First, there was a positive article about the low carb lifestyle in the LA Times. Now there is another positive low carb piece in the Monday, July 18 edition of the New York Times:
Despite conventional advice to eat less fat, weight loss was greatest among people who ate more yogurt and nuts, including peanut butter, over each four-year period. . . . But, consistent with the new study’s findings, metabolism takes a hit from refined carbohydrates — sugars and starches stripped of their fiber, like white flour. When Dr. David Ludwig of Children’s Hospital Boston compared the effects of refined carbohydrates with the effects of whole grains in both animals and people, he found that metabolism, which determines how many calories are used at rest, slowed with the consumption of refined grains but stayed the same after consumption of whole grains.
The quotes are from the second page of the article, which was written by Jane Brody, one of the influential nutrition writers at the NYT. Where have we read advice like this before? Oh, yeah, from Gary Taubes. While not strictly an article about low carb, at least there is some recognition that carbs are the problem, not dietary fat.
Taubes' book is what prompted me to go low carb and that is why I have lost 50 pounds (so far) in five months. My blood sugars are nearing normal, my blood pressure is normal, I am sleeping better and I am in general much more healthy than I was when trying to lose weight on a low fat, high carb diet.