results of a ten year longitudinal survey. Clinical and Experimental Hypertension. Part A, Theory and Practice, 1982; 4: 1177-1191. Siegel D, et al. Predictors of cardiovascular events and mortality in the Systolic Hypertension in the Elderly Program pilot project. American Journal of Epidemiology, 1987; 126: 385-389. Nissinen A, et al. Risk factors for cardiovascular disease among 55 to 74 year-old Finnish men: a 10year follow-up. Annals of Medicine, 1989; 21: 239-240. Krumholz HM, et al. Lack of association between cholesterol and coronary heart disease mortality and morbidity and all-cause mortality in persons older than 70 years. Journal of the American Medical Association, 1994; 272: 1335-1340. Weijenberg MP, et al. Serum total cholesterol and systolic blood pressure as risk factors for mortality from ischemic heart disease among elderly men and women. Journal of Clinical Epidemiology, 1994; 47: 197-205. Simons LA, et al. Diabetes, mortality and coronary heart disease in the prospective Dubbo study of Australian elderly. Australian and New Zealand Journal of Medicine, 1996; 26:66-74. Weijenberg MP, et al. Total and high density lipoprotein cholesterol as risk factors for coronary heart disease in elderly men during 5 years of follow-up. The Zutphen Elderly Study. American Journal of Epidemiology, 1996; 143: 151-158. Simons LA, et al. Cholesterol and other lipids predict coronary heart disease and ischaemic stroke in the elderly, but only in those below 70 years. Atherosclerosis, 2001; 159: 201-208. Abbott RD, et al. Age-related changes in risk factor effects on the incidence of coronary heart disease. Annals of Epidemiology, 2002; 12: 173-181. Zimetbaum P, et al. Plasma lipids and lipoproteins and the incidence of cardiovascular disease in the very elderly. The Bronx aging study. Arteriosclerosis Thrombosis and Vascular Biology, 1992; 12: 416-423.

Fried LP, et al. Risk factors for 5-year mortality in older adults: the Cardiovascular Health Study. Journal of the American Medical Association, 1998; 279: 585-592. Chyou PH, Eaker ED. Serum cholesterol concentrations and all-cause mortality in older people. Age and Ageing, 2000; 29: 69-74. Menotti A, et al. Cardiovascular risk factors and 10-year all-cause mortality in elderly European male populations; the FINE study. European Heart Journal, 2001; 22: 573-579. Rih I, et al. Effect of serum lipids, lipoproteins, and apolipoproteins on vascular and nonvascular mortality in the elderly. . Arteriosclerosis Thrombosis and Vascular Biology, 1997; 17: 1224-1232. Brescianini S, et al. Low total cholesterol and increased risk of dying: are low levels clinical warning signs in the elderly? Results from the Italian Longitudinal Study on Aging. Journal of the American Geriatrics Society, Jul, 2003; 51 (7): 991-996. Forette B, et al. Cholesterol as risk factor for mortality in elderly women. Lancet, 1989; 1: 868-870. Jonsson A, et al. Total cholesterol and mortality after age 80 years. Lancet, 1997; 350: 1778-1779. Weverling-Rijnsburger AW, et al. Total cholesterol and risk of mortality in the oldest old. Lancet, 1997; 350: 1119-1123. 3) The Dangers of Refined Vegetable Oils Copious evidence exists to indicate that increasing one's intake of officially-endorsed omega-6-rich refined vegetable oils is anything but wise. Analysis of atheromas (adavanced atherosclerotic plaques) shows that their fatty acid content is predominantly unsaturated; around 50% polyunsaturated, 30% monounsaturated, 20% saturated. Human studies show that the more omega-6 linoleic acid inside an atheroma, the more likely it is to rupture. This may be why a number of intervention trials indeed found higher mortality rates in treatment groups consuming polyunsaturate-rich diets. In the Anti-Coronary Club trial, for example, those randomized to a polyrich diet suffered a far higher mortality rate than those eating a regular saturate-rich diet. Rose et al found randomized subjects to either a polyunsaturate-enriched diet (using corn oil), a monounsaturate-enriched diet (using olive oil), or a standard saturate-rich control diet. Those in the first group suffered the highest death rate in the study, the olive oil group suffered the second highest mortality rate, while the control group, eating their usual saturate-rich diet, enjoyed the lowest mortality rate. In the LA Veterans study by Dayton et al, those randomized to a saturate-restricted but polyunsaturate-enriched diet suffered a lower rate of CHD mortality, but this group possessed a significantly lower number of heavy smokers than the control group. Despite this advantage, the poly group suffered a far higher rate of cancer deaths, which completely negated the decrease in CHD mortality. See: Christakis G, et al. Effect of the Anti-Coronary Club on coronary heart disease risk factor status. Journal of the American Medical Association, Nov. 7, 1966; 198 (6): 597-604. Rose GA, et al. Corn oil in treatment of ischaemic heart disease. British Medical Journal, 1965; 1: 1531-1533.

Dayton S, et al. A controlled clinical trial of a diet high in unsaturated fat in preventing complications of atherosclerosis. Circulation, 1969; 40 (Suppl. II): 1-63. In animal studies, administration of omega-6-rich vegetable oils reliably increases the frequency of tumor formation: Rose DP. Effects of dietary fatty acids on breast and prostate cancers: evidence from in vitro experiments and animal studies. American Journal of Clinical Nutrition, Dec 1997; 66: 1513 - 1522. Abstract. Rose DP. Dietary fatty acids and cancer. American Journal of Clinical Nutrition, Oct 1997; 66: 998 1003. Abstract.

4) The Limited Usefulness of Cholesterol-Lowering Drugs These are the trials that involved males free of heart disease or diabetes:

EXCEL, Lovastatin 20-80mg Double-blind, 1 year*. Healthy males and females with high cholesterol. 150-300% INCREASE in overall mortality *study continued after 1 year, but further mortality results were never released...

AFCAPS/TexCAPS, Lovastatin 20-40mg Double-blind, 5.2 years. Healthy males and females with normal cholesterol. RESULTS: statistically insignificant 27% RR decline in CVD mortality, 3.9% RR INCREASE in overall mortality.

WOSCOPS, Pravastatin 40mg Double-blind, 4.9 years. Healthy males with high cholesterol. Statistically insignificant 27% decrease in CVD mortality, 21% decrease in overall mortality.

ALLHAT, Pravastatin 10-40mg Non-blind, 4.8 years. Hypertensive males and females =55 years old, 15% with CHD, 35% with diabetes. NO difference in CVD or overall mortality.

ASCOT-LLA, Atorvastatin 10mg Double-blind, 3.3 years. Hypertensive males and females with normal cholesterol but at least three other CVD risk factors. For some reason, the ASCOT trial was stopped early, despite the 10% reduction in CVD and 13% reduction in all-cause mortality being statistically insignificant. Early closure of this trial has attracted much criticism. The only trial devoted to examining statin use among elderly people found that the reduction in CHD mortality was countered by a similar-sized increase in cancer deaths: Shepherd J, et al. Pravastatin in elderly individuals at risk of vascular disease (PROSPER): a randomised controlled trial. Lancet, Nov. 23, 2002; 360 (9346): 1623-30. Women have no business whatsoever taking cholesterol-lowering drugs, as no trial has ever shown any mortality benefit from these drugs, regardless of whether they are used for primary or secondary prevention, please see: Walsh JE, Pignone M. Drug Treatment of Hyperlipidemia in Women. JAMA, May 2004; 291: 22432252. Abstract. Also see the following fully-referenced comments on females and statins: Researchers show cholesterol-lowering drugs are useless for women! Statins for women: a complete waste of time?

5) The Myth that the Japanese Live Longer Because of Low Fat Diets The greater longevity associated with greater consumption of animal fat and animal protein among both native and migrant Japanese is documented in the following published studies: Tanaka H, et al. Secular trends in mortality for cerebrovascular disease in Japan, 1960-1979. Stroke, 1982; 13: 574-581. Abstract. Nakayama C, et al. A 15.5-Year Follow-up Study of Stroke in a Japanese Provincial City: The Shibata Study. Stroke, Jan 1, 1997; 28(1): 45-52. Free Full Text.

Iso H, et al. Fat and protein intakes and risk of intraparenchymal hemorrhage among middle-aged Japanese. American Journal of Epidemiology, Jan 1, 2003; 157 (1): 32-39. Abstract. Abbott RD, et al. Effect of dietary calcium and milk consumption on risk of thromboembolic stroke in older middle-aged men: The Honolulu Heart Program. Stroke, May 1996; 27: 813 - 818. Free Full Text. Sauvaget C, et al. Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study. International Journal of Epidemiology, Aug 1, 2003; 32 (4): 536-543. Abstract. Sauvaget C, et al. Animal Protein, Animal Fat, and Cholesterol Intakes and Risk of Cerebral Infarction Mortality in the Adult Health Study. Stroke, 2004; 35: 1531. Abstract. 6). The Ridiculous Claim that Eating More of a Food that Humans Were Never Designed to Eat Will Somehow Lower CHD or Cancer Incidence. For most of their evolutionary history, humans did not eat cereal grains. Burr et al are the only group of researchers who have ever bothered to test the alleged "heart-healthy" effects of cereal fiber in a controlled clinical trial; they found that men assigned to eat more brown bread and wheat fiber actually suffered a slight increase in mortality (in the same study, men who were instructed to eat a low-saturated fat diet experienced no change, while men instructed to consume fish/fish oil reduced their mortality risk by almost a third). See: Burr ML, et al. Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: diet and reinfarction trial (DART). Lancet, 1989; 2: 757-761. Abstract. Clinical trials have repeatedly shown that increased cereal fiber or whole grain intake does not protect against colon cancer or recurrent adenomatous polyp formation. For a comprehensive review of these trials, see: Asano T, McLeod RS. Dietary fibre for the prevention of colorectal adenomas and carcinomas (Cochrane Review). In: The Cochrane Library, Issue 2, 2002. Oxford. Abstract. The response of health authorities to these unsupportive trials has been simply to ignore them, and focus instead on supportive but far less reliable epidemiological evidence.

7) Vegetarian Diets and Longevity The inability of vegetarian diets to extend lifespan is discussed in the following papers: Key TJ, et al. Mortality in vegetarians and non-vegetarians: detailed findings from a collaborative analysis of 5 prospective studies. American Journal of Clinical Nutrition, 1999; 70 (S): 516S-524S. Free full text. Key TJ, et al. Mortality in British vegetarians: review and preliminary results from EPIC-Oxford. American Journal of Clinical Nutrition, 2003; 78: 533S-538S. Free full text. I have also discussed this issue with a dissenting reader here. 8) Low Fat Folly

Numerous studies show that low-fat diets decrease the intake and absorption of important nutrients: Takyi EE. Children's consumption of dark green, leafy vegetables with added fat enhances serum retinol. Journal of Nutrition, 1999; 129 (8): 1549-1554. Jalal F, et al. Serum retinol concentrations are affected by food sources of -carotene, fat intake, and anthehelmintic drug treatment. American Journal of Clinical Nutrition, 1998; 68: 623-629. Roodenburg JA, et al. Amount of fat in the diet affects bioavailability of lutein esters but not of {alpha}-carotene, {beta}-carotene, and vitamin E in humans. American Journal of Clinical Nutrition, 2000; 71 (5): 1187-1193. Drammeh BS, et al. A Randomized, 4-Month Mango and Fat Supplementation Trial Improved Vitamin A Status among Young Gambian Children. Journal of Nutrition, 2002; 132 (12): 3693 3699. Kaushik S, et al. Removal of fat from cow's milk decreases the vitamin E contents of the resulting dairy products. Lipids, Jan 2001; 36 (1): 73-78. Mahoney AW, et al. Effects of level and source of dietary fat on the bioavailability of iron from turkey meat for the anemic rat. Journal of Nutrition, 1980: 110 (8): 1703-1708. Johnson PE, et al. The effects of stearic acid and beef tallow on iron utilization by the rat. Proc Soc Exp Biol Med, 1992; 200 (4): 480-486. Koo SI, Ramlet JS. Effect of dietary linoleic acid on the tissue levels of zinc and copper, and serum high-density lipoprotein cholesterol. Atherosclerosis, 1984; 50 (2): 123-132. Van Dokkum W, et al. Effect of variations in fat and linoleic acid intake on the calcium, magnesium and iron balance of young men. Ann Nutr Metab, 1983; 27 (5): 361-369. Lukaski HC, et al. Interactions among dietary fat, mineral status, and performance of endurance athletes: a case study. Int J Sport Nutr Exerc Metab, Jun 2001; 11 (2): 186-198. Kies CV. Mineral utilization of vegetarians: impact of variation in fat intake. American Journal of Clinical Nutrition, 1988; 48: 884-887. Retzlaff BM, et al. Changes in vitamin and mineral intakes and serum concentrations among freeliving men on cholesterol-lowering diets: the Dietary Alternatives Study. American Journal of Clinical Nutrition, 1991; 53 (4): 890-898. Baghurst KI, et al. Demographic and dietary profiles of high and low fat consumers in Australia. Journal of Epidemiology and Community Health, 1994; 48 (1): 26-32. 9) Why You Can't Trust So-Called "Respectable" Health Agencies Information on the clear conflict-of-interest displayed by virtually all of the major government and private health organizations can be found here: The ties that bind: The financial influences behind the diet and health advice issued by 'impartial' health authorities.

Health Authorities and 'experts'-can we trust them?

A REVIEW OF DIET, FAT, AND CHOLESTEROL RESEARCH: 25 POINTS. INTRODUCTION: THOSE WHO HAVE HEART DISEASE GENERALLY BU T NOT ALWAYS HAVE HIGH BLOOD CHOLESTEROL. IT IS THEREFORE THEORIZED THAT HIGH CHOLESTEROL CAUSES HEART DISEASE. THIS IS CALLED A CORRELAT ION. A CORRELATION IS AN OBSERVATION WHERE WHEN SOMETHING INCREASES, SOMETHING ELSE INCREASES (A PO SITIVE CORRELATION) OR WHEN SOMETHING IN CREASES, SOMETHING E LSE DECREASES (A NEGATIVE CORRELATION ). AN EXAMPLE OF HOW CORRELATIONS DON'T N ECESSARILY PROVE ANYTHING IS: IN THE LAST 100 YEARS THERE HAS BEEN AN INCREASE IN GLOBAL WARMING. AND IN THE LAST 100 YEAR S WOMEN'S SHOE SIZES HAVE GOTTEN BIGGER. DOES THIS SHOW THAT GLOBAL WARMING CAUSE S WOMEN'S FEET TO GET BIGGER? SO DOES HIGH CHOLESTERO L CAUSE HEART DISEASE? JUST BECAUSE MANY PEOPLE HAVE HIG H CHOLESTEROL THAT ALSO HAVE HEART DISEASE DOESN'T PROVE THIS. HEART DISEASE COULD CAUSE HIGH CHOLESTEROL. OR ELSE HIGH CHOLESTEROL COU LD BE A NORMAL STATE FOR SOME PEOPL E AND HEART DISEASE COULD BE CAUSED BY SOME OTHER FACTOR TH AT CAUSES CHOLESTERO L TO CLOG THE ARTERIES. THIS IS NO T A SPECULATIVE STAT EMENT AS THERE EXIST AT LEAST TWO THEORIES O F HEART DISEASE THAT MAY MAKE CHOLESTEROL AN INSIG NIFICANT FACTOR IN H EART DISEASE: THE HOMOCYSTEINE THEORY AND THE C-REACTIVE PROTEIN THE ORY.(1, 2)
1.M C CUL L Y K S , W IL S O N R B . H OM OC YS TE IN E TH E OR Y OF AR TER I OSC L ER OS IS . A T H ER O SCL ER OS IS 1 97 5 S EP- OC T; 22( 2): 21 5 - 2 7 . 2. GAR Y T AUB ES , D OE S IN F L A MMA TI ON CU T T O T HE H EAR T OF THE M AT TER ? SC IEN C E M A GA ZIN E VOL UME 29 6, N UMBER 556 6 , I S SUE O F 1 2 APR 2 00 2, P P. 24 2 - 2 45 .

1. TOTAL SERUM CHOLE STEROL HAS PROVEN NO T TO BE A STRONG DETERMINANT OF CARDI OVASCULAR RISK.(3, 4)
3 HU F B, W IL L E T T W C, T YP ES OF DI ET AR Y F A T AN D R I S K OF C OR ON AR Y H EAR T DI SEA SE: A CR IT ICAL R EVI E W. J AM C OL L N UT R 2 00 1 F E B; 20( 1): 5 - 1 9 .

4 L E E H O OPE R ET AL , DIE TAR Y F A T IN TA KE A N D PR EVEN T ION OF C AR DI O VA SCUL AR DI SEA SE: S YS TEM AT IC R EVI E W. BM J 2 00 1; 32 2 :75 7 - 7 63 ( 31 MAR CH) .

2. HDL RATIO HAS BEE N PROVEN TO BE A BET TER STANDARD TO ASSE SS CARDIOVASCULAR RISK. WHAT CAN YOU EAT TO RAISE HDL? ONLY ONE THING: FAT.(5)
5 N IACIN AL S O R AI SE S HDL . TA VV IN THAR AN S , KA SH Y AP ML , T HE BE N E F IT S OF N IAC IN IN A T HER OS CL ER O SI S. CUR R AT HER O SCL ER R EP 2 00 1 JAN ; 3( 1):7 4 - 8 2.

ALL FATS RAISE HDL B UT SATURATED FATS RA ISE HDL THE MOST.(6)
6 R ID KER PM , ST AM PF ER M J , R IF AI N . N O VEL R IS K F AC T OR S F OR S Y S T EM IC AT HER OS CL ER OS IS : A C OM PAR IS ON OF C - R EA CTI VE PR O TE IN , F I BR I N OGEN , HO MO CY S TE IN E, L I P OP R O TEIN ( A), AN D S TAN DA R D C H OL E ST ER OL S CR EE N IN G AS PR E DIC T OR S OF P ER I P H ER AL AR TER IAL D IS E AS E . JA MA 2 00 1 MA Y 1 6;2 85( 19 ):2 48 1 - 5 .

3. THE SATURATED FAT S EXCEPT STEARIC ACI D DO RAISE TOTAL SERUM CHOLESTEROL LEVELS A S SHOWN IN CONTROLLE D AND EPIDEMIOLOGICAL STUDIES.(7, 8, 9, 19, 33) THIS IS INSIGNIFICANT IF TOTAL CHOLESTEROL HAS LITTLE TO DO WITH HEART DISEASE.
7 PA I T, YE H Y Y S TE AR IC ACI D UN L I KE S H OR T ER - CHA IN SA TU R A TED F AT T Y ACI DS I S PO OR L Y U TIL IZ E D F OR TR IA C YL GL YCER OL SY N T H ES IS AN D BE TA - O X IDA TI ON IN CUL T UR E D R AT HEP AT OC Y TE S. L I PI DS 1 99 6 F E B;3 1(2 ):1 59 - 64 .

8 KEL L Y F D , S IN CL A IR AJ , M AN N N J, T UR N ER AH, R AF F IN F L , BL AN D F OR D M V, PI KE M J. SH OR T- TER M D IE TS EN R ICHE D IN S TE AR IC OR P AL MI T I C ACI DS D O N O T A L T E R PL A SM A L IPI D S, PL AT EL E T AGG R EGA TI ON OR PL A TEL ET AC TI VA TI ON S TA T U S. E UR J CL IN N UTR 200 2 J UN ; 56( 6): 49 0 - 9 .

9 F R AN CI SC O J . S N CH EZ - M UN I Z *, MAR I CR UZ ME R IN ER O *, SON IA R O DR GU EZ - G IL *, JO SE M OR D O VA S, S OF A R D EN A S AN D CAR MEN C UES TA * * D IE TAR Y F A T SA T UR A TI ON AF F EC TS A P OL I P OPR O TE IN A II L E VEL S AN D HD L C OM PO S IT ION I N PO S TMEN O PA USA L W OME N TH E AM ER ICA N S OC IE T Y F OR N U TR I TI ON AL SCIE N CE S. J. N UTR . 13 2: 50 - 5 4, 200 2. 19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I PID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2; 1 2: 911- 9. 33 K R O MH OU T E T AL . D IE TAR Y S AT UR A TE D AN D TR AN S F A T T Y ACI DS AN D CH OL E ST ER OL AN D 2 5 - YEAR M OR TAL IT Y F R O M C OR ON AR Y H EAR T D ISE A S E: T H E S EV EN COUN TR IE S S TUD Y .PR E V M ED 199 5; 2 4: 3 08 - 1 5

4. IF YOU HAVE HIGH CHOLESTEROL IN MOST CASES THERE IS NO NE ED TO AVOID RED MEAT. T HIS IS BECAUSE ONLY 30% OF FATS IN RED M EAT ARE COMPOSED OF THE SATURATED FATS THAT RAISE CHOLESTEROL. WHAT ARE THE OTHER 70%? STEARIC ACID WHICH HAS A NEUTRAL EFFECT ON CHOLESTERO L COMPRISES ABOUT 15%.(10, 19)
10 P AI T , Y EH Y Y. S T E A R IC ACI D UN L I KE SH OR TER - C HAI N SA TUR AT E D F A T T Y ACI DS IS PO OR L Y U TIL IZ E D F OR TR IA C YL GL YCER OL SY N T H ES IS AN D BE TA - O X IDA TI ON IN CUL T UR E D R AT HEP AT OC Y TE S. L I PI DS 1 99 6 F EB ;3 1(2 ):1 59 - 64 . 19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2; 1 2: 911- 9.

ABOUT 50% IS MONOUNS ATURATED FAT (LIKE O LIVE OIL) WHICH DOES NOT RAISE TOTAL CHOLESTEROL LEV ELS BUT RAISES HDL T HE GOOD CHOLESTEROL.(25)

25 K R I S- E THER T ON P M . A HA SCI EN CE AD VI S O R Y: M ON OU N SA TUR AT ED F AT T Y AC I D S AN D R I SK OF CAR DI OV A SCU L AR DI SE AS E. AM ER ICAN H EAR T AS S OCI ATI ON N U TR I T ION COM MI TT EE. C IR CUL A TI ON . . 19 99 ;1 00: 12 53 - 125 8

AND THE REMAINDER IS POLYUNSATURATED FAT WHICH LOWERS TOTAL CHOLESTEROL LE VELS WHILE RAISING H DL.(11)

11 GAR Y TAUB ES TH E S O F T SCIE N CE O F DIE T A R Y F A T S CIEN C E. V OL U ME 2 91, N UMBER 551 3, I S SUE OF 3 0 M A R 2 00 1, P P . 25 36 - 25 45

ONE STUDY SHOWS THAT LEAN RED MEAT I S EQUAL TO EATING LE AN WHITE MEAT.(12)
12 DA VI D SON M H, HUN N IN GH AK E D, MA K I KC , K W I TER OV IC H P O JR , K AF ON E K S COM PAR IS ON OF T HE E F F ECT S O F L EAN R ED ME A T V S L EAN WH IT E MEA T ON S ER UM L IPI D L E VEL S A M ON G F R EE - L I VIN G PER S ON S WI T H H Y PER C HOL ES TE R OL EM IA : A L ON G TER M , R AN D OM IZ E D C L IN ICA L TR IA L . AR C H I N TER N ME D 1 99 9 JU N 28; 15 9( 1 2): 13 31 - 8. .

SO HOW DO THEY TEST WHETHER SATURATED FATS RAISE CHOLESTEROL IF RED M EAT HAS SO MUCH OF T HE OTHER FATS? ONE STUDY USED TROPICAL OILS.(9)
9 F R AN CI SC O J . S N CH EZ - M UN I Z *, MAR I CR UZ ME R IN ER O *, SON IA R O DR G U EZ - G IL *, JO SE M OR D O VA S, S OF A R D EN A S AN D CAR MEN C UES TA * * D IE TAR Y F A T SA T UR A TI ON AF F EC TS A P OL I P OPR O TE IN A II L E VEL S AN D HD L C OM PO S IT ION I N PO S TMEN O PA USA L W OME N TH E AM ER ICA N S OC IE T Y F OR N U TR I TI ON AL SCIE N CE S. J. N UTR . 13 2: 50 - 5 4, 200 2.

OTHERS HAVE USED LIQU ID CHOLESTEROL PRODU CTS. WHEN A NATURAL DIET IS USED, CALCULATIONS ARE M ADE ACCORDING TO PERCENTAGE OF EACH F AT IN EACH PRODUCT, THEN ELEVATION OF CHOLESTEROL IS APPORTIONED ACCORDINGLY. 5. IT IS BENEFICIAL THAT SOME SATURATED FATS CAN RAISE CHOLESTEROL BECAUSE IF BLOOD CHOLESTEROL GETS TOO LOW, PEOPLE GET DEPRESSED , COMMIT SUICIDE OR DIE OF CANCER.(13, 1 4, 15)
13 K R EGER B E, AN DER S O N KM , SC HA TZ KIN A , S PL AN S K Y GL .C AN CER S ER U M CH OL E ST ER OL L EVEL , B O DY M AS S IN DE X, AN D TH E R I SK OF C OL ON CA N CER . T HE F R AMIN G HAM S TUD Y . 19 9 2 S EP 1 ;7 0(5) :1 03 8 - 43

14 HA W T H ON K , CO W E N P , O W EN S D, B ON D A , EL L I OT T M . L O W SER UM CH OL E S TER OL AN D SU ICI DE . BR J PS Y CHIA TR Y 1 99 3 J UN ;1 6 2 :81 8 - 2 5.

