Carbohydrates Can Kill
by Robert K. Su, MD
Two Harbors Press
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.