I guess I can't access the actual Congressional Quarterly, so I'll just cut and paste the summary I read.
I guess I can't access the actual Congressional Quarterly, so I'll just cut and paste the summary I read. My favorite part is excerpted first. My signal thought is, really, who knew!? Like this info hasn't been out there for decades. Since I can't access the real article, they may mention many things, but in case they didn't ... Not only did OMG, LOW FAT turn into make low fat processed foods taste acceptable, which meant a lot of carbs, but it also demonized ALL FAT indiscriminately. We know that's wrong, now. We also know that what is or is not a "good" or "bad" fat is far more complex. So, yeah, it's about time to re-examine data-lacking guidelines from the 1970's.
some nutritionists argue that “the Dietary Guidelines’ emphasis on reducing saturated fat prompted food makers to remove fats and replace them with refined carbohydrates, or sugars, to compensate for the loss of taste,” thereby unintentionally increasing obesity rates.
Some nutritionists say guidelines on saturated fat may be driving obesity rates. Congressional Quarterly (12/16, Gustin, Subscription Publication) reports that yesterday, “a group of prominent nutritionists and scientists” were set to meet “before drafting a report to the departments of Health and Human Services and Agriculture that will help the agencies set the influential template that tells Americans how to eat,” the so-called Dietary Guidelines which “will state that Americans should limit consumption of saturated fat in order to lower cholesterol and prevent heart disease.” Now, however, some nutritionists argue that “the Dietary Guidelines’ emphasis on reducing saturated fat prompted food makers to remove fats and replace them with refined carbohydrates, or sugars, to compensate for the loss of taste,” thereby unintentionally increasing obesity rates.
some nutritionists argue that “the Dietary Guidelines’ emphasis on reducing saturated fat prompted food makers to remove fats and replace them with refined carbohydrates, or sugars, to compensate for the loss of taste,” thereby unintentionally increasing obesity rates.
Some nutritionists say guidelines on saturated fat may be driving obesity rates. Congressional Quarterly (12/16, Gustin, Subscription Publication) reports that yesterday, “a group of prominent nutritionists and scientists” were set to meet “before drafting a report to the departments of Health and Human Services and Agriculture that will help the agencies set the influential template that tells Americans how to eat,” the so-called Dietary Guidelines which “will state that Americans should limit consumption of saturated fat in order to lower cholesterol and prevent heart disease.” Now, however, some nutritionists argue that “the Dietary Guidelines’ emphasis on reducing saturated fat prompted food makers to remove fats and replace them with refined carbohydrates, or sugars, to compensate for the loss of taste,” thereby unintentionally increasing obesity rates.
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