In an exclusive interview, I talked with Gary Taubes about the increasing number of health professionals who recommend low-carb diets as part of an article published in the Examiner. He’s the author of “Why We Get Fat: And What to Do About It” and “Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health” (click for details).
“With the awareness of the obesity epidemic, a lot of clinicians started paying more attention to what their patients were doing to successfully lose weight — often avoiding the sugar and refined grains and eating a lot of fat and even saturated fat –and decided that the time had come to actually study these diets and do the science that perhaps should have been done in the 1970s,” says Gary.
In addition, as more experts evaluated past research, they realized “that the evidence-base behind the belief that fat is bad and grains are good (and sugar is, well, harmless) was ambiguous to begin with. The combination of the obesity epidemic, skeptical enquiry and finally some good science has led to this relative sea change,” he says.
Why “relative?” Because more research remains to be done.
“There’s obviously a lot of good science that has to be done to resolve what’s now a legitimate controversy and the researchers and clinicians who question the low-fat-is-good-health dogma still represent a very small minority — although considerably larger than it used to be,” Gary explains.
Gary emphasizes the importance of limiting carbohydrates in battling obesity.
“Carbohydrates are literally fattening, and particularly the sugars and refined grains and high GI starches,” he declares.
Just as you should avoid smoking if you don’t want to get lung cancer, he contends that “sugars and refined and easily-digestible carbohydrates cause obesity in genetically susceptible people and if they don’t want to be obese they’re going to have to avoid these carbohydrates or at least reduce their consumption significantly.”
And although high fat, carbohydrate-restricted diets have been viewed as fads in the past, Gary believes that they can be valuable tools in weight loss.
Agreeing with him:
- Professor Tim Noakes: Read my exclusive interview with him by clicking here.
- Dr. Stephen Phinney: Read my exclusive interview with him by clicking here.
- Dr. David Perlmutter: Read about his ground-breaking book on “Grain Brain” by clicking here.
- Investigative journalist Nina Teicholz: Read about her superbly researched book “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.”
- Researchers at the University of San Francisco, who are currently conducting a clinical trial on the benefits of low carbohydrate diets: Learn more by clicking here.