Sugar is Addictive and Causes Diabetes
I run a Facebook migraine group with thousands of members. The goal is to become migraine free, using only nutritional methods, which over the years has turned into what I call the Stanton Migraine Protocol(R). We have many discussions on foods in the group and sugar often comes up–sugar is something migraineurs should not ever eat. The members also post hundreds of testimonials into the group, which I then ask for permission to share on my testimonials page. Take a look at our success stories.
The Case of Sugar Warning
Over the years we had many discussions about the dangers associated with migraine sufferers being genetically predisposed to type 2 diabetes (T2D) and so the first thing all new members must do is quit sugar–all forms of sugar, including non-caloric sweeteners. One of the migraine members posted the above image, which caused quite a stir. Lots of discussions took place about whether anyone should “rule” what people eat or don’t eat. As part of that conversation, one of the migraineurs commented, as follows:
I have a T2D friend (who was on multiple daily insulin injections) who was shocked when I went low carb about 3 years ago and lost 15 kg for the first time in my life. She was very overweight with cardiac and DVT issues thrown in.
When she asked about my “diet” I explained it was low carb and talked about carbs spiking glucose etc and suggested it may be very helpful for her. She wouldn’t try it though as she trotted out her dietitian’s advice that she must eat 6 small servings per day of high carb food!
I hated watching her health and well-being deteriorate with her relying on that almost criminal high carb dietary advice.
Anyway her story has taken a U-turn, she saw others doing well on low-carb and decided to do it herself from Jan 2017, in 9 months she had shed over 20 kg and is off her insulin completely. She was also able to have hernia surgery which her doctors had told her would never be done with her weight and diabetes issues.
The health benefits for her have been so numerous, she’s a changed woman and back to her cheerful, healthy self.
The transformation to one’s health when cutting out refined carbs is almost miraculous!
It takes a very long time and a lot of reading and research to undo all the diet brain washing we’ve been subjected to over the past 50 or so years. It’s also going to take a long time for health care professionals to embrace drug free, lifestyle modification treatments for metabolic syndromes, which seem to be the root cause of most of the chronic disease burden these days. (emphasis added by me)
As you can see, it doesn’t take a scientist, an MD, a nurse, a dietitian, or a nutritionist to change a life! We all can totally turn our life around even by looking at what others do and see how they succeeded. By now anecdotal stories are a dime a dozen: they are everywhere! I wrote about carbs addiction here some time ago and sugar is the king of carbs.
Healthy Eating vs Dropping Sugar
Quitting sugar only, while it will certainly make you healthier, it won’t necessarily make you healthy, in general. It takes much more than just quitting sugar. That is because all processed foods have sugar in them. In addition, it isn’t just the added sugar that matters. Someone told me the other day that eating dates (a single date can have as much as 16 grams of carbs, which is 4 teaspoon of sugar equivalent) is different. So you ask: why would sugar in dates be different from sugar via teaspoon? Silence…
There is not much difference. The human body has one stomach and everything we eat ends up in there. If you eat dates or sugar, the end product of both is glucose; the body doesn’t differentiate. Equally unhealthy and bad for you and both can cause T2D.
But I Can’t Afford It
Yes you can. Eating a healthy whole food diet may seem more expensive out to grocery store door, however, you will save money on the following:
- Whole foods are more filling and so you need to eat less yo get the same amount of nutrients
- Increasing meat in your diet provides greater amount of nutrients than consuming the same nutrients in plants
- Over 40% of produce are trashed, so for the 60% you get to your table you pay for the 40% lost as well
- Processed foods use the least healthy ingredients and get you hungry all the time, making you eat more
- Seed and vegetable oils, as well as partially hydrogenated oils are all harmful for your health
- Your health compromised, you will generate hefty medical bills
- Much of the nutrition lacking in lower cost diets require you to take supplements–and they are expensive
At the end then, when you compare it all and let the dust settle on your shopping list, you will find that by using healthy whole foods (fresh unprocessed meats, seafood, high fibrous vegetables, animal fats, olive and coconut oil) and avoiding the highly processed high carbohydrate foods (breads, cereals, pastas, rice and other starches, most potatoes, most sugary fruits, all fruit juices, sodas, prepared foods, frozen foods, canned foods, sweetened foods, etc.,) you will become healthy and will have no need for medical care. The great savings will end up costing you less even if your food is a tad more expensive.
Comments are welcome, as usual, and are moderated for appropriateness.