15 EL L I S ON L F , M OR R I SO N HI L O W SER UM C H O L E S TER OL CON CEN TR ATI ON AN D R IS K OF SUI CID E. E PI DEM I OL O G Y 2 00 1 M AR ; 12( 2): 16 8 - 72 .

6. STUDIES ARE INCON SISTENT REGARDING SA TURATED FAT. IN ONE EPIDEMIOLOGICAL STUD Y THE MORE SATURATED FAT ONE ATE, THE LOWER THEIR SERUM CHOLESTEROL WAS.(16)
16 CA S TEL L I , W IL L I AM , C ON C ER N IN G TH E P O S S IBIL IT Y OF A N U T.. . AR CHI VE S OF IN TE R N AL M E D, JUL 1 9 92, 15 2:(7 ):1 37 1 - 2 .

IN ANOTHER STUDY, SATURATED FATS IN THE DIET WERE HIGH, BUT SERUM CHOLESTEROL LE VELS WERE LOW.(17)
17 P O SN ER BM , CU PPL E S L A, F R A N Z MM, G AG N ON DR . DIE T AN D HE AR T D IS EA S E R I SK F ACT OR S IN AD UL T A M E R ICAN M EN AN D W OM EN : T HE F R AM IN GH AM OF F SP R IN G SP OU SE N U TR IT I ON S T U DIE S . IN T J E PID EMI O L 1 99 3 DEC ;2 2(6) :1 01 4 - 25.

BECAUSE THE RESULTS OF STUDIES LACK CONS ISTANCY AS REGARDS T O SATURATED FATS IN THE DIET, THERE MUST BE SOME ATTENUATING AFFECT OF SATURATED FATS THAT NEGATES THE RISE IN TOTAL SERUM CHOLESTEROL.(19)
19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2; 1 2: 911- 9.

7. IT IS OVER-SIMPLIFYING TO NAME ONE VILLAIN, "SATURATED FAT", AS THE CULPRIT IN HE ART DISEASE ESPECIAL LY WHEN THE RESULTS OF STUDIES ON SATURATED FAT ARE CONTRADICTOR Y, INCONCLUSIVE, AND AMBIGUOUS AT BEST. T HERE ARE OTHER FACTO RS THAT INFLUENCE HEART DISEASE INCLUDING BUT NOT LIMITED TO HIGH GLYCEMIC CARBOHYDRATE INTAKE, HOMOCYSTEINE, C-REACTIVE PROTEIN, OXIDATIVE STRESS, SM OKING, AND EXERCISE TO NAME JUST A FEW.( 45)
45 HA R J AI KJ . P O TEN T I AL N E W C AR D IO VA SCU L AR R IS K F AC T OR S : L E F T V EN T R ICUL AR HY PER TR O PH Y , H OM O CY S T EIN E , L I PO PR O TEI N (A ), T R IGL YC ER ID ES , O X I DA T IVE S TR E SS , AN D F IBR IN O GEN . AN N IN TER N M ED 1 99 9 SE P 7; 13 1( 5):3 76 - 86 .

A META-ANALYSIS OF RESEARCH TO DATE STATES, "DES PITE DECADES OF EFFORT AND MANY T HOUSANDS OF PEOPLE RANDOMIZED, THERE IS STILL ONLY LIMITED AND INCONCLUSIVE EVIDENCE OF THE EFFECTS OF MODIFICATION OF TOTAL, SATURATED, MONOUN SATURATED, OR

POLYUNSATURATED FATS ON CARDIOVASCULAR MO RBIDITY AND MORTALITY."(4)

4 L E E H O OPE R ET AL , DIE TAR Y F A T IN TA KE A N D PR EVEN T ION OF C AR DI O VA SCUL AR DI SEA SE: S YS TEM AT IC R EVI E W. BM J 2 00 1; 32 2 :75 7 - 7 63 ( 31 MAR CH) .

8. IN MOST PEOPLE, HOWEVER, IF SATURATED FAT RAISES THEIR BLO OD CHOLESTEROL IT IS PROBABLY NOT AN IMPORT ANT RISK FACTOR FOR HEART DISEASE AS HDL IS RAISED ALONG WITH TOTAL CHOLESTEROL. IT IS ALSO IMPORTANT TO NOTE THAT ALTHOUG H LDL IS RAISED TOO, IT HAS BEEN SHOWN THAT THERE ARE TWO DIFFERENT TYPES OF LDL AND SATURATED FATS R AISE THE GOOD KIND O F LDL.(18)
18 DR E ON D M , F ER N S T R OM H A, CA MP O S H, BL A N CHE P, WIL L IAM S P T, KR AU S S R M.C HAN GE I N DIE TAR Y SA T UR A TED F A T IN T AKE I S C OR R EL A T ED W IT H C HAN GE IN MAS S OF L A R GE L O W- D EN SI T Y - L I P OP R O TE IN PAR TICL E S IN M EN . AM J C L IN N U TR 1 998 MAY ;6 7(5) :8 28 - 36 .

ALSO AVOIDING SATURATED FAT MAY NOT BE A N IMPORTANT DETERRENT OF HEART D ISEASE BECAUSE SATUR ATED FAT IS NEVER ALONE IN NATURAL ANI MAL PRODUCTS BUT ACCOMPANIED BY MONOUNSATURATED (OLIVE-OIL-TYPE-FATS). THEREFORE, THE COMBINATION OF FATS IN ANIMAL PRODUCTS KEEP CHOLESTEROL LEVELS WHERE THEY SHOULD BE WHICH ACCOUN TS FOR THEM NOT BEING A SIGNIFICANT RISK FACTOR.(19)
19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2; 1 2: 911- 9.

9. FAT INTAKE IN THE DIET SHOULD NOT BE D ECREASED.(20, 19)

19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 9 9 2; 1 2: 911- 9.

20 L .A . CO R R , M .F . O L I VER T HE L O W F A T/L O W C HOL ES TER OL D IE T I S IN EF F EC TI VE - EUR O PE AN HEA R T J OU R N AL E UR OP EAN HE AR T J O U R N AL (1 99 7) 18 , 18 - 2 2.

10. PROTEIN WITH 80% FROM ANIMAL PRODUCTS WHICH INCLUDES SATURATED FATS LESSE NS RISK OF HEART DISEASE.(21, 22)
21 F R AN K B HU , M EI R J S TA M PF ER , J OAN N E M AN S ON , ER IC R IM M, G R AHAM A C OL DI TZ, F R AN K E SP EIZ ER , CH A R L ES H HEN N E KEN S A N D W AL T ER C W IL L E T T DI E T AR Y PR OT EIN AN D R I SK OF I SCH EM I C H EAR T DI SEA SE IN W OM EN A MER I CAN J O UR N AL OF CL IN ICAL N UTR IT IO N , V OL . 70 , N O. 2 , 22 1 - 2 27 , AUG US T 199 9.

22 F R AN K B HU AN D W A L TER W IL L E TT . R E PL Y T O T C CAM PBEL L . A MER ICA N J OUR N AL OF CL IN ICAL N U TR I TI O N , V OL . 7 1, N O. 3 , 8 5 0- 851 , MAR C H 2 00 0.

11. LOWERING SATURAT ED FATS AND CHOLESTE ROL IN THE DIET LOWERS HDL AND DE CREASES SECRETION OF THE GOOD APO A-1 CHOLESTEROL.(23, 24)
23 V EL EZ - CA R R A SC O W , L ICH TEN S TE IN AH, WEL T Y F K, L I Z, L A MO N - F AVA S, DOL N I KO W S KI GG , SC H A EF ER E J. D IE TAR Y R E S T R IC TI ON O F SA TUR A TE D F A T AN D CH OL E ST ER OL DECR E A SE S HDL A P OA - I SECR E TI ON . AR TE R I O S CL ER TH R OM B VA SC B IOL 199 9 A PR ;1 9( 4):9 18 - 2 4.

24 BR IN T ON E, S. E ., JA N BR E SL O W (1 99 0). "A L O W- F A T D IE T DECR E ASE S H I GH D EN S I TY L IP O PR O TE IN (H DL ) C H OL ES TER OL L E VEL S B Y DE CR EA SIN G HDL A P OL I P OPR O TE IN TR AN SP OR T R A TE S." J CL IN . IN VE S T. 8 5( JAN U AR Y) : 14 4 - 1 51 .

12. REPLACING SATURATED FATS I N THE DIET WITH CARBOHYDRATES IS BAD FOR YOUR SERU M CHOLESTEROL AND BAD IN GENERAL FOR YOU R HEART DISEASE RISK AND MORTALITY.(25, 26, 27, 28, 29, 30)
25 K R I S- E THER T ON P M . A HA SCI EN CE AD VI S O R Y: M ON OU N SA TUR AT ED F AT T Y AC I D S AN D R I SK OF CA R DI OV ASCU L AR DI SE AS E . AM ER ICAN H EAR T AS S OCI ATI ON N U TR I T ION COM MI TT EE. C IR CUL A TI ON . . 19 99 ;1 00: 12 53 - 125 8

26 S IMIN L I U, J OAN N E M AN S ON , F R AN K B H U AN D W AL T ER C W IL L E TT . R E PL Y T O DL KA TZ. A MER I CAN J O UR N AL OF CL IN ICAL N U T R I T ION , V OL . 73, N O. 1 , 1 32 - 13 3, JAN UA R Y 200 1.

27 L IU S, WIL L ET T WC , S TA M PF ER M J, E T AL . A PR O S PEC TI VE ST UD Y O F DIE TAR Y GL YC EMI C L OA D, CAR B O H Y DR A TE IN TA KE , AN D R IS K OF C OR ON A R Y HEA R T DI SE AS E IN US W OMEN . AM J CL IN N UTR 2 00 0; 71: 14 55 - 61 . 28 S IMIN L I U, J OAN N E M AN S ON , F R AN K B H U AN D W AL T ER C W IL L E TT , R E PL Y T O BO SCH N EEM AN , AM ER IC A N JO UR N AL OF CL IN I CA L N U TR I TI ON , V OL . 7 3, N O. 1 , 1 30 - 1 31 , JAN UAR Y 20 01 . 29 J JE P PE SEN , P SC H A AF , C J ON E S, M Y Z HO U, YD C HEN AN D GM R E A VEN EF F E CT S OF L O W- F A T, HIG H - CAR BO HY DR A TE D IE TS O N R I SK F A CT OR S F O R I S CH EMIC H EAR T DI SEA SE IN P O S TM EN O PAU SAL W OMEN . AMER ICAN J O UR N AL OF C L IN ICAL N U TR I TI ON , VOL 65 , 10 27 - 10 33, 19 97. 30 MB KA TAN , EF F EC T OF L O W- F A T DIE T S ON PL A SMA H IG H- DEN SI T Y L I PO PR O TEIN CON C EN TR AT I ON S . AM ER ICAN J OUR N AL OF C L IN ICAL N U TR IT IO N , V OL 67 , 5 73 S - 5 76 S, 199 8.

CARBOHYDRATES ARE NO T AN ESSENTIAL NUTRI ENT IN THE DIET.(31)

31 ER I C C W ES TM AN IS D IE TAR Y CAR B O HY DR ATE E S SEN TIAL F OR H UMAN N U TR I TI ON ? AMER IC AN J OU R N AL O F CL IN ICAL N U TR IT IO N , V OL . 7 5, N O. 5 , 95 1 - 9 53, M AY 20 02 .

CARBOHYDRATES INCREA SE C-REACTIVE PROTEIN THE REBY INCREASING RISK OF HEART DISEASE.(32)
32 S IMIN L I U, J OAN N E M AN S ON , JUL IE E BU R IN G, ME IR J ST AM PF E R , WAL TER C WI L L E TT AN D PA UL M R ID KER , R EL A TI ON BE T W EEN A DIE T WI TH A H I GH GL YC EMI C L OA D AN D PL AS M A C O N C EN TR AT I ON S OF HI G H - S EN S IT IV IT Y C - R EAC TI VE PR O TE IN IN MID DL E - AG ED W OM EN . AM ER ICAN J OUR N AL O F CL IN ICAL N U TR IT IO N , V OL . 7 5, N O. 3 , 492- 49 8, M AR CH 20 02.

13. SOME NATIONS THAT EAT A HIGH AMOUNT OF FATS AND ANIMAL PRODUCTS [CRETE(33, 34, 3) AND SPAIN(35) ] HAVE LESS HEART DISEASE THAN NATIONS WHO EAT A LITTLE FAT. TOTAL FAT IN THE DIET IS NOT AN INDICATOR.(3, 20)
33 K R O MH OU T E T AL . D IE TAR Y S AT UR A TE D AN D TR AN S F A T T Y ACI DS AN D CH OL E ST ER OL AN D 2 5 - YEAR M OR TAL IT Y F R O M C OR ON AR Y H EAR T D ISE A S E: T HE S EV EN COUN TR IE S S TUD Y .PR E V M ED 199 5; 2 4: 3 08 - 1 5 34 K AF A T OS A , DIA CA T OU A , V OU KI KL AR IS G , N IK OL A KA KI S N , VL AC HON I KOL IS J, K OUN AL I D, M A M AL A K IS G, DON TA S A S. H EAR T DI SEA SE R IS K - F A CT O R S TA T US AN D DIE TAR Y C HAN GE S IN T H E C R E TAN P O PUL A T ION OV ER T HE P AS T 3 0 Y: T HE S EV EN

COUN TR IE S S TUD Y . AM J C L IN N U TR 1 997 JUN ;65( 6): 18 82 - 6. 35 L SER R A- M A J EM , L R IBA S, R TR ES SER R AS , J N G O AN D L S AL L ER A S . HO W C O UL D CHAN G ES IN DIE T E XP L AIN CHAN GE S IN CO R ON AR Y H EAR T DI SEA S E M O R TAL IT Y IN SP AIN ? T HE S PAN I S H P AR AD O X AM ER ICAN J O UR N AL OF CL IN IC AL N UTR IT ION , V OL 6 1, 135 1 S- 1 35 9S , 19 95 .

14. DIETARY CHOLESTE ROL HAS LITTLE IMPACT ON T OTAL BLOOD CHOLESTEROL.(36)
36 B OUC HER P, DE L OR GER IL M , SAL EN P, CR O ZIER P , DEL A Y E J , V AL L ON J J , GE YS SAN T A , DAN TE R . EF F EC T OF D IE TAR Y C H OL ES TER OL ON L O W DEN S I TY L IP O PR OT EIN - R ECE PT OR , 3 HY DR O X Y- 3- M ET H YL GL UTAR YL - CO A R EDU CT A SE, AN D L O W DEN SI T Y L IP O PR O TE IN R ECE PT OR - R E L A TED P R O TEIN M R N A E XPR ES SI ON IN HE AL TH Y H UM AN S. L IP ID S 19 9 8 DEC; 33( 12) :1 17 7 - 8 6.

DIETARY CHOLESTEROL DOES NOT INCREASE RI SK FOR HEART DISEASE OR STROKE.(37)

37 H U F B, S TA M PF ER M J , R IM M E B, MAN S ON J E , ASC HER IO A , C OL DI TZ GA, R O SN ER BA , SP IEGE L MAN D , S PEI Z E R F E , SAC K S F M, HEN N EKEN S C H, WIL L E T T W C . A PR OS PE CT IV E ST UD Y OF EGG C ON S U M P TI ON AN D R I S K OF CAR DI O VA SCUL AR DI S EASE IN MEN AN D W OME N . JAM A 199 9 A P R 2 1; 281 (1 5): 13 87 - 9 4.

TWO-THIRDS OF THE POPULATION SHOW NO CHANGE IN SERUM CHOLESTEROL LEVELS FROM INTAKE OF CHOLESTERO L.(38)
38 MCN A MAR A DJ . DI E T AR Y CH OL ES TER OL A N D T HE O P TIM AL DIE T F OR R EDU CIN G R I S K OF A THER O SCL E R O SI S. CAN J CAR DI OL 19 95 O CT; 11 SU PPL G :12 3G - 1 26G .

DIETARY CHOLESTEROL ACCOUNTS FOR A MINIM UM AMOUNT OF CHOLESTEROL PRODUCED BY THE BODY. THE LIVER PRODUCES M OST CHOLESTEROL IN THE B ODY. EATING CHOLESTE ROL DOWN-REGULATES YOUR BODY'S PRODUCTI ON OF CHOLESTEROL.(3 9)
39 JON ES P J, P AP PU A S, HA TC HER L , L I Z C, IL L IN G W OR T H DR , CON N O R WE , DIE TAR Y CH OL E ST ER OL F EED IN G SU PPR ES SE S H UMAN CH OL E ST ER OL S Y N THE SI S MEA SUR ED B Y DEU TER IUM IN C OR P OR AT I ON AN D UR IN A R Y MEVA L ON IC ACI D L E VE L S. A R TER IO SCL ER THR OM B VA SC B IOL 19 9 6 O CT ;1 6(1 0): 12 22 - 8.

15. MANY PEOPLE WITH LOW CHOLESTEROL LEVE LS DIE OF HEART DISEASE. ONE ARTICLE STATED: "INDEED, HIG H CHOLESTEROL LEVELS ALONE COULD ONLY PRE DICT AT MOST HALF OF ALL HEART ATTACKS."(2)
2 G AR Y TA UBE S, D O ES IN F L AM M AT IO N C U T T O T HE H EAR T OF THE MAT TER ? SC IEN C E MAGAZ IN E V OL U M E 2 9 6, N UM BER 5 56 6, I SS U E O F 12 A PR 2 00 2, PP . 2 42- 24 5.

16. MANY PEOPLE WITH EXCEPTIONALLY ELEVATED LEVELS O F CHOLESTEROL NEVER HA VE A HEART ATTACK.(2)
2 G AR Y TA UBE S, D O ES IN F L AM M AT IO N C U T T O T HE H EAR T OF THE MAT TER ? SC IEN C E MAGAZ IN E V OL U M E 2 9 6, N UM BER 5 56 6, I SS U E O F 12 A PR 2 00 2, PP . 2 42- 24 5.

17. RESEARCHERS SAY IF A PERSON, GROUP O F PEOPLE OR NATION HAS HIGHER SERUM CHOLEST EROL THAT THEY ARE AT GREATER RISK FOR HEART DISEASE. CROAT IA AND JAPAN HAVE HI GH CHOLESTEROL BUT LOW HEART DISEASE.(4 0, 41)
40 MEN O T TI A, KE Y S A , BL AC K BUR N H , KR OM H O UT D, K AR V ON EN M, N I SS IN EN A , PE K KAN EN J, PUN SAR S , F ID AN Z A F , GIA MP AO L I S, SECC AR ECC IA F , B UZIN A R , M O HACE K I, N ED EL J K O VIC S, AR A VAN I S C, D ON TA S A, T O SH IMA H , L AN TI M. C O MPAR IS ON OF MUL T IV AR IA TE PR E DI CT I VE PO W ER OF M AJ O R R I S K F AC TO R S F OR C OR O N AR Y HE AR T DI SEA SE S IN DIF F ER EN T CO UN TR IE S: R E SUL T S F R O M EIG HT N A T IO N S OF THE SE VEN COUN TR IE S S TUD Y , 25 - YEAR F OL L O W- U P. J CA R DI OV ASC R IS K 1 99 6 F EB;3( 1): 69 - 75 . 41 V ER S CHU R EN WM , J A CO BS DR , BL OEM BER G B P, KR OMH O UT D , M EN O T TI A, AR AVA N I S C, BL AC KB UR N H, B UZ I N A R , DO N T AS A S, F I D AN ZA F , E T AL . S ER UM T OT AL CH OL E ST ER OL AN D L O N G - TER M COR ON AR Y H EAR T DI SEA SE M OR TA L IT Y IN D IF F ER EN T CUL T UR E S. T WEN T Y - F I VE - YEAR F OL L O W- U P O F T HE SE VEN C OUN TR I ES S TU D Y. JAM A 199 5 J UL 1 2;2 74( 2): 1 3 1- 6.

BUT CONSIDERING THAT MANY PEOPLE HAVE HIG H CHOLESTEROL AND DO NOT HAVE HEART DI SEASE AND MANY WITH LOW CHOLESTEROL DO HAVE HEART DISEASE, THEN THIS MAY NOT BE A VALID MARKER OF RISK.(2)
2 G AR Y TA UBE S, D O ES IN F L AM M AT IO N C U T T O T HE H EAR T OF THE MAT TER ? SC IEN C E MAGAZ IN E V OL U M E 2 9 6, N UM BER 5 56 6, I SS U E O F 12 A PR 2 00 2, PP . 2 42- 24 5.

18. ONCE THE RISE IN HDL IS FACTORED IN, STUDIES HAVE SHOWN THAT SATURATED FATS ARE L ESS OF A RISK FACTOR FOR HEART DISEASE THAN CARBOHYDRATE.(1 9, 42, 43)
19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2 ; 1 2: 911- 9. 42 WAL TER C WIL L ET T , R E PL Y T O AE HAR DM AN A MER IC AN J O UR N A L OF C L IN I CAL N UTR IT IO N , V OL . 72 , N O. 4 , 10 61 - 10 62 , OC T O BER 20 00 . 43 WAL TER C . W IL L E T T W IL L H IGH - CAR B O HY DR A TE/L O W - F A T D IE T S R ED UCE T HE R I S K OF C OR ON AR Y HEA R T DI SEA SE ? PR OC S OC E X P BI OL ME D 20 00 D EC; 225 (3) :1 87- 9 0.

19. A LOT OF PEOPLE WITH HEART DISEASE HAVE HIGH TRIGLYCERIDES. HIGH TRIGLYCERIDES A RE A RISK FACTOR FOR HEART DISEASE.(44, 4 5)
44 L A PID US L , BEN G T S SO N C , L IN D Q UI ST O, SI GUR D S SON JA , R Y BO E . TR IGL Y CER I DE S - MAIN L I PI D R IS K F AC T OR F OR C AR D IO VA SCU L AR DI SEA SE IN W OME N ? ACT A MED SCAN D 198 5; 21 7(5) :4 81 - 9. 45 HA R J AI KJ . P O TEN T I AL N E W C AR D IO VA SCU L AR R IS K F AC T OR S : L E F T V EN T R ICUL AR HY PER TR O PH Y , H OM O CY S T EIN E , L I PO PR O TEI N (A ), T R IGL YC ER ID ES , O X IDA T IVE S TR E SS , AN D F IBR IN O GEN . AN N IN TER N M E D 1 99 9 SE P 7; 13 1( 5): 3 76- 86 .

EATING FAT, ANY KIND OF FAT, LOWERS TRIGL YCERIDES.(19, 46)

19 MEN SIN K E T AL . EF F ECT OF DI ET AR Y F AT T Y ACI DS ON SE R UM L I P ID S AN D L IP O PR O TE IN S . A M E T A - AN AL YS IS OF 2 7 TR I AL S. AR TE R I OS CL ER T HR O MB 1 99 2; 1 2: 911- 9. 46 WAL TER WIL L ET T , M EIR S TA M PF ER , N A IN - F EN G CHU , D ON N A SP I E GEL MAN , MICH EL L E H OL M ES AN D E R IC R I M M AS SE S SM EN T OF QU ES TI ON N AIR E VAL I DI T Y F OR MEAS UR IN G T O TAL F A T IN TA KE U SIN G PL A S MA L IP ID L E VEL S AS C R IT E R IA AM ER IC AN J OUR N AL OF E PID EM I O L OG Y V OL . 15 4, N O. 1 2 : 1 10 7 - 1 11 2 200 1.

20. THE AMERICAN HEART ASSOCIATION HAS RECO MMENDED THAT

PEOPLE WITH LOW HDL GO ON A DIET HIGH IN UNSATURATED FAT RATHER THAN REPLACIN G FAT WITH CARBOHYDRATE.(47)
47 R ON AL D M . KR AU SS , E T AL , A HA D IE TAR Y G UID EL IN E S : R E VI SI O N 2 00 0: A ST AT EMEN T F OR HEAL TH C AR E P R OF ES SI ON A L S F R O M T H E N U TR I TI ON C OMMI T TE E OF TH E AMER ICAN H EAR T A SS OC IA TI ON CIR C UL ATI ON 0 : 22 96 - 23 11 .

21. SATURATED FATS DO NOT INCREASE RISK OF DIABETES.(48)

48 S AL MER ON J, H U F B , M AN S ON JE , S TAM PF E R M J, C OL DI TZ GA, R I M M E B, WIL L ET T WC. DIE TAR Y F A T IN TA KE AN D R I SK OF T Y PE 2 D I ABE TES IN W OM EN . A M J C L IN N U TR 2 001 JUN ;7 3(6) :1 01 9 - 2 6.

THE AMERICAN DIABETE S ASSOCIATION HAS RE CENTLY RECOMMENDED A HIGH MONOUNSATURAT ED FAT DIET TO THOSE WITH DIABETES.(49)
49 MAR ION J. F R AN Z , E T AL . E VI DEN CE - BA SED N U TR I TI ON PR IN C IPL ES AN D R ECO MMEN DA TI ON S F OR T HE TR EA TME N T A N D PR E VEN TI ON OF DI ABE TES A N D R EL AT ED C OM PL IC AT I ON S DIA BE TE S C AR E 2 5:1 48- 19 8, 2 00 2.

