Does When You Eat Really Make a Difference?
I was talking with my bandmates during our break the other day about the death of Tom Petty, Gregg Allman and all the other music heroes we have lost in the last year. The conversation morphed into a discussion of our own health statuses. One member is dead, one is undergoing chemotherapy, one had a bypass and two members had stents placed. We all agreed: if we knew we were going to live to be this old, we would have taken better care of ourselves.
The prevailing dietary “wisdom” of the last few decades (eat less and exercise more) has been proven to be ineffective. When the American Heart Association announced that we needed to consume high carbohydrates with low fat content, the obesity rates soared. It should surprise no one that prevailing attitudes and dietary recommendations were fueled by the food industry. When the finger was pointed at fats, our grocery shelves became filled with low-fat, no-fat options. When the finger was pointed at carbs, the shelves filled up with low-carb, no-carb products. When foods containing gluten became vilified, sales of gluten-free options soared. The overall consequence was increased dependence on more highly processed food products — and it turns out that processed foods helped create the problems in the first place!
Excerpted from the Illinois Times