Came across this one today about red meat and processed meat. I knew about the dangers of processed food, bur red meat? Your thoughts?
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Indeed Roald. I received this from several people written up in various papers and on blogs. And on the BBC original, I found a comment from someone who works in an oncology department–I wish I could pop a photo into a comment here but I can only post a link, so I write what this person’s comment was–it is on my PF home page btw so you can see it:
So, as you see, not all things that flash one in the face is gold… I would assume that processed food–be it red meat or white meat or no meat would likely have some chemicals in them that could be cancer-causing agents. But humans evolved eating red meat and cancer was unknown until farming started.
It is just one more attack from the part of the groups that want us to continue to eat processed foods and farmed grains, vegetables, and fruits, because they have so much money invested. They are losing ground big time in the US. I hardly know anyone who is not on a low carbs diet eating red meat. Obviously some form of fight-back is expected. You are seeing some of them! ❤
Enjoy your red meat!
Yes, I know many attempts to influence people’s behavior are based on self-interest. What irritated me in this case was, that this stuff was brought to us by the World Economic Forum.
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Yes well look at the markup on grains and other low fat/vegan foods and compare to meat. Now you have your answer!
Meat probably DOES cause cancer, IF you eat it fried in seed oils with the bun and the fries and the big gulp. Otherwise it makes as little sense as (saturated) fat suddenly causing heart disease after we ate it for millennia.
Peter Cleave wrote something like
“it is ludicrous to blame old fashioned foods for modern diseases”
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About starch: You once wrote https://cluelessdoctors.com/2014/10/20/starch-no-problem-they-are-fiber-did-you-know-that/ Has that changed?
Why is frozen food bad? I read once that frozen vegetables often are better than the fresh stuff. Is that crap?
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Yes, much of that has changed–I would rather use the word “evolved” as I understood more and more about metabolic processes–just finishing a physiology class on that as well. Lots have changed. For one thing, I didn’t know that
1) No matter how much fiber you eat, the body can only use about 15 grams worth of it for anything. So eating more is not necessarily better. Fiber is rough, scrape the intestinal walls, and can cause constipation as well.
2) We can totally be healthy without eating an ounce of fiber–this needs a bit of explanation, so here is the short version: fiber is basically cellulose, e.g. bark that has not yet hardened. Humans have no fermenting abilities, we use bacteria for that, but we only have bacteria in our colon (the last short segment of our digestive tract). The bacteria ferment and create butyrate.
Butyrate is a ketone body precursor, e.g. fatty acid that converts to ketones. If you eat food that is naturally rich in saturated fatty acids, your body need not get butyrate from the bacteria–you are eating it in your food. And the body can convert fatty acids into ketones on a moment’s notice. We don’t need anyone’s help.
3) Foods rich in fiber contain chemicals that are harmful–plants don’t want to be eaten. They have created chemicals to deter us and our digestive system from being able to eat them. These are antinutrients. Here is an image from a lecture by Dr. Georgia Ede on YouTube. On this you can see what happens to the nutrient zinc by eating oysters (not suggesting you eat oysters but great example to demonstrate how fibrous foods work against nutrition in our foods). You can read the whole article here and it has link to the original presentation. So you can see here that by introducing fiber into our diet, we also introduce a ton of antinutrients that remove or block nutrients from other foods we eat.
For example, people stuff themselves with spinach thinking that they get great iron from it. And yet not only do they not get any, after all spinach has no hem iron, which is what humans need to use, but also in order to extract the iron, which is not even useful for humans, the spinach in exchange removes calcium from our bones. Lovely. So why eat it?
4) I mentioned earlier that fiber is harsh on the intestinal and colon walls: most trouble, such as diverticulitis, is caused by such heavy fibers. Our intestinal movement is controlled by 2 kinds of muscles: one squeezes the “tube” narrower and the other squeezes it shorter… imagine how harsh bark-like substance works in that environment… I am wincing just thinking about that.
5) I also mentioned constipation. This is very real. Fibers need a lot of water in order to pass but the last segment of the digestive track has the duty to remove all water from the feces before it departs. This causes constipation, because fiber must have water to pass. When you eat no fiber, there is no problem
6) Finally, fibers provide good and happy life to all kinds of bacteria, good and bad. Many people who eat a lot of fibers end up with SIBO and and also candida. One of the first things that happens when a person like that switches to a carnivore diet of no fibers at all is a few days, often 3 weeks, long diarrhea, in which both SIBO and candida can be visible. Once all that clears, it is unclear if those of us eating strict carnivore even have gut flora. This has never been studied so we don;t know. In nature, carnivores eat the intestines and stomach of their kill, which is full of vegetation, so a lion, for example, is actually a hypercarnivore, whose diet is only 70% meat. The remaining 30% comes from this intestinal and stomach matter plus whatever fat.
