Category Archives: Diet And Food

Compared to leaf-eaters, primates who ate fruit had around 25 percent more brain tissue. Anup Shah/Getty Images hide caption

Compared to leaf-eaters, primates who ate fruit had around 25 percent more brain tissue.

Primate brains may have grown larger and more complex thanks to a fruit-filled diet, a new study suggests.

The researchers analyzed the brain sizes and diets of over 140 primate species spanning apes, monkeys, lemurs and lorises and found that those who munched on fruit instead of leaves had 25 percent more brain tissue, even when controlling for body size and species relatedness. Take spider monkeys and howler monkeys, for example. They both live in the rain forests of South America in groups of about 10. But where howler monkeys leisurely munch on trumpet tree leaves all day, spider monkeys venture out in small groups shortly after sunrise to forage for passion fruit and other ripe morsels. Despite their similar environments and social setting, spider monkeys have bigger brains than howlers.

Primates like this baboon may have evolved larger, more complex brains over generations of seeking out fruit rather than sticking to low-calorie leaves. Nature and the Nature Research Journals hide caption

Primates like this baboon may have evolved larger, more complex brains over generations of seeking out fruit rather than sticking to low-calorie leaves.

"If you are foraging on harder-to-access food, like fruit instead of leaves, then you need to have all the cognitive strategies to deal with that," says Alex DeCasien, a doctoral candidate at New York University and lead-author on the study. Fruit can vary from season to season, be tucked away in hard-to-reach nooks, and require skill and strength to crack into, smarter primates could be more apt to scope it out and reap its nutritious rewards. "All of that is so much more complicated than just grabbing a leaf and eating it," she says. And so, a diet of fruit may in turn have led to the evolution of the bigger brains over generations, she adds.

Monkeys and apes who incorporated animal proteins into their diets also had slightly larger brains than the leaf eaters, the Nature Ecology and Evolution study found. Again, the researchers speculate this could be because primates need more cognitive power to hunt and consume things like frogs, birds, and insects compared to the brain power needed to eat leaves. But DeCasien says she and her colleagues were surprised to find that these omnivores have significantly smaller brains than fruit-eaters. They suspect it could be because many of these omnivores, like lemurs and lorises, eat insects. "[Insects] may be abundant like leaves and might be easy to capture," she says.

The findings challenge a long-held scientific hypothesis that the size of social groups among primates is the biggest determinant of brain size. The bigger the social group, the more complex the social interactions, leading to the evolution of larger brains with more computing power, the theory suggests.

Previous studies have shown that larger groups of primates with more complex social structures are correlated with larger brains. In fact, scientists have used that idea called the social brain hypothesis to explain why humans and certain other primates like chimpanzees and bonobos have bigger brains than other primate species. (Now, diet is thought to have played a big role in making human brains bigger than any of our primate cousin's. As we've reported before, scientists think eating cooked meat gave our bodies some extra energy to fuel the building of bigger brains.)

But the authors of the new study compared body size, diet, and social lives (factors like whether they were solitary or lived in pairs, monogamous or polygynous, and the size of their groups) of these various primate species to their average brain sizes. Overall, diet appeared to be a more consistent predictor of brain size for a species than social complexity brain sized increased with fruit eating more consistently than with greater number of social connections.

From left to right: lemur, vervet monkey, baboon, chimpanzee, human (excluded in this study). Nature and the Nature Research Journals hide caption

"This study shows social group size is not a global predictor of brain size," says Stephen Montgomery, a researcher studying brain and behavioral evolution at the University of Cambridge who wasn't involved with the work. He adds that size of social groups don't always correlate with bigger brains. Montgomery says this is because primates are really diverse in behavior and habitat from solitary slow lorises that creep through swamp forests to zippy capuchin monkeys that live in groups nearing 40 members. So while a complex social life might drive one species to evolve bigger brains, another species' brain size might be influenced by other factors, like diet. "As the authors show, one exception may be diet," he says, "which directly relates to the basic currency of any biological system: energy."

