Updated: Sep 2, 2020
Until recently, the dietary guidelines for the prevention of coronary heart disease have encouraged a low-fat, high-carbohydrate approach to eating, suggesting that fats are the culprit. This was convincingly backed by research sponsored by the sugar trade industry, throwing the scent off sugar as a contributor. This was illustrated by a food pyramid with carbs having the largest allocation and fats having the smallest.
Consuming a high-carb diet over time has been increasingly linked to chronic inflammation and diseases including obesity, metabolic syndrome, type 2 diabetes, cardiovascular disease, fatty liver disease, some cancers, Alzheimer’s disease, and cellular aging. Also linked to a greater carb consumption are weight gain, depression, tooth decay, energy crashes and acne.