A statin debate, a biased study, and classy pork rinds

news summary March week 2

This week, we summarize the top five news articles and studies in the low-carb realm, plus some success stories.

  1. A lengthy article in The Mail on Sunday calls out three UK experts for publicly questioning the efficacy of statins. The article suggests that thousands of people who could be helped by statins are not taking them because of these “statin deniers.” But the record of statins to meaningfully protect all patients from cardiovascular disease is spotty. Cardiologist Bret Scher unpacks the bitter controversy between the pro- and anti-statin camps.
  2. A new study compared a pork cheeseburger to a plant-based burger, but with an added twist: a sugary drink was added to the pork cheeseburger but not to the other meal. This study design suggests obvious bias, yet it got through peer review. It’s just another reminder of how agendas can impact otherwise “scientific” studies and their results.
  3. You may have seen multiple online articles about the perils of “keto crotch” — a condition featuring unpleasant vaginal odors purported to be caused by the keto diet. Dr. Evelyne Bourdua-Roy, a family doctor who treats patients with low-carb diets, looks into the rumors, and concludes that “keto crotch” is perhaps misinformation or misdiagnosis, but is NOT a chronic or significant ongoing problem women experience when in ketosis.
  4. In a sweeping proposal published in The New York Times, former Federal Drug Administration Commissioner Dr. David Kessler and his coauthors call for establishing a new “National Institute of Nutrition,” to be part of the National Institutes of Health. It begins: “Poor nutrition is a leading cause of poor health and spiraling health care spending. Research… suggests that poor eating causes nearly 1,000 deaths each day in the United States from heart disease, stroke or diabetes.” An interesting read.
  5. Also in The New York Times, cardiologist Eric Topol describes undergoing an upscale, personalized analysis of his diet using a continuous glucose monitor and microbiome testing. The goal was to help him identify an individualized list of appropriate and problem foods. What did he learn? “Cheesecake was given an A grade, but whole-wheat fig bars were a C-. In fruits: Strawberries were an A+ for me, but grapefruit a C. In legumes: Mixed nuts were an A+, but veggie burgers a C. Needless to say, it didn’t match what I thought I knew about healthy eating… Bratwurst (the worst and potentially most lethal kind of food in my perception) was rated an A+!” 😏

Want more?

Are we living in a golden age of classy pork rinds? Have you read The Nutrition Coalition’s take on the new advisory committee for the 2020 Dietary Guidelines for Americans? What is the evidence behind “healthy whole grain” claims? What do doctors Phinney and Volek have to say about the importance of fiber in a well-formulated ketogenic diet? Why are eggs back on America’s plates? Should you be added to this list of low-carb doctors? Have you heard Dr. Rob Lustig speak about his latest public health projects?

  • TODAY co-anchor and weather specialist Al Roker announces he has lost 40 pounds (18 kilos) with keto since September. And he is making delicious keto meals on-air!
  • When a champion pie-maker converts: “Discovering low-carb has made me realize that it’s the carbs and the sugar in food that actually debilitates you.”
  • How does Leonie manage her type 1 diabetes? Very carefully… but now with a ketogenic diet, too. “Hearing how type 1 doctors manage their diabetes has given me the confidence to pretty much fly solo and take control of my health.”
  • How does 48-year-old Antonietta wake up feeling like she’s 25? With her ketogenic lifestyle, she’s lost a total of 150 pounds (68 kilos)! “The feeling of being in ketosis is one that surpasses anything I have ever experienced. I say keto is like the perfect vacation, and that experience you would want to share with everyone you meet.”

Tune in next week!


This news gathering is from our collaborator Jennifer Calihan, who also blogs at Eat the Butter. Feel free to check out the keto meal-idea-generator on her site.

More with Jennifer Calihan

Top 10 ways to eat more fat

How to eat low carb and keto when dining out

Living low carb in a high-carb world


A stellar op-ed, keto vs. WW, and the ‘Doritos towel bag’

Post-PREDIMED, midlife inflammation, and ‘Ay, chihuahua!’

Keto news highlights: PCOS, individuality, and ‘drinkable’ potato chips

Low-carb basics

Advanced low-carb topics


  1. Brenda
    Recommendation: 4505 Chicharrones (Pork Rinds), fried in pork fat. Light, crisp and fluffy.
  2. T.Fields
    A restaurant in our town features pork rinds on the appetizer menu. I have always been reluctant to try them because if they are not cooked properly, they can be greasy and heavy. However, we went to lunch with some friends and ordered them just to see. We could hear them sizzle and crackle and pop all the way to the table. They were crispy and light, lightly seasoned with a chili/lime/salt seasoning and they were fabulous. I am hooked.

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