But Robin Dunbar, a professor or evolutionary psychology at the University of Oxford and creator of the social brain hypothesis isn't entirely convinced by the new findings. Dunbar has researched the social brain hypothesis for two decades but wasn't involved in the new study. "They assume that social group size and diet are two alternative explanations for brain evolution," he told The Salt in an email. "They are not," he says, suggesting that both could contribute together. Also, he adds that group size and social complexity is more of a predictor of the volume of the neocortex, a part of the brain that's responsible for sensory perception, language, cognition and more. In other words, the more complex a social group, the bigger the size of the neocortex, according to previous studies. The authors of the new study should have considered looking more closely at the neocortex, Dunbar suggests.

DeCasien agrees that diet and social lives are probably both at play here. "Diet, social structures, cognitive abilities they're likely to have co-evolved together in primates," DeCasien says. However, she is quick to note that these evolutionary trends take many generations and millions of years to manifest. So don't go looking to eat more fruit because of the new findings sure, they pack a nutritional punch, but it doesn't mean they will make you and I any smarter.

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What Gave Some Primates Bigger Brains? A Fruit-Filled Diet - NPR

Atlanta Hawks center Dwight Howard (8) dunks over Indiana Pacers center Myles Turner (33) in the first half at Bankers Life Fieldhouse on Wednesday, Nov. 20, 2016. (Photo: Mykal_McEldowney/Indy_Star)

If you've been trying to take your athletic talent to the next level and just can't seem to take the leap, maybe adopt Dwight Howard's approach.

Eat 5,000 calories per day. Of pure candy. That's the equivalent of two dozen candy bars a day. One every hour. If you're a dentist reading this, you've already passed out.

But that's exactly what Howard did for over a decade, according to a recentESPN feature.

"Skittles, Starbursts, Rolos, Snickers, Mars bars, Twizzlers, Almond Joys, Kit Kats and oh, how he loved Reese's Pieces," the article said."He'd eat them before lunch, after lunch, before dinner, after dinner, and like any junkie, he had stashes all over -- in his kitchen, his bedroom, his car, a fix always within reach."

Howard had a particular affinity for Skittles.

"Am I a big candy person? That's an understatement," he told ESPN in 2013. "My pantry is full of candy. Skittles just sent me 30 pounds of Skittles. I have a nightstand full of every candy you could think of. Skittles, blow pops, Laffy Taffy, Reese's Pieces, Kit Kats, all types of candy was in the drawer. They had to clear it out."

Lest you worry that Howard might be on a one-way road to diabetes, heremoved sugar from his diet in 2013 at the recommendation of Lakers nutritionistDr. Cate Shanahan. Howard overhauled his diet after saying he felt that his lack of conditioning was costing his team games.

It was quite the task to remove all the sweet stuff from his house.

"She told his assistants to empty his house, and they hauled out his monstrous candy stash in boxes -- yes, boxes, plural," the March ESPN article said.

Howard claims he feels better, but it is worth noting that his scoring output has dipped from 18.3 points per game in the 2013-14 season to 13.3 points per game this season.

Maybe he should start sneaking a candy bar or two into his pregame meal.

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Dwight Howard diet: two dozen candy bars per day, basically - Indianapolis Star

BBC News

Night-time urination reduced by cutting salt in diet Science Daily Now a group of Japanese scientists have discovered that reducing the amount of salt in one's diet can significantly reduce excessive peeing -- both during the day and when asleep. A group of researchers from Nagasaki University, led by Dr Matsuo ... Night-time loo trips 'linked to salt in diet'BBC News Nighttime Bathroom Trips Reduced by Less Salt in Diet, Study SaysLaboratory Equipment Always Need To Wee At Night? Cutting Salt Could HelpHuffington Post Australia all 45 news articles »

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Night-time urination reduced by cutting salt in diet - Science Daily

The ketogenic diet has been quietly developing a cult following online. Maybe you've heard about it, or maybe you haven't. The main thing you need to know about "keto," the popular nickname for the diet, is that it's high-fat, moderate protein, and low-carb. Many people who have tried the diet say the results are unbelievable. It's known to help with more than just weight loss, too, and has been credited to helping with diabetes, Lyme disease, epilepsy, and anxiety.