22. THE AMERICAN HEA RT ASSOCIATION SAYS HIGH GLYCEMIC CARBOHYDRATES ARE LI NKED TO HEART DISEASE.(50)
50 BAR BAR A V . H O WA R D , P HD ; J UDI T H W YL I E - R O SE T T, R D , ED D AH A SCIE N T IF IC ST AT EMEN T S UGAR AN D C AR D IO VA SCU L AR DI SEA SE A S TA TE MEN T F OR H E AL T HCA R E PR OF E SS ION AL S F R OM T H E C O M M I T TEE ON N UTR IT ION OF T HE C OU N CIL ON N UTR IT IO N , P H YS ICAL ACT IV IT Y , AN D ME TA B O L I SM OF T HE AME R IC AN HEAR T AS SO CIA TI ON CI R CUL A T I ON . 200 2; 10 6: 523

23. THE AMERICAN HEA RT ASSOCIATION SAYS AMERICANS SHOULD EAT A 30% FAT DIET WITH NOT LESS THAN 15% FAT.(47)
47 R ON AL D M . KR AU SS , E T AL , A HA D IE TAR Y G UID EL IN E S : R E VI SI O N 2 00 0: A ST AT EMEN T F OR HEAL TH C A R E P R OF ES SI ON A L S F R O M T HE N U TR I TI ON C OMM I T TEE OF TH E AMER ICAN H EAR T A SS OC IA TI ON CIR C UL ATI ON 0 : 22 96 - 23 11

THE AMERICAN HEART A SSOCIATION SAYS DIET S LESS THAN 15% FAT CAN BE DANGEROUS.(51 )
51 V ER Y L O W F A T DI E T S M A Y HAR M S OME P EO P L E. B M J 19 98 F E B 21; 31 6(7 13 1 ): 57 3

IRONICALLY, AMERICAN S DO NOT KNOW THIS SO THEY TRY TO EAT 0% FAT AND ARE RUINING THEIR HEALTH. HOWEVE R, THESE GUIDELINES LIMITING FAT INTAKE TO 30% DO NOT APPEAR TO HAVE SUPPORT OF THE STUDIES SHOWN HE RE.

24. FATS ARE NOT THE CAUSE OF OBESITY.(52, 53)

52 WIL L ET T WC D IE TA R Y F A T PL A Y S A MA J OR R OL E IN O BE SI T Y: N O . O BE SI T Y R EV IE W 200 2 MA Y; 3(2 ):5 9 - 6 8. 53 WAL TER C WIL L ET T I S DI ETA R Y F A T A MA J OR DE TER MIN AN T OF BO DY F A T ? AM J CL IN N UT R 19 98 ;67 (S U PPL ):5 56 S - 6 2 S. 1 99 8

STUDIES HAVE SHOWN T HAT DIETS HIGH IN FAT AND LOW IN CARBOHYDRATE CAUSE A PERSON TO LOSE WEIGHT.(54)
54 WE ST MAN EC , YA N C Y WS , EDM AN J S, T OML IN KF , PER KIN S CE , EF F E CT OF 6 - M ON TH ADH ER EN CE T O A VER Y L O W C AR B OH Y DR A T E D IE T PR OGR AM. A M J ME D 20 02 JUL ;1 13( 1): 30 - 6.

HIGH FAT FOODS LIKE NUTS DECREASE RISK OF HEART DISEASE.(55)

55 H U F B, S TA M PF ER M J , M AN SON JE , R IMM E B, C OL D ITZ G A, R OSN E R B A, S PE IZER F E , HEN N E KEN S CH , WIL L E T T WC . F R E QUEN T N U T C ON S UM PT I ON AN D R I SK OF C OR ON AR Y HEAR T DI SE AS E IN W O M EN : PR O SP EC TI VE C O HO R T ST UD Y. B M J 19 9 8 N O V 14; 31 7(7 16 9): 13 41 - 5.

25. ANOTHER IMPORTAN T CONSIDERATION IS W HAT OUR BODIES WERE MEANT TO EAT. FOR THE LAST 2.5 MILLION Y EARS MAN HAS EVOLVED AS A HUNTER/GATHERER WI TH EMPHASIS ON CARNI VORE-HUNTER. IN THE PAST HUNDRED YEARS M AN MAY HAVE EVOLVED A HIGHER CONSCIOUSNESS AND MA Y WANT TO BE VEGETARIAN, BUT OUR BODIES ARE GENETICALLY STIL L 99.8% PALEOLITHIC MAN AND AS SUCH REQUIRE MEAT. THE LE ADING EXPERTS ON PALEOLITHIC NUTRITION SAY THAT MAN HAS EAT EN MOSTLY ANIMAL PRO DUCTS (LIKELY OVER 50%) FOR MOST OF HIS EXISTENCE ON EARTH.( 56, 57, 58)
56 L O R EN C OR DA IN , JA N ET TE BR AN D MIL L ER , S B O YD E AT ON , N EIL M AN N , S US AN N E H A HOL T AN D J O HN D S PE T H PL AN T- AN I MAL S U BSI S TEN C E R AT IO S AN D M ACR ON U TR I EN T EN ER G Y ES T IM A TI ON S I N W OR L D WI DE HUN T ER - GA THE R ER DI ET S . AMER IC AN J OU R N AL OF CL IN ICAL N U TR I TI O N , V OL . 7 1, N O. 3 , 6 8 2- 692 , MAR C H 2 00 0.

57 C OR DA IN L , EA T ON SB, M IL L ER JB, M AN N N , HIL L K. THE PAR A D O XIC AL N AT UR E OF HUN TER - G AT HER E R DI ET S: M E AT - BAS ED , YE T N ON - A THE R O GEN IC . E UR J C L IN N U TR 200 2 MAR ;5 6 SU P PL 1: S4 2 - 5 2. 58 L O R EN C OR DA IN , JA N ET TE BR AN D MIL L ER , S B O YD E AT ON AN D N EIL MAN N MACR ON U TR IE N T E S TI M A T ION S IN H UN TER - G AT HER ER D IE TS A MER I CAN J OUR N AL OF CL IN IC AL N UTR I TI ON , VOL . 7 2, N O . 6 , 15 89 - 1 590 , DE CEMB ER 20 00 .

ANOTHER IMPORTANT FA CTOR IN EVOLUTION WA S MAN'S DEVELOPMENT OF A LARGER BRAIN VS. BODY SIZE. THE O NLY WAY THIS COULD HAVE HAPPENED WAS WITH A NUTRIENT DENSE SOURCE. THE ACCEPTED EXPLANATION IS "THE EXPENSIVE TI SSUE HYPOTHESIS" WHICH STATES THAT ME AT AND FAT WERE THAT SOURCE.(59)
59 AI EL L O L C , W HE EL E R P E. THE E X PEN SI VE - TI SS UE H Y P OT HE SI S. C UR R EN T AN T HR O P OL 3 6:1 99 - 22 1, 1 99 5.

THESE STUDIES SHOW T HAT DURING MAN'S ENT IRE HISTORY ON EARTH FAT INTAKE WOULD HAVE EXCEEDED BOTH CARBOHYDRATE AND PROTEIN INTAKE. GRAI NS ARE A FOREIGN PRO DUCT IN HUMAN EVOLUTION. FOR 99.9% OF MAN'S EXISTENCE ON EARTH, MAN DID NOT EAT GRAIN. IN FACT, MAN IS THE ONLY PRIM ATE TO EAT CEREAL GRAINS.(60)
60 S . B OY D EA T ON , M D , S TAN L E Y B. E AT ON I II E VOL UT I ON , D IE T A N D H EAL TH , PO S TER SE SS IO N , T HE WIL L IA M SB UR G - IC AE S CON F E R EN CE 1 99 8.

THEREFORE, TRYING TO FORCE OUR BODIES TO ACCEPT SOME FORM OF HIGHER CONSCIOUSNESS BY TRYING NOT TO EAT ANIMAL PRODUCTS WOULD BE A FOREIGN DIET TO OUR SYSTEM CAUSING AN UNBALANCE AND MALNUTRITION IN WAYS THAT SCIENCE CA NNOT EVEN PREDICT. IMBALANCE IN THE HUM AN BODY IS THE CAUSE OF ALL DISEASE. WHEN THE BODY IS PERFECTL Y BALANCED IT IS DISEASE-FREE. IMBALANCE CAUSES CANCER, HEART DISEASE, AUTOIMMUNE DISEASE, AND DEATH. IN OTHER WORDS, MAN' S SO-CALLED RECENT "HIGHE R CONSCIOUSNESS" IS KILLING HIM.

THEREFORE, FAT IN THE DIET HAS NEVER BEEN THE PROBLEM. AVOIDING FAT IS THE PROBLEM.

-NO randomized, controlled clinical trial has ever shown saturated fat restriction to lower CHD mortality, -only three of 23 prospective studies have managed to detect even pitifully weak associations between saturated fat and CHD (one found a protective association, the others found none) -numerous populations who eat high amounts of saturate-fat-rich tropical and animal fats have been documented to enjoy low rates of heart disease -the Japanese, who are supposedly a shining example of the benefits of low-saturated fat diets, actually experience lower stroke and overall mortality from eating more animal fats... -if saturated fat is so dangerous, why have the overwhelming majority of long-term follow-up studies completely failed to find any relationship between saturated fat and cardiovascular and all-cause mortality? -if saturated fat is so harmful, why have randomized clinical trials failed dismally to prove that saturated fat restriction lowers cardiovascular or all-cause mortality? I'll tell you why--because saturated fat does not cause heart disease!

Studies show Low Cholesterol Linked to Colon Cancer, Suicide, Kidney Failure Doctors have gotten so fanatical about giving medication to lower cholesterol and the government has promoted lowering cholesterol for so many years that people are proud of their low cholesterol levels. People want to get their cholesterol as low as possible, but no one talks about the cancer people get from this or the high incidence of depression, suicide, and violence with low cholesterol levels. Cholesterol is essential to life. If you could get it low enough you would die. Fortunately, your body (liver) makes most of your cholesterol. Every cell in your body needs cholesterol. Cholesterol levels below 160 are linked to depression, suicide, psychological problems, cancer, kidney failure and more. ------------------------------------Cancer 1992 Sep 1;70(5):1038-43 Serum cholesterol level, body mass index, and the risk of colon cancer. The Framingham Study. Kreger BE, Anderson KM, Schatzkin A, Splansky GL.

Section of General Internal Medicine, Boston University Medical Center, Massachusetts. BACKGROUND. Some studies have linked low serum cholesterol levels to increased risk of colon cancer, particularly in men. Results have been inconsistent, with preclinical disease frequently offered to explain any apparent association. METHODS. The Framingham Study cohort of 5209 persons, initially 30-62 years of age and observed more than 30 years, was evaluated. Baseline data included lipoprotein fractions, total cholesterol levels, body mass index, alcohol intake, and cardiovascular risk variables such as cigarette smoking, hypertension, and glucose intolerance. RESULTS. In this population, colon cancer in men is related inversely to serum cholesterol levels, even when the first 10 years of follow-up are eliminated to reduce the effect of preclinical disease. This effect is concentrated in the Svedberg 0-20 fraction, corresponding to low-density lipoprotein levels. Another finding only in men is the direct relation of body mass index to colon cancer incidence. CONCLUSIONS. Combined initial low serum cholesterol levels and obesity appear to indicate a four times greater risk for colon cancer in men as compared with people with average values of both variables. The reasons for these observations are unknown. ___________________ www.westonaprice.org/oiling.html NHLBIs Multiple Risk Factor Intervention Trial (MRFIT) studied the relationship between heart disease and serum cholesterol levels in 362,000 men and found that annual deaths from CHD varied from slightly less than one per thousand at serum cholesterol levels below 140 mg/dL, to about two per thousand for serum cholesterol levels above 300 mg/dL, once again a trivial difference. One MRFIT finding was that deaths from all causescancer, heart disease, accidents, infectious disease, kidney failure, etc.were substantially greater for those men with cholesterol levels below 160 mg/dL. (Multiple Risk Factor Intervention Trial; Risk Factor Changes and Mortality Results, JAMA, September 24, 1982, 248 _______________________ Br J Psychiatry 1993 Jun;162:818-25 Low serum cholesterol and suicide. Hawthon K, Cowen P, Owens D, Bond A, Elliott M. University Department of Psychiatry and Warneford Hospital, Oxford. "Primary prevention trials which have shown that the lowering of serum cholesterol concentrations in middle-aged subjects by diet, drugs, or both leads to a decrease in coronary heart disease have also reported an increase in deaths due to suicide or violence. There has been no adequate explanation for this association. I have reviewed the relevant published work and 12):1465)

describe a physiological mechanism that might account for this curious finding. One of the functions of serotonin in the central nervous system is the suppression of harmful behaviour impulses. When mouse brain synaptosomal membrane cholesterol is increased there is a pronounced increase in the number of serotonin receptors. Low membrane cholesterol decreases the number of serotonin receptors. Since membrane cholesterol exchanges freely with cholesterol in the surrounding medium, a lowered serum cholesterol concentration may contribute to a decrease in brain serotonin, with poorer suppression of aggressive behaviour". ___________________________ Epidemiology 2001 Mar;12(2):168-72 Low serum cholesterol concentration and risk of suicide. Ellison LF, Morrison HI. Cancer Bureau, Laboratory Center for Disease Control, Health Canada, Ottawa. Recent reports have suggested a link between low serum total cholesterol and risk of death from suicide. We examined this association using participants in the 1970-1972 Nutrition Canada Survey. We determined the mortality experience of Nutrition Canada Survey participants older than 11 years of age at baseline through 1993 by way of record linkage to the Canadian National Mortality Database. The relation between low serum total cholesterol and mortality from suicide was assessed using a stratified analysis (N = 11,554). There were 27 deaths due to suicide. Adjusting for age and sex, we found that those in the lowest quartile of serum total cholesterol concentration (<4.27 mmol/liter) had more than six times the risk of committing suicide (rate ratio = 6.39; 95% confidence interval = 1.27-32.1) as did subjects in the highest quartile (>5.77 mmol/liter). Increased rate ratios of 2.95 and 1.94 were observed for the second and third quartiles, respectively. The effect persisted after the exclusion from the analysis of the first 5 years of follow-up and after the removal of those who were unemployed or who had been treated for depression. These data indicate that low serum total cholesterol level is associated with an increased risk of suicide. ______________________________ How Low Can You Go? Study: Low Cholesterol May Pose Risk To Elderly Men ABC News S A N A N T O N I O, Tex., March 3 Most people who want to avoid heart disease try to keep their cholesterol down. But a new study finds that lower may not always be better in elderly men. Doctors have learned that in men over 70, a cholesterol level below 160 can be as dangerous as a level over 240. "Some people who have low cholesterol and stay low are at high risk of dying," said Dr. David Curb of the University of Hawaii, who co-authored a study on the subject, released today on the

last day of the American Heart Association convention in San Antonio. "There's something happening between the ages of 50 and 80," Curb adds. "There's real metabolic changes going on that we don't understand. I mean, because the cholesterol relationships are changing, the other lipid relationships are changing." The study suggests that the best cholesterol range for older men is between 200 and 219. Caution to Doctors The finding that low cholesterol in elderly men is not necessarily a healthy thing might serve as a caution to doctors who treat patients for high cholesterol, say the study's authors. "Very low cholesterol may also be associated with coronary heart disease, which suggests that caution may be warranted in lipid-lowering therapy in the very elderly patients," says Dr. Beatriz Rodriguez, also of the University of Hawaii. ABC Radio's Jon Bascom contributed to this report
It should be noted that doctors pour drugs down people after age 50 to lower cholesterol when this study shows that after age 50 if your cholesterol is falling, you are at a higher risk of death. JAMA 1987 Apr 24;257(16):2176-80 Cholesterol and mortality. 30 years of follow-up from the Framingham study. Anderson KM, Castelli WP, Levy D. From 1951 to 1955 serum cholesterol levels were measured in 1959 men and 2415 women aged between 31 and 65 years who were free of cardiovascular disease (CVD) and cancer. Under age 50 years, cholesterol levels are directly related with 30-year overall and CVD mortality; overall death increases 5% and CVD death 9% for each 10 mg/dL. After age 50 years there is no increased overall mortality with either high or low serum cholesterol levels. There is a direct association between falling cholesterol levels over the first 14 years and mortality over the following 18 years (11% overall and 14% CVD death rate increase per 1 mg/dL per year drop in cholesterol levels). Under age 50 years these data suggest that having a very low cholesterol level improves longevity. After age 50 years the association of mortality with cholesterol values is confounded by people whose cholesterol levels are falling--perhaps due to diseases predisposing to death.

Low-fat diets are dangerous

A recent American study showed that low-fat, high-carbohydrate diets (15% protein, 60% carbohydrate, 25% fat) increase risk of heart disease in post-menopausal women over a higher fat,

lower carbohydrate diet (15% protein, 40% carbohydrate, 45% fat). (Jeppeson, J., et. al. Effects of low-fat, high-carbohydrate diets on risk factors for ischemic heart disease in postmenopausal women. American Journal of Clinical Nutrition, 1997;65:1027-33) The largest and most comprehensive study on diet and breast cancer to date, studying over 5,000 women between 1991 and 1994, showed that women with the lowest intake of dietary fat had a significantly higher incidence of breast cancer than the women with the highest intake of dietary fat. It also found that women with the highest intake of starch had a significantly higher incidence of breast cancer than the women with the lowest intake of starch. The study found no evidence that saturated fat had any effect one way or the other on breast cancer, and that unsaturated fat had a significantly protective effect against breast cancer. (Franceschi S et. al. Intake of macronutrients and risk of breast cancer. Lancet; 347(9012):1351-6 1996) A study involving tens of thousands of American women showed that diets high in carbohydrate (which almost all low-fat diets are) significantly raise women's risk of developing diabetes, although cereal fibre intake seems to have a limited protective effect. (Jorge Salmeron et. al. Dietary Fiber, Glycemic Load, and Risk of Non-insulin-dependent Diabetes Mellitus in Women. Journal of the American Medical Association. 1997;277:472-477) High intake of fats from the Omega-3 group increase HDL cholesterol, which is considered protective against heart disease. Obviously it would be difficult to eat an Omega-3 rich diet while following a traditional fat reduced diet, especially if one were following one of the popular American diets that has one eating only 20-30 grams of fat per day. (Franceschini G. et. al. Omega-3 fatty acids selectively raise high-density lipoprotein 2 levels in healthy volunteers. Metabolism, 1991 Dec, 40:12, 1283-6. See also Journal of the American College of Nutrition 1991:10(6);593601) A strong correlation exists between schizophrenia and deficiencies in fats, especially in the n-3 series. Schizophrenics who naturally eat lots of Omega-3 fats tend to have less severe symptoms than those who don't. Supplementation with extra fats in the Omega-3 group significantly improves symptoms of schizophrenia in most patients. Close relatives of schizophrenics show similar deficiencies in Omega-3 fats. The possibility that diets generally low in fat might worsen schizophrenia or even bring on the condition among those already predisposed to it is hard to ignore. (Laugharne JD; Mellor JE; Peet M. Fatty acids and schizophrenia. Lipids, 1996 Mar, 31 Suppl:, S163-5. See also Peet M et. al. Essential fatty acid deficiency in erythrocyte membranes from chronic schizophrenic patients, and the clinical effects of dietary supplementation. Prostaglandins Leukot Essent Fatty Acids, 1996 Aug, 55:1-2, 71-5) "Our results do not support the recommendation of an isoenergetic high carbohydrate, low fat diet for improving peripheral insulin action in adults with glucose intolerance ... the increase in insulin action that we observed previously with vigorous exercise training was negated when combined with a diet high in carbohydrates and fiber. ... The subjects in this study are at increased risk for developing NIDDM." (American Journal of Clinical Nutrition 1995;62:426-33) [note: NIDDM is NonInsulin Dependent Diabetes Mellitus -- the most common form of diabetes.] Low-fat high-carbohydrate diets eaten by patients with diabetes (NIDDM) have been shown to lead to higher day-long plasma glucose, insulin, triglycerides, and VLDL-TG, among other negative effects. In general, study has demonstrated that multiple risk factors for coronary heart disease are worsened for diabetics who consume the low-fat, high-carbohydrate diet so often recommended to

reduce these risks. (Chen YD et. al. Why do low-fat high-carbohydrate diets accentuate postprandial lipemia in patients with NIDDM? Diabetes Care, 1995 Jan, 18:1, 10-6) "Conventional wisdom holds that low fat diets improve insulin sensitivity. Unfortunately, this is true only after an ultra-low carbohydrate diet. No changes in glucose tolerance and substrate oxidation were measured after a high-carbohydrate low fat diet. In addition, these studies confirm a growing body of evidence that increasing dietary carbohydrate increases plasma triglycerides and decreases plasma high-density-lipoprotein (HDL), increasing the risk of cardiovascular disease." (Metabolism 1993:42:365-70) Numerous studies have shown that high-carbohydrate low-fat diets lead to high triglycerides, elevated serum insulin levels, lower HDL cholesterol levels, and other factors known to raise the risk of coronary artery disease. (See Liu GC; Coulston AM; Reaven GM. Effect of high-carbohydrate low-fat diets on plasma glucose, insulin and lipid responses in hypertriglyceridemic humans. Metabolism, 1983 Aug, 32:8, 750-3. See also Coulston AM; Liu GC; Reaven GM. Plasma glucose, insulin and lipid responses to high-carbohydrate low-fat diets in normal humans. Metabolism, 1983 Jan, 32:1, 52-6. See also Olefsky JM; Crapo P; Reaven GM. Postprandial plasma triglyceride and cholesterol responses to a low-fat meal. American Journal of Clinical Nutrition, 1976 May, 29:5, 535-9. See also Ginsberg H et. al. Induction of hypertriglyceridemia by a low-fat diet. Journal of Clin Endocrinol Metab, 1976 Apr, 42:4, 729-35)

Low-fat diets are ineffective

A recent study involving over 40,000 middle-aged and older American men over a period of six years found that there was no link between saturated fat intake and heart disease in men. It also supported the contention that linolenic acid (a form of fat) is preventive against heart disease. (Ascherio A et. al. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. British Medical Journal, 1996 Jul 13, 313:7049, 84-90.) The average U.S. daily fat consumption is 2.52 ounces, with 10% of males obese; the average Australian daily fat consumption is much less, but 14% are obese. (LONGEVITY, May 1992) "Even with extreme changes in the fat-carbohydrate ratio (fat energy varied from 0% to 70% of total intake), there was no detectable evidence of significant variation in energy need as a function of percentage fat intake." (Leibel RL. Energy intake required to maintain body weight is not affected by wide variation in diet composition. American Journal of Clinical Nutrition 1992;55;350-5) "We found no evidence of a positive association between total dietary fat intake and the risk of breast cancer. There was no reduction in risk even among women whose energy intake from fat was less than 20 percent of total energy intake. In the context of the Western lifestyle, lowering the total intake of fat in midlife is unlikely to reduce the risk of breast cancer substantially." (Hunter, DJ et. al. Cohort studies of fat intake and the risk of breast cancer - A pooled analysis. New England Journal of Medicine, 334: (6) FEB 8 1996)

"In the presence of dietary carbohydrate, the preferred fuel is glucose and the capacity to mobilize fat is limited. Factors that increase blood glucose during dieting may stimulate insulin release and all the metabolic sequelae of circulating insulin. Fatty acid synthesis is activated and lipolysis is profoundly inhibited by insulin even at very low concentrations of the hormone." (American Journal of Clinical Nutrition 1992;56:217S-23S) [Note: Fatty acid synthesis is the creation of body fat. Lopolysis is the burning of body fat.]
"The commonly-held belief that the best diet for prevention of coronary heart disease is a low saturated fat, low cholesterol diet is not supported by the available evidence from clinical trials. In primary preventions, such diets do not reduce the risk of myocardial infarction or coronary or allcause mortality. Cost-benefit analyses of extensive primary prevention programmes, which are at present vigorously supported by governments, health departments, and health educationalists, are urgently required....Similarly, diets focused exclusively on reduction of saturated fats and cholesterol are relatively ineffective for secondary prevention and should be abandoned. There may be other effective diets for secondary prevention of coronary heart disease but these are not yet sufficiently well defined or adequately tested." (European Heart Journal, Volume 18, January 1997.) In a two-year study, 171 women on a low-fat diet achieved a maximum weight loss of only about seven and a half pounds at 6 months, and by year two some of that weight was regained. Most significantly, the standard deviation was more than twice the average weight loss, showing that a number of subjects actually gained weight on the low-fat diet, not counting the 13 that dropped out of the program. (Sheppard L et. al. Weight Loss In Women Participating in a Randomized Trial of Low-Fat Diets. American Journal of Clinical Nutrition 1991;54:821-8.).

