Moderate Diet = Moderate Health

Sep 23

In December, JAMA published a study by Dr. Ornish showing patients following a very low fat (<15%) near-vegetarian diet for 5 years continued to experience regression of their atherosclerosis without cholesterol-lowering medication. Patients following the AHA-type diet experienced progression even though most had also been taking cholesterol-lowering medications for the past 4 years.It?s becoming clear that science doesn?t support ?moderate? dietary guidelines for treatment or prevention of heart disease.Brown and Goldstein, Nobel Prize winners for their work on LDL receptors, state, ?If the LDL-receptor hypothesis is correct, the human receptor system is designed to function in the presence of an exceedingly low LDL level. The kind of diet necessary to maintain such a level would be markedly different from the customary diet in Western industrial countries and much more stringent than moderate low-cholesterol diets of the kind recommended by the American Heart Association. It would call for the total elimination of dairy products as well as eggs and for a severely limited intake of meat and other sources of saturated fats?.In the next paragraph of their Scientific American article (11/84), these authors state, ?We believe such an extreme dietary change is not warranted for the entire population.? Here are their stated reasons: ?First, such a radical change would have severe economic and social consequences. Second, it might well expose the population to other diseases now prevented by a moderate intake of fats. Third, experience shows most Americans will not adhere voluntarily to an extreme lowfat diet. Fourth, and most compelling, people vary genetically. Among those who consume the current high-fat diet ofWestern industrial societies, only 50 percent will die ofatherosclerosis...?The fact remains that only a diet that is drastically different from what most Americans consume is truly capable of preventing or reversing atherosclerosis. Claims that such a diet may pose health risks are more opinion than science. On the other hand, claims that the more moderate AHA-type diet prevents heart disease are without scientific merit. At best it appears to slow the progression of atherosclerosis.By Jay Kenney, PhD, RD, FACN.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Moderate Diet = Moderate Health

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