Fats vs carbs tv show

[gareth0073]

Don't know it Anyone has watched this tv show. Remember the nhs weigh loss plan is a change for life and does work . This diet does look good eating butter lard ect. But it must be dangerous in the long term

[Ottomummy Healthy BMI]

Don't know the TV show, but just listened to something on BBC Radio 4 about "middle age spread" which alarmed me and made me more determined to lose mine! bbc.co.uk/programmes/b07wtgh1 - think this is the correct link, "The Portly Problem" oh dear.

[gareth0073 7lbs]

Can't see how eating fats in the long term can be good for my be not a great weight gain issue. But to have butter lard swimming inside you can not to good for you long term. This is comming for someone who has turned their life around after a very attack the nhs plain works!!!! Slow and steady will win the race thanks Gareth

[gareth0073 7lbs]

It's on BBC iPlayer fat v carbs with Jamie Owen in documentaries

[Penel]

There is a lot of scientific evidence to show that cutting carbohydrate is a successful way to lose weight and be healthy, particularly if you have certain health problems.

nature.com/ejcn/journal/v67...

Our great grandparents used butter and lard with no ill effects. The idea that these fats are dangerous is out of date, it's the increase in sugar consumption and processed foods that are behind many weight and health problems.

If the NHS diet has meant that you eat healthy whole food and you've lost weight then that's great, but a lot depends on your starting metabolism.

[Hidden]

Yes, I saw it on the iplayer - thought it was interesting, but doing it for just 3 weeks is probably too short to get anything more than a snapshot. The chap presenting it did apparently do the officially-recommended low fat diet last year and lost a lot of weight before putting some of it back on again.

What strikes me about the higher fat eating plan is how you eat much more home-cooked food, and I think has a lot to do with it being good for you. Manufactured food does tend to be carb-based. I suppose it's hard for the food firms to do much to a steak or a chop unless it is adding pastry/potatoes/pasta etc to "add value" to it.