The Proper Nutrition System Is The New Black

“Life seems short,” that’s coming from a supercentenarian Japanese woman who had lived through the entire 20th century—during two world wars and the early beginnings of the television, the internet, and space travel. So what’s the secret to being able to walk when you’re almost a hundred and perhaps even creating more YOLO moments at […]

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The Fats You Don’t Need to Fear, and the Carbs That You Do


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The nutritional pickle so many Americans are now in is largely a result of “an oversimplification of dietary recommendations that created a fat phobia,” Dr. Frank B. Hu of the Harvard T. H. Chan School of Public Health told me.

Starting in the 1970s, when accumulating evidence from animal and human studies showed that a diet high in saturated fats and cholesterol was an important risk factor for cardiovascular disease, dietary guidelines urged people to eat less fat.

Although health advice focused on saturated fats from high-fat animal foods, many people generalized the advice to mean all fats, choosing in their stead a panoply of reduced-fat and fat-free foods rich in carbohydrates, from crackers to sweetened yogurts. They especially increased their consumption of two kinds of carbohydrates, refined starches and sugars, that have helped to spawn the current epidemic of obesity and Type 2 diabetes.

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Related Article: Mom Fitness Diary