This is big: nearly 200 doctors and allied health practitioners in Canada have signed an Open Letter to their government calling for urgent, radical reform of nutrition guidelines to include low-carb diets.
They say that authorities told Canadians to follow guidelines for nearly 40 years. During that time, nutrition-related diseases, such as obesity, diabetes and heart disease, increased sharply. The doctors are also concerned about sharp increases in childhood obesity and diabetes rates.
They say that the evidence does not support conventional low-fat dietary advice. In fact, they say it worsens heart-disease risk factors. They say that those responsible must be free to compile dietary guidelines without food and drug industry influence. They want the guidelines to promote low-carb diets as “at least one safe, effective intervention” for people with obesity, diabetes and heart disease.
At heart, the letter’s signatories call for mainstream medical advice to include low-carb, healthy-natural-fat. Here’s more of these doctors’ powerful challenge to orthodoxy.
The U.S. Dietary Guidelines were born of good intentions. They were created to make Americans healthier.
The guidelines, however, were not inscribed on stone tablets and handed to mankind. Instead, they are the result of a bureaucratic process and, as such, are susceptible to dubious conclusions and adverse influence by activist groups.
In 2015, journalist Nina Teicholz conducted an investigation, published in BMJ, that criticized the dietary guidelines for being based on “weak scientific standards” and “vulnerable to internal bias as well as outside agendas.”
Following a lengthy investigation lasting over a year, the BMJ said that two independent reviewers “found no grounds for retraction,” and that Teicholz’s criticisms of the methods used by the 2015 US Dietary Guidelines Advisory Committee (DGAC) “are within the realm of scientific debate.”
As reported on this blog and The Sidebar (my US blogging buddy Peter M. Heimlich’s crack investigative journalism blog), Washington-DC based advocacy group the Center for Science in the Public Interest (CSPI) – in bed with prominent members of the DGAC – aggressively campaigned to get the article retracted.
If you’ve been reading the news, you probably know that eating delicious foods like butter and eggs is no longer thought to increase risk of heart attack or stroke. This post discusses new information has come to light suggesting Ancel Keys suppressed evidence that polyunsaturated fats are more harmful than trans fat!
For those of you who aren’t fully convinced that butter and eggs are healthy, I’ve devoted the first half of this article to highlighting why, when your doctor recommends that you swap out saturated fats in foods like butter and eggs for polyunsaturated fat in products like Smart Balance and packaged breakfast cereals, it’s largely thanks to Ancel Keys and his misleading, even dishonest, public statements.
Back in the 1950s and 1960s, Ancel Keys designed a series of highly influential experiments that changed the course of American dietary history. Before Keys, Americans enjoyed traditional foods like butter, eggs, and bacon without worrying about their health. After Keys made the cover of Time magazine on Jan 13, 1961, the American public was introduced to the idea that saturated fats were clogging their arteries, and that idea ultimately led to a sea change in the foods we eat. Real foods would increasingly replaced by processed, and the era of obesity and chronic disease would begin.
A Tasmanian surgeon who was told by the nation’s medical watchdog to stop giving specific nutritional advice is one of several cases that prompted a Senate committee to call for an inquiry into the agency.
Gary Fettke is an orthopaedic surgeon and an advocate of a low carbohydrate diet.
He said he became passionate about nutrition after amputating limbs of diabetic patients whose diets were a big part of the problem.
“What I’ve been advocating for some years is cutting sugar down, particularly all the refined sugars in the diet,” he said.
“Over time that’s evolved, and it’s evolved to what I call low carb, healthy fat.