The Evidence for Low-Carb Eating and Why to Just Eat Real Food

Peter lists three proven ways to lose weight: bariatric surgery, very low-calorie diets, which are hard to sustain and slow metabolism, and low-carb, healthy-fat eating, which keeps people full. Of 62 randomized trials, 53 favor low carb for weight loss. He calls a high-carbohydrate diet for type 2 diabetes illogical and cites Roy Taylor's view that the condition is reversible. He also covers fatty liver and fructose, the Warburg effect and ketogenic diets as a possible adjunct in cancer, their established use in drug-resistant childhood epilepsy, early work in Alzheimer's and Parkinson's, and PCOS. He tells of a cricketer whose seronegative arthritis settled after cutting processed foods and carbohydrates. Omega 6 to omega 3 ratios have moved from about one to one to 20 to one. His advice is to eat real food: shop the outer aisles, read labels, and skip products with more than four ingredients or sugar among the first three. He backs front-of-pack labeling, sugar taxes and halving added sugar.