Originally Posted by KMD

Hi, Gwen!

Very low-carb eating fairly predictably lowers blood pressure. Not in all cases, but a majority. In some cases, enough to require a blood pressure pill dose reduction or discontinuation.

I no longer believe that total and saturated fat are significant causes of heart disease (atherosclerotic coronary arteries) in the general poplulation. I abandoned the time-honored diet-heart hypothesis of the American Heart Association (and others) last summer after personally reviewing the pertinent medical literature. [That project took over 80 hours.]

A recent article in the American Journal of Clinical Nutrition supports my assessment.

When this is realized by the traditional medical/nutritional community, low-carb eating will take off once again.

Your instructors in dietitian school may fight the new paradigm, clinging to the old one. Be very careful who you pick fights with, if anybody. It wouldn't be unreasonable to answer test questions the way they want you to, even if you disagree. Keep your eye on the prize: your degree.

Best wishes.

-Steve