Low Carbohydrate Research Articles

CARDIOVASCULAR HEALTH
The National Cholesterol Education Program Diet vs a Diet Lower in Carbohydrates and Higher in Protein and Monounsaturated Fat more>> Weight Loss and Cardiovascular Risk Factors in Healthy Women on a Low Carbohydrate Diet or a Low Fat Diet more>> Comparison of the Atkins, Ornish, Weight Watchers, and Zone Diets for Weight Loss and Heart Disease Risk Reduction more>> Ketogenic Diet Modifies the Risk Factors of Heart Disease in Obese Patients more>> Long Term Effects of a Ketogenic Diet in Obese Patients more>> Randomized Trial of a Low-Carbohydrate Diet for Obesity more>>

A Low-Carbohydrate Diet in Overweight Patients Undergoing Stable Statin Therapy Raises High-Density Lipoprotein and Lowers Triglycerides Substantially more>> Comparison of a Low-Fat Diet to a Low-Carbohydrate Diet on Weight Loss, Body Composition, and Risk Factors for Diabetes and Cardiovascular Disease in Overweight Men and Women more>> Greater Reduction in Inflammatory Markers with a Low Carbohydrate Diet than with a Low Fat Diet more>> A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity more>> A Randomized Study Comparing the Effects of a Low-Carbohydrate Diet and a Conventional Diet on Lipoprotein Subfractions and C-Reactive Protein Levels in Patients with Severe Obesity more>> Low-Carbohydrate and Low-Fat Diets Affect Lipids more>> Fasting and Postprandial Lipoprotein Responses to a Ketogenic Diet more>> Weight Loss Leads to Reductions in Inflammatory Biomarkers more>> The Effects of Low-Carbohydrate Versus Conventional Weight Loss Diets in Severely Obese Adults: One-Year Follow-up more>> Benefits of The Low Carbohydrate Diet more>> Clinical Experience of a Carbohydrate-Restricted Diet for the Metabolic Syndrome more>> Very Low Carbohydrate Diet Improves Cholesterol and Triglyceride Levels more>> Fasting Lipoprotein and Postprandial Triacylglycerol Responses to a Low-Carbohydrate Diet Supplemented With N-3 Fatty Acids more>> Effect of Low Carbohydrate Ketogenic Diet on Lipids more>> A Low-Carbohydrate, Ketogenic Diet versus a Low-Fat Diet To Treat Obesity and Hyperlipidemia more>> Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes more>> The National Cholesterol Education Program Diet vs a Diet Lower in Carbohydrates and Higher in Protein and Monounsaturated Fat more>> Replacement of Starch with Saturated Fat Improves Blood Sugar Control more>>

Treatment of Hypertriglyceridemia by Two Diets Rich Either in Unsaturated Fatty Acids or in Carbohydrates: Effects on Lipoprotein Subclasses, Lipolytic Enzymes, Lipid Transfer Proteins, Insulin and Leptin more>> Effects of High-Fat, Low-Carbohydrate and Low-Fat, High-Carbohydrate Diets on Liver more>> Physical Activity to Prevent Cardiovascular Disease. How Much Is Enough? more>> Relation Between Green Tea Consumption and Coronary Atherosclerosis more>> Effect of a High Saturated Fat and No-Starch Diet on Cardiovascular Disease more>> Treating the Metabolic Syndrome with Carbohydrate Restriction more>> A Pilot Trial of a Low-Carbohydrate,Ketogenic Diet more>> Low Carbohydrate Diets Improve Atherogenic Dyslipidemia Even in the absence of weight loss more>> Effect of 6-Month Adherence to a Very Low Carbohydrate Diet Program more>> Effects of a carbohydrate-restricted diet on emerging plasma markers for cardiovascular disease more>>

DIABETES
Atkins Diet on Weight Loss and Glucose Metabolism in Obese Patients with Type 2 Diabetes more>> Utility of a Short-Term 25% Carbohydrate Diet on Improving Glycemic Control in Type 2 Diabetes Mellitus more>> A Low-Carbohydrate, Ketogenic Diet for Type 2 Diabetes Mellitus more>> Clinical Experience of a Carbohydrate-Restricted Diet: Effect on Diabetes more>> Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes more>> Dietary Protein Improves the Blood Glucose Response in Persons with Type 2 Diabetes more>> Replacement of Starch with Saturated Fat Improves Blood Sugar Control more>> A Pilot Trial of a Low-Carbohydrate,Ketogenic Diet more>>

Low-carbohydrate diet in type 2 diabetes. Stable improvement of bodyweight and glycemic control during 22 months follow-up more>>

EXERCISE
Physical Activity to Prevent Cardiovascular Disease. How Much Is Enough? more>> The Effects of Varying Dietary Fat on Performance and Metabolism in Trained Male and Female Runners more>> Sedentary Behaviors Increase Risk of Obesity and Type 2 Diabetes in Women more>> The Effect of a Low-Carbohydrate Diet on Performance, Hormonal and Metabolic Responses to a 30-s Bout of Supramaximal Exercise more>> Walking Compared With Vigorous Exercise for the Prevention of Cardiovascular Events in Women more>> Exercise Capacity and Mortality Among Men Referred for Exercise Testing more>> Effects of Exercise and Weight Loss on Cardiac Risk Factors Associated with Syndrome X more>> Effect of a Hypocaloric Diet, Increased Protein Intake and Resistance Training on Lean Mass Gains and Fat Mass Loss in Overweight Police Officers more>> Effects of High Fat Versus High Carbohydrate Diets on Plasma Lipids and Lipoproteins in Endurance Athletes more>> Effect of Protein Intake and Physical Activity on 24-h Pattern and Rate of Macronutrient Utilization more>> Shifting From Carbohydrate to Fat for Exercise more>> Exercise Significantly Decreases Body Weight and Body Fat more>> Physical Activity Declines in Adolescent Girls more>> Enhanced Endurance in Trained Cyclists During Moderate Intensity Exercise Following 2 Weeks Adaptation to a High Fat Diet more>> Effect of Low-Carbohydrate-Ketogenic Diet on Metabolic and Hormonal Responses to Graded Exercise in Men more>> The Making of a Corporate Athlete more>>

Green Tea Extract May Improve Body Composition more>> Ketogenic diets and physical performance more>> Resistance training and dietary protein: effects on glucose tolerance and contents of skeletal muscle insulin signaling proteins in older persons1,2,3 more>> Very-low-carbohydrate diets and preservation of muscle mass more>>

WEIGHT LOSS/OBESITY
Pilot 12-Week Weight-Loss Comparison: Low-Fat vs Low-Carbohydrate (Ketogenic) Diets more>> Comparison of High-Fat and High-Protein Diets with a High-Carbohydrate diet in InsulinResistant Obese Women more>> The National Cholesterol Education Program Diet vs a Diet Lower in Carbohydrates and Higher in Protein and Monounsaturated Fat more>> Weight Loss and Cardiovascular Risk Factors in Healthy Women on a Low Carbohydrate Diet or a Low Fat Diet more>> Comparison of the Atkins, Ornish, Weight Watchers, and Zone Diets for Weight Loss and Heart Disease Risk Reduction more>> Ketogenic Diet Modifies the Risk Factors of Heart Disease in Obese Patients more>> Long Term Effects of a Ketogenic Diet in Obese Patients more>> Randomized Trial of a Low-Carbohydrate Diet for Obesity more>> Comparison of a Low-Fat Diet to a Low-Carbohydrate Diet on Weight Loss, Body Composition, and Risk Factors for Diabetes and Cardiovascular Disease in Overweight Men and Women more>> Greater Reduction in Inflammatory Markers with a Low Carbohydrate Diet than with a Low Fat Diet more>> A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity more>> Weight Loss Leads to Reductions in Inflammatory Biomarkers more>> The Effects of Low-Carbohydrate Versus Conventional Weight Loss Diets in Severely Obese Adults: One-Year Follow-up more>>

Fasting Lipoprotein and Postprandial Triacylglycerol Responses to a Low-Carbohydrate Diet Supplemented With N-3 Fatty Acids more>> A Low-Carbohydrate, Ketogenic Diet versus a Low-Fat Diet To Treat Obesity and Hyperlipidemia more>> Atkins Diet on Weight Loss and Glucose Metabolism in Obese Patients with Type 2 Diabetes more>> Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes more>> The National Cholesterol Education Program Diet vs a Diet Lower in Carbohydrates and Higher in Protein and Monounsaturated Fat more>> Effects of the Atkins Diet in Type 2 Diabetes more>> Replacement of Starch with Saturated Fat Improves Blood Sugar Control more>> The Effects of Low-Carbohydrate Versus Conventional Weight Loss Diets in Severely Obese Adults: One-Year Follow-up more>> One Year Data From A Prospective Cohort of Low Carbohydrate Dieters more>> Thermodynamics and Metabolic Advantage of Weight Loss Diets more>> Effect of a High Saturated Fat and No-Starch Diet on Cardiovascular Disease more>> Effect of Low-Carbohydrate, Unlimited Calorie Diet on the Treatment of Childhood Obesity more>> Low-Carbohydrate Diet Helps Overweight Adolescents Lose Weight Safely more>> A Pilot Trial of a Low-Carbohydrate,Ketogenic Diet more>> Physiogenomic analysis of weight loss induced by dietary carbohydrate restriction more>> Comparison of the Atkins, Zone, Ornish, and LEARN diets for change in weight and related risk factors among overweight premenopausal women: the A TO Z Weight Loss Study: a randomized trial. more>> Premenopausal Women Following a Low-Carbohydrate/High-Protein Diet Experience Greater Weight Loss and Less Hunger Compared to a High-Carbohydrate/Low-Fat Diet more>> The Role of Energy Expenditure in the Differential Weight Loss in Obese Women on Low Fat and Low Carbohydrate Diets more>>

Atkins Nutritional Approach vs Low Fat Eating more>> Effect of 6-Month Adherence to a Very Low Carbohydrate Diet Program more>> Physiogenomic analysis of weight loss induced by dietary carbohydrate restriction more>>

CANCER
Carbohydrates and Colorectal Cancer Risk Among Chinese in North America more>> The Underlying Basis for Obesity: Relationship to Cancer more>> Glycemic Index, Glycemic Load, and Incidence of Endometrial Cancer more>> Dietary Glycemic Load and Colorectal Cancer Risk more>> Fasting Serum Glucose Level and Cancer Risk in Korean Men and Women more>> Glycemic Index and Glycemic Load in Endometrial Cancer more>> Meat and cancer: Meat as a Component of a Healthy Diet more>> Obesity and Cancer more>> Glycemic Index, Glycemic Load and Risk of Gastric Cancer more>> Mechanisms Linking Diet and Colorectal Cancer: the Possible Role of Insulin Resistance more>> Overweight and Obesity are Associated with Cancer Mortality more>> Association of Insulin Resistance Syndrome and Colorectal Cancer more>> Diabetes Increases the Risk of Cancer and Liver Disease more>> Fasting Insulin and Outcome in Early-Stage Breast Cancer: Results of a Prospective Cohort Study more>> Dietary Glycemic Load and Breast Cancer Risk in the Womens Health Study more>> Overweight and Obesity in Women: Health Risks and Consequences more>> Diet, Lifestyle, and Colorectal Cancer: Is Hyperinsulinemia the Missing Link? more>> Vegetables, Fruit, Antioxidants and Cancer: A Review of Italian Studies more>>

Potassium Intake and Decreased Risk of Breast Cancer more>> Dietary Sugar, Glycemic Load, and Pancreatic Cancer Risk more>> Meat and Dairy Food Consumption and Breast Cancer: A Pooled Analysis of Cohort Studies more>> Effects of Micronutrients on Oral and Pharyngeal Cancer more>> Increased Risk of Early-Stage Breast Cancer Related to Consumption of Sweet Foods more>> Carbohydrates and the Risk of Breast Cancer among Mexican Women more>> Abnormal Glucose Tolerance Linked to Risk of Cancer Death more>> Western Nutrition and the Insulin Resistance Syndrome: A Link to Breast Cancer more>> No Evidence of an Association Between Either Meat or Fat and Colorectal Cancer more>>

OTHER HEALTH ISSUES

Comparison of High-Fat and High-Protein Diets with a High-Carbohydrate diet in InsulinResistant Obese Women more>> The National Cholesterol Education Program Diet vs a Diet Lower in Carbohydrates and Higher in Protein and Monounsaturated Fat more>> A Low-Carbohydrate Diet in Overweight Patients Undergoing Stable Statin Therapy Raises High-Density Lipoprotein and Lowers Triglycerides Substantially more>> Fasting Lipoprotein and Postprandial Triacylglycerol Responses to a Low-Carbohydrate Diet Supplemented With N-3 Fatty Acids more>> Dietary Carbohydrate Deprivation Increases 24-Hour Nitrogen Excretion Without Affecting Liver or Protein Metabolism more>> Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes more>> Effects of the Atkins Diet in Type 2 Diabetes more>> Replacement of Starch with Saturated Fat Improves Blood Sugar Control more>> Change in Dietary Saturated Fat Intake Is Correlated With Change in Mass of Large LowDensity-Lipoprotein Particles in Men more>>

Nutritional Therapies for Ulcerative Colitis more>> Dietary Glycemic Load and Colorectal Cancer Risk more>> Efficacy of the Atkins Diet as Therapy for Intractable Epilepsy more>> The Effect of a Low-Carbohydrate Diet on Performance, Hormonal and Metabolic Responses to a 30-s Bout of Supramaximal Exercise more>> High Protein Snack Bars Can Reduce Food Intake and Improve Glucose and Insulin Metabolism in Overweight Women more>> Greater Reduction in Inflammatory Markers with a Low Carbohydrate Diet than with a Low Fat Diet more>> Treatment of Hypertriglyceridemia by Two Diets Rich Either in Unsaturated Fatty Acids or in Carbohydrates: Effects on Lipoprotein Subclasses, Lipolytic Enzymes, Lipid Transfer Proteins, Insulin and Leptin more>> Effects of High-Fat, Low-Carbohydrate and Low-Fat, High-Carbohydrate Diets on Liver more>> Weight Loss Leads to Reductions in Inflammatory Biomarkers more>> Effect of Protein Intake on Bone Mineralization during Weight Loss: A 6-Month Trial more>> Effect of Low-Carbohydrate Diets High in Either Fat or Protein on Thyroid Function, Plasma Insulin, Glucose, and Triglycerides in Healthy Young Adults more>> Thermodynamics and Metabolic Advantage of Weight Loss Diets more>> Effect of a High Saturated Fat and No-Starch Diet on Cardiovascular Disease more>> Treating the Metabolic Syndrome with Carbohydrate Restriction more>> Diet Therapy for Narcolepsy more>> The Impact of Dietary Protein on Calcium Absorption and Kinetic Measures of Bone Turnover in Women more>> More Fat and Fewer Seizures: Dietary Therapies for Epilepsy more>> Ovulatory and Metabolic Effects of D-Chiro-Inositol in the Polycystic Ovary Syndrome more>>

The Therapeutic Implications of Ketone Bodies: The Effects of Ketone Bodies in Pathological Conditions: Ketosis, Ketogenic Diet, Redox States, Insulin Resistance, and Mitochondrial Metabolism more>> Clinical Experience of a Carbohydrate-Restricted Diet for the Metabolic Syndrome more>> A Pilot Study of a Low-Carbohydrate, Ketogenic Diet for Obesity-Related Polycystic Ovary Syndrome more>> Low-Carbohydrate Diets May Improve Gastroesophageal Reflux Disease more>> Longitudinal and age trends of metabolic syndrome and its risk factors: The Family Heart Study more>>

Low Carbohydrate
A Reference Resource List Compiled by Emerson Library Staff 2003-2005

2003 Journal Citations: Adams, Judi. Regaining the Healthful Image of Grain-Based Foods. (2003) Cereal Foods World (48) 9:124-127. In the media, it is easy to find articles, reports, and information on how carbohydrates are to blame for American's obesity crisis. The U.S. food pyramid guide is now being challenged for its recommendation of 6 to 11 servings a day for Americans. High protein diets are one reason to blame because they claim that carbohydrates are bad. Little information is available to the public that says differently. Some objection to the USDA Food Guide Pyramid comes from information of the Glycemic Index. The article includes acrylamide and trans fats, two more issues that are in the spotlight along with carbohydrates. The grain-based food industry is

responding to attacks that carbohydrates are bad for people. They have yet to give a resound response to the public. What is needed is a third-party nutritionist to challenge the misinformation about carbohydrates. Associated Press. Egg Prices Hatch New Highs as Dieters Scramble for Protein. (2003) The Wall Street Journal (242) 115:D4. Because of millions of people hoping to lose weight on the lowcarbohydrate, high-protein diets, the prices of eggs have risen sharply. They are reaching 20-year highs. For the past two months, some prices have been $1.40, up from a few weeks ago of $1.20 a dozen. Associated Press. Study Upsets Idea That All Calories Are Created Equal. (2003) The Wall Street Journal (242) 74:D4. Penelope Greene of Harvard School of Public Health did a study that was presented at the American Association for the Study of Obesity. Her study found that people who eat an extra 300 calories a day on a very low-carb diet lose as much as people on a standard low-fat diet. The low-carb dieters consumed an extra 25,000 calories that should have accounted for seven extra pounds but it didnt. Dr. Greene reported that it seems the low-carb diet lets a person eat more calories and still lose the weight. This challenges assumptions of calories. Blimpie Chain Offering Low-Carb Sandwiches. (2003) Milling & Baking News (82) 32:10. Blimpie International Inc. has announced plans to introduce a lowcarbohydrate menu. The menu will have four sandwiches that are made on seven-grain onion bread that include roast beef and cheddar: turkey and provolone; Buffalo chicken and provolone, and ham and Swiss. Cherney, Elena. CoolBrands Makes a Low-Carb Bet. (2003) The Wall Street Journal (242) 34:B6.

CoolBrands International Inc. has made a bet that Americans who are weight-conscious will want their ice cream without putting on weight. The new low carb desserts will be produced as part of a license with the carb solutions division of NBTY Inc. The new low carb ice cream will be super-premium because it will have 16% butterfat but it will also be labeled low-carb because it will be low enough in sugar. Data Indicate One Adult in Seven Following Low-Carbohydrate Diet. (2003) Milling & Baking News (82) 30:1, 30. Discusses a survey conducted by Harris Interactive which estimated that 32 million American adults are on "high-protein low-carbohydrate" diets. Novartis Consumer Health Inc sponsored the survey. Ellison, Sarah. The Good, the Bad, and the High Glycemic. (2003) The Wall Street Journal (242) 103:B1, B.5 The Food and Drug Administration requires that food labels label carbohydrates according to a simple formula. The formula is to subtract protein, fat, moisture, and ash content from the weight of the food. The leftover portion is listed as total carbohydrates. Because of new low carbohydrate diets, nutritionists are distinguishing between good carbohydrates and bad carbohydrates. The difference between the two is how the body responds to the carbohydrate. This would be the physiological effect on the body and so far the FDA only requires labeling for the chemical makeup of carbohydrates. The FDA is working on a better definition of a carbohydrate. High-Protein and High-Carb Diets Go Head to Head. (2003) Tufts University Health & Nutrition Letter (20) 11:6. Last year, the American Heart Association s annual Scientific Sessions released a report that said the Atkins low-carbohydrate diet might be a better way to lose weight. One study author from Duke University reported that there needs to be more research done before they can make absolute conclusions. Tufts writers reported that they do not think it is healthy to limit the diet on vegetables, fruits, and whole grains.

Jones, Julie Miller. Nutrition Column. (2003) Cereal Foods World (48) 1:36-38. Jones discusses many topics in her nutrition column. The headings of the columns include carbohydrate and protein interactions-flavor, antioxidants, and potential adverse effects; iron deficiency may contribute to Alzheimer's disease damage; fiber intake may help cure appetite in women; fiber as an antibiotic; oats recognized for by consumers as important for heart health; carbohydrates and weight gain and losses; sucrose versus artificial sweeteners in beverages and weight gain; fructose and gas; and what is the right amount of protein, fat, and carbohydrates for weight loss. Low-Carb Craze, or Low-Carb Crazy? (2003) Tufts University Health & Nutrition Letter (21) 8:4-5. The article reminds the reader of the low fat diet craze in the 1990s and how the fad faded away. Currently, the low-carbohydrate diet is all the craze. One can now find many low carbohydrate products on the market. The article includes a chart that shows foods and their carbohydrate content. It also shows that just because it is low carb does not mean that it has fewer calories. Foods that are listed in the chart include Miller Lite Beer, Michelob Ultra Low Carbohydrate Light Beer, Kelloggs Cocoa Rice Krispies, Keto Cocoa Crisp Crispy Soy Cereal, Barilla Elbows, Keto Elbows, Mount Olive Old Fashioned Sweet Bread & Butter Pickles, Mount Olive No Sugar Added Bread & Butter Pickles, Reeses Miniature Peanut Butter Cups, Reeses Miniature Sugar-Free Peanut Butter Cups, Hersheys Special Dark Chocolate, Hersheys Sugar-Free Dark Chocolate, Pillsbury Muffin Mix, and Atkins Quick Quisine Muffin. The article also includes how manufacturers remove carbs from foods and the difference between full-carb and low-carb foods. Low-Carbohydrate Headlines Agenda of First National Bread Summit. (2003: December 2) Milling & Baking News (82) 40: 1, 17. One of the topics covered at the National Bread Summit held on November 21, were low-carbohydrate bakery products. Several

companies reported planning to introduce new products in this area. A panelist discussion highlighted the problems with focusing on these types of products. The owner of Farm to Market bread announced that their company has already introduced Hummus Bread that is part of the wheat flour is replaced by chickpea flour, which reduces the number of carbohydrates. A report released by the National Bread Leadership Council of a telephone survey that focused on consumers perception of grains and grain-based foods and a survey conducted by the Bread Bakers Guild of America where also highlighted at the Summit.

Mathews, Anna Wilde. Carbohydrate Confusion. (2003) The Wall Street Journal (242) 103:B1, B5. New products are showing up on the shelves for people who are interested in low carbohydrate diets. These new products are lowcarb versions from many foods. The problem with these foods is that there really is no set definition of low-carb. The U.S. Food and Drug Administration has never set guidelines as to what are low carbohydrate foods. It has in the past sent warning letters to companies saying that their low-carb claims are illegal. Mathews, Anna Wilde and Steingberg, Brian. FTC Examines Health Claims In KFCs Ads. (2003) The Wall Street Journal (242) 100:B1, B2. The Federal Trade Commission is investigating KFCs commercials that implied that eating fried chicken was healthy and it would help consumers lose weight. The FTC has started a civil subpoena that asks KFC to explain and justify its health claims in the commercials. In the commercials, KFC claimed that their fried chicken was healthier than a Whopper from Burger King. KFC also stated that its fried chicken breast was low in carbs. The disclaimers on the television ads were small. The FTC is investigating to see if KFC mislead consumers. Mayo Clinic Publication Cites Shortcomings of Low-Carb Diets. (2003: October 14) Milling & Baking News (82) 1, 24-25

An article that appeared in the October issue of the Mayo Clinic Womens Health Source reports that long-term results of the diet are about the same as with any diet. Includes the text of the article that discusses the pros and cons of the diet. McDonalds Set To Unveil Low-fat, Low-carb and Low-calorie Menus. (2003: October 14) Milling & Baking News (82) 33: 1, 11. McDonalds Corp. plans to launch several menu in January in New York, New Jersey and Pennsylvania. The new menus will include lowcarbohydrate, reduced fat or low-calorie options. McLaughlin, Katy. The Atkins Spousal Syndrome. (2003) The Wall Street Journal (242) 55:D1, D10. Atkins Spousal Syndrome is when the spouse is not on the Atkins low-carb diet, but his or her spouse is. The spouse who is not on the diet can have raised blood pressure or halitosis. Atkins Nutritionals say not to do the diet halfway, eat lowcarbs and lots of high-fat foods. Nutritionals also say that the bad breath usually only lasts the first two weeks of the diet. Neff, Jack. Belt-Tightening & The Diet Aisle. (2003) Food Processing (64) 10:35-40. After Robert C. Atkins died in April, The New England Journal of Medicine and Harvard Health Letter published research in June showing that Atkin's low-carb diet might be effective in reducing weight and cholesterol. The diet has been under heavy criticism. The USDA has always encouraged a high carbohydrate/low-fat diet while the low-carb diet encourages lowcarb/high-fat diets. In 1999, there were only 47 low- or no-carb food and beverage products were in the market. For 2002, there were 339 in the market. In 2000, there were 6.6% sugar-free candy products. In 2003, there were 15% sugar-free candy products. Atkins Nutritionals say that 12.7% of the U.S. adult population (25.4 million people) are either on the Atkins diet or have tried the Atkins diet. Another 18.4 % (36.7 million) say that they plan

to try the diet. There are also more people who follow low-carb variations on the Atkins diet. One-Third Watching Carb Intake. (2003) Milling & Baking News (82) 32:8. H.J. Heinz Co. is introducing Heinz One Carb Ketchup. The new ketchup will have 75% less carbohydrates than regular Heinz Ketchup. Panera Net Up 36% in Quarter; Plans to Launch Low-Carb Bread. (2003: December 2) Milling & Baking News (82) 40: 10. Panera Bread Co. plans to launch three low carbohydrate bread varieties and two low-carbohydrate bagel varieties in 2004. Each new variety of bread will contain less than 10 net carbohydrates per serving. The company did report a net income of $7,017,000 for the third quarter that ended October 4, 2003. Parker-Pope, Tara. Forget the Wonder Bread: Atkins Diet Has a Point, Despite Scientific Backlash. (2003) The Wall Street Journal (241) 73: D1. Nearly 12 million Americans are cutting carbohydrates to lose weight. The Journal of the American Medical Association concluded that the low-carb diet is similar to just cutting high-calorie foods. Powerbar to Introduce Low-Carbohydrate energy bar in early 2004. (2003) Milling & Baking News. (82) 41:10. Power Bar Inc. plans to introduce the PowerBar Carb Select line in 2004. The new line will include five varieties with items directed specifically toward men or women. Sosland, Meyer. Interest in Low-Carbohydrate Grows. (2003) Milling & Baking News. (82) 32:24, 26-28. This product perspective profiles low-carb products. One of the leading companies in this category Keto Foods & Snacks in Neptune, NJ reported that sales are up 280% for the first half of 2003. Keto offers a wide variety of product including "snack bars, snack chips,

cookies, ready-to-eat cereal and hot cereal, mixes for muffins, pancakes, bread, bread crumbs, pizza dough, pasta and potato substitute." The company plans to introduce more low-carb products soon. Even though the Food and Drug Administration does not have regulation that defines the term "low carb" there are several companies that are introducing new products. Some of the companies selling products in this category include Atkins Nutritionals, Inc., O' So Lo Foods Inc., Flowers Bakeries, Expert Foods Inc., Don Poncho (subsidiary of Puentes Bros. Inc.), La Tortilla Factory, and Low Carb Lifestyle Distributors.