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If you're interested in trying the diet, here's what you need to know first.

'Cause you can't have 'em! Technically speaking, you will have carbs about 20 grams (of net carbs) per day. The source of these carbs will be vegetables, probably. But the point of this diet is to get your body to stop running on carbs. So prepare to trade in pizza, bread, pasta, and even quinoa for salads, olive oil, avocado, and meat. BUT, before you say, "hell no, I won't go," know that you can have some of your favorites, like bacon, ranch dressing, and even butter.

Wait, is butter a carb? Kidding!

Fat is your new fuel. You're going to need lots of it: roughly 90 grams per day, depending on your body and weight loss goal. Finding sources of good fat isn't too difficult, though just reach for some almonds, macadamia nuts, and avocado.

And forget everything you've heard about fatty foods and don't even think about buying anything that's low-fat; that's the opposite of what you're trying to achieve here.

Think about it: Your body has to adjust to starchy carbs going MIA. You'll probably experience something that people refer to as "keto flu." Basically, when your body is going through the transition into ketosis, you'll feel some flu-like symptomsmostly headaches. But don't worry, it won't last too long.

Bacon will get you through. Of course, having bacon every day isn't a healthy choice, but having it at brunch will make you feel like you're still a human while your friends scarf down waffles, home fries, and toast.

If you think you can just eat keto-friendly foods and that will be all it takes, you're in for a real surprise. The truth is, you have to weigh everything you eat so that you can calculate everything you eat and keep track of your macronutrients. You're going to have daily goals of how much fat, protein, and carbs you should eat, and if you don't reach them, you won't see any results. In fact, if you start stuffing your face with all the bacon and cheese you can get, you might actually gain weight. So don't cut corners.

As part of the diet, you'll have to check for net carbs (total carbs minus dietary fiber) on food labels constantly. It's not really a bad thing, but get ready to be the person who says "there's way too many carbs in that!"

Going out to eat isn't the easiest thing in the world. There are absolutely keto options on almost every menu, but you're always going to be wondering, "what kind of oil was this cooked in?" Or "were these chicken wings breaded?" And nights out drinking with your friends? Be careful. You won't have the tolerance you had before (on the plus side, you'll save money on drinks) and you might not want to drink at all. Why mess up progress with alcohol?

It's hard to explain keto to others. If you want to fully emerge yourself in the diet, you need to a lot about it. And trying to regurgitate all of that info to someone who isn't on keto can be difficult. People will ask you why you want to deprive yourself of carbs, but you just have to keep your mind set on your goals.

I don't just mean your abs which will feel slim and less bloated. If you have stomach issues, like bloating, IBS, or just chronic food comas, you'll feel so much better on keto. You won't eat just to eat, you'll eat to reach your daily intake goals. For a lot of people on keto, they say they don't even feel hungry. Imagine that, being satisfied after your meal? #Goals.

If you feel like none of your friends understand the diet, don't worry about that. Not only can you google all of your burning keto questions, but you can find communities online of other people who are doing the diet. You can share recipes and success stories, struggles, and setbacks. You're never alone.

Follow Delish on Instagram.

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10 Things You Need To Know Before Trying The Ketogenic Diet - Delish

Liver fully recovers from a low protein diet Science Daily After five weeks a normal protein diet was reintroduced to the malnourished group, leading to an 85% increase in the total number of uninucleate hepatocytes and a 1.5-fold increase in the volume of the liver. These findings demonstrate the liver's ... and more »

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Liver fully recovers from a low protein diet - Science Daily

March 27, 2017 4:20 PM

MINNEAPOLIS (WCCO) A new cookbook is offering clean-ish food for people who like to eat those greasy foods.

Its called The Dude Diet, and author Serena Wolf offers 125 deceptively healthy recipes for dudes and their significant others. She says there are several issues with men going on diets, and this book offers healthier versions of some of their favorite meals.

Wolf was a guest on WCCO Mid-Morning and offered up a classic dish.