I tried to cut this as short as possible. My personal experience: no plant matter at all is the best nutrition I have ever been on. I still eat some sunflower seeds–I am obsessed with them, raw in shell–but zero plants or fruits. I have never felt better, all my health conditions are reversed, even a condition in my lung I reversed–as per my pulmonary who was flabbergasted. I will likely stay on the no plant-matter diet for the rest of my life.
Frozen food in the US is frozen meals… and many of the frozen fruits and veggies have sugar or other goodies on them in the US; that’s basically what I meant. However, if you eat frozen fruits and veggies, while they were picked at a more optimal time than fresh fruits and veggies, the freezing supposedly destroys the vitamins–this is an opinion by some scientists but no clue if true. I am not an expert in this–I would suspect that frozen vegetables are safer, at least they won’t kill you with bugs that lately are the most common occurrences in the US. It may not be true for you.
Hope this helps,
Yes, it helped. I enjoyed reading your answers and explanations. Made a lot of sense to me. Tnx.
Next question: With all the bad things coming from eating plants, how come many of my vegan friends tell me, since they kept themselves to the vegan diet, they never felt better, while you never felt better since you stopped eating their stuff?
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Heh, good question. There are many vegans who do things right: they know that they need to add extra protein, extra oil to get DHA, and extra vitamins to make up all the anti-nutrients they eat. It is also worthy to note that most vegans cut junk food out, eat no sugar either, so they are conscious about their food choices. So they fell better and I ma sure many vegans truly are healthy. However, these are cases of exception rather than the rule. The vegans I know most felt good but all, without exception, have type 2 diabetes at various levels–cold be at a low or at a high state. Their blood glcuose is all over the place from eating carbs all the time and their insulin is completely messed up. They are usually also very dehydrated. There are several articles that popped into my face that suggested that 80% of vegans stop being vegans within a few years from becoming vegans. It is also true that most vegans, after a few years of veganism, become overweight. They have lots of health issues, including hypothyroidism, because they eat a lot of soy and soy is a goitrogen, causing immune reaction to the thyroid, slowly destroying it.
So while they may feel great for some time, most are seriously sick people. So let them enjoy it while they can and hopefully the damage they cause is reversible. On Facebook, veganism is referred to as a cult–I am neither for or against that. I just think that people should not follow a nutrition based on ideology but based on human needs, and those needs are individual–likely genetic influence.
For me, vegetables have always caused major trouble–all my life. I just liked them too much to consider changes but when I stopped (accidentally at first) eating vegetables for a couple of days, I never felt better. Then I ate vegetables again and started to feel sick. I discovered that vegetables made me sick all my life. And while I love fruits, fruits also make me sick–not as much as veggies but they sure give me migraines. So the choice for me is clear: I eat neither and do amazingly well. I am also never hungry, have amazing energy–do you know that I now weight lift and kickbox? I started about 11 months ago and I now lift serious weights and kickbox against an opponent (trainer) so real hits and kicks and not show stuff. I could never ever consider doing anything like this on any other diet than what I am doing now. I will never ever change my diet to anything other than hypercarnivore. 🙂
I agree, veganism carries the characteristics of a cult. Cults are not for me, as cults actually are herds lead by dogs, which I don’t like either 😈
Like I already mentioned several times, personally I stick with what I love to eat, doing this moderately, taking care of variety, and avoiding what I know is truly bad (e.g.sugar). Based on new info, like the stuff coming from you, I make changes in my routine. For instance, not adding vegetables at dinner a couple of times per week. And certainly not eating food which I don’t like much, but ate because it was so “good” for my health (e.g. spinach).
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Glad to hear you are making changes! 🙂 Good for ya!
Hey! No fair on the spinach, well I like it! I believe good for magnesium like most greens. I’m lucky I don’t have problems with most veg, and actually like them, so I use them to flavour and dilute my meat, poultry, game and fish.
Apart from the sugar though I mostly avoid grains, and especially wheat which does me absolutely no favours, it spikes my glucose horrendously, makes me fart and gives me GERD. Not uncommon. Oh and seed oils which appear to be generally ungood.
