The low-fat hammer

Dr Michael Eades

For the past thirty years the nutritional powers that be have been hammering the low-fat nail into the psyches of all of us. With that much repetition of the same low-fat message it’s easy to see why it has finally gone through the board of the brain of so many and been clenched off on the other side.

In order to pull it out and replace it with the low-carb nail is going to require a whole lot of repetition...

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A Little Fat Helps the Vegetables Go Down

WebMD Medical News

July 27, 2004 -- Eating your salad or carrot sticks with a little fatty salad dressing may actually be better for your health than pouring on the fat-free stuff.

A new study shows that eating fresh vegetables with a little fat, such as oil-based salad dressings or cheese, helps the body absorb valuable nutrients found in vegetables, such as lycopene and beta-carotene, which have been shown to help prevent heart disease and cancer.

In contrast, eating a salad without any fat in it may deprive your body of these healthy nutrients, which are known as carotenoids.

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The Science of Appetite

Just why is our appetite so powerful a driver of our behavior, and, more important, how can we bring it to heel?

At the moment, some of the research in the kitchen involves trying to find a more precise way to balance the glucose loads various foods deliver to the body. That's important, since the bigger the glucose hit, the greater the sense of satiation, but only for a little while. Afterward, hunger returns stronger than ever. "High glycemic foods like refined breads and sugars push the body to refuel," says nutrition scientist Marlene Most, head of the metabolic kitchen. "In low glycemic foods, there is a constant flow of glucose and insulin, so we don't need to refuel as much."

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