Reduce Heart Risk With a Diet of Good Carbs/Good Fats
An interesting discovery was made by Harvard University when they set out to assess the safety of low-carb diets using data from a Nurses’ Health Study. Their analysis revealed that the quality of the foods you eat is more important in terms of preventing heart disease than the quantity of carbohydrates or fat you consume. During the analysis, researchers found that the percentage of calories a woman got from fats, carbohydrates or proteins had no influence on heart disease risk. However, those who got more of their calories from healthier sources of protein, such as tofu, beans and whole-grain foods, along with healthy fats like olive oil, were actually 30% less likely to develop heart disease. Conversely, those women who ate more poor-quality carbs had a nearly doubled risk of heart disease.