Vickery, Lisa. Pasta for a Low-Carb Diet. (2003) The Wall Street Journal (241) 83: D8. Low-carbohydrate pastas have fewer calories then regular pasta. Low carb pasta has 160 calories for three-fourths a cup and regular pasta has 200 or 210 calories. People for the low carb diet says it stabilizes energy swings, lowers blood pressure and can even cut the risk of breast cancer. Low carb dieters also get more protein. The food does cost a lot more than the regular food. Zammer, Colleen. Carbohydrate Cravingsand How to Satisfy Them in Low-Carb Prepared Meals. (2003) Food Processings Wellness Foods 2931. A low-carb diet is designed to minimize the consumption of carbohydrates of all kinds and to maximize the consumption of protein, which turns a persons body into a fat-burning machine. By lessening the intake of carbohydrates, the body cannot store as much and converts fat to fuel. This helps the body get rid of unwanted pounds. There are challenges for food companies to develop new products to meet consumer demand for low-carb foods. Not only do consumers what products that are low-carb, but they also want meals that are tasteful and convenient. Low-carb diets allow vegetables that are low-starch, which have a high water content and are hard to keep from getting soggy before they reach consumers. Sauces, which are usually used to help keep frozen foods moist, are a

problem too because they are usually high in starch. A food company can add sugar alcohols to the sauces but too much servings of this can have a laxative effect. The author encourages food companies to talk to consumers to meet their wants. They can do this by asking them how low do they want the carbohydrate level and what trade-offs are they willing to make to increase the tastiness of the food.

2004 Journal Citations:

ACNielsen. ACNielsen Quantifies Impact of Low Carb Diets. (2004: Feb. 9). This article can be found at www.factsfiguresfuture.com/archive. Included in this newsletter article are many figures for the low carbohydrate trend. Including data on how many are on the diet, have been on the diet, and have never been on the diet. Product categories most affected by the diet, sales in terms of dollars and volume and how much that has changed since last year. Categories included are UPC-coded fresh potatoes, instant rice, cookies, refrigerated orange juice, cereal, bulk and packaged rice, dehydrated potatoes, regular carbonated beverages, dry pasta, fresh bread, white bread, wheat bread, eggs, meat snacks, nuts, bacon, diet carbonated beverages, frozen unprepared meat and seafood, refrigerated sausage, refrigerated sliced lunchmeat, cheese, and frankfurters. The article also includes results from a home survey on issues such as obesity, trans fatty acids, and saturated fats.

ACNielsen. ACNielsen Quantifies Impact of Low Carb Diets. (2004: April 12).

Will the Low Cab Phenomenon Continue? This article can be found at www.factsfiguresfuture.com/archive. Predicts that 80-90 percent of new products introduced in the Low Carb category will fail within the first year. Sales of Low Carb Products is estimated by LowCarb Biz to be $15 million which the publication believes will double in a year. Includes graphs of how the Low Carb Trend is changing the food pyramid and what diets individuals are currently on.

ACNielsen. "Low-Carb New Product Lau nches Slow to 1.2%" (2004: Sept. 13). According to data from ACNielsen new product introductions in the low carb category grew 1.2% in July. Includes a graph showing monthly low carb SCUs. This article can be found at: http://www.factsfiguresfuture.com/archive/september_2004.htm

Adamy, Janet. Carbohydrates Weigh Down Net at General Mills. (2004) The Wall Street Journal (243) 53:B4. General Mills reported that because of the low carbohydrate diet their fiscal third quarter performance and full year earnings will be at the low end of their projections. They are introducing new products in an attempt to increase sales.

Adams, Judi and Sachau, Lori. SnackWells Revisited: How the Industry is Responding to the Low-Carb Phenomenon. (2004) Cereal Foods World (49) 4:245-246.

The authors discuss short-term or long-term solutions for the low carb diet, short-term response and long-term solutions. They believe that the grain-based industry needs to focus on educating consumers on basic nutrition and the importance of how you much you eat instead of what you eat.

Adamy, Janet. Kelloggs Quarterly Net Rose 34% Despite Switch to LowCarb Diets. (2004) The Wall Street Journal (243) 80:B4. Kellogg Company reported that their earnings rose 35 percent for their first quarter despite the increase of raw ingredients prices. Kelloggs results are a sign that low carbohydrate diets may not be having a huge impact on starchy food sales despite many company claims. Carlos Gutierrez, Kelloggs chairman and CEO, believes that we have seen the peak of low carbohydrate diets and will now see a more moderate number.

Adamy, Janet. Some Food Trim Low-Carb Plans as Trend Slows. (2004) The Wall Street Journal (244) 7:B1, B4. Included is a table on the percent change in sales of carb conscious foods compared to the previous quarters of 2003. Some food makers have shown decreases in sales of low carb items. ACNielsen reported sales rose 95% to $336.1 million in the 13 weeks ended March 13, 2004.

Angelich, Anton P.R. and Symanski, Ernest V. Challenges in Formulating Low-Carb Bread Products. (2004) Cereal Foods World (49) 6:326, 328, 330. The authors discuss the benefits of reduced carbohydrate consumption, counting net carbs, the low-carb taste challenge, how taste is the key to a successful product, industry perspectives,

revising the USDA Food Guide Pyramid, and the future of baked goods.

Atkins Nutritionals Introduces New Carbohydrate Label (2004: Oct. 12) Milling & Baking News. (83) 33: 12. Atkins Nutritionals, Inc will introduce new labels with the term "Net Atkins Count" instead of "net carbs". The new labels are based on a patent-pending method that will back Atkins claims. The method was developed by food scientists at Atkins and Dr. Thomas Wolever, the acting chair of the department of nutritional sciences at the University of Toronto.

"Atkins, Sara Lee Team Up To Develop Reduced-Carbohydrate Pizza Line." (2004: June 1) MILLING & BAKING NEWS (83) 14: 13. Atkins Quick Cuisine Pizza will be distributed nationwide by Sara Lee Corp for Atkins Nutritionals, Inc. The new product is a single-serve pizza with 70%-80% few carbohydrates than regular pizza and is available in three varieties: supreme, all-meat "smokehouse" and pepperoni. The pizza was introduced at the National Restaurant Association show held in Chicago. Ayer, Jane. Bagel Bakers Feeling Effects of Low-Carb Dieting." (2004: May) MODERN BAKING (18) 5: 22. According to data obtained from the market research company Information Resources Inc., bagel sales have declined possibly as a result of the low-carb diet trend. For the 52 weeks that ended March 21, 2004, fresh bagel unit sales declined 4.5% to 168,400,960 for the same time period a year ago, while frozen bagel unit sales declined 21.8% to 58,636,104. Does not include data for refrigerated bagels.

Ayer, Jane. Low-Carbing It (All the Way to the Bank). (2004) Bakers Journal (64) 3:16-17. Calgarys Lakeview Bakery has produced low carb products to meet consumer demand. The owner has seen his sales increase since he started selling low carb items. The bakery specializes in allergen baking, sugar-free items, and gluten-free items also.

Ayer, Jane. To Low-Carb or Not. (2004) Bakers Journal (64) 2:31-32. The author discusses a dinner that was held by the Ontario chapter of the Baking Association of Canada. There they discussed offering low carbohydrate baked good and how bakers should respond. Included is a formula for low carbohydrate sugar cookies.

Banasiak, Karen. Carbohydrates: To Count or Not to Count. (2004) Food Technology (58) 5:38, 40, 42-43. The author discusses how Americans are overweight. About 129.6 million adults are overweight or obese. Atkins released the low carbohydrate and high protein diet in the 1970s but it did not catch on until the 1990s. Because of the popularity of the diet, many food manufacturers are creating low carbohydrate foods. The author discusses how this number increases, how consumers are trying to eat healthier, what low-carb actually means, and if consumers are really buying low carb items.

Beach, Tarre. C4rb Count1n6. (2004) Baking Buyer (16) 3:22. Because of the popularity of the low carbohydrate diet, bakers are trying to produce low carb or reduced carb products. The author discusses the FDAs labeling regulations on low carbohydrate products. There is actually no ruling as of yet but that does not mean claims are not being watched and regulated. The author discusses

some of the language that can be used and some that cannot when labeling products.

Beach, Tarre. Fifteen To Watch Retail: Carb Counting. (2004) Baking Buyer (15) 12: 44-47, 50, 52, 54-58, 60-62, 64-68. Retailers have responded to the popularity of the low carbohydrate diet by introducing low carbohydrate products. The author includes profiles on each of the fifteen companies that include annual system wide sales, total number of units, projected store openings for 2004, new locations for 2004, production format, headquarters location, phone, website, purchasing contact, and a half page article for each and how they have responded to the low carbohydrate diet. The companies include Krispy Kreme Doughnuts, Panera Bread, Starbucks Coffee, Subway, New World, Mrs. Fields, Dunkin Donuts, Corner Bakery, Lamars, Breadsmith, Au Bon Pain, Atlanta Bread, Cinnabon, Great Harvest, and Big Apple Bagels.

Beach, Tarre. How Do You Measure Up? (2004) Baking Buyer (16) 4:43-44, 46, 48, 50, 52. The author focuses on how to strengthen your low carbohydrate strategy. She discusses success stories, tasting profiles, how to stand out from the competition, pricing, finding a formula, the future of flour, and labeling laws.

Berry Delicious. (2004) Low Carb Energy (1) 2:58-61. Included recipes for strawberry blue cheese salad (11g carbs), white sangria splash (7g carbs), berri-licious syrup (6g carbs), blueberry muffins (6g carbs), Kir Royale mold (5g carbs), strawberries with Cassis, balsamic vinegar, and mint (12g carbs), and strawberry cream cheese squares (3g carbs).

Bloom, Richard. Low-carb Atkins? McDonald's Is Lovin' It. (2004: Feb. 6) The Globe and Mail (http://www.theglobeandmail.com). This article was cited in the Food Institute Daily Update 02/09/04. McDonald's Restaurants of Canada Ltd. plans to introduce lowcarbohydrate items to its menu. The new menu items will not include fries or a bun. McDonalds is one of the latest fast food restaurants to add a low carb section to its menu. According to data from the publication LowCarbiz, sales of low carb products will generate $25-billion to $30billion this year.

Bruns, Danny. Taking Out the Carbs But Keeping the Taste. (2004) Food Technology (58) 7:16. Chefs can be instrumental in developing and finding alternatives for the low carb trend without hurting taste and flavor. The author discusses how to eliminate carbohydrates such as removing bread or potatoes from the offerings, replacing undesirable ingredients or food items, and using new technologies to create new processes to make ingredients or finished products.

"Bunless Burgers Offered at McDonald's." (2004: April 16) BAKERY NEWSLETTER (36) 16: 1. McDonald's Corp. plans to offer its new bunless burgers nationwide. Currently this menu option is only available in the Northeast as part of the company's low-carbohydrate menu options. "Canada Bread's Profit Soars; Greater Low-Carb Impact May Loom. (2004: May 11) MILLING & BAKING NEWS (83) 11:17.

Canada Bread reported an increase of earnings of 54% to $7.8 million, in its first quarter that ended March 31, 2004. The company recently added Dempster Carb Wise and Healthy WayCarbConscious bread to its product line. Both products had "strong volume sales in the first quarter." The commercial bread market in Canada declined 1% for the first quarter but Canada Bread feels that their whole grain and premium bakery products will allow them to maintain strong sales while consumers are still on low carbohydrate diets.

Carb Counting. (2004) Baking Buyer (16) 2:50. ACNielsen Homescan Panel reports that more than 17 percent of American households have at least one person on a low carbohydrate diet. Included is a table on nuts and their carbs in grams. Included are Brazil nuts, macadamia, pecans, walnuts, hazelnuts, almonds, pistachios, cashews, and chestnuts.

Catering To The Low-Carb Crowd. (2004: January 25) Columbus Dispatch (Ohio). The article is through news briefs at www.bakingbusiness.com. Restaurants are reworking their menus so that they can meet the low carb demand. They are offering burgers without buns and pizzas without crust. A poll done by Harris Interactive of Rochester, N.Y. reports that about 32 million people in the U.S. are on the low carb diet. The author discusses some of the menu changes in restaurants like Subway and T.G.I. Fridays.

Childers, Linda. So Very Vivica. (2004) Low Carb Energy. (1) 2:22-23. Vivica A. Fox is an actress. She discusses her upcoming television show, movies that she was in, and why she started a low carbohydrate diet. She includes a recipe for tuna salad.

Classified Low Carb Research: Trend or Fad? (2004) Pizza Marketing Quarterly 18. Included is information from research done by Opinion Dynamics Corporation on low carbohydrate diets. This includes general findings, overall frequency of the diet, and demographic differences. The following tables are in the article: low-carbohydrate diet incidence, frequency of following low-carb diets, income and low carbohydrate diets, and importance of low-carb brand labels and advertising in consumer decisions. Opinion asked consumers what the most difficult food would be to give up. Thirty-six percent said pasta and 24 percent said bread.

Clemens, Roger Dr. P.H. and Pressman, Peter M.D. Clinical Value of Glycemic Index Unclear. (2004) Food Technology (58) 7:18. Jenkins introduced the use of the glycemic index in 1985 as a possible tool to help manage type 1-diabetes and dyslipidemia. The authors argue that this index should not be used to label foods good or bad. They want to focus on the importance of weight loss through the caloric content in food instead of relying on the source of carbohydrates and their impact on insulin for a person.

Clemens, Roger Dr. P.H. and Pressman, Peter M.D. Low-Carb Craze Unwarranted. (2004) Food Technology (58) 6:22. Low carbohydrate diets did not have a controlled trial until 2003. Despite this, the diet has developed a multi-million dollar industry. There is not enough evidence to show that they are good for people or to recommend people going on the diets to lose weight. Obesity is a problem but exercising and eating right is the key.

Coalition Forms to Criticize Low-Carb Dieting. (2004) Food Processing (65) 7:9-10. Partnership for Essential Nutrition formed to educate consumers about the risks of low carbohydrate diets. They warn that the diets are not likely to lead to long-term weight loss. Opinion Research Corp. conducted a survey that the coalition is responding to that shows the popularity of the diet. They are also calling for government action on low-carb claims.

Correa, Barbara. Healthy Prospects: Producers Scramble to Meet Rapidly Increasing Demand for Low-Carb, Organic Foods. (2004: January 18) The Daily News of Los Angeles. The article is through news briefs at www.bakingbusiness.com. The author discusses what different companies are introducing to meet the demand for low carbohydrate and organic food. She discusses Campbell Soup Co. and their new organic tomato juices and Interstate Bakeries Corp. introducing low-carb Roman Meal-brand loaves with only 6 carbs per slice. Frito-Lay Inc. is making plans to start a new line of low carb tortilla chips. These products cost more than their high carb counterparts but consumers are willing to pay for it so that they can get a better body.

Crislip, Kathleen. Low-Carbing For Life. (2004) Low Carb Energy (1) 2:78-79. This is a success story of Gerald and Linda ONeil of Binghamton, New York. They went on the low carbohydrate diet. Included is a chart on Geralds cholesterol, LDL, HDL, triglycerides, and weight before and after. They discuss staying on the diet, words of wisdom, doing it as a team, and loving their health.

Crossen, Cynthia. Dieters Curbed Carbs, Loaded Up on Proteins Way Back in the 1860s. (2004) The Wall Street Journal (243) 88:B1. The author discusses William Banting from the 1860s who was overweight. His doctor tried everything to help him lose weight. He finally put him on a diabetic diet, essentially a low carbohydrate, high protein diet. He lost his weight. The doctor did not have enough money to publish the diet for others, so Banting paid with his own money to print a book of the successful diet. The new diet only lasted a few years before it was lost in other popular diets of the time.

Culhane, Carol. Saying No To Low-Carb. (2004) Bakers Journal (64) 3:13-14. Culhane believes that the baking industry needs to take a stand and defend itself against low carbohydrate diets by educating consumers about bakery products and carbohydrates. Low carbohydrate diets seem to be everywhere and it seems everyone is advertising them. The author discusses food and nutrition facts, consumer profiles for low-carb diets, and industry statistics.

Cutting Carbs; Searching for Flavor While Slashing Carbohydrates? Our Tasters Test the Market. (2004: January 14) Milwaukee Journal Sentinel (Wisconsin). The article is through news briefs at www.bakingbusiness.com. Because of low-carbohydrate diets, new versions of breads, snacks, pastas, cereals, and ice cream are hitting the market. Because of the many low carb diets, the demands for these products have increased and seem to be increasing. Already, bacon and egg prices have increased and retailers are promoting low carb items in their stores. The author put together some of the low carb foods and had people taste test the products.

Data Indicate One Adult in Seven Following Low-Carbohydrate Diet. (2003: Sept. 23) Milling & Baking News (82) 30:1, 18. A Harris Interactive Survey sponsored by Novartis Consumer Health Inc., concluded that 32 million American are on high-protein, low carbohydrate diets. 2,078 adults were surveyed for the study. Diets that the surveyed group followed included Atkins, South Beach and the Zone diets.

Decker, Kimberly J. Magical Eggs: The Key to Low-Carb and Beyond. (2004) Food Product Design Supplement (14) 4:1-5. The low carbohydrate diet is popular in the U.S. In 2003, the low carb market grew to $15 billion and is expected to be $30 billion in 2004. The author discusses the nutritional profile of eggs friendly fats, macronutrients, reformulation of formulas using eggs, how eggs can make a meal, and how they classic egg based recipes were here before the Atkins diet waiting to be discovered. Included is a table on the functional properties of eggs including their descriptions and applications.

Dooren, Jennifer Corbett. FDA to Issue Guidelines This Year to Sort Out Low-Carb Claims. (2004) The Wall Street Journal (244) 23:A5. The FDA will issue low carb guidelines later this year and will recommend that food manufacturers display serving size and calories more prominently on food labels. These moves could help Americans lose weight.

*Ellison, Sara. Atkins Labels Will Drop Term Net Carbs. (2004) The Wall Street Journal (244) 68:B10

Atkins International plans to drop the term "net carbs" from its food labels. The term will be replaced with "net Atkins count" accompanied by a new seal. Company officials state that the new terminology is a "global positioning system" for the company and will help with consumer confusion.

Ellison, Sarah. Blood Sugar, Sugar Alcohol and the FDA. (2004) The Wall Street Journal (244) 18:B1, B6. Dieters are counting carbohydrates, but they could be off in their counting. The author discusses net carbs and the FDA. The FDA has doubts about the term net carbs and is looking into defining low carb.

Ellison, Sarah. Let Them Eat Net Carbs. (2004) The Wall Street Journal (244) 18:B1, B6. Included is a table on Atkins-brand packaged foods and how they advertise low net carbs but grams of total carbohydrates per serving are often much higher for the product. Atkin'ss Nutritionals Inc. has warned consumers that many products in the market are either mislabeled or contain too many carbohydrates so they are not really low-carb. Atkins has defended its own use of the wording, net carb.

Ellison, Sarah and Ball, Deborah. Now Low-Carb: Unilevers Skippy, Wishbone, Ragu. (2004) The Wall Street Journal (243) 9:B1, B2. Unilever is launching a new line of low-carbohydrate products. This line includes 18 products and is called Carb Options. Unilever estimates that 30 to 50 million people are carb conscious. This risky step shows how mainstream the low carbohydrate diets are becoming.

Exploiting Atkins. (2004: February 9) Strategy. This article is through news briefs at www.bakingbusiness.com. The author talks about the different restaurants that have added low carb items to their menu. The low-carbohydrate diet seems to have stayed the longest as a diet fad in North America. People are using the Atkins diet for the war on obesity. The author discusses Subway, Burger King, McDonalds, among others. Some people have started a campaign against the diet through Whole Grains Bureau. Their web site is www.wholegrainsbureau.ca.

FDA Warning Letters for Low-Carb Labels. (2004) Manufacturing Confectioner (84) 1:7. The FDA has not specified what makes up low-carb food yet but has sent letters to companies warning them that their low carb claims are illegal. One company that was warned was Universal Nutrition Inc. They changed their Doctors Diet Low-Carb products to Doctors CarbRite Diet products. Other companies are still fighting with the FDA over their low carb claims, like Carbolite Foods. The Grocery Manufacturers of America is asking the FDA to create guidelines for foods that can be legally promoted as low carb.

Feig, Barry. Carb Counsel. (2004) Frozen Food Age Supplement: Health, Wellness & Low Carb. 1, 20. Food marketers for the low carbohydrate diet have turned the food pyramid upside down. Included is a table on the top 15 low-carb brand lines and line extensions annual dollar sales. The author also discusses how the low carbohydrate diet is popular throughout the world.

Fields, April S. When School Lunches Flunk Out: How To Make the Grade With Good Food. (2004) Low Carb Energy (1) 2:38-40. The U.S. governments food guide pyramid was described as just plain wrong from the Harvard Medical Schools report Eat, Drink, and Be Healthy (Simon & Schuster, August 2001; ISBN 0743224225). The author discusses the National School Lunch Act and what kind of junk food kids get when they eat lunch at school. She includes ideas on what to send to school for lunch that are health. Included is a recipe for cheesy chips (less than 1g carbs), chicken salad roll up (5g carbs with tortilla), deviled egg salad roll up (2g carbs with tortilla), cheese quesadilla (less than 1 g carb), and strawberry yogurt smoothie (18g carbs).

Geiski, Jeff. Too Good to Resist. (2004: Aug. 10) Milling & Baking News (83) 24: 41-42, 44-5, 47. Discusses how the demand for fiber has increased due to formulation changes in the baking industry. The increase in demand in these ingredients can be contributed to consumer interest in lowcarbohydrate diets. Fiber ingredients that are more in demand include: resistant starch including the ingredients Hi-maize and Fibersym, which are classified as RS-2 (natural resistant starch) and RS-4 (modified resistant starch). The importance of water in using these ingredients and formulating fiber blends are highlighted. Other fiber ingredients profiled include: Citri-Fi, Frutafit, fructooliogosaccharides, and Listesse polydextrose.

Giese, James. TTB Issues Ruling on Low-Carb Alcohol Labeling. (2004) Food Technology (58) 5:20. The U.S. Alcohol and Tobacco Tax and Trade Bureau made a ruling to give guidance for advertising and labeling of alcoholic drinks that are associated with caloric and carbohydrate claims. More

information can be found at www.ttb.gov/alcohol/info/revrule/rules/2004-1.pdf.

Gibson, Richard. Bread May Be Dead as Low-Carb Diets Near Critical Mass. (2004) The Wall Street Journal (243) 34:D4. Opinion Dynamics Corp., a market research firm, conducted a survey and estimates that about 11 percent of all Americans, or 24 million adults, are on a low-carbohydrate diet. Twenty percent more are likely to try one of the low carbohydrate diets in within two years. The researchers did leave what made up a low-carb diet to the people they surveyed. The survey also showed that 80 percent of low carb dieters adhere to the diet at home and about 60 percent said they do stick to the diet when eating out. The hardest thing for people to give up is spaghetti and pasta. The diet is most popular for people 46 to 64 years old.

Gibson, Richard. McDonalds to Offer Option of Bunless Burgers Nationally. (2004) The Wall Street Journal (243) 70:B3. McDonalds will soon be offering bunless burgers in their restaurants to appeal to low carbohydrate, high protein dieters. Beef and chicken sandwiches will be able to be ordered bunless and will be wrapped in lettuce. The sandwiches will come with a knife and fork in a bowl and will be sold for the same price as their bun counterparts.

Giese, James. Work Continues on Carbohydrate, Fiber Analysis. (2004) Food Technology (58) 4:72-74. Carbohydrates are a major source of energy in most diets. In the U.S., the Department of Agriculture reports that carbohydrates supply 40-60 percent of the calories in a diet. The author discusses analytical techniques such as physical methods, colorimetric and spectrometric methods, enzymatic methods, chromatographic

procedures, and dietary fiber. The FDA is expecting to release new definitions and expects to see many labels change because of it. The FDA could rule as early as this summer on new definitions for lowcarb food.

