This week, we highlight the biggest stories from the last month of real-food-more-fat in the news:
- Trouble in paradise… The American Diabetes Association and American College of Physicians (ACP) quibble over blood sugar targets & drugs. The ACP defends its new, higher, blood sugar targets for diabetic patients, claiming it wants to “minimize harms such as low blood sugar, other medication-related adverse effects, medication burden, and costs.” Note that carbohydrate restriction—never on the table in mainstream conversations—meets all of those goals AND results in lower, rather than higher, blood sugar.
- While on the topic of food and blood sugar management, Dr. Robert Lustig posts a pdf of a fantastic letter from a UK Member of Parliament to the British Prime Minister. The MP testifies to the potential of low-carb, full-fat eating for improved health, especially among citizens with diabetes. “My blood sugars are not only more stable, but I have managed to reduce my insulin requirements by almost 50%.”
- The New York Times reports on a new JAMA study (based on NHANES data) that confirms Americans are still getting heavier. Between 2007/8 and 2015/16, obesity rates among adults climbed from 33.7% to 39.6%. Meanwhile, The Hill reports on new data from NCHStats which shows that over the last 12 yrs (as obesity has escalated) more Americans are exercising. Now over 53% of American adults meet activity guidelines, versus just 41% in 2005. Something is not working, here.
- The National (out of UAE) reports on the NOVA classification system, developed in Brazil, to help citizens improve health by identifying and avoiding consumption of the most highly processed food items. NOVA advises us to avoid at all costs: “industrial formulations typically with five or more and usually many ingredients …such as sugar, oils, fats, salt, anti-oxidants, stabilisers, and preservatives.”
- The New Yorker amuses (funny reporting on a decidedly NOT funny incident) with the tale of a classic cookbook’s unpleasant brush with nutrition science. Did Cornell Food and Brand Lab cherrypick data from The Joy of Cooking to support its pre-conceived conclusions and create catchy headlines and more press coverage?
Tune in next week for reports on emerging science and real food success stories.