Low-Carb Diets Linked to Higher Odds for A-Fib

People who regularly got fewer than 45 percent of their calories from carbohydrates were 18 percent more likely to develop a-fib than people who ate a moderate amount of carbohydrates (about 45 percent to 52 percent of their calories).

The Chinese researchers said the risk of a-fib was raised no matter what types of protein or fat were used to replace carbohydrates.

“Extremes of anything aren’t good. Too much carbohydrate is bad and too little is also bad,” explained Dr. Laurence Epstein, system director of electrophysiology at Northwell Health in Manhasset, N.Y. Epstein wasn’t involved with the new study…

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‘Slow Carbs’ and the Truth About Low-Carb Diets

You‘ll be surprised to hear me say that carbohydrates are the most important thing you can eat for health and weight loss. Why? Because all plant foods are carbohydrates. These are the good, “slow” carbs you’ll find in fruits, vegetables, and even nuts and seeds. Slow carbs don’t spike your blood sugar or insulin, like carbs from pasta, bread, potatoes or rice. Instead, they fill your body with fiber. And they contain amazing molecules called phytochemicals. Studies show that powerful phytochemicals like glucosinolates, found in broccoli and other cruciferous vegetables, may help reduce your risk of cancer. Most colorful plant foods are full of good, slow carbs…

 

Health and Wellness – The Skinny on Low-Carb Diets

Should you cut out carbs and pack on the protein?
These days, many people turn to high-protein, low-carbohydrate diets to shed unwanted pounds.

But is a protein-packed plan that forces you to forsake virtually all carbs the best way to lose weight and, more important, keep it off?

Here, Jennifer Ventrelle, MS, RD, a dietitian and lifestyle program director for the Rush University Prevention Center, discusses whether there’s such a thing as too much protein — and whether curbing the carbs can do more harm than good…

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