GMA Asks For FDA To Formulate Low-Carb Rule. (2004) Food Processing (65) 3:9. The Grocery Manufacturers of America has petitioned the FDA to establish regulations for carbohydrate nutrient content claims. Currently, there are no regulations about claims. The GMA has recommended labeling such as carbohydrate free, low carbohydrate, good source of carbohydrate, and excellent source of carbohydrate.

Goddin, Lesley. Nutritious Nibbles for Snack Attacks. (2004) Low Carb Energy (1) 2:28-30. Snacking is something people want to do and it is something you can do on a low carbohydrate diet. The author discusses snacks that are natural and nutritious, on the go, sweeter snacks, and a reminder to be careful of the low-carb snacks because they are not necessarily low calorie. Included in the article is a recipe for sugar free chocolate mousse, a list of store bough snacks, and a list of natural snacks for low carb dieters.

Good Demand For New Sara Lee Products. (2004: January 23) Bakery Newsletter (36) 4: 2. Sara Lee Corporation reports that its new line of low-carbohydrate bread sold under the Delightful brand is exceeding company expectations.

Healthy Plate: Low-Carb Fight Swirls Around Pasta Makers. (2004: February 4) The Boston Globe. The article is through news briefs at www.bakingbusiness.com. Pasta manufacturers are working on developing low-carb versions of pastas for Atkins dieters. Health professionals however are trying to fight back against the low carb diet. Dr. Atkins had said that if you want pasta that you should cook it al dente so that the carbs would be absorbed in the blood stream. Experts wish he were still alive so they could ask him for his data.

Hidden Carb Alert. (2004) Low Carb Energy (1) 2:40,54. This alert was adapted from Karen Rysavys www.trulylowcarb.com. She reports that crystal light, sugar-free Kool-aid, and sugar-free tang (dry mixes) actually contain carbs despite that their labels say they have none. Five calories per ounce is 1.25g of carbs per serving. So, two quarts has 10g of carbs. One large egg has 0.6 carbs.

Hinton, Brian. Meeting the Low-Carb Challenge. (2004) Bakers Journal (64) 2:29-30. The author includes a quiz on low carb for life. The author also discusses how they started making low carb products because that is what consumers wanted. He also discusses what to consider from a research and development perspective about low carbohydrate products, a pre-commercial evaluation, conforming to regulations, using the language of low carb dieters, training staff, and marketing and promotion of your low carbohydrate products.

Holay, Anju. Surveying Low-Carb Interest. (2004) Prepared Foods (173) 6:37. LowCarbiz has predicted that the low carbohydrate market will reach $25 to $30 billion in sales this year in the U.S. The survey was an Internet based market research. Included are a table on unfulfilled needs for low carbohydrate products and a table on interest in low carbohydrate products.

Hubrich, Beth. Low-Carb Diets - Does Science Support Them? (2004) Food Product Design (13) 11:59-60. The author discusses some different studies that have been going on in the past few years concerning low carbohydrate diets. She also includes some information from different studies and discusses the glycemic index. The article was reprinted from the Calorie Control Councils Fall 2003 Calorie Control Commentary. The newsletter is available online at www.caloriecontrol.org/commentary_f03.pd.

I.B.C. Reduced Carb Bread Hits the Market. (2004: January 23) Bakery Newsletter (36) 4: 1 Interstate Bakeries Corporation started distribution of its Home Pride CarbAction Bread on January 19, 2004. The new bread is available in white and multi-grain varieties and contains 6 grams of net carbohydrates per serving.

Introducing: The Atkins Food Pyramid. A Sensible Approach to a Healthy Lifestyle from Atkins, the Low Carb Experts. (2004) The Wall Street Journal (243) 67:A9. This is an advertisement that includes an Atkins style food pyramid. For more information, visit www.atkins.com.

Jones, Julie Miller. Nutrition. (2004) Cereal Foods World (49) 3:164-166, 168. Fiber, cereals, and body weight and health have been linked from a study done at Harvard of 75,000 female nurses and 39,000 male health professionals. The author also discusses the benefits and risks associated with a low carbohydrate diet, the effects of low glycemic index cereals, and low carbohydrate foods and if they are what the dieter wants. She also discusses fiber, colon cancer, peripheral artery disease and insulin as well as rye and buckwheat at underrated and under used whole grains. Jones also mentions whole grain components and their potential effects, blood sugar lowering properties of cinnamon, and baked products as a risk factor in testicular cancer.

Kadera, Jim. Turning Cookies Into Dough. (2004: January 22) The Oregonian. This article is through news briefs at www.bakingbusiness.com. The author discusses Lite Harvest and how the owners chose Clackamas as the new home base for their low-carb cookie company that is growing during the low-carb craze. Jon Thomsen and Mike Martin, the owners, showcased their cookies at the Fancy Food Show in San Francisco. They actually ran out of cookies while they were there and had to have more FedXed to them.

Katz, Francis R. Low Carb Trade-Off? (2004) Chef (14) 6:12. The low carbohydrate diet may rob the body of folic acid benefits. The author includes a table of ingredients or dishes that increase folic acid intake along with how much is needed and how much folic acid is given. The foods include beef liver, cowpeas,

asparagus, orange juice, broccoli cooked, tomato juice, egg, and raw papaya. Folic acid deficit is more of a concern for women than men.

Kilar, Maureen. Do Not Hold My Buns!; Enough is Too Much. (2004: February 8) Press Journal. The article is through news briefs at www.bakingbusiness.com. The author discusses some of things that she did not like about low fat diets and has now decided that they have gone too far by saying that she should not eat carbohydrates. She tried ordering the Atkins way at a fast food restaurant. She decided that she liked buns because they hold the sandwich together. The author also says good-bye to some favorite restaurants that are carb loaded.

Kolettis, Helen. Industry Responding to Low-Carb Craze. (2004) Food Product Design (13) 10:19-20, 22. The low carbohydrate diet has received more attention than the low fat diet in the 1990s. The food industry has started to feel the effects from this craze. Places are trying to sign deals to offer Atkins-style foods on their menus. Some people in the industry however, are trying to remind people that carbohydrates are a part of a balanced diet. The author discusses a conference in February 2004 in Rome called, Pasta Around the World: A Global Overview of the Science and Healthful Pasta Meals. The National Bread Leadership Council has released information showing that Americans are eating less bread then they were a year ago because most Americans do not have a basic understanding of the health benefits of breads and other grains.

Krasny, Leslie T. Petitions and Policies. (2004) Wellness Foods (6) 3:16-17.

The FDA is thinking of petitioning some card claims. The author discusses what some other agencies think about interim policies on low carb claims. Included are some comments from ConAgra Inc. and the Center for Science in the Public Interest (CSPI).

Kretikos, Eleni. Bethesda firm pulls low-carb lever in vending market. (2004: April 9) Washington Business Journal. Low Carb Vending plans to introduce vending machines for low carbohydrate products. The company will either put in a new machine for the products or adapt machines already in use. The machines will hold about 30 items including products from Atkins, Slimfast, EAS, Carb Solutions, CarbWise and others.

A Large Number of Canadians Reducing Carbs. (2004) Bakers Journal (64) 4:7. Decmia Research for Canadian magazine Strategy conducted a poll that shows 43 percent of those polled were reducing their carbohydrate intake. Women who are 35 and up are the most likely to be on the diet. Twenty percent of those polled reported that they had recently purchased a low-carb product.

Lawton, Christopher. Most Light Beer Is Low Carb, U.S. Decides. (2004) The Wall Street Journal (243) 70:B1. The federal government has decided that almost all light beers are low-carb. Included is a table on different beers and how many grams of carbohydrates they contain. The U.S. declared that light beers containing seven carbs or less are considered low carbohydrate products.

Lehmann, Tom. The Low-Carb Quagmire: Can You Meet the Demand for a Low-Carb Pizza? (2004) Pizza Today (22) 8:17-18, 20. Even the low carbohydrate diet is popular and many products have been developed in this area, the problem is that there is no definition of what low carbohydrate is. You can read more about actions taking the by the Federal Trade Commission about low carbohydrate claims at www.ftc.gov or the FDAs website at www.fda.gov. The author discusses how operators can make pizza crusts more carb friendly by making a whole-wheat crust or a multi-grain crust.

Lewis, Len. Catering to Low-Carb Consumers. (2004) IGA Grocergram (78) 6:52-55. The author discusses the low carbohydrate and high protein diet craze. Included are pictures of new carb options products that were introduced by Unilever Bestfoods. NPD group reported their findings from a survey that showed that ten percent, or ten million, people are on a low-carbohydrate and high protein diet. The largest group of carb cutters is middle-aged consumers between the ages of 35 and 64. The survey also showed that people who cut their carbs had health problems such as high blood pressure.

Looking at Lower Carb Products? -Remember the Regulations! (2004) Bakers Journal (64) 2. Canada has requirements set to make claims for reduced or low carbohydrate foods. They will not be able to be used after December 2005 when the new Mandatory Nutrition labeling regulations take effect.

Low-Carb Dieters Still Eating Carbs. (2004: April 9) Bakery Newsletter. (36) 15:3.

The NPD Group has released a report called "Report on Carbohydrate Consumption Patterns" that most of the 11,000 adults surveyed were not reducing their carbohydrate intake as much as are recommended for lowcarbohydrate diets. The report found that the average consumption of refined carbohydrates by consumers was 128 grams. Men averaged 145 refined with women's consumption slightly lower at 109 grams. Low carbohydrate diets recommend 20 to 50 grams a day for weight loss.

"Low-Carb Diets, Obesity Concerns Cause Chains to Rethink Menus." (2004: June 8) MILLING & BAKING NEWS (83) 15: 9. Discusses how the low-carbohydrate diet trend has led top food chains to change or add to their menu options. Mentions Panera Bread Co., Cinnabon Inc., McDonald's Corp., Burger King Corp., Wendy's International, Subway Restaurants, Blimpie International, Brinker International's Chili's Grill & Bar Unit. Panera Bread has added Golden Original Bread, Rosemary Walnut bread, and Asiago cheese bagel and an Italian herb breadstick. The new menu additions have between 10 and 25 total carbohydrates.

Low Carb Glossary. (2004) Low Carb Energy (1) 2:123. The following terms are defined: carbohydrates, glycemic index (GI), glycemic load (GL), insulin resistance, ketosis, lipolysis testing strips, and net effective carbs.

Low-Carb May Have Staying Power. (2004) Food Processing (65) 4:15. Mintels report shows that more than 50 percent of Americans have tried, or are on, or would like to try the low carbohydrate diet in the future. Seventy-five percent of people cut back on carbs because

they felt it was healthier but two thirds say they wanted to follow the diet to lose weight.

Low-Carb To Go. (2004) Baking Buyer (16) 1:9. January is the time for Americans to try and lose weight. Since low carbohydrate diets are popular, more and more people will be trying it. The author suggests putting low carb products on the shelf that are easy to grab and go. 7-Eleven did this in their stores recently.

Low-Carb Yields High Profits With No Signs of Stopping; Consumables. (2004: January 19) Drug Store News. The article is through news briefs at www.bakingbusiness.com. Consumers who are on the low-carb diet can still get their comfort foods since some there are being foods developed with low levels of carbs. The author suggests that low carb is today what low fat was 15 years ago, but bigger. There is no solid estimate of what the low carb market is right now. Pork rinds are up $22.9 million and dried meat snacks are up $21.7 million.

Mache: The Beautiful Salad. (2004) Low Carb Energy (1) 2:12. Mache is a leafy green that first was used in the Renaissance period. Epic Roots, a company who grows and sells it, reports that it has 3g of carbs. A study found that a three-ounce serving of mache has 12 percent of the recommended daily allowance of omega-3 fatty acids. More information can be found at www.epicroots.com.

Making It. (2004) Low Carb Energy (1) 2:44.

The author discusses green eggs and why it happens, what type of oils are best on the low carb diet, extra virgin olive oil, pure olive oil, and light/mild olive oils. Included are a recipe for relleno breakfast bake (8g carbs) and a recipe for hot breakfast cereal (9g carbs) from Karen Rysavys Cooking TLC Volumes 1 and II found at www.trulylowcarb.com.

McCarthy, Drew. Shuttin Down the Carbs. (2004) Bakers Journal (64) 4:92. Tony Melia and Sandra Douglas are working together to bring low carbohydrate products in the pizza industry. Their product line is called LifeStyles and has 80 percent fewer carbohydrates than regular pizza products. They developed the product by just experimenting.

McEvoy, Hugh J. Et Tu, Sucre? (2004) Prepared Foods (173) 6:45-46, 48, 51. Pastry arts and desserts are often high in carbohydrates. Since they are comfort foods, people like to have them. The increasing interest in low carbohydrate diets has led to the development of pastry arts and desserts having less carbs. The author includes tips on low-carb sweeteners. These include xylitol, sorbitol, mannitol, isomalt, maltitol, lactitol, hydrogenated starch hydrolysates, and erythritol. Recipes can be found at www.culinarycafe.com/Desserts.html. Nutrition information on favorite desserts can be found at www.foodnboozelog.com/20030201131853727.htm.

Merchant, Barbara. A Corn Syrup Connection? (2004) Low Carb Energy (1) 2:114.

High fructose corn syrup is found in beverages and foods. Researchers at the American Journal of Clinical Nutrition report that high fructose corn syrup may have played a role in increasing the cases of diabetes type 2 in the U.S. Americans still eat about the same amount of carbs that they ate in 1990 but they are more processed.

Merchant, Barbara. The Metabolic Syndrome: Are You At Risk? (2004) Low Carb Energy (1) 2:86. The Centers for Disease Control has reported that obesity is increasing quickly in the U.S. Obesity can cause health problems such as diabetes, high blood pressure or other forms of cancer and metabolic syndrome. This is sometimes called the Reaven syndrome. The author discusses what this means for a person, taming metabolic syndrome, how much exercise is needed, and other therapies and their roles in helping. Dr. Steinbaum recommends that people with a disposition to metabolic syndrome go on a lowcarbohydrate, high fiber diet.

Milling, Marla Hardee. Dinner and a Movie: Japanese Style. (2004) Low Carb Energy (1) 2:50-51. Given is a timeline for the night for making dinner and watching the movie, Lost in Translation. Included are recipes for basic konbu dashi (0 carbs), shabu shabu (7.5g carbs), ponzu (3g carbs), and sesame dipping sauce (8g carbs).

Milling, Marla Hardee. Eat Your Veggies! Hint: Go For the Green. (2004) Low Carb Energy (1) 2:62-67. The author discusses the difference between good vegetables and bad vegetables, how low carb does not mean no carb, and eating

green vegetables. Included is a quick guide on how many carbs are in low carb veggies such as lettuce, cucumber, cabbage, asparagus, broccoli, cauliflower, celery, leeks, eggplant, scallions, tomatoes, carrots, and beets. She also includes the amount of carbs in high carb veggies such as onions, parsnips, green peas, acorn squash, lima beans, and succotash. She suggests counting your servings and growing your own garden. The following recipes are included: summer tomato salad, summer salsa, baked Vidalia, red bell pepper dip, lemon summer squash, zucchini medley, fiesta salad, Greek salad, broiled eggplant, creamed cucumbers, truly low carb parmesan garlic zucchini, sweet cauliflower and bacon salad, and crustless asparagus and ham quiche.

Milling, Marla Hardee. Ka-Ching. (2004) Low Carb Energy (1) 2:76. The Rand Corporation report has made a prediction that by 2020, one out of every healthcare dollar will be spent on the 50- to 69-yearold for medical problems related to obesity. In 2000, the U.S. Centers for Disease Control and Prevention reports that 400,000 people died because of poor diet and physical inactivity. A low carb lifestyle has many benefits including maybe saving you money.

Mills-Senn, Pamela. Carb Counters: Now Is the Time to Decide Whether to Jump on Bandwagon. (2004) Pizza Today (22) 7:60-62. The pizza industry is noticing the low carbohydrate diet despite if it is a trend or becoming part of the culture. If you want to respond to the low carbohydrate diet, first watch your customers and see what they are ordering. Also, if sales are down consider adding low carbohydrate items to the menu. The FDA does not currently have any definition of what is low carb. However, you cannot label items low-carb, lower-carb, or reduced carb. You can include the net carbs on items.

Mills-Senn, Pamela. In Response: A Look At Some of the Carb Friendly Items Pizza Companies Have Marketed. (2004) Pizza Today (22) 7:64-65. There are different ways pizza operators are trying to attract low carbohydrate dieters to their restaurant. The author discusses what some places have added to their menu. These companies include Donatos, Figaros, Papa Murphys Take N Bake Pizza, Pizza Magia, and Smoky Mountain. By adding different low carbohydrate items to your menu, you might have to do a trial and error process to see what your customers want.

Mock-A-Mocha. (2004) Low Carb Energy (1) 2:14. This is a recipe for a low carb coffee drink. The recipe makes two servings and has 10g of carbs per serving.

Moisher, Nancy R.N. Ask Nancy. (2004) Low Carb Energy (1) 2:90. Nancy answers questions from readers about what is the best way to convert a high carb meal to a low carb meal, are there lower carb flour and what are their benefits, and can Stevia be heated and how it can be used in cooking. She also offers tips on using hollandaise sauce, eating Chinese without the sauce, and using baking parchment.

Moisher, Nancy R.N and Rysavy, Karen. Sweet Spot. (2004) Low Carb Energy (1) 2:68-73. These recipes were adapted from Moishers cookbook called Eat Yourself Thin Like I Did! Her web site is www.eatyourselfthin.com. The following recipes are included: vanilla ice cream patties (0g carbs), grasshopper pie (2g carbs), chocolate cookie crust (1g carbs), chocolate topping (1g carbs), fresh rhubarb walnut cake with cream cheese frosting (4g carbs), and cream

cheese frosting (0g carbs). The following recipes are from Karen Rysavys Cooking TLC, volumes 1 and 2. The recipes are lemon meltaway bars (4g carbs), heavenly mousse (4g carbs), and almond biscotti (2g carbs).

Munoz, Sara Schaefer. No Laughing Cow Light is No Laughing Matter for Dieters. (2004) The Wall Street Journal (243) 64:B1. For South Beach dieters, Laughing Cow is a product that is an officially approved snack for the low carb diet. But, consumers are having a hard time finding the product and it cannot stay stocked on the shelves. And when consumers finally find the product, they stock up on it. Some customers are even looking on eBay to find the product.

Must Have: Mustard. (2004) Low Carb Energy (1) 2:12. The author discusses French's Mustard and the different varieties it comes in. Included is a recipe for mustard vinaigrette salad dressing (1g of carbs) and a recipe for tangy mustard marinade (13g of carbs).

Neff, Jack. Dr. Phil Goes to the Grocery Store. (2004) Food Processing (65) 4:39-41. Phil McGraw is endorsing products called Shape Up! They are diet products. The author asks if anyone can create diet foods. Included is a table on Atkins & Carb solutions gain toeholds for different products for sales. The following items are included for sales: pancake/French toast/waffle mix, bread mixes, muffin mixes, other baking mixes, fruit-flavored syrup, intrinsic health value bars, and salted snacks (no nuts). In each category they are compared to Atkins Nutritionals and some are compared to Carb Solutions.

Newfangled Bagel Lox Out Most Carbs. (2004: January 29) Sports Final Edition. The article is through news briefs at www.bakingbusiness.com. New World Restaurant is developing bagels with 75 percent fewer carbohydrates and will sell them at their New World Coffee, Manhattan Bagel, Einstein Bros., and Noahs New York Bagel chains. The bagels will have 18 to 21 grams of carbs. The companys average bagel has 75 grams of carbs.

Palmer, Sharon R.D. Taking Stock of Saturated Fats. (2004) Food Product Design (13) 10:30-31. In 1961, the American Heart Association warned Americans that they needed to reduce their saturated-fat intake because evidence showed that intake was linked to heart disease. The author discusses saturated fats, future insights, the food industry response to consumer demands, and the low-carbohydrate confusion. The low-carbohydrate diet is hurting the American Heart Associations fight against saturated fats. On a low-carb diet, a person gets 53 percent of their calories from fat, which is mostly saturated.

Parker-Pope, Tara. The Low-Carb Resolution: Getting This Years New Years Diet on Track. (2004) The Wall Street Journal (243) 3:D1. The author discusses how the low-carb diet craze is hard to navigate. She answers questions such as, Do low-carb diets work better than low-calorie diets? She also discusses the South Beach diet and the Atkins diet. Net carbs are defined as is the glycemic index in this article. The author includes web sites to help dieters evaluate the low carbohydrate diets. These include: Harvards nutritionists balanced insight into carbs and healthy eating at www.hsph.harvard.edu/nutritionsource/; the University of Sidney explains the index and lists low-GI foods at www.glycemindex.com; an analysis of how it is hard to make Atkins diet healthy at

www.healthletter.tufts.edu/issues/2003-12; Atkins at www.atkins.com; and a twist on the Atkins diet at www.southbeachdiet.com.

Patil, Sakharam K. Resistant Starches as Low-Carb Ingredients Current Applications and Issues. (2004) Cereal Foods World (49) 5:292-294. The author discusses the definition of resistant starches and includes a table on the representation of RSI, RS2, and RS3 starches. He also discusses processing commercial resistant starches and recent developments in the industry.

Perets, Abbi. Low-Carb Confidential. (2004) Low Carb Energy (1) 2:4243. The author discusses how to get your kids to eat low carb diets. She does not give advice on getting husbands on the diet. Included are a recipe for Abbis mayo dip with 0.4 carbs and a recipe for ketchup for sweet kids with 1g carbs for one tablespoon.

Physicians Committee for Responsible Medicine. Doctors Rank Ten Worst New Low-Carb Entres. (2004: March 1). Report focuses on low carb menu options from the top ten restaurant chains. Includes a list of the top ten entrees that are considered to be the worst options by nutritionists. The number one item on the list is a chicken salad from Ruby Tuesdays that contains 1,161 calories and 98 grams of fat. The complete report can be downloaded from the Physicians Committee for Responsible Medicines website at: http://www.pmq.org

Pszczola, Donald E. CheeseburgerCheeseburgerNo Bun. (2004) Food Technology (58) 3:36, 38, 40, 42, 44, 46-52.

The author gives some recent examples of menu items that are being called low carbohydrate meals such as the bunless hamburger served on a bed of lettuce. He also discusses different ingredient suppliers and companies for low carbohydrate products.

Ranum, Peter. Cereals and Low-Carbohydrate Diets. (2004) Cereal Foods World (49) 2:98-99. The author focuses on the vital role of cereal based foods. He says to question if low carbohydrate diets work, the safety of the diets, and the long-term effectiveness of the diets. He also discusses how to promote the health benefits of enriched cereal products and how some in the baking industry are going ahead and making low carbohydrate products to reach consumers.

Ready Set Grill! (2004) Low Carb Energy (1) 2:52-57. Included are recipes for grilling. These include grilled lamb (2g carbs), shrimp with prosciutto on the Barbie (less than 1g carbs), grilled salmon steaks (less than 1g carbs), lemon-lime chicken (5g carbs), grilled chicken with rosemary (on the charcoal grill and 2g carbs), sirloin steak with anise butter (2g carbs), beef top loin steaks with feta and mushroom kabobs (9g carbs), Cajun-style pork chops (2g carbs), campfire eggs (1g carbs), turkey burgers with feta cheese (4g carbs), grilled Portobello mushroom caps (4g carbs) and chicken ole (4g carbs).

Reents, Jennifer Newton. Caffeine: Whats the Buzz? (2004) Low Carb Energy (1) 2:88-89. Some low carb diets do not allow caffeine while others allow it in moderation. The author discusses caffeine, the science of caffeine,

and cutting caffeine. Included is a recipe for sugar-free cinnamon roll latte and a recipe for sugar-free crme caramel latte.

Richards, Corinna. A Plate Full of Posies. (2004) Low Carb Energy (1) 2:74-75. The author suggests eating flowers because they can be good for you. She includes different types of flowers, how to cook them, and their health benefits. The flowers include calendula, chamomile, chrysanthemum, dandelion, dianthus, elderflower, Johnny jump ups, lavender, nasturtium, rose, and squash blooms. She also includes a list of ones not to eat.

Robinson, Doug. Carbs Evil - No, Hold On, Theyre Good. (2004: February 3) Bakingbusiness.com. The article is through news briefs at www.bakingbusiness.com. The author points out that according to the Associated Press that researchers are saying to eat carbs to lose weight. The author lets out his frustration on the back and forth on the topic of carbs and what people are really supposed to do.

Rysavy, Karen. Put an End to Low-Carb Diet Stalls. (2004) Low Carb Energy (1) 2:80-81. Stalls are when your weight can fluctuate for a few days. The author discusses what stalling is. Included is an elimination strategy for suspects for stalling such as artificial sweeteners, sugar, fruit, vegetables, calories, citric acid, nuts and seeds, salt, exercise, supplements, and attitude. To track your food intake, you should visit www.fitday.com, www.ediets.com, or www.atkins.com. At www.lowcarbenergy.com, you can search a carb counter database for common foods based on the USDAs database.

