Feature

April 1998 Issue

Low Fat, No Fat, Some Fat...High Fat? Type Of Fat, Not Amount, May Be Key

Less fat, more carbs. That, in essence, is the gist of the U.S. Department of Agriculture's Dietary Guidelines, designed to help prevent chronic diseases afflicting Americans. Recently, however, solid evidence has been building to suggest that the Americanized version of a low-fat, high-carb diet has inherent problems. "Instead of eating high-fiber carbohydrates," laments Barbara Howard, Ph.D., president of Medlantic Research Foundation, a health research organization in Washington, "most Americans eat sweet, calorie-dense, low-fiber

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.