What we are making today is a sausage and pepper skillet. Its really easy. This is the first thing my fianc made me but instead he used a bottle of hot sauce and a bowl of white rice so were cleaning it up a little bit, Wolf said.

You can download The Dude Diet on Kindle or buy a hardcover at your local bookstore.

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'Dude Diet' Cookbook Offers Meals For Men, Significant Others - CBS Minnesota / WCCO

A new study finds that a diet high in fiber could help offset the occurrence of Type 1, or juvenile, diabetes.

Scientists found that instances of the rodent equivalent of juvenile diabetes was eliminated in a group of mice fed a particular high fiber diet, the Guardian reports.

The findings were provided by researches at Monash University in Melbourne working with Australias national science agency.

The hope is that successful testing in humans will lead to the development of a fiber supplement to be given to children, either in meals or beverages.

Type 1 diabetes is an anomaly in which the body produces little or no insulin, the hormone needed to process glucose. The condition usually develops in children before the age of 14.

Around 1.25 million children and adults in the U.S. were reported to have Type 1 diabetes in 2012, according to data from the American Diabetes Association.

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Study finds high fiber diet can help prevent Type 1 diabetes - Washington Times

As the warmer months approach, many Americans start to look for ways to lose those extra 10 pounds. Yet many individuals do not know where to start when it comes to losing weight. An age-old question regarding weight loss is which is more effective at weight lossdiet or exercise?

As a registered dietitian nutritionist who has studied weight loss extensively, I have learned diet is hands down more effective at shedding those unwanted pounds when compared to exercise. That's because it's much easier to pass on calories than to burn both those calories off through exercise.

For example, the difference between a fast-food small order of French fries and a large order is about 350 calories. In terms of exercise, one would have to run 5 kilometers (or 3.2 miles) in order to burn off those calories. For the vast majority of Americans, it's easier to sensibly reduce portions than it is to burn the calorie equivalency off through exercise.

So, when it comes to weight loss, what really matters is calories, calories, calories. And when dieters trade in their unhealthy food choices for more fruits and vegetables, overall calorie intake is reduced.

A pound of weight is equivalent to 3,500 calories. Therefore, in order to lose one pound of weight, there needs to be a 3,500 calorie deficit. This can easily be accomplished by reducing your daily diet by 500 calories.

For example, consuming 1,500 calories per day instead of 2,000 equals a 500-calorie deficit. This should provide a 1-pound weight loss per week. Including a more balanced plan that focuses on fruits and veggies, lean proteins and whole grain carbs over a cleanse or low carb diet is much smarter, more effective and much easier to sustain.

Exercise also is important when it comes to weight loss, just not as important as diet. This should be great news for those who are currently unable to exercise or those unwilling to go to a gym at a certain weight.

Losing a certain amount of weight often acts as a motivator to get started with physical activity, and also makes exercise much easier as excess weight can make some exercises dangerous, and put undue stress on knees and joints.

Studies show people who are able to lose weight and keep it off include physical activity in their daily routine. Getting regular exercise also can help prevent excess weight gain in the first place. And besides weight management, exercise has a slew of other health benefits that shouldnt be ignored. Regular exercise helps to improve overall mood, control chronic health conditions like diabetes, boost energy and promotes better sleep.

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HEALTHY BITES: Which is more effective at weight loss: Diet or exercise? - MyWebTimes.com

MARQUETTE, Mich. (WLUC) - March is National Nutrition Month, so its a great time to add more fiber to your diet. Weve all heard we should eat more fiber. Thats because it helps you feel fuller, aids digestion and can potentially lower your cholesterol.

It serves two purposes: one, it can help slow food down as it moves through our body, which is good for our getting nutrients out of it, but sometimes the fiber actually speeds up the digestion to move things through the body so that we have an easier time with it, said Sarah Monte of the Marquette Food Co-Op.

There are two kids: insoluble and soluble. You can get them both through supplements like psyllium, but medical professionals said getting it through diet is better.