Sara Lee Bakery Group Launches Low-Carb, Low Calorie Bread Line. (2004: January 6): Milling & Baking News (82) 45: 1, 11. Sara Lee Bakery Group has launched Sara Lee Delightful white and wheat sandwich breads. The new bread has 9 grams of carbohydrates per slice.

Seipell, Tuija. Tackling Low-Carb In Vancouver. (2004) Bakers Journal (64) 3:15. The Baking Association of Canadas British Columbia chapter arranged a seminar for a forum for the low carbohydrate diet debate. The author discusses some of what went on at the seminar and what people said for and against the diet and how the diet affects the baking industry.

Shelke, Kantha. Grain-Based Foods Fight Back. (2004) Food Processing (65) 2:45-46, 48, 50, 52. The author discusses how the low carbohydrate and high protein diet is successful because Americans want to lose weight. She discusses how the diet works, new products that are being formulated, low carb versions of regular food, and how consumers believe that the diet is healthy because the industry's message on the diets is confusing.

Siegel, Jeff. Just a Fad: Is Low-Carb the Next Victim of Desertion? (2004) Pizza Today (11) 35-37. The author discusses the difference between meeting customer demand and making a new product for a diet that will end or disappear in twelve months. The low carbohydrate diet could be just that, a fad. Americans will do anything to lose weight except eat less

and exercise more. This is where the diets come in. The author discusses some past diet fads also. The low carbohydrate lifestyle was accepted pretty quickly. The author asks if companies will be ready for the next fad.

Sinton, Shelly M.S. Boost Flavor The Low-Carb Way. (2004) Low Carb Energy (1) 2:46-47. Sinton gives ideas on how to increase the flavor in your low carbohydrate meals. She includes recipe ideas for herbs and spices, dried herbs, spices, fresh spices, high-caliber condiments, flavored extracts, aged hard cheeses, and unusual and different ingredients.

Sinton, Shelly M.S. Chew On This: Fiber and the Low-Carb Diet. (2004) Low Carb Energy (1) 2:34, 36. A low carb lifestyle could put a person at risk for not getting enough fiber depending on how much the carbs are being limited. A person should eat high quality foods that have fiber to ensure that they are getting enough in their diet. The author discusses what fiber is, soluble fiber, insoluble fiber, and how much fiber is enough. Benefits of fiber include insulin control, heart health, intestinal integrity, and weight control. She includes six tips to increase your fiber intake. They include reading labels to find fiber, get a book on nutritional values, eat a variety of foods, eat whole grain products, choose whole foods, and have fiber in the kitchen.

Skinny On Low-Carb Diets Jury is Still Out On the Safety of Atkins and Similar Plans, The. (2004: February 4) Plain Dealer (Cleveland, Ohio). The article is through news briefs at www.bakingbusiness.com. The author compares the Atkins diet to a religion instead of a diet since so many people are trying it. People are attracted to the diet because

they can do the diet without going hungry as long as they watch their carb intake. The author discusses how supermarkets and specialty stores are buying into the craze and introducing new products. Researchers are worried about the diet for its long-term effects on peoples health. Right now, dieters are focused more on their weight results than research.

Sloan, A. Elizabeth. The Low-Carb Diet Craze. (2004) Food Technology (58) 1:16. Currently, there are 25 million Americans on the Atkins low carbohydrate plan and 37-42 million Americans on a low-carb version of the diet. Consumers say that they will definitely or probably try a new food product because of low-carb, which is now the fifth product attribute that consumers look for. Traditional food sales have been hurt by $10 billion in sales because of low carb diets according to the New Nutrition Business. New Nutrition Business also estimates that the low-carb segment was worth $2.5 billion in 2003 and $100 million in 2002. SloanTrends reports that positive media coverage for the low carb diet when up from 47 percent last year to 89 percent positive this year.

Sokol, Deirdre. Low-Carb and Wellness Trends Transform Bakery Sales. (2004) Food & Drug Packaging (28-31). Because of strong competition in the baked goods area, creative recipes and packaging have been developed. In 2003, Americans who tried to lose weight by on a low-carbohydrate diet grew by 50 percent. Popularity of low carbohydrate products has increase. Some food processors are focusing on wellness through portion control for customers. Some older products are finding increased sales with new packaging designs.

Sosland, Meyer. Fiber Fortified. (2004: Aug. 10) Milling & Baking News (83) 24: 48. Discusses new bakery product introductions of products that are considered to be in the low-carbohydrate category. Companies who have introduced products in this new category include: Flowers Foods Inc., The Kellogg Co., Pepperidge Farm, Inc., Atkins Nutritionals, Sara Lee Corp., Bimbo Bakeries, American Italian Pasta Co., Mission Foods, DNA Dreamfields Co., and Dakota Growers Pasta Co.

Specialty Stores Cater to Latest Nutrition Trend. (2004: Feb. 8) The Houston Chronicle. The article is through news briefs at www.bakingbusiness.com. Lowcarb specialty stores are showing up in the market. These show that the low-carb trend is definitely here. At the specialty stores, prices are higher than supermarket prices for the regular versions. One person said that she thought the prices were higher because of the huge demand for low carb items.

Steinborn, Steven. Carbs, Calories & Regulations. (2004) Prepared Foods (173) 6:59-60, 62. Food developers are affected by regulatory developments on how they formulate and market their new products. The author discusses different regulations that might happen with the low carbohydrate diet. The FDA has yet to define was low carb and reduced carb means. Later this year, they are expected to make rulings on the definitions. Many articles on calorie control can be found at www.caloriecontrol.org. Calories Count: Report of the Working Group on Obesity can be found at www.cfsan.fda.gov/~dms/owgtoc.html.

Stenton, John L. While the Getting is Good. (2004) Food Processing (65) 2:22. The author discusses how many people in the food industry have forgotten about last lessons about mistaking trends for fads. The author believes that low-carbohydrate diets will end the same as low fat, low-cholesterol, and low-sodium. He does think that there is a market and it will grow for low carbohydrate items but he does not think it should get out of hand.

Stop Dieting? Fat Chance! Declining Sales Hurt High-Carb Products. (2004: January 23) The Houston Chronicle. The article is through news briefs at www.bakingbusiness.com. Some companies are blaming their lack in sales and profits to the low carb diet craze. Riviana Foods reported that their retail was down by 9 percent for the fourth quarter. The author gives examples of companies with high carb items and how their sales have fallen. He even discusses the falling sales in orange juice and minute maid. The author also lists certain foods that have decreased in sales in unit volume from 2002 to 2003 and includes their nutritional properties. This includes bread, pasta, rice instant, rice packaged and bulk, dehydrated potatoes, orange juice frozen, and orange juice refrigerated.

Subway Partners with Atkins Nutritionals to Offer Low-Carb, AtkinsFriendly Wraps. (2003: January 6): Milling & Baking News (82) 45: 11. Subway plans to offer a new lie of low-carbohydrate, AtkinsFriendly Wraps. The wraps will be available in two varieties: Turkey and Bacon Melt Wrap with Monterey cheddar cheese, Chicken Bacon Ranch Wrap, with Swiss cheese. The wraps contain 11 grams or less of net carbohydrates. The tortilla "wrap" formula was changed to include wheat gluten, cornstarch, oat, sesame flour, and soy protein.

Terhune, Chad. Coca-Colas Low-Carb Soda Loses Its Fizz. (2004) The Wall Street Journal (254) 79:B1, B9. Coca-Cola Co. introduced its C2 cola with great expectations. C2 is a reduced-calorie, reduced-carb cola. The company marketed this product to consumers ages 20 to 40 who are trying to reduce their sugar consumption and still indulge in soda. Company officials thought the product would be great for individuals on low carb diets. According to data from Information Resources Inc., by the end October 3, 2004 C2 only had a .41 percent of the soft drink market. This small market share compared to a .29 percent held by Pepsi Edge. The price for the product could have contributed to low sales. Premium pricing for C2 was stopped in September, since that time sales have slowly started to rebound.

Terhune, Chad. OJ Brands Fight Carbs, Each Other. (2004) The Wall Street Journal (243) 95. Tropicana and Minute Maid have released low carbohydrate orange juice in an attempt to increase sales from consumers. Because of the new low carb juices, the Florida Department of Citrus started a $7 million national advertising campaign to tell consumers about the importance of vitamins and nutrients in orange juice.

Tharp, Paul. Atkins Impact in Pasta Plunge. (2004) Frozen Food Digest (19) 5:28. The American Italian Pasta Co. cut 14 percent of its workforce and closed a factory because consumers are not eating pasta as much because of some low carb diets. Other companies have claimed to be affected by the low carb diets as well.

The Lowdown. (2004) Prepared Foods (173) 10:29. Included is a table on the best tasting low carb products according to ACI testers. The top one came from Coca Colas C2. Included is an ACI description of each product. It has been estimated that 59 million Americans were counting carbs last year. American Culinary Institute conducted the taste testing.

Thomson, Peter. Low-Impact Carbohydrates in Bakery Applications. (2004) Cereal Foods World (49) 5:270, 272-273. Obesity rates are increasing around the world. Obesity is serious because it increases the risks of a variety of health problems such as type II diabetes. In the world, 1.2 billion people are considered overweight and 250 million are obese. It is currently estimated that 32 million Americans are on a low-carbohydrate, high protein diet. The food industry has responded by introducing new products with lower carbs. The author also discusses the declining consumption of grain-based foods, high and low glycemic-impact carbohydrates and GI, as well as sugar substitutes such as xylitol and fructose. Included is how to formulate a low-carb soft chocolate chip cookie.

Toops, Diane. Obesity News Tipped the Scales in 2003. (2004) Food Processing (65) 2:72. A survey showed that obesity was the no. 1 food news in 2003. The no. 2 news story was the Atkins Diet. Trans fatty acids were voted the no. 3 most important story. The South Beach diet made the no. 5 top story in 2003 while no. 10 was reality television based on foods.

Turcsik, Richard. The Breakfast Club. (2004) Progressive Grocer (83) 12:52, 54. The cereal industry has joined the low carbohydrate high protein diet trend by introducing low carb cereal. Included is a table on how low carb diets have affected total U.S. food store sales for ready to eat cereals.

Turner, Bobby. Reducing Carbohydrates in Baked Goods. (2004) Bakers Journal (64) 2:32. The author discusses the best way they have found to reduce carbs in bakery items. They reduce the white flour and replace it with soy flour. You can also use chickpea flour or spelt flour. They also reduce and eliminate all the sugars and add fiber to the product. Turner is a regional bakery coordinator for Whole Foods Market.

Unrein, John. How Low Can You Go? (2004) Baking Buyer (16) 1:45-46, 48, 50-51. The popularity of the low carbohydrate diet has given bakeries an opportunity to create new products and increase profits. Natural Ovens Bakery is a supplier of Original Lo-Carb Bread to in-store bakeries. Last year in June they made 1,200 loaves in one week and now a week in November, they made 60,000 loaves. This trend has given retailers and in-store bakeries huge opportunities. The author discusses developing products, taste, labeling laws, and the future of the diet and new products.

Unrein, John. Make Choices Obvious. (2004) Baking Buyer (16) 4:13. By creating your own low-carb logos, you can help your customers find low carbohydrate product easily before they give up trying to find

what they want. The author discusses what Trader Joes has done with their own logo for their consumers.

Veggie Mix N Match. (2004) Low Carb Energy (1) 2:14. Included are eight carb-wise vegetables that can be blended together in unique combinations to offer a tasty treat. They include asparagus, broccoli, cauliflower, green beans, mushrooms, onions, bell peppers, and spinach.

Vranica, Suzanne. Marketers Weigh in on Diet Craze. (2004) The Wall Street Journal (243) 53:B4. Low carbohydrate diets are definitely a craze right now. There have now been advertisements asking consumer if they are taking the diet a little too far. Other companies are trying to promote their products that are not so fully loaded with carbs.

Wade, Marcia A. Emerging Formulations - The New Starting Lineup. (2004) Prepared Foods (173) 4:61-62, 64, 66, 68. The author discusses formulating new products that have lower carbohydrates and how this is dependent on adding nutritive ingredients and not so much on new technology. She includes a table on the figures of sugar alcohols such as glycerine, sorbitol, and mannitol. She also includes a figure of aspartame. She discusses what to take into consideration when choosing a hydrocolloid. For more information visit www.tamu.edu/food-protein/, www.merlindevelopment.com, and www.tiax.biz/technologies/pdfs/food_nutriton.pdf.

Wal-Mart Activates Low-Carb Promotion. (2004: January 26) Supermarket News. The article is through news briefs at www.bakingbusiness.com. Wal-Mart Inc. is going to place low carbohydrate products in a high traffic area between groceries and nonfood items. They are calling the display, Zero Carbohydrate Action Alley. They are using more themes to help grow.

*Wellman, David. The Taming of the Trend. (2004) Frozen Food Age Supplement: Health, Wellness, & Low Carb. 1, 14-15. Since the low carbohydrate diet has stayed popular as long as it has, some are considering it not a fad but something that may be around. Included is a table on branded low-carb snack and beverage dollar sales, a table on popular low-carbohydrate categories ranked by percentage change in dollar sales, and a table on this could be the bigger opportunity for manufacturers developing healthier products. Also included is a table on the top low-carb brands and lines in supermarkets.

Wilshire, Gil M.D. Low-Carb Going Mainstream. (2004) Food Product Design (13) 11: 38-40, 43-44, 47-48, 51-52, 55-57. The author believes that the low carbohydrate diet is a rare opportunity to improve the health of consumers. She discusses expanding the market, understanding low carbohydrate diets, the low carb consumer, information about lipids, protein, the carbohydrate controversy, net carb claims, sweeteners, and the future of the low carbohydrate diet. She includes a table on edible alcohols.

Wilson, Kim. Low-Carbers: Your Pancreas Will Thank You. (2004) Low Carb Energy (1) 2:84.

A study was done by Dana-Farber Cancer Institute of Brigham and Womens Hospital and Harvard School of Public Health. The study showed that women who ate starchy foods were more than two and a half times more likely to develop pancreatic cancer.

Wilson, Kim. Nutty Buddies. (2004) Low Carb Energy (1) 2:20. Nuts are a good snack for those on a low carb diet. For two tablespoons, walnuts have 1.7 grams, peanuts have 3.4 grams, macadamia nuts have 2.3 grams, and almonds have 3.6 grams of carbs.

Wilson, Kim. The Calcium Connection. (2004) Low Carb Energy (1) 2:76. Research shows that calcium rich foods can help your diet. Calcium sources for low-carb friendly products include yogurt, canned sardines, broccoli, tofu, and raw oysters. Calcium intake for a person should not be less than 2,000mg a day.

Winslow, Ron and McLaughlin, Katy. Atkinss Family, Personal Doctor Say Diet Guru Was 195 Pounds. (2004) The Wall Street Journal (243) 31:B3. Family of Robert Atkins released hospital records that showed he weighed 195 pounds when he was admitted to the hospital after he slipped on the ice. The doctor reported that in the three years he was treating him that his weight fluctuated by five to 10 pounds. The doctor said he was a little overweight but he never treated him for a heart attack or hypertension.

Winslow, Ron and McLaughlin, Katy. New Research Lends Weight to Effect of Low-Carb Diet - In the Short Term. (2004) The Wall Street Journal (243) 97:D1. There have been two new studies on the Atkins low-carbohydrate diet. These studies show that low carb diets are more effective than low fat diets in that they have more weight loss over a six-month period. After a year however, the results of the diets even out. The studies still leave many unanswered questions about the long-term safety of the diets. Included is a table on new low carb product launched in 1999 through 2004.

Your Questions/Expert Answers. (2004) Low Carb Energy (1) 2:92-94. Many experts worked on different questions from readers. The questions involve skin, hair and nails; fibromyalgia and chronic fatigue syndrome; carb intake and sex life; hypoglycemia; overweight child, arthritis and exercises; caffeine; glutens; soy products; sugar alcohols; hydrogenated oils; and hidden carbs.

Zimmerman, Ann. Wal-Mart is Serving Up Blimpie To Satisfy Low-Carb Shoppers. (2004) The Wall Street Journal (243) 23:B3. Wal-Mart is trying to keep up with consumer demand and will have outlets of Blimpie International Inc. in their stores. The Blimpie restaurants will also offer low-carb meals for customers. Blimpie started the low-carb menu three months, which it already accounts for 8 percent of total sales. 2005 Journal Citations:

Carb Culling Up North. (January 2005) Prepared Foods (174) 1:49.

Included is a table on Canadian awareness and level of concern for obesity, trans-fatty acids, and saturated fats. ACNielsen found that 12 percent of Canadian households have at least one person on a low carbohydrate diet. In the last six months, 52 percent of Canadians have participated in a weight loss program.

Childs, Mike and Wing, Fabian Lee. The Year in Print. (January/February 2005) Bakers Journal (65) 1:13-14, 117. Included are articles from different trade journals and scientific publications last year about hot topics in the baking industry. These include trans fats, low-carbohydrate, protein, fibres (or fibers), convenience, functional foods, and obesity.

Hursh, H. and Martin, J. Low-Carb and Beyond: The Health Benefits of Inulin. (March/April 2005) Cereal Foods World (50) 2:57-60. The authors discuss low carb foods and fact and fiction, the rise in popularity of low-carb diets, health effects of low carb dieting, declining popularity of low-carb diets, future product trends, inulin and its health benefits, and where do we go from here. Included is a table on consumer rating of cookie concepts with a control, reduced sugar, and reduced sugar and added fiber.

Maningat, Clodualdo, Bassi, Sukh, Woo, Kyungsoo, Dohl, Christopher, Gaul, Jennifer, Stempien, Gregory, and Moore, Toby. Formulation of High-Protein, High-Fiber (Low Carbohydrate), Reduced Calorie Breads. (April 2005) AIB Research Department Technical Bulletin (27) 4:1-16. Interest and attention has recently been focused on low carbohydrate foods and beverages. The bulletin focuses on the popular diet plans for weight control, the role of carbohydrates in obesity, and diabetes,

government regulations for labeling, ingredients for formulations, and adjustments for food processing for production of these items. Also included is a study that evaluated breads formulated with high-protein and high-fiber. Includes high-protein, high-fiber bread formulas using white or whole-wheat flours, dough and control straight dough formulas using white or whole-wheat flours.

Michaelides, Dr. John. Bringing Fibre into Focus. (January/February 2005) Bakers Journal (65) 1:9, 58. The author answers a technical question about how fiber relates to low-carb baked goods.

Nunes, Ketih. "Got Your Protein-Enhanced Beverage?" (July 26, 2005) Milling & Baking News: Food News Edition, (84) 21: 30-3. Growth in the dairy category are increasing not only in the milk and cheese categories but in other categories including yogurt and ice cream. Notes that ethnic cooking has lead to and increased consumption of cheese. Graphs noted the changes from 2001-2005 in milk unit volume, milk dollar sales, cheese unit volume and cheese dollar sales. A list of the top 10 nutrition trends is given on p. 32. Key items in the list are obesity, dietary guidelines, dairy health benefits, calcium, individualized diets, sweetened beverages, early nutrition, functional foods, low-carb dieting declining and food safety concerns. Nunes, Keith. The Next Phase: The Low-Carbohydrate Diet Trend is Evolving. (May 24, 2005) Milling & Baking News: Food Business News Edition, 22, 24. Lawrence Shiman, the senior account executive at Opinion Dynamics, developed a profile for the typical individual on a low carb diet. The individual would be between the ages of 30 and 64 with an income level above $75,000 per year. Consumers have become more health conscious in their food choices and are more likely to

choose products containing "good carbs" instead of products that are considered to be low-carb. Choices would include items that are made with whole grains, high in fiber and low in sugar. Includes a table with quarterly dollar and unit sales of food and beverage products over the past eight quarters. According to the data obtained form ACNielson LabelTrends, sales of "carb-conscious" products peaked in the 3rd quarter of 2004 with sales of $756,118,176. Sales have declined since that point but have remained steady with sales of these products at $694,559,041 for the 1st quarter of 2005.

Viswanathan, Sangita. Carbs Are Back. (February/March 2005) Food Quality (12) 1:15-16. The low-carbohydrate diet trend affected bread, pasta, and orange juice sales. The Grain Foods Foundation has launched a campaign called, Bread. Its Essential. Currently the focus is on whole-grain foods and how they are good for the heart. Page last updated August 16, 2005

Major Studies Demonstrating Safety and Efficacy of Low Carb Diets

You may have been told that low carb diets are "dangerous" and can cause heart disease. This is because for many years it was a matter of religious belief that the Low Fat diet reduced heart disease and since people with diabetes are prone to get heart disease, the assumption was that anything but a low fat diet would be dangerous for them. This turns out to be the single most damaging non-truth ever told to people with diabetes.

$415 Million Dollars and 49,000 Women Show No Benefits to the Low Fat Diet
In 2006, a $415 Million dollar, eight year study of almost 49,000 middle aged women, which had been run to prove the health benefits of the Low Fat diet, was forced to make these conclusions: "Over a mean of 8.1 years, a dietary intervention that reduced total fat intake and increased intakes of vegetables, fruits, and grains did not significantly reduce the risk of CHD, stroke, or CVD in postmenopausal women." Low-Fat Dietary Pattern and Risk of Cardiovascular Disease In short, none of the heart health claims for the Low Fat diet held up. Though die hards immediately announced that maybe further study of the Low Carb fad diet would still show results in some OTHER group, no rational person can still believe that the very high carb, Low Fat diet has any health benefits. The same study also found that "In this study, a low-fat dietary pattern intervention did not reduce the risk of colorectal cancer in postmenopausal women during 8.1 years of follow-up." And, "Among postmenopausal women, a low-fat dietary pattern did not result in a statistically significant reduction in invasive breast cancer risk over an 8.1-year average follow-up period."

Low-Fat Dietary Pattern and Risk of Colorectal Cancer

Low-Fat Dietary Pattern and Risk of Invasive Breast Cancer

Low-Fat Dietary Pattern and Risk of Cardiovascular Disease The single "positive" finding for this entire study was that the Low Fat Diet did not appear to cause significant weight gain in post-menopausal women. This sounds like good news until you realize that it didn't cause weight loss, either!

Studies Show That Low Carb Dieting Works and Improves Cardiac Risk Factors
Just as the health benefits of the Low Fat diet were being revealed as fantasy, a wave of good, peer reviewed studies of the Low Carb diet found that it was more effective in causing weight loss than the Low Fat diet, that it improved Triglycerides and the Framingham Cardiac Risk Rations, and that contrary to previous belief, eating protein did not appear to damage kidneys in people who did not already have significant kidney damage. Let's take a quick look at some of these studies.

A 2005 Comparison of Diets Shows Low Carb is Safer than Low Fat Ornish but None of the Diets Does Much for Weight

Comparison of the Atkins, Ornish, Weight Watchers, and Zone Diets for Weight Loss and Heart Disease Risk Reduction. A Randomized Trial.Michael L. Dansinger, MD; Joi Augustin Gleason, MS, RD; John L. Griffith, PhD; Harry P. Selker, MD, MSPH; Ernst J. Schaefer, MD JAMA. 2005;293:43-53. http://jama.ama-assn.org/cgi/content/full/293/1/43

In this study, "A total of 160 participants were randomly assigned to either Atkins (carbohydrate restriction, n=40), Zone (macronutrient balance, n=40), Weight Watchers (calorie restriction, n=40), or Ornish (fat restriction, n=40) diet groups. After 2 months of maximum effort, participants selected their own levels of dietary adherence." The group put on the Atkins, unfortunately, started out with significantly worse blood sugars than those put on the other diets, with twice as many people having abnormally high fasting glucose in this group as those in the low fat diet groups. None of the groups of dieters stuck to their diets very well, and the weight loss results for all the diets were similar. The Low Carb diet, made modest improvements in the HDL, triglycerides, and Framingham ratios. The ultra Low fat Ornish diet worsened cardiovascular risk factors.

But Hold On If You Are Female, the Low Carb DOES Beat the Others for Weight Loss

Comparison of the Atkins, Zone, Ornish, and LEARN Diets for Change in Weight and Related Risk Factors Among Overweight Premenopausal Women.The A TO Z Weight Loss Study: A Randomized Trial.Christopher D. Gardner, PhD; Alexandre Kiazand, MD; Sofiya Alhassan, PhD; Soowon Kim, PhD; Randall S. Stafford, MD, PhD; Raymond R. Balise, PhD; Helena C. Kraemer, PhD; Abby C. King, PhD. JAMA. 2007;297:969-977. http://jama.ama-assn.org/cgi/content/abstract/297/9/969 This was a "twelve-month randomized trial conducted in the United States from February 2003 to October 2005 among 311 free-living, overweight/obese (body mass index, 27-40) nondiabetic, premenopausal women." The conclusion: In this study, premenopausal overweight and obese women assigned to follow the Atkins diet, which had the lowest carbohydrate intake, lost more weight and

experienced more favorable overall metabolic effects at 12 months than women assigned to follow the Zone, Ornish, or LEARN diets. While questions remain about long-term effects and mechanisms, a low-carbohydrate, high-protein, high-fat diet may be considered a feasible alternative recommendation for weight loss.

What if You Have Diabetes?

