Carbohydrates Can Kill by Robert K. Su |
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| Written by Sally Fallon Morell |
| April 5 2011 |
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Carbohydrates Can Kill begins as a kind of primer on the chemistry of carbohydrates, fats and cholesterol, with detailed information about how these macronutrients are assimilated by the body. There follows a long history of how Su regained his health by restricting carbohydrate intake, especially intake of refined carbohydrates. Su’s contribution lies in the compilation of studies in the third part of the book, which detail the superiority of high-fat, low-carb diets for an array of health conditions: osteoarthritis, sleep apnea, high blood pressure, atrial fibrillation, heart disease, diabetes and above all, obesity. These studies show us that fat is not fattening if carbs are restricted. He also examines the connection between sugar consumption and cancer, heart disease, neurological degeneration and digestive problems even in the absence of overweight. Su is definitely on the same page, noting that salt, cholesterol and saturated fat are not the enemies, but too much carbohydrate, especially refined carbohydrates, definitely are. But not all carbohydrates kill—Weston Price described several healthy populations that consumed fairly high levels of carbohydrate foods. Su could solve this paradox with a good subtitle, such as “How I Regained My Health by Restricting Refined Carbohydrates.” Hopefully he will do so with the next printing. THUMBS UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2011. About the Reviewer
She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. Through her New Trends Publishing label, she publishes books on nutrition and health, such as The Fourfold Path to Healing (by Dr. Tom Cowan), Honoring Our Cycles (by Katie Singer), The Untold Story of Milk (by Ron Schmid) and The Whole Soy Story (by Kaayla Daniel). The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.
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| Last Updated on Tuesday, March 27 2012 09:27 |
Carbohydrates Can Kill
Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
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