Time to Stop Talking About Low-Fat, Say Harvard School of Public Health Nutrition Expert

My apologies, I had technical difficulties trying to post the following article, but here it is.

In the holistic and traditional foods world we have and continue to educate the public that low-fat and non-fat foods are not beneficial to our health. They are loaded with sugar and substitute ingredients that in the long run harm our bodies. It is good to see that institutions like Harvard School of Public Health are acknowledging these diets are not helping current health issues.

I have also included other news taken from Health Impact News a great health news source.

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Harvard School of Public Health

It is time to end the low-fat myth, Harvard School of Public Health (HSPH) nutrition experts told food industry leaders at the seventh annual World of Healthy Flavors Conference held in Napa, CA, from January 19 to 21, 2011. The conference, co-hosted by the Culinary Institute of America and HSPH, brings together nutrition researchers with representatives from schools, supermarkets, and food industry goliaths such as Burger King, The Olive Garden, and Panera Bread to share strategies for offering Americans healthier menu options.

HSPH nutrition department chair Walter Willett and associate professor of epidemiology Dariush Mozaffarian, along with Ron Krauss of Children’s Hospital Oakland Research Institute, presented on the “Focus on Fat” panel. They encouraged audience members to avoid “low-fat” terminology and thinking, since diets low in fat are often high in sodium and carbohydrates from sources such as white flour and rice, refined snacks, and sugary drinks. Instead, the panelists said, chefs should focus on cutting trans fats from their menus and educating consumers about seeking out healthy fats.

Willett chairs the World of Healthy Flavors Scientific Advisory Committee, which also includes HSPH colleagues Frank Hu, Frank Sacks, and Eric Rimm. Hu, Rimm, David Ludwig and Nutrition Source editorial director Lilian Cheung also presented at the 2011 conference.

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