Current Science vs. The Tainted History of Heart Healthy Nutrition How Common Advice is Wrong and Why You Should Know the Truth
Your first heart cells begin beating four weeks after conception and don’t stop until you take your last breath.
This coordinated effort happens 100,000 times a day, beat after beat, without rest.
Each time I lay my stethoscope over the heart’s pulsating chambers, I marvel at its faithful, steady beat.
As a medical weight loss specialist, my goal is to keep hearts ticking in top form. I share this goal with my patients, who cite heart health as one of their most powerful motivators for weight loss and overall health improvement.
While many factors influence heart health, none are talked about as much as food.
It’s for good reason: food is one of the most powerful substances that we put into our bodies. It can have both positive and negative effects on the heart.
I prescribe low carbohydrate eating because it has been proven to be optimal for heart health.
Low carbohydrate eating reduces or eliminates many of the risk factors for heart disease—type II diabetes, prediabetes, insulin resistance, elevated blood fats, elevated blood pressure, and inflammation. And it induces weight loss, which in itself is good for the heart.
It’s not just medical journals and professional presentations that prove these benefits—I see it every day in my clinical practice.
When patients reduce their intake of refined grains and added sugar and replace them with whole foods, I see reductions in:
- Blood Sugar
- LDL Particles
- Blood Pressure
- Fatty Liver Disease
When people add meat, eggs, cheese, butter, olives, and nuts to their diets, their waists get smaller and they get healthier.
I know this flies in the face of the low-fat dogma that’s been pushed since the 1970s.
But a growing body of evidence suggests that low-fat, high carbohydrate eating is anything but “heart healthy.”
Two prominent physicians, Robert Lustig and David Ludwig have called it “an experiment that failed.”