Saturday, 26 November 2011

Gary Taubes book The Diet Delusion.

1. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease or any other chronic disease.

2. The problem is refined carbs in diet, their effect on insulin secretion & the hormonal regulation of homeostasis.

3. Sugars - sucrose, high-fructose corn syrup specifically - are particularly harmful, the combination of fructose & glucose simultaneously elevates insulin levels & overload liver with carbs.

4. Through their direct effects on insulin & blood sugar, refined carbs, starches, sugars are the dietary cause of coronary heart disease & diabetes. They are likely dietary causes of cancer, Alzheimer's & other diseases.

5. Obesity is a disorder of excess fat accumulation, not overeating.

6. Consuming excess calories does not cause us to grow fatter.

7. Fattening & obesity are caused by an imbalance in the hormonal regulation of adipose tissue & fat metabolism. Fat synthesis & storage exceed the mobilization of fat from adipose tissue & its subsequent oxidation.

8. Insulin is the primary regulator of fat storage. When insulin levels fall, we release fat from fat tissue.

9. By stimulating insulin secretion, carbs make us fat.

10. By driving fat accumulation, carbs also increase hunger & decrease the amount of energy we expend in metabolism & physical activity.

Extract from the book The Diet Delusion page 454 by Gary Taubes ISBN-978-0-09-189141-1


  1. Taubes has it nailed.

  2. Obesity is another symptom of malnutrition. Plenty of calories but not enough nutrition to process them. Too much 'dead' and 'negative' food and not enough nutritious food.

    The reason low-carb works is not just because people have removed the carbs, but because they have replaced them with far higher nutrition.

    People who are very healthy - and they are few and far-between, could eat some carbs - as long as they have been properly prepared. All grains, seeds, nuts and legumes need to be soaked to remove the phytates - the potent nutrient-blockers that prevent the seed from premature germination.

    If this isn't done - either by soaking for at least 12 hours, or by fermenting/proofing for at least 12 hours, the phytates are still intact and the gluten will not have had the time needed to convert it into a digestible substance. This is the kind of 'processing' done by our ancient ancestors - and they weren't stupid. Sadly, in spite of all our scientific 'understanding' this ancient wisdom has been discarded - to our detriment.

    As virtually all processed grain foods are 'fast-tracked' to maximise profit neither the phytates are neutralised nor the gluten converted, hence the exponential rise in gluten intolerance, and the lack of nutritional benefit. Not only do the phytates block the nutritional uptake from the grain food, they can also block the nutrition from foods eaten with it!

    Soaked grains, seeds, nuts and legumes however, not only are properly prepared, but they are also far more nutritious. The soaking/fermenting stage triggers the release of a host of vitamins and other elements - a nutrient 'storm' to prepare the grain for germination, making the grain food far more beneficial.

    There are right ways of doing things, and wrong ways of doing things. Progress? What progress?

    Sadly, for many of us, the combination of an overload of 'dead' and 'negative' food has done a lot of damage - sometimes irreversible. Yet there is hope for some who are prepared to follow a low-carb natural and far more nutritious diet to help their bodies heal.