I just received this in a regular e-newsletter from the American Diabetes Association.
<http://ada.yellowbrix.com/pages/ada...32790917&ID=ada>

More bad, misinformed press about low-carb eating. I guess it's not too surprising -- this group is pretty traditional in their ideas about how to control weight and blood sugar.

day

This is a mark change in there attitude. Before they were say “ eat a lot of carbs it dos not matter what carbs you eat. Now its a different story.

"Too many refined carbohydrates can raise blood levels of heart-damaging triglycerides and may increase the risk of diabetes as well as obesity"

refined carbohydrates are also in bread and pasta.

There are some good points made but some old garbage that keeps getting repeated. Did you ever notice that most critics of the Atkins diet only talk about the induction period. They never say anything about phase 4. What happens when we add back fruit and more vegetables? I have been there and done it! maintaining 2 months now +/- 1lb of my target. Plus they talk about the lack of certain nutrients but Atkins recommends supplements. They are wrong about eating all the cheese you want. One last thing is about saturated fat. Dr. Atkins does recommend that we can eat meat liberally but not stuff ourselves. If any of us is concerned about saturated fat then limit it. Get your fat from fish, olive and canola oil. I had these arguments with CSPI and the responder finally had to agree with me that eating fish, chicken, canola oil, olive oil, low carb bread, low carb pasta is a healthy diet. This organization is so anti-LC it was funny to have them agree that the Atkins Phase 4 diet with fish is healthy! I sent them every article on this site about LC told them to get educated and they blocked me out on the email.

It's just Jane Brody, she's been been driving the low fat bandwagon from the start. BTW, low fat as official policy is less than 50 years old. So it's not really traditional. Read Gary taube's article for more info.

That they try to tell us that low fat is the way it has been for centuries.
That the root of all of this is our fat intake being to high..
But Gosh. its seems that the sugar intake. or foods that break down into sugar have been the ones to increase.
When will any of them stop and say huh???
I am not doing Atkins, but as my sister Tigersue noted.. I don't know tht I am 'fan" of atkins..but I understand what it is about. I like what I a doing with schwarzbein and am willing to go it slower for weight loss. It seems that what we do is skip right to Level three or four with schwarzbein.
As I understand it, for those that are very insulin resisitant and have damaged their systems for YEARS with unbalances she advocates lowering the carbs to less than is needed for maintainance, but not quite as low as induction.
In fact the anecdote of one of her patients, she took him to atkins induction levels for the first month or so.
Anyway.. the point of this is that for some reason people think "lowcarbing" as no veggies, grains or fruits..when the most successful I read about here feature those and forego any commercially prepared products.
Just two cents worth that might be off topic!

Poofie

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Here's something interesting, I've been reading a scholarly book on the history of the slave trade. One of the biggest driving forces behind it was the incredible profits in sugar. By the 18th century, sugar had become a staple in England, down to the poorest people. The Author commented that protraits showed the growth of sugar use, because the faces got rounded and fatter as sugar became more popular.

I will have to make note of that when doing family geneology and if we can get ahold of pictures!

Poofie!

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