Most of my food is fresh, from local farms to the local butchers, veg shops and farm shops, but my spinach is usually frozen, as are my peas – in anatomically correct quantities as they are a bit carby. The peas are only grown within a two hour travelling time to the freezer plants, the farmers are instructed when to sow them to theoretically provide a wave of ripening peas throughout the season to keep the plant loaded. Despite the cost of the harvesters and their crew, they will think nothing to harvesting half a field then standing down for half a day until the rest becomes ripe. This precision probably makes them more nutritious than the “fresh” ones which may have stood around for days until they are transported to the shops. No sugar or anything else added, which may not be true elsewhere.
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I loved your comment-response to mine at Marika Sboros‘ site. lol on spinach–you are not a super taster I gather. 😉 I am one. The good thing about being a super taster is that I can tell when something is mildly bitter, which gives away its nasty chemicals. Spinach is one of them–and the entire cruciferous family too. The only things I can manage from that family with great care and very seldom are radishes, wasabi, and kohlrabi. The others are painfully bitter. Spinach doesn’t belong in that family (nor does beer) but I cannot eat either.
Unfortunately spinach has a lot of anti-nutrients. Oxalates block calcium and iron absorption. Most vegetables have really poor bioavailable nutrition profiles. Much nutrition from the food you eat with your veggies may actually be blocked from absorption; see my earlier article on anti-nutrients on this. I will update this article with grains… for some reason I left those out. They are the worst possible anti-nutrients.
Grains are generally major digestive tract irritants for all people even if they don’t realize that they have trouble from them. I never realized–I never had flatulence or GERD from grain (did from veggies)–but wow when I stopped all grains (in my case all had to go), my life changed. For one thing, if now I eat out and there is the slightest grain (not just wheat) in anything, I come down with an asthma attack on the spot.
With peas, you touched on a soft spot. If I had to choose between any fruit, sweets, vegetables, grains, in other words all foods I now don’t eat, to pick one and I could eat that for the rest of my life, that would be peas. Unfortunately there are no vegetables, fruits, grains, or legumes that like me at all so I cannot have them–I may manage a bit of squash and yam when cooked well. I am OK with a baby bell pepper time to time and sunflower seeds and almonds. These are the few non-animal products I can eat without getting sick all the time. That’s it. There was a time I tried to grow my own peas, but since I live in SoCal where it is too hot for peas on a cold day… I never could grow them.
I now dilute my meat and seafood with butter… darn is butter ever good. I could just bite into a butter and eat that for dinner.
My workout has really improved when I cut out all non-animal stuff–I weight lift–power lift–and weight train and kickbox one-on-one with trainer who hits back… mildly but he does. I now have amazing energy and am much stronger than ever before.
Oh I read (and post on) most of the best blogs! No I’m obviously not a supertaster, I haven’t met many greens I don’t like, except kale, obviously and I’m fond of peppers, chillies, garlic olives etc. Root veggies not so much mainly because of the carbs. I must be derived from hunter-gatherer stock including a fair bit of gathering. Grains and seed oils are my big bugbears, probably soy too although it’s decades since I last ate any – ie. all the stuff They put into processed food.
After years of abuse from a low fat diet (and yes I was vegan, and vegetarian too, well you just were back in the seventies) I have little tolerance for carbs but pretty much everything else is fair game! Oh not fruit except for berries covered in clotted cream, ground flaxseed and brandy . . .
Not sure how much sugar actually “causes” diabetes though it’s one of the best things to avoid once you become chronically insulin resistant. As one of the biggest dietary changes in recent decades I suspect the massive excess of Omega 6 seed oils, Peter at Hyperlipid had a bunch of stuff about how they affect mitochondria which Michael Eades synthesised into an excellent talk
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Gasp, you went through all diets including vegan and vegetarian? These two never ever attracted me and I dare to say I have never actually been on a diet and still am not, since keto-carnivore is not a diet by any sense of the word “diet.” I never ever bought into the low-fat mania so my transformation was minimal: only cut out sugar, grains, and oils from my diet at first. Cutting out veggies happened much later and they never liked me back so cutting them was of no consequence. I used to love fruits but now even berries give me a hard time. I am clearly not a gatherer, only a hunter. Since I also love dairy, I would fit very well into modern day hunter tribes, such as the Kazaks…
You do know that flax is a grain.. right? It is gluten free but definitely a grain.