Sadly, 99% of the money "researching" diabetes goes into studies run by drug companies to promote their drugs. The ADA is still violently against low carb diets, despite the research showing them safe and effective, which probably has a chilling effect on the choice researchers make of what to study. One group of researchers, headed by Dr. Yancy from Duke University, has done some work on the effects of Low Carb dieting on diabetes. William S Yancy, Jr, Marjorie Foy, Allison M Chalecki, Mary C Vernon, and Eric C Westman (2005). "A low-carbohydrate, ketogenic diet to treat type 2 diabetes". Nutrition & Metabolism 2005, 2:34doi:10.1186/1743-7075-2-34 http://www.nutritionandmetabolism.com/content/2/1/34 This as a small 16 week study of 28 participants who brought their mean A1c down from 7.5 1.4% to 6.3 1.0%. The authors concluded, "LCKD [Low Carb Ketogenic Diet] improved glycemic control in patients with type 2 diabetes such that diabetes medications were discontinued or reduced in most participants. Because the LCKD can be very effective at lowering blood glucose, patients on diabetes medication who use this diet should be under close medical supervision or capable of adjusting their medication." Other Studies of Very Small Groups Find the Low Carb Diet Dramatically Reduce Diabetic Blood Sugars

Here are some earlier studies that Dr. Yancy cited in his 2005 study. Most of these involve small samples, reflecting the difficulty of getting funding for studies that will enrich no drug company. One study of 8 men with diabetes put on a low carb diet for five weeks found"A LoBAG [Low bioavailable Glucose--i.e. LOW CARB] diet ingested for 5 weeks dramatically reduced the circulating glucose concentration in people with untreated type 2 diabetes." Effect of a High-Protein, Low-Carbohydrate Diet on Blood Glucose Control in People With Type 2 Diabetes.Mary C. Gannon, and Frank Q. Nuttall1, Diabetes 53:2375-2382, 2004

http://diabetes.diabetesjournals.org/cgi/content/full/53/9/2375 Another study of 10 obese men with diabetes put on a low carb diet for two weeks found "Mean 24-hour plasma profiles of glucose levels normalized, mean hemoglobin A1c decreased from 7.3% to 6.8%, and insulin sensitivity improved by approximately 75%. Mean plasma triglyceride and cholesterol levels decreased (change, -35% and -10%, respectively)." http://www.annals.org/cgi/reprint/142/6/403.pdf Effect of a Low-Carbohydrate Diet on Appetite, Blood Glucose Levels, and Insulin Resistance in Obese Patients with Type 2 Diabetes.Guenther Boden, MD; Karin Sargrad, MS, RD, CDE; Carol Homko, PhD, RN, CDE; Maria Mozzoli, BS; and T. Peter Stein, PhD. Ann Intern Med. 2005 Mar 15;142(6):403-11

A Longer, Larger Study Still Finds Low Carb Diet Better for people with Diabetes Even Without Weight Loss

A longer larger study involved 132 obese adults 83% of whom had either diabetes or metabolic syndrome put half on a low carb diet and half on a "conventional weight loss diet." The study found very slight differences in the weight loss provided by the two diets, which wasn't much, and as usual, people had difficulty staying on both diets for the year. However, the low carb diet was found to be much better for the people with diabetes. To quote the published conclusions of this study: "As seen in the small group of persons with diabetes (n = 54) . . . hemoglobin A1c levels improved more for persons on the lowcarbohydrate diet. These more favorable metabolic responses to a low-carbohydrate diet remained significant after adjustment for weight loss differences. Changes in other lipids or insulin sensitivity did not differ between groups. In short, it didn't matter if the people with diabetes lost weight. Their blood sugars were better on the low carb diet and there was no worsening of cholesterol profiles. The effects of low-carbohydrate versus conventional weight loss diets in severely obese adults: one-year follow-up of a randomized trial.Stern L, Iqbal N, Seshadri P, Chicano KL, Daily DA, McGrory J, Williams M, Gracely EJ, Samaha FF. Ann Intern Med. 2004 May 18;140(10):77885. http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15148064 Finally, another small Swedish study of 16 obese people with diabetes found, "After 6 months a marked reduction in bodyweight of patients in the low-carbohydrate diet group was observed, and this remained one year later.... Large changes in blood glucose levels were seen immediately.

It concludes, "A low-carbohydrate diet is an effective tool in the treatment of obese patients with type 2 diabetes." Lasting improvement of hyperglycaemia and bodyweight: low-carbohydrate diet in type 2 diabetes. A brief report. Nielsen JV, Jnsson E, Nilsson AK. Ups J Med Sci. 2005;110(2):179-83.

http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=16075898&do pt=AbstractPlus

Low Carbohydrate Diets and the Kidney

Many people believe that a Low Carb diet is a high protein diet, though in fact, it should be a High Fat diet. Now that we know that Low Fat diets fail to live up to their health claims, perhaps we can stop fearing the word "Fat" and tell the truth about what the Low Carb diet really is. The Low Carb diet should have enough protein in it to fill your need to rebuild muscle tissue. If you are eating a very low carb diet, you need to eat enough protein to let the liver turn that protein into the carbohydrate you need to run your brain. How to calculate your actual need for protein on a low carb diet is discussed HERE. However, if you are concerned about eating a moderate protein intake, you should know that a large study of 1624 women in the he Nurses Health Study has found that a high protein is not dangerous unless you already have kidney damage. The authors of this study reported: "We observed no significant adverse renal effects of high protein consumption in women who had normal renal function at baseline. In addition, when we separately analyzed nondairy animal, dairy, and vegetable protein intake, we found no evidence of a detrimental effect of animal protein compared with vegetable protein." However, they note "We were also interested in the impact of dietary protein consumption in women with mild renal insufficiency. When we separately examined these women, we found that those who consumed the most protein had the greatest decline in estimated GFR." This means that if you already have kidney damage you should replace dietary carbohydrates with fats, rather than protein. However, it is worth noting that this study was one where high protein was being eaten in the presence of high carbohydrate intake. There is some anecdotal evidence that a very low carb diet with adequate protein is safe for people with early diabetic kidney disease. Dr. Bernstein discusses this topic at length in his book, Dr. Bernstein's Diabetes Solution.

There is no study that I can find looking at the impact of a moderate protein diet combined with very low carbohydrates on the kidney function of people with diabetes. The Impact of Protein Intake on Renal Function Decline in Women with Normal Renal Function or Mild Renal Insufficiency right arrow Eric L. Knight, MD, MPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, RN, ScD; Donna Spiegelman, ScD; and Gary C. Curhan, MD, ScD.Annals of Internal Medicine. 18 March 2003.Volume 138 Issue 6. Pages 460-467 http://www.annals.org/cgi/content/abstract/138/6/460 The Impact of Protein Intake on Renal Function Decline in Women with Normal Renal Function or Mild Renal Insufficiency right arrow Eric L. Knight, MD, MPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, RN, ScD; Donna Spiegelman, ScD; and Gary C. Curhan, MD, ScD. Annals of Internal Medicine. 18 March 2003. Volume 138 Issue 6.Pages 460-467.

Low Carb Diet and the Brain

This study published in 2007 compared a Low Carb diet with a High Carb/Low fat diet. It studied 93 overweight or obese subjects (not diabetic) who ate a ketogenic diet for eight weeks. The study concluded, "he LCHF diet resulted in significantly greater weight loss than did the HCLF diet (7.8 0.4 and 6.4 0.4 kg, respectively; P = 0.04). Both groups showed improvements in psychological well-being (P < 0.01 for time), with the greatest effect occurring during the first 2 wk, but there was no significant difference between groups. There were no significant between-group differences in working memory (P = 0.68), but there was a significant time x diet interaction for speed of processing (P = 0.04), so that this measure improved less in the LCHF than in the HCLF diet group." In short, eating well below the 130 grams of carbs ignorant dietitians will tell you are essential for brain function works fine. Memory was not affected, and mood improved. Speed of processing "improved less" than it did on a low fat diet in this group. However, this may be because of the elevated blood sugar caused by the Low Fat diet. Over time, the damage caused by higher blood sugars to the brain, and the known association of high blood sugar with dementia would outweigh this very minor difference. Note, also that the speed of processing did not decrease relative to baseline! Low- and high-carbohydrate weight-loss diets have similar effects on mood but not cognitive performance. Angela K Halyburton, Grant D Brinkworth, Carlene J Wilson, Manny Noakes, Jonathan D Buckley, Jennifer B Keogh and Peter M Clifton.American Journal of Clinical Nutrition, Vol. 86, No. 3, 580-587, September 2007. http://www.ajcn.org/cgi/content/abstract/86/3/580

The 10,000 Pound Gorilla of Nutritional Research: Gary Taubes' Book Good Calories, Bad Calories
If you are really interested in learning the whole ugly history of why modern nutritional "science" endorsed the low fat diet hypothesis in the absence of any rigorous research supporting its effectiveness either for fighting heart disease or causing weight loss, you must read Gary Taubes' book, published in October of 2007, Good Calories, Bad Calories. Taubes provides descriptions and analysis of hundreds of nutritional studies performed since the 1940s, including many well-conducted studies whose results were suppressed because they didn't match what diet authorities thought the results should be. He also shows how many studies that were cited to support the low fat hypothesis actually did not prove what they were said to prove. While many reviewers have quibbled with a sentence here or there in Taubes' book, there is no way a thinking person can read it and not end up agreeing with is main point, which is that mainstream diet advice over the past fifty years has not been based on the findings of well conducted scientific research for reasons that have to do with power politics within science more than any other reason.

27 STUDIES SHOW SATURATED FAT RAISES HDL

Walter Willett used this study [it isn't really a study, but an analytical review of 27 studies, so it is more important than one single study] to prove that replacing saturated fat [animal fat] with carbohydrate lowered HDL [good cholesterol] and raised triglycerides even though total cholesterol and LDL [bad cholesterol] were lowered by carbs over saturated fat. The point is that HDL and triglycerides are now considered the primary indicators of heart disease risk. Willett then said that replacing saturated fat [animal fat, palm oil, coconut oil] with monounsaturated fat [olive oil] lowers total cholesterol and LDL but doesn't lower HDL and doesn't raise triglycerides. When I actually looked at the abstract, I was in for a big surprise! This says that the best way to raise HDL [good cholesterol] is to eat saturated fat! It says ALL fats raised HDL , but saturated fat raised it the most! It hasn't been proven that total cholesterol is significant in figuring risk for heart disease. But it has been proven that HDL is significant. Saturated fat may keep total cholesterol a little higher than the

other fats, but it keeps HDL at the highest. This type of study review can't easily be argued against since it is a consensus of 27 controlled studies. Unbelievable that it was published in 1992 and the Amer Heart Assoc didn't mention it until 2000 in its guidelines for diet. And even then it gets a small paragraph that says in cases of low HDL perhaps it would be best to increase unsaturated [such as vegetable oil and fish oil, not saturated] fats in the diet. At this pace, the general public is not going to get the message for another 20 years. I'll update this when I get a copy of the full article in a few days. Arterioscler Thromb 1992 Aug;12(8):911-9 Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Mensink RP, Katan MB. Department of Human Biology, Limburg University, Maastricht, The Netherlands. To calculate the effect of changes in carbohydrate and fatty acid intake on serum lipid and lipoprotein levels, we reviewed 27 controlled trials published between 1970 and 1991 that met specific inclusion criteria. These studies yielded 65 data points, which were analyzed by multiple regression analysis using isocaloric exchanges of saturated (sat), monounsaturated (mono), and polyunsaturated (poly) fatty acids versus carbohydrates (carb) as the independent variables. For high density lipoprotein (HDL) we found the following equation: delta HDL cholesterol (mmol/l) = 0.012 x (carb----sat) + 0.009 x (carb----mono) + 0.007 x (carb---- poly) or, in milligrams per deciliter, 0.47 x (carb----sat) + 0.34 x (carb----mono) + 0.28 x (carb----poly). Expressions in parentheses denote the percentage of daily energy intake from carbohydrates that is replaced by saturated, cis-monounsaturated, or polyunsaturated fatty acids. All fatty acids elevated HDL cholesterol when substituted for carbohydrates, but the effect diminished with increasing unsaturation of the fatty acids. For low density lipoprotein (LDL) the equation was delta LDL cholesterol (mmol/l) = 0.033 x (carb----sat) - 0.006 x (carb----mono) - 0.014 x (carb----poly) or, in milligrams per deciliter, 1.28 x (carb----sat) - 0.24 x (carb----mono) - 0.55 x (carb---- poly). The coefficient for polyunsaturates was significantly different from zero, but that for monounsaturates was not. For triglycerides the equation was delta triglycerides (mmol/l) = -0.025 x (carb----sat) 0.022 x (carb----mono) - 0.028 x (carb---- poly) or, in milligrams per deciliter, -2.22 x (carb----sat) 1.99 x (carb----mono) - 2.47 x (carb----poly).(ABSTRACT TRUNCATED AT 250 WORDS)

This recent study used the data from the above study to emphasize that an omega-3 polyunsaturated diet was better than a saturated fat diet. That is when you look at total cholesterol and LDL. Even this study admits that HDL is better with saturated fat diets [saturated fat is found in animal products]. If anyone here recalls the article on the so-called Spanish Paradox i.e. that eating meat and dairy in Spain increased and heart disease decreased, this study says it was probably due to the fact that the Spaniards have high HDL [good cholesterol] so that made up for the fact that they ate more meat and dairy. This is a ridiculous conclusion since it was shown that the meat and dairy caused the

high HDL in the first place! IMPORTANT: A new determining factor in heart disease is a breakdown analysis of the particles in HDL. Two of such particles in HDL [good cholesterol] are APO A1 and APO A2. Apo A1 is the good stuff. More of it is better. Apo A2 is the bad stuff. Less is better. With saturated fat, the good Apo A1 increases and the bad Apo A2 decreases! American Journal of Clinical Nutrition, Vol. 75, No. 3, 484-491, March 2002 Fatty acid saturation of the diet and plasma lipid concentrations, lipoprotein particle concentrations, and cholesterol efflux capacity1,2,3 Maria Teresa Montoya, Amelia Porres, Sagrario Serrano, Jean Charles Fruchart, Pedro Mata, Juan Antonio Gmez Gerique and Graciela Rosa Castro Conclusions: The monounsaturated and polyunsaturated fat diets were healthier, producing a better lipid profile. The n-3 polyunsaturated fat diet increased the capacity of serum to promote the efflux of cholesterol from cells in culture. Introduction: The incidence of cardiovascular disease (CVD), the main cause of death and morbidity in developed countries (1), is closely related to diet, mainly to fat composition. The type of fat in the diet can modify the lipid profile, which is directly related to the growth of atheroma plaque (2, 3). In Spain, the mortality rate due to this disease is relatively low compared with that in other developed countries (4, 5). This finding could be explained by 2 facts: the Spanish diet is rich in vegetables, fruit, fish, and oils containing monounsaturated fatty acids (MUFAs), a regimen considered favorable for cardiovascular health (6), and Spaniards have elevated plasma concentrations of HDL (7). Lipid and lipoprotein profile Lipid and lipoprotein particle profiles (Table 3) were analyzed for each sex independently because the cholesterol efflux analysis showed a significant interaction between sex and the responses obtained in each diet period. Serum concentrations of total and LDL cholesterol were significantly lower in both sexes after all of the unsaturated fat diets than after the SFA diet. The addition of n-3 PUFA did not cause further significant modifications in the women, but the men had a lower LDL concentration with the n-3 PUFA diet than with the other diets. Triacylglycerol concentrations in the men were significantly lower with the PUFA diets than with the SFA and MUFA diets, but this result was seen only with the MUFA diet in the women. HDL-cholesterol concentrations did not differ among diet phases in either sex. In the women, but not in the men, the serum HDL phospholipid concentration was significantly lower after the n-3 PUFA [polyunsaturated] diet than after the SFA [saturated] diet. Serum concentrations of apo A-I measured in the SFA phase were significantly higher than with the diets rich in MUFA or n-3 PUFA in the women; in the men, apo A-I concentrations were significantly lower only with the PUFA-rich diets. In the women, apo B concentrations were significantly lower with the diets rich in PUFA than with the other diets. In the men, apo B concentrations were lower with the MUFA and n-3 PUFA diets than with the other diets.

--------------2.4.2. Apolipoprotein A1 Apolipoprotein A1 is the major lipoprotein in HDL and the primary acceptor for unesterified cholesterol from the peripheral tissues (von Eckardstein et al. 1993, Forte et al. 1993). The plasma apo A1 concentration is lower in smokers than in non-smokers (Dullaart et al. 1994), and exercise training increases the plasma level of apo A1 (Foger et al. 1994). Simvastatin has been reported to increase the plasma apo A1 concentration, especially in patients with nonfamilial hyperlipoproteinemia type II a (Homma et al. 1995). Several epidemiological studies have revealed an inverse relationship between coronary artery disease and the plasma apo A1 concentration (Stampfer et al. 1991, Buring et al. 1992, Amouyel et al. 1993).

Another study showing that a saturated fat (palm oil) diet increases HDL cholesterol with total cholesterol. The American Society for Nutritional Sciences J. Nutr. 132:50-54, 2002 Dietary Fat Saturation Affects Apolipoprotein AII Levels and HDL Composition in Postmenopausal Women Francisco J. Snchez-Muniz*, Mari Cruz Merinero*, Sonia Rodrguez-Gil*, Jose M Ordovas, Sofa Rdenas and Carmen Cuesta** * Departamento de Nutricin, Seccin Departamental de Qumica Analtica, ** Instituto de Nutricin y Bromatologa (CSIC-UCM), Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain and Nutrition and Genomics, Jean Mayer U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111 2To whom correspondence should be addressed. E-mail: frasan~farm.ucm.es. Increased HDL-cholesterol levels have been associated with lower coronary heart disease (CHD) risk. However, HDL are heterogeneous lipoproteins, and particles enriched in apolipoprotein (Apo) AII have been associated with increased CHD risk. We examined the effect of dietary intervention on HDL composition in 14 postmenopausal women subjected to two consecutive diet periods, i.e., an oleic acid sunflower oil diet followed by a palmolein diet, each lasting 4 wk. The linoleic acid was kept at 4% total energy and the cholesterol intake at 400 mg/d. The palmolein diet increased serum total cholesterol (TC) (P < 0.001), phospholipids (P < 0.001), Apo AII (P < 0.001), HDL cholesterol (P < 0.05), HDL lipids (P < 0.05), HDL proteins (P < 0.01) and the HDL total mass (P < 0.05). The HDL cholesterol/Apo AI ratio was increased 22.0% (P < 0.05), whereas the HDL cholesterol/Apo AII and the Apo AI/Apo AII ratios were decreased 19.4% (P < 0.01) and 30.4%, (P < 0.001), respectively. When the effects of the dietary intervention were examined according to the cholesterolemia status (< or >6.2 mmol/L), the most significant changes (P < 0.001) were related to Apo AII levels. Moreover, a significant dietary oil by cholesterol level interaction was found for Apo AII and the HDL cholesterol/Apo AII ratio. In summary, a palmolein diet increased TC and HDL cholesterol compared with oleic acid sunflower oil diet; however, the increase in Apo AII but not in Apo AI suggests the impairment of reverse cholesterol transport and potentially an increase in CHD risk. This effect was more marked in women with serum TC > 6.2 mmol/L.

Okay, I got the full article. What it says is that high-fat diets have a favorable effect on serum lipids (cholesterol) i.e. high-fat diets are good for cholesterol and the amount of fat in the diet should never be reduced. The only good they think can come is replacing saturated fat with unsaturated fat. (Of course, I somewhat disagree with this last statement. But the overall message of not reducing fats in the diet is a good one. What concerns me is that this was shown 10 years ago.) The problem with fingering saturated fats in this article as the culprit out of the fat family is that stearic acid was purposely left out of consideration in this study. The reason is as Gary Taubes wrote in his The Soft Science of Dietary Fat article: "And some saturated fats--stearic acid, in particular, the fat in chocolate--are at worst neutral. Stearic acid raises HDL levels but does little or nothing to LDL." A third of the saturated fat in red meat is stearic acid. Now if stearic acid were considered in this analysis of 27 studies, it probably would have been found that saturated fat was equal to unsaturated fat in creating a favorable lipid profile. This is still a good review of the studies to prove that fats help cholesterol and carbohydrates harm cholesterol: Arterioscler Thromb 1992 Aug;12(8):911-9 Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Mensink RP, Katan MB. Department of Human Biology, Limburg University, Maastricht, The Netherlands. To calculate the effect of changes in carbohydrate and fatty acid intake on serum lipid and lipoprotein levels, we reviewed 27 controlled trials published between 1970 and 1991 that met specific inclusion criteria. These studies yielded 65 data points, which were analyzed by multiple regression analysis using isocaloric exchanges of saturated (sat), monounsaturated (mono), and polyunsaturated (poly) fatty acids versus carbohydrates (carb) as the independent variables. All fatty acids elevated HDL cholesterol when substituted for carbohydrates, but the effect diminished with increasing unsaturation of the fatty acids. Tus, replacement of carbohydrates by fat lowered serum triglycerides independent of the nature of the fat. Replacement of saturated by unsaturated fatty acids raised the HDL to LDL cholesterol ratio, whereas replacement by carbohydrates had no effect. Thus, under isocaloric, metabolic-ward conditions the most favorable lipoprotein risk profile for coronary heart disease was achieved if saturated fatty acids were replaced by unsaturated fatty acids, with no decrease in total fat intake . Extrapolation of our data to freeliving populations requires more insight into effects of diet on body weight; if high-oil diets promote obesity, then their favorable effects on serum lipids will be lost. [mathematical calculations omitted]

The Nutritional Magic of MEAT Beef is an excellent source of selenium (24% of the Daily Value per 3-ounce serving), a trace element with antioxidant properties. Suggestive evidence from observational studies indicates that low

blood selenium concentrations are associated with increased risk of CVD Red meat provides complete protein, including sulfur-containing proteins like cysteine. Beef is a wonderful source of Taurine and Carnitine, needed for healthy eyes and a healthy heart. Beef also provides another key nutrient for the cardiovascular systemCoenzyme Q10. Best source of Creatine, Carnosine and all important B-vitamins Beef is an excellent source of minerals like Magnesium and Zinc Red meat is one of the best sources of Vitamin B12, which is vital to a healthy nervous system and healthy blood. Vegetarians are especially prone to vitamin B12 deficiency.

Beefs Lipid Profile The fatty acid profile of beef fat is often misunderstood. In lean beef, 54% of the fatty acids are monounsaturated (MUFA) or polyunsaturated (PUFA), which are the types favoured by health professional and government agencies such as the AHA (2) and the Dietary Guidelines for Americans (10). 2) Diet and lifestyle recommendations revision 2006. A scientific statement from the American Heart Association Nutrition Committee. Circulation 114: 82-96, 2006. 10) U.S. Department of Health and Human Services, U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. www.healthierus.gov/dietaryguidelines. Also, one-third of the SFAs in beef are stearic acid, which, unlike other long-chain SFAs, has been shown to be neutral in its effects on blood cholesterol levels in humans (14,15). 14. Kris-Etherton, P.M., Griel, A.E., Psota, T.L., et al. Dietary stearic acid and risk of cardiovascular disease: intake, sources, digestion, and absorption. Lipids 40: 1193-1200, 2005. 15. National Cattlemens Beef Association. Beef Facts: Stearic Acid A Unique Saturated Fat. Centennial, CO: National Cattlemens Beef Association, 2007.

Other Nutrients in Beef Beef is an excellent source of vitamin B12 (37% of the Daily Value per 3-ounce serving) and a good source of vitamin B6 (16% of the Daily Value per 3-ounce serving). Adequate intakes of vitamin B6, vitamin B12, and the B-vitamin folic acid, are necessary to maintain optimal blood concentrations of homocysteine

Although it was previously hypothesized that consumption of animal products would increase blood homocysteine levels, emerging findings from observational studies indicate that meat consumption is inversely associated with blood homocysteine levels (21-24).
21. Mann, N.J., Li, D., Sinclair, A.J., et al. The effect of diet on plasma homocysteine concentrations in healthy male subjects. Europ. J. Clin. Nutr. 53: 895-899, 1999. 22. Herrmann, W., Schorr, H., Purschwitz, K., et al. Total homocysteine, vitamin B12, and total antioxidant status in vegetarians. Clin. Chem. 47: 1094-1101, 2001. 23. Gao, X., Yao, M., McCrory, M.A., et al. Dietary pattern is associated with homocysteine and B vitamin status in an urban Chinese population. J. Nutr. 133: 36363642, 2003. 24. Koebnick, C., Hoffmann, E., Dagnelie, P.C., et al. Long-term ovo-lacto vegetarian diet impairs vitamin B-12 status in pregnant women. J. Nutr. 134: 3319-3326, 2004.

In its report on the role of beef in the American diet, the American Council on Science and Health concludes, lean beef, in moderate servings, fits well in a heart-healthy diet (44).
44. Meister, K. The Role of Beef in the American Diet. New York: American Council on Science and Health, 2003. www.acsh.org.

There are no good foods or bad foods relative to blood cholesterol levels or CVD risk (2). In its recent diet and lifestyle recommendations,

the AHA emphasizes the importance of consuming an overall healthy diet to meet nutrient needs and energy balance, rather than focusing on a single nutrient or food (2).
2) Diet and lifestyle recommendations revision 2006. A scientific statement from the American Heart Association Nutrition Committee. Circulation 114: 82-96, 2006.