Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products | Harvard T.H. Chan School of Public Health
hsph.harvard.edu
A new Harvard Chan School study shows it’s the quality—not quantity—of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial.
  • xep@discuss.onlineEnglish
    0·
    4 days ago

    Yes, eating to satiety makes it much easier to sustain a diet. With low carb, it helps to eat lots of healthy fat and food with lots of highly bio-available nutrients.