industry, but this is something that we knew. Perhaps the knee-jerk lefty reaction is not a good answer, but we know the science.
If you haven’t read Gary Taubes work, you should. The truth is that the liver takes sugar–fructose (table sugar is roughly 50% sucrose and 50% fructose) and turns it into triglycerides–fat. That fat is often in the form of high density LDL and that is very strongly linked to cardiac trouble. What else leads to a rise in blood sugars?
Carbohydrates. Refined flour. White bread. Those are quickly metabolized into sugar. It’s not really a scientific question, and it’s only now that people are openly talking about how the high-carb diet espoused by the US government and the American Heart Association actually causes heart disease when it was recommended to prevent it! Will they admit they were wrong? I doubt it. The vegetarian/low fat cult is pretty dang powerful right now…
It really goes to the argument that dietary fat leads to high blood lipids (fats). The actual scientific support for that is very sparse to non-existent. In other words, maybe you’ve been avoiding bacon for the last 10 years when in fact it made NO difference in your risk of heart disease. You ate nonfat white bread and Special K (and skim milk–full of lactose) along with an orange for breakfast, and your lipid levels got worse. Yeah, because that was heavily carbohydrate and that leads to heart disease, obesity, diabetes, insulin resistance, and cancer. Fat does not cause high lipid levels and heart disease, sugar does.
But the obvious deal is that to eat low carb (and thus necessarily high fat) is the only way to prevent diabetes, obesity, insulin resistance, heart disease, and cancer. Those things are all linked, and there’s a dang good reason for that.