Processed carbs are the problem

Scientific American published an article this month about the lack of evidence vilifying saturated fats and how carbs (particularly processed ones) should be the main target for creating health issues.

In March the American Journal of Clinical Nutrition published a meta-analysis—which combines data from several studies—that compared the reported daily food intake of nearly 350,000 people against their risk of developing cardiovascular disease over a period of five to 23 years. The analysis, overseen by Ronald M. Krauss, director of atherosclerosis research at the Children’s Hospital Oakland Research Institute, found no association between the amount of saturated fat consumed and the risk of heart disease.

Bold emphasis added by me. Yes, there is no evidence because cholesterol has nothing to do with heart disease (this is the lipid hypothesis - a wrong theory that became mainstream) so while saturated fats in the diets may raise it, who cares!

Sadly the USDA did not take this study (or any of the others) into consideration when they posted their new 2010 nutritional guidelines earlier this year. I'm pretty sure they think we're too stupid, although I'm sure the sugar and agricultural industry may have had a teency weency bit to do with it.

Right now, Post explains, the agency’s main message to Americans is to limit overall calorie intake, irrespective of the source. “We’re finding that messages to consumers need to be short and simple and to the point,” he says.

Right, who cares where the calories come from as long as you don't overeat. Geez. This is what we are teaching our kids...or I should say, this is what the schools are teaching and some (ok, most?) parents are teaching the next generation. I'm not teaching it, thankfully, because I've done my own research into what is really, truly healthy for the human body. The body needs fats, cholesterols, vitamins, minerals, etc. that are not found in most carb-rich foods.

And the highlight of the article comes at the end:

“If you reduce saturated fat and replace it with high glycemic-index carbohydrates, you may not only not get benefits—you might actually produce harm,” Ludwig argues. The next time you eat a piece of buttered toast, he says, consider that “butter is actually the more healthful component.”

Beautiful butter. Of course the source of it matters (grain-fed vs. grass-fed) which is why we have switched brands very recently from Challenge to Kerrygold. Yummy.

Thank you to my mother-in-law for sending the article my way.

How little we know about the role of cholesterol in the human body

I was just discussing cholesterol levels with my husband the other day. He had his levels checked when they drew blood for his A1C test. They had all risen, particularly the HDL. It should be noted that his diet has changed dramatically recently, much more meat, especially red meat and fish.

I question whether cholesterol levels, particularly those for HDL, are at a correct range for the body to run optimally. Coming across this study on cholestrol levels and dementia adds to my curiosity.

RESULTS: Cholesterol levels in men with dementia and, in particular, those with Alzheimer disease had declined at least 15 years before the diagnosis and remained lower than cholesterol levels in men without dementia throughout that period. The difference in slopes was robust to adjustment for potential confounding factors, including vascular risk factors, weight change, alcohol intake, and use of lipid-lowering agents. CONCLUSION: A decline in serum total cholesterol levels may be associated with early stages in the development of dementia.

Conventional Wisdom would tell you that any decrease in cholesterol levels is good. Maybe it's not.

Easter Dinner

We enjoyed Thanksgiving dinner so much that we have decided to do it again for Easter dinner this Sunday. A few changes have been made (would any less be expected?). The theme of sugar-free will stand but we will now be grain-free as well.

The menu:

Turkey (organic free-range from Whole Foods, 8.25 lbs.)
Gravy
Mashed sweet potatoes
Roasted mixed vegetables (asparagus, broccoli and carrots)
Steamed Brussels sprouts
Grain-free bread with Kerrygold butter

I may or may not do a dessert. Roscoe and I have enjoyed a delightful dessert recently that I will call Primal Pudding. I don't know if my mom will enjoy it as much as we do.

Appetizers are also on my mind. Perhaps some deviled eggs (is this a no-no for Easter?) and/or soaked and roasted seeds and nuts.

We will have to see about wine as well. For Thanksgiving I found a truly wonderful Pinot Gris and would love to indulge again. Would the gravy be as good if I were to exclude it? Probably not...

I purchased some white eggs (recently I've only bought brown ones - the yolks are almost always darker, a sign of more nutrition) for decorating with Roscoe and Rooster. It's been a long time since I've decorated Easter eggs. This will be one tradition to continue along with attending mass (the Easter bunny on the other hand - probably not).

What are your plans for celebrating Easter?