Sometimes the supplemental route is needed, but when you start to get things more through foods, you have other beneficial substances in the foods that are actually very healing and healthy for the body, UP Health System Marquette Registered Dietitian Sheryl Rule said. So if you can get it through your food, that's the best way to go.

The most fibrous foods are fruits, vegetables and grains.

The legumes, I mean, dried pea, any kind of bean, lentils, those are all fantastic sources of fiber. A lot of the dark green-colored products like cabbage or broccoli are going to be really good. And then of course things that have the peel, like apples.

The National Institutes of Health recommend getting between 22 and 35 grams of fiber per day, depending on your age and sex. To put that into perspective, an adult man should eat the same amount of fiber found in around two and a half cups of split peas, or around six medium pears, every day.

If youre not sure how to prepare for fiber-rich foods, the Marquette Food Co-Op has a whole foods prep guide to help get you started.

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Adding more fiber to your diet - UpperMichigansSource.com

Nutritional science is too complex to furnish easy answers about what to eat.CreditIllustration by Ben Wiseman

In the early nineteen-sixties, when cholesterol was declared an enemy of health, my parents quickly enlisted in the war on fat. Onion rolls slathered with butter, herring in thick cream sauce, brisket of beef with a side of stuffed derma, and other staples of our family cuisine disappeared from our table. Margarine dethroned butter, vinegar replaced cream sauce, poached fish substituted for brisket. I recall experiencing something like withdrawal, daydreaming about past feasts as my stomach grumbled. My fathers blood-cholesterol levelnot to mention that of his siblings and friendsbecame a regular topic of conversation at the dinner table. Yet, despite the restrictive diet, his number scarcely budged, and a few years later, in his mid-fifties, he had a heart attack and died.

The dangers of fat haunted me after his death. When, in my forties, my cholesterol level rose to 242200 is considered the upper limit of whats healthyI embarked on a regimen that restricted fatty foods (and also cut down on carbohydrates). Six months later, having shed ten pounds, I rechecked my level. It was unchanged; genes have a way of signalling their power. But as soon as my doctor put me on just a tiny dose of a statin medication my cholesterol plummeted more than eighty points.

In recent decades, fat has been making a comeback. Researchers have questioned whether dietary fat is necessarily dangerous, and have shown that not all fats are created equal. People now look for ways of boosting the good cholesterol in their blood and extol the benefits of Mediterranean diets, with their emphasis on olive oil and fatty nuts. In some quarters, blame for obesity and heart disease has shifted from fat to carbohydrates. The Atkins diet and, more recently, the paleo diet have popularized the idea that you can get slim eating high-protein, high-cholesterol foods.

Still, I remained wary of the delicacies of my childhood. Surely it was wiser simply to avoid fats altogether? I wavered, though, in 2013, when The New England Journal of Medicine published an article endorsing the salubrious effects of Mediterranean eating habits. The article detailed the results of a study, the most rigorously scientific one yet conducted on the issue, which showed that following a Mediterranean diet rich in either olive oil or nuts could reduce the risk of heart attack, stroke, or death from cardiovascular causes by thirty per cent. I was elated until my wife, an endocrinologist who is an expert on metabolism, pointed out that the headline number of thirty per cent emerged from the complex statistical way that the studys results were projected over time. If you looked at what happened to the people in the study, the picture was less encouraging: 3.8 per cent of the people consuming olive oil and 3.4 per cent of the people eating nuts suffered cardiovascular misfortune, compared with 4.4 per cent of the group on a regular diet. The true difference in outcome between the two diets was, at best, one per cent.

Its one of many cautionary tales about assessing dietary data. Everyone wants to be healthy, and most of us like eating, so were easily swayed by any new finding, no matter how dubious. Publishers know this all too well and continually ply us with diet and health books of varying degrees of respectability and uplift. The most prominent on the current menu are Sylvia Taras The Secret Life of Fat (Norton) and The Case Against Sugar, by Gary Taubes (Knopf). Both present a range of cutting-edge dietary research, both say that fat is unfairly maligned, and both inadvertently end up revealing that the science behind their claims is complex and its findings hard to