Each day this week, we’re examining one of the world’s most popular diets. Putting the latest scientific evidence under the microscope, we’ll find out these diets' true impact on your health.
Today we’re talking about the low-fat diet, popularised in the 1970s and fueled by the belief that fat was the culprit behind heart disease and weight gain.
However, the aftermath saw a surge in low-quality carbs. Food manufacturers, in the quest for low-fat options, replaced fats with sugar and refined grains, resulting in us opting for low-quality carbs over whole foods and whole grains.
In this special episode of ZOE Science & Nutrition, Jonathan is joined by Christopher Gardner, a professor of Medicine at Stanford University and the Director of Nutrition Studies at Stanford Prevention Research Center. Together, they unravel the complexities of the low-fat diet, addressing its potential and pitfalls.
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Timecodes:
00:00 Introduction
00:42 Topic Intro
02:11 Why do people still follow low fat diets today?
03:56 What happens in the body when you cut out fat?
05:26 Does a low fat diet make you healthier?
07:01 Is it possible to have a healthy low fat diet?
09:49 If you choose a low fat diet with healthy carbs, is it better than a high fat diet?
11:39 What happens if you remove all fat from your diet?
12:06 What's the verdict?
12:35 Outro
Have feedback or a topic you'd like us to cover? Let us know here
Episode transcripts are available here.
