New research supporting Low Carb weight loss over Low Fat diets.

Blood Vessel Function Improved by Weight Loss

Johns Hopkins University School of Medicine:

“Investigators found that participants who lost more belly fat had better blood flow, suggesting better blood vessel function.

Those following the low-carb diet lost an average of 28.9 pounds as compared to 18.7 pounds among those on the low-fat diet. Stewart said patients following the low-carb diet lost more weight at a faster pace because eating more carbohydrates while dieting can slow the rate of body fat loss.”


Book Review – University of Connecticut Health Center

The Art and Science of Low Carbohydrate Living   August 2011

“At least half the adults in this country and a growing number of adolescents have some degree of insulin resistance,” says Volek. “Someone who is resistant to insulin is intolerant to carbohydrates to some extent. So we believe that reducing carbohydrate intake is the most effective way to address the disease. Think about it, if your body is intolerant to lactose, you remove lactose from your diet. If your body is intolerant to gluten, you remove gluten from your diet. If your body is intolerant to carbohydrates, it only makes sense to minimize carbohydrates.”


Low carb, slow carb diets have been around for many years. And it’s been known that they work, too.  Below is a link to a 1953 study — just a brief description of the results — showing that “way back then” people were testing this form of losing weight and finding it effective.

Low Carb Research Findings – 1953


Slowly, too slowly really, the word is getting out that what we’ve been told for so many years about how to prevent heart disease is wrong.  Obesity, diabetes and heart disease are related diseases, all springing from the low fat, high carbohydrate food we’ve been told to eat.

Please read this article in Scientific American Magazine — Carbs against Cardio: More Evidence that Refined Carbohydrates, not Fats, Threaten the Heart


Another recent report explaining that low fat diets have been the problem, not the cure.  It will take TIME for this information to become “common knowledge.”  Meanwhile, take a look at this report.

Ditch the diet! Low-fat foods can INCREASE the risk of heart disease


A meta-study conducted in the first decade of the 2000’s determined that replacing saturated fat with carbohydrates  increases the risk of heart attack and heart problems.  This study combined various studies following over 340,000 people, a very good sample.

Find it here:

M.U. Jakobsen, E.J. O’Reily, B.L. Heitman, M.A. Pereira, K. Balter, G.E. Fraser, et al., “Major Types Of Dietary Fat and Risk of Coronary Heart Disease: A Pooled Analysis of 11 Cohort Studies.”  American Journal of Clinical Nutrition 89 (2009), 1425-1432.



Also, please see Gary Taubes’ book, Good Calories, Bad Calories for a dense and in depth look at the research on fat gain and loss, starting with information from the 1800’s and moving up to today.

And please read these News Reports from recent publications.

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