In the coming years demand for fat will soar worldwide, while demand for carbohydrates will fall. After five years the risk of breast cancer was much higher in the group told to eat a low-fat diet. Very likely the cause could be that low-fat diets are higher in carbs, increasing blood glucose and the hormone insulin, which drives cell proliferation.
Instead the committee has abandoned standard methodology, leaving us with the same dietary advice as before – low fat, high carbs. While I personally have  never tried any Slim-Fast products before this review, I have seen a lot of students in college eating and drinking Slim-Fast products in between classes or during lecture. Looking on the Slim-Fast website, I found a 3-2-1 plan that provides a guide for individuals interested in losing weight. What I actually found useful on the Slim-Fast website was the meal plan guide, I think it helpful for people who are stuck in a dinner rut an looking for something healthy as a meal option. Anther helpful thing that I found on the website was the ask a dietitian page, sometimes it nice to be able to ask an expert when you have a nutrition question. My question would be: Lately everyone talks about low carb diets, or cutting out carbs as much as possible. I’ve read oodles of diet books in my time, and some of them have amazing information, but most of them are filled with gimmicks of one kind or another. Step away from processed foods, diet bars, drinks, shakes, and other crap, and run towards whole, living food, as quickly as possible. There is one book that stands apart from all the others and it is a diet (life) plan based on whole foods and sound science.
Every one of its ingredients has been pasteurized, processed, refined, cooked or otherwise destroyed of any living properties, making Slim-Fast just like all the other processed dead foods sold in grocery stores — dead and devoid of any real phytonutrients, but loaded with cheap, dead ingredients like partially hydrogenated oils and sixteen different sugars. People believed that these diets would raise cholesterol and cause heart disease because of the high fat content. In almost every one of those studies, low-carb diets come out ahead of the diets they are compared to.
Not only does low-carb cause more weight loss, it also leads to major improvements in most risk factors?including cholesterol. It is one of the main reasons why many people feel miserable and eventually give up on their diets. One of the best things about eating low-carb is that it leads to an automatic reduction in appetite (1). The studies consistently show that when people cut carbs and eat more protein and fat, they end up eating much fewer calories. In fact?when researchers are comparing low-carb and low-fat diets in studies, they need to actively restrict calories in the low-fat groups to make the results comparable (2). Bottom Line: When people cut carbs, their appetite tends to go down and they often end up eating much fewer calories without trying. Studies show that people on low-carb diets lose more weight, faster, than people on low-fat diets?even when the low-fat dieters are actively restricting calories. One of the reasons for this is that low-carb diets tend to get rid of excess water from the body. In studies comparing low-carb and low-fat diets, the low-carbers sometimes lose 2-3 times as much weight, without being hungry (5, 6). Low-carb diets appear to be particularly effective for up to 6 months, but after that the weight starts creeping back up because people give up on the diet and start eating the same old stuff (7). However, some people may be able to add in healthier carbs after they have reached their goal weight. Bottom Line: Almost without exception, low-carb diets lead to more weight loss than the diets they are compared to, especially in the first 6 months. Not only do they cause more fat loss than low-fat diets, an even greater proportion of that fat is coming from the abdominal cavity (9). Bottom Line: A large percentage of the fat lost on low-carb diets tends to come from the harmful fat in the abdominal cavity that is known to cause serious metabolic problems. Perhaps counter intuitively, the main driver of elevated triglycerides is carbohydrate consumption, especially the simple sugar fructose (11, 12, 13). When people cut carbs, they tend to have a very dramatic reduction in blood triglycerides (14, 15). Compare this to low-fat diets, which can cause triglycerides to go up in many cases (16, 17). Bottom Line: Low-carb diets are very effective at lowering blood triglycerides, which are fat molecules in the blood and a well known risk factor for heart disease. It is well known that the higher your levels of HDL, the lower your risk of heart disease will be (18, 19, 20). One of the best ways to increase HDL levels is to eat fat?and low-carb diets include a lot of fat (21, 22, 23). Therefore, it is not surprising to see that HDL levels increase dramatically on low-carb diets, while they tend to increase only moderately or even go down on low-fat diets (24, 25).


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