It Doesn’t Matter How High-Quality Your Meat Is, It Still Contributes To Chronic Disease

My previous post about how a high-fat diet increases age-related muscle loss (sarcopenia) reminded me of this recent article in the New York Times. (Thanks, RB.) In the study that this article covered, both the low-fat and low-carb (high-fat) groups lost weight, with no significant difference in weight change between the two. But…

Yes, it appears that low-carb eaters sacrifice their health in exchange for weight loss. It doesn’t matter how “high-quality” your eggs, cheese, beef, and chicken are; eating a lot of them will still increase inflammation and by doing so contribute to muscle wasting and chronic disease.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s