Diets through history: The good, the bad and the scary - CNN

The increase in the quantity and quality of the fats consumedin the diet is an important feature of nutrition transition reflected in thenational diets of countries. There are large variations across the regions ofthe world in the amount of total fats (i.e. fats in foods, plus added fats andoils) available for human consumption. The lowest quantities consumed arerecorded in Africa, while the highest consumption occurs in parts of NorthAmerica and Europe. The important point is that there has been a remarkableincrease in the intake of dietary fats over the past three decades (see Table 3)and that this increase has taken place practically everywhere except in Africa,where consumption levels have stagnated. The per capita supply of fat fromanimal foods has increased, respectively, by 14 and 4 g per capita in developingand industrialized countries, while there has been a decrease of 9 g per capitain transition countries.

Nutrition, Fitness, Medical, Wellness - MSN Health & Fitness

Why You Should Think Twice About Vegetarian and Vegan Diets
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Keep Yourself in Ketosis - David Perlmutter M.D.

Apples are so cliche. Researchers now say it’s an avocado a day that can really keep the doctor—and your cholesterol levels—at bay. One study in the Journal of the American Heart Association put 45 overweight people on one of three different cholesterol-lowering diets for five weeks. One diet was lower in fat, with 24 percent of total calories coming from mostly saturated fat, and didn’t include an avocado. A second non-avocado diet was more moderate in fat, with 34 percent of total calories coming from mostly saturated fats. The third was equally moderate in fat, at 34 percent, but replaced some of the saturated fats with one whole Haas avocado per day. The result? Low-density lipoprotein (LDL), the “bad” cholesterol, was 13.5 mg/dL lower among the avocado dieters than the low-fat group—enough to significantly reduce the risk of heart disease. Researchers attribute the results to avocado’s monounsaturated fat content (a type of heart-healthy fat molecule that has one unsaturated carbon bond), which may play an important part in lowering elevated cholesterol—a factor in insulin resistance, excess weight, and obesity. So grab a spoon, a sprinkling of kosher salt or spice if you so wish, and get snacking, along with these !

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The recent multicenter also supports the notion that fat can be good rather than bad. It found that individuals assigned to eat high-fat (41 percent calories from fat), Mediterranean-style diets for nearly five years were about 30 percent less likely to experience serious heart-related problems compared with individuals who were told to avoid fat. (All groups consumed about the same amount of protein.) Protein, too, doesn’t look so evil when one considers the 2010 published in The New England Journal of Medicine that found individuals who had recently lost weight were more likely to keep it off if they ate more protein, along with the 2005 OmniHeart that reported individuals who substituted either protein or monounsaturated fat for some of their carbohydrates reduced their cardiovascular risk factors compared with individuals who did not.

Gallstones: Symptoms, Treatment, Causes, Diet & Surgery
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3. Global and regional food consumption patterns and …

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