Again, another study shows that low-carbohydrate diets increase risk for heart disorder. Every time I hear someone say that they have cut out the carbs in the name of health and weight loss, I go crazy.
Here’s the deal: Fiber-rich carbohydrates provide most of the calories in a healthy diet and are the main fuel for the brain and muscles. A low-carb diet is one of the most unhealthy of the crazy fad diets.
Throughout history, most humans have survived on diets primarily consisting of root vegetables, grains, legumes and fruit.
According to the Physicians Committee for Responsible Medicine, about three-quarters of your daily calories should come from carbohydrates. Studies show that those who eat the most carbohydrates—especially those found in whole, natural foods like beans, whole grains, fruits, and vegetables—have a lower risk for heart disease, type 2 diabetes, and obesity.
Studies also show that avoiding carbohydrates can actually harm your health, increasing the risk of death from heart disease.
At Palm Desert Hypnosis, I can help you easily make lasting healthy lifestyle changes. We can meet in my office located in the heart of the Desert Cities or online worldwide.
Low-Carbohydrate Diets Increase Risk for Heart Disorder
Low-carbohydrate diets increase the risk for atrial fibrillation (AFib), a common disorder of heart rhythm, according to a poster presented at the American College of Cardiology’s 68th Annual Scientific Session. Researchers tracked daily carbohydrate intake in 14,000 diet records from the Atherosclerosis Risk in Communities (ARIC) study and monitored incidences of heart arrhythmias. Those who consumed the least amount of carbohydrate increased the chance of developing AFib by 18 percent, compared with those who consumed the most carbohydrate. AFib is associated with a five-fold increased risk for stroke and may lead to heart failure. Carbohydrate restriction lowers intake of grains, fruits, and vegetables linked to reduced inflammation and may increase consumption of high-fat, high-protein foods associated with oxidative stress.
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