Low-carb diets have become a real phenomenon in recent years. Many of the dieting public have lost significant weight on low-carb diets and are convinced that their new eating habits have also significantly reduced their risk of obesity, type 2 diabetes, and other chronic health problems. But in the long run, this Is the diet safe and effective? That’s the question posed by the documentary Low-Carb Diets: Fat or Fiction? This Australian film examines the science behind nutrition to determine if it’s just a fad or a healthy and sustainable trend.
The public has reason to be skeptical. Years ago, medicine and nutritionists believed that fat was to blame for our obesity. Unfortunately, the presence of fat accounts for a large portion of the enjoyment diners derive from food. In response, the food industry has fought back with higher levels of sugar and other tasty carbohydrates. Little does the public know that the influx of carbohydrates helps stimulate the body’s production of insulin, which in turn improves its ability to store fat. The result is a new and improved obesity epidemic.
Today, carbohydrates have become the new villain. In stark contrast to previous dietary recommendations, we are now preaching the preaching of reduced carbs and increased fat intake. But is this the miracle we’ve been waiting for?
The film reveals both the yin and yang of this argument. Many of the experts interviewed for the film raved about the benefits of restricting carbohydrates. In their view, the resulting weight loss and chronic disease remission are absolute reasons to adopt this diet. Others worry about the long-term effects of low-carb diets, which could have various undesirable consequences. Finally, carbohydrates are found in some core components of a balanced, nutritious diet, including whole grains and fruits.
Throughout history, food science has been littered with surprising discoveries and startling contradictions. Low-Carb Diets: Fat or Fiction? Bravely try to break through these contradictions and find the real answer.
