The New York Times Weighs in on Low-Carb/High-Fat Diets

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Rebecca Palermo, Writer/Editor

New York Times health reporter Anahad O’Connor recently analyzed the results of recent studies showing that participants who ate diets higher in fats and proteins and lower in carbohydrates lost more weight than participants who ate diets centered mainly around starches and grains.

While the Atkins Diet eventually declined in popularity when medical professionals became alarmed over incidences of higher cholesterol in its followers, these studies did not show higher cholesterol levels. This may have to do with the fact that participants were encouraged to eat foods high in protein, which increases muscle mass and promotes a healthy metabolism, and discouraged participants from consuming excess saturated fats.

Our take? It’s all about choosing individual ingredients wisely. If you choose to follow a diet that it lower in carbs and higher in fat and protein, choose healthy fats such as those containing omega 3’s, like salmon and avocado. Also, make sure to up your lean protein intake. And remember that carbohydrates aren’t necessarily evil. Just choose wisely. Whole grain breads over white bread, brown rice, quinoa, or barley rather than white pastas and spaghettis, and the elimination of refined sugars from your diet, can be a health boon if you feel you don’t want to eliminate carbs.

Source: New York Times

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