I love Michael Eades–I think I may have seen this talk already but will check it out again. In terms of “sugar causing diabetes” (type 2 that is)… actually insulin does but the only reason it does so is because of glucose. Just remember that the total maximum preferred glucose amount in the human blood for homeostasis is 99 mg/dL (5.5 mmol/L), which is 1 teaspoon. Eades has a great blog on this. The blood is a vital fluid whose homeostasis is based on more than the amount of glucose it contains. It also contains a host of other things and when we increase glucose, given that eating glucose doesn’t change our blood volume (or shouldn’t!) a few things will get displaced–the osmolarity of the blood will change. As you know, glucose molecule carries a lot of H2O and as such, it changes the osmolarity (from 300 to much less to say 100 in diabetics). With such osmolarity they pee all day long. And while an average human will urinate 200-500 ml a day (more for those who exercise and are active and drink more water), a T2D may urinate upwards of 18 liters.
So when we are talking about T2D and the influence of glucose in that, let’s not just look at insulin and how much its receptors get down-regulated from over-use, etc., but let’s look at what else glucose does that compromises the entire body homeostasis. So given that the entire blood volume only has 1 teaspoon of glucose, if you eat an apple and with that you just tripled that glucose amount, what will it do to the osmolarity of your blood? It will obviously remove vital nutrients and that is one of the other reasons why it is such an emergency for insulin to get in there and take all the extra (over the 1 teaspoon) amount of glucose. This is one of the reasons why extra glucose in the blood is toxic–it literally cracks capillaries and inflames arteries. This is the start of atherosclerosis way before T2D shows up.
Makes more sense I hope. 🙂
Basically there are two things wrong with me that I have to work around. One is a lack of Phase 1 insulin, almost certainly genetic/familial and in my case mostly affecting males – other people with the same syndrome – non-overweight, symptoms of diabetes and especially reactive hypoglycemia starting in early childhood but progressing slowly – have it also in females and one had so many diabetics in her family that as a child she believed old people shed their limbs in the same way trees drop their leaves in fall.
The other is (was) insulin resistance which has become common in most of the populations of most countries in the world, strangely as they adopt western foods.
Not knowing what was wrong or why, I dutifully followed what I was told (low fat) and what was suggested (vegan/vegetarian, basing every meal on Holy Health Grains and “vegetable” oils, etc). without success.
It took fifty years to finally get a diagnosis. The dietician basically completely wrecked me, I gained weight and turned into a zombie with ever worsening blood pressure and lipids. By eating the exact opposite of what I was told, I finally reversed all my symptoms and improved my “health markers”
The reason I’m leery of the current anti-sugar campaigns is that my downfall was starches, and the amount of glucose you get from them is huge if you eat the recommended quantities of carbs. If people are put off sugar but replace it with wheat they aren’t going to be any better off. It’s actually quite astonishing that people can eat half a kilo of starch and their blood glucose doesn’t shift – FOR NOW, I suspect down the road this will change.
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Sorry to hear all the stuff you went through Chris! I think we all (the middle-aged to senior generation) have the same stories. We have all been messed with generously by all the bad advice. I consider myself fortunate for having been born in Europe where my childhood food was pretty much LCHF all through the day I left. And even after I retained my high fat–I just could not see myself not eating butter or drinking whole fat milk and never fell for the junk food mania though I was a carboholic in terms of grains and starches–also sugar I must admit.
I agree that people should understand that starches are not any better than pure sugar but I think one step at the time is a good approach. While most determined strong-willed persons can quit all at once, like I did, many cannot envision what to use for a “sandwich” and how to eat meat without potatoes… I get those questions all the time and when I share what I eat as my sandwich, they faint (a slice of cheese with a lot of butter topped with another slice of cheese–perhaps different kind of cheese. Sometimes a slice of meat or egg in between. 🙂 A perfect sandwich in my opinion.
I run a migraine group (my specialty since I am a migraineur) where everyone has to quite all of the above at once and also other foods and I request blood glucose and blood ketone testing (5-hour long, every 30 minutes, fasted, then eat and tell me what you ate sort of thing). I find every single migraineur is diabetic (at various stages and none was ever diagnosed) and so it is a serious problem. Some have the same problem as you do and I find their fasting insulin <2 and they cannot gain weight. Yet their doctors just send them away as "you are healthy" and they are not. I have been able to reverse those who are willing to listen and try but it is hard.
