What if It's All Been a Big Fat Lie? -NY Times

FitnessGeek

NY Times- July 2002
Read this article by Gary Taubes of the New York Times exposing some of the background to the current faulty approach to basic nutrition all over the world. The so-called "food pyramid" is universally recognized as a guideline for what to eat. Yet it recommends large quantities of carbohydrates to be consumed by eating bread, rice, pasta, potato, corn - all starchy foods that are causing problems of obesity and disease if overconsumed. Taube sheds some light on that mythological recipe and provides a few answers. There is a need to discuss these basic conceptions in the nutritionist and scientific community.

Now we are at a similar crossroads with micronutrients as we were in the 60s when the food pyramid was established for macronutrients. Judging from what happened, can we be sure that controls on the availability of natural nutritional substances based on "best science" will not make a similar mess of our health as has happened with carbohydrates, fats and proteins?

Is there a chance to find acceptable experts for the vitamin/mineral regulations that are not tainted in their decisions by pharmaceutical industry ties and financing? If the current discussion over poisonous fluoride in foods, dental products and water is any indication, it will be difficult to prevent undue influence of chemical/pharmaceutical industry interests in ANY rulemaking.

Link to article--> http://www.laleva.cc/choice/nutrition_nytimes.html

FitnessGeek

NY Times- July 2002
Read this article by Gary Taubes of the New York Times exposing some of the background to the current faulty approach to basic nutrition all over the world. The so-called "food pyramid" is universally recognized as a guideline for what to eat. Yet it recommends large quantities of carbohydrates to be consumed by eating bread, rice, pasta, potato, corn - all starchy foods that are causing problems of obesity and disease if overconsumed. Taube sheds some light on that mythological recipe and provides a few answers. There is a need to discuss these basic conceptions in the nutritionist and scientific community.

Now we are at a similar crossroads with micronutrients as we were in the 60s when the food pyramid was established for macronutrients. Judging from what happened, can we be sure that controls on the availability of natural nutritional substances based on "best science" will not make a similar mess of our health as has happened with carbohydrates, fats and proteins?

Is there a chance to find acceptable experts for the vitamin/mineral regulations that are not tainted in their decisions by pharmaceutical industry ties and financing? If the current discussion over poisonous fluoride in foods, dental products and water is any indication, it will be difficult to prevent undue influence of chemical/pharmaceutical industry interests in ANY rulemaking.

Link to article--> http://www.laleva.cc/choice/nutrition_nytimes.html

FitnessGeek

A related link: http://www.healthy-eating-politics.com/index.html
Website discussing the politics of the American food supply.

stillkristi

Interesting topic. I posted this on a thread about a month ago.

So, is your primary concern the possible toxicity of ketosis? In order to avoid dangerous levels of ketosis, DRINK YOUR WATER. You can also buy ketostix at most pharmacies to test you level of ketosis.

And, Dedicated, I generally agree with you regarding the FDA, however, its important to look at the evolution of diets in America. The Atkins Diet was the rage in the 1970s, then the medical community and the FDA released studies suggesting that a low calorie, "fat-free" diet was more desirable. So, for the next 25 years, the Standard American Diet headed in the low-fat, fat-free direction. The result was a plethora of low fat food options in stores, and an odd variety of low fat diets. During that same time, the US rates of obesity, type II diabetes, heart disease, stroke, etc soared. The medical community was stumped. Most docs determined that their overweight patients were obviously cheating. Studies done in Australia and the UK seemed to debunk this notion. Dr. Mark Borkman of Sidney did a study on young (average age of 37) males and females where they followed either a high carb (low fat) diet and a high fat diet for three weeks, then the groups switched and followed the other diet for the next three weeks. They found that the high carb diets did effectively lower cholestrol levels, however, when one looked at HDL and LDL levels, which is the only way to look at cholestrol, they found "that practically achievable high charbohydrate diets have net effects on lipoprotein metabolism that may be unfavorable." So, various scientists differ on the effects of various levels of carbohydrate levels. In fact, cholestrol related deaths, when graphed look sort of like an inverted dome, with extremely low levels of cholestrol resulting in about the same numbers of deaths as extremely high levels. The optimal range is from 180 to 200 according to Drs. Michael and Mary Dan Eades.

Having said all that, it is also interesting to note that in April of 2005, with very little fanfare, the USDA modified the Food Guide Pyramid. Today, we know we NEED lean protein, and we NEED healthy fats, such as those found is nuts, avacados, salmon, etc.

So, the target seems to be moving. The bottom line is low carb eating does not generally mean eating only steak and bacon. :laugh:

stillkristi

I should have added, here is the link to that thread. http://www.myfitnesspal.com/topics/show/45503-low-carb-verses-low-calorie-what-s-your-opinion?hl="food+pyramid"&page=2#posts-477848

I have seen a lot of differing opinions on this. One person I really admire who seems to get her facts straight is songbyrdsweetie. She suggests that there is a fair amount of lattitude that can and maybe should be taken in the food pyramid guidelines. Bottom line, we need to know our own bodies and be mindful of how they feel and how they are working.

mncardiojunkie

Thanks Kristi for clearing that up. I always thought that the food pyramid was developed to support the grain and mill industry in the U.S. Where I live our economy is supported by General Mills, Kellogg, Pillsbury, Malt o Meal, Betty Crocker, Golden Mill and about three others. I just now realized that you do too Fitness Geek!

Also a lot of people confuse ketosis with ketoacidosis?