REALHealth September 2002
www.realhealthnewsletter.com
September 2002
Forget cake!
Now even the "experts" admit you
can have your steak and eat it too
July 7, 2002, will go down in history as the day the vegetarian
regime failed under the weight of scientific evidence. Forty years
of misinformation from the likes of Dean Ornish, Nathan Pritikin,
and Harvard's Fred Stare has been washed away into the stinking
sump of history—vanity, self-interest, and plain old ignorance will
rule no longer in the field of nutrition.
That's a little hyperbolic, perhaps, but just read the following
excerpt from, of all places. The New York Times, the propaganda
sheet that has led the way, under the reader ship of reporter Jane
Brody, into the malnourishing of America with cabbage and kale,
tofu and turnip, soy "milk" and soy "meat"—Luddite madness, all
of it. Investigative reporter Gary Taubes gets right to the heart of
the whole business:
"If the members of the American medical establishment
were to have a collective find-yourself-standing-naked-in-
Times-Square-type nightmare, this might be it. They spend
30 years ridiculing Robert Atkins, author of the phenomenally
best-selling Dr. Atkins' Diet Revolution and Dr. Atkins' New
Diet Revolution, accusing the Manhattan doctor of quackery
and fraud, only to discover that the unrepentant Atkins was
right all along. Or maybe it's this: they find that their very
own dietary recommendations—eat less fat and more carbo-
hydrates—are the cause of the rampaging epidemic of obesity
in America. Or, just possibly this: they find out both of the
above are true.
"When Atkins first published his Diet Revolution in 1972,
Americans were just coming to terms with the proposition that
fat—particularly the saturated fat of meat and dairy products—
was the primary nutritional evil in the American diet. Atkins
managed to sell millions of copies of a book promising that we
would lose weight eating steak, eggs and butter to our heart's
desire, because it was the carbohydrates, the pasta, rice, bagels
and sugar, that caused obesity and even heart disease. Fat, he
said was harmless...
"Atkins was by no means the first to get rich pushing a
high-fat diet that restricted carbohydrates, but he popular-
ized it to an extent that the American Medical Association
considered it a potential threat to our health. The AMA
attacked Atkins's diet as a 'bizarre regimen' that advocated
'an unlimited intake of saturated fats and cholesterol-rich
foods,' and Atkins even had to defend his diet in Congres-
sional hearings...
"The perversity of this alternative hypothesis is that it
identifies the cause of obesity as precisely those refined car-
bohydrates at the base of the famous Food Guide Pyra-
mid—the pasta, rice and bread—that we are told should be
the staple of our healthy low-fat diet, and then on the sugar
or corn syrup in the soft drinks, fruit juices and sports drinks for
no other reason than that they are fat free and so appear
intrinsically healthy." (emphasis added - Ed.]
Fat takes all the heat while "recommended"
foods are getting away with murder—literally!
Gary Taubes makes an important point here. Everywhere
you look in the grocery store you are regaled with the messages:
"CHOLESTEROL-FREE," "LOW-FAT," "FAT-FREE." In every
genre of media—newspapers, magazines, radio, television—the
message is the same: Cholesterol and fat are all you need to know;
as long as you avoid these killers, you'll do just fine. Sugar—
our REAL No. 1 killer—fluoride, aluminum, baked goods, and
vegetable oils all get a pass from the AMA, the FDA, the Amer-
ican Heart Association, the American Dietetic Association, and
our official know-it-all family doctor, the surgeon general.
All these "authorities" have been tragically wrong, and they
have led the American people (fortunately, the rest of the world
has ignored them) down the vegetarian path to deteriorating health
based un phony, politically based research emanating from
Harvard and other supposedly good universities.
The nutritional equation that just doesn't add up
The low-fat diet revolution was thrust upon us a mere 30
years ago. So most adults under the age of 40 don't even realize
it used to be accepted knowledge that fat satisfies your appetite
and thus prevents obesity and that carbohydrates and sugar
make you fat; just a few decades ago it was as simple as that. It
amazes me that the powers of modem communication can have
such a devastating flip-flop effect on the thinking of the masses:
All of a sudden, fat=bad and carbohydrate=good. Ten thousand
years of anthropological history—widely discussed in anthro-
pology circles to this day but ignored by everyone else—is there
for the reading, but it's unknown to most people.
But now even one of the most mainstream and politically
correct pieces of media around is beginning to see the light:
VINDICATION through the New York Times—can you believe
it? Boy, do I love this job!
Action to take:
While he was very thorough and went as far back as an 1825
work called The Physiology of Taste to make his point, Mr.
Taubes missed the seminal research that would have clinched his
case—that of Dr. Weston Price. His book. Nutrition and Physi-
cal Degeneration, will stand for all time as the definitive work
on the degenerative effects of a carbohydrate and sugar diet.
If you want to have a clear understanding of what a devas-
tating effect the low-protein, low-animal fat/high-carb diet has
had on the human race, you must read this book. No matter
how indoctrinated you may have become through the relentless
propaganda of the medical/govemmental/industrial/academic
smoke machine, all of this false, unscientific nonsense will be
washed away with one reading—and you will be a bom-again
omnivore, just the way the Creator made you.
Reference:
Taubes, Gary. "What if It's All Been a Big Fat Lie?" New York Times
Magazine. Section 6,
Page 22, 7/7/02