In any case, I think the anti-sugar campaign is not ideal but it is better than nothing. And then the education continues. One of my colleagues just shoved an article under my nose (yet to read): https://www.nytimes.com/2018/11/14/well/eat/how-a-low-carb-diet-might-help-you-maintain-a-healthy-weight.html?action=click&module=News&pgtype=Homepage you may want to read it.
Re that shoved article: Informed me about stuff I already knew, but that Ghrelin thingy was new to me 🌚
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This statement? “…ghrelin, a hormone involved with hunger and satiety is also involved with the reward brain circuit in both food and drug-induced reward mechanisms”.
“The subjects on the low-carb diet also had the sharpest declines in a hormone called ghrelin, which is produced in the stomach. Ghrelin promotes hunger and body fat, and it lowers energy expenditure. Suppressing ghrelin may be one reason the low-carb diet increased metabolism, the authors noted.”
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Ah that one! I am not actually sure if the low carb diets increase metabolism per se. They definitely make it possible for the body to mobilize old stored energy (fat) but that is not an equal statement to increased metabolism… It just came up today in a discussion in a group of scientists I work with (about 90 of us) via email. And it makes a lot of sense.
Personally, and this is just my uneducated guess, I think that metabolism only increases from exercise, when the body has to generate energy from foods not eaten–such as working out fasted. This is still the mobilization of stored energy, but I see this as an important signal for the body to increase metabolism for the extra energy needed to be expanded. Am I making any sense?
It is past midnight so my writing is all over the place–type 2 words and correct 3.. time for zzzzzzzzzzzzzzzzzzzz.
Oh yes I just read that Cara Ebbeling David Ludwig et al. study
I’m surprised that there aren’t (yet) any comments from the Low Carb Antis
I bet Willett and Hu make Ludwig sit at the Naughty Table at Harvard, he does some good work. I remember the Metabolic Advantage Or Not argument going back years and involving Michael Eades and Anthony Colpo among others. IMO a calorie is NOT a calorie in that some make me eat more and others don’t, probably a lot of mechanisms are involved and insulin is like the conductor of the orchestra, plus it’s relatively easy to alter its levels. I see things like leptin and ghrelin as downstream but important players. Yet Hall, Friedhoff, Guyenet et al. fail to comprehend this despite a large body of work pointing in that direction, not to mention the now millions of low carb success stories. The high carb success stories are few and far between.
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Have you read what was just released? http://science.sciencemag.org/ take a look at the authors of the article: “Dietary fat: From foe to friend?” http://science.sciencemag.org/content/362/6416/764 I am shocked to see these names together in one article though the article itself is a big nothing…
I seems to not get too many comments that are negative or at least so far I have not. Let’s hope it stays that way–though I also moderate…
Most researchers don’t comprehend how these enzymes work; that is clear from statements such as “eating fat makes one fat” which is exactly as true as “eating sugar will make you sweet”… My expectations have seriously fallen in the past couple of months as I get to see how “great scientists” are anything but “great thinkers.” Because great thinkers most are not, most are very narrowly focused and cannot see past the micron size thing they are looking at. Quite disappointing actually.
One of the biggest problems of the CICO argument is that it is based on the 1st law of thermodynamic, which says nothing of the sort that energy in must equal energy out–it is an energy conservation law. The 2nd problem is that the 1st law of thermodynamics is only valid for a closed system and our body is not a closed system. The 3rd flaw is that in the 1st law of thermodynamics the energy used is heat applied to something in a test tube with no chemical reactions other than what heat causes. It is not comparable to a biological machine such as the human metabolism with thousands of chemical reactions and serious time delay. And these 3 are just for starters… don’t even get me started on this lol…
Yes that was a weird article, you could pretty much tell who was responsible for which section. Someone elsewhere pointed out this from Walt Wallet before he lost the rest of his marbles
The Usual Suspects are attacking David Ludwig
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Yes. He has lost his marbles and I think I know how that happened: money from obvious sources. Here is one: https://wholegrainscouncil.org/bio/walter-willett-md-drph and a few more of similar things whose names I cannot come up with. Money and fame is at the heart of everything.
Oldways too, and I suspect Bunge and Unilever also. With their constant pushing of polyunsaturated fats you’d think the leading lights at Harvard might have noticed the significant differences between Omega 3 and Omega 6. Probably they do, they are paid to promote one and not the other.
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Obviously. I bet also that their scientists eat healthy fats of both only that’s not in their financial interest to promote accordingly. At least this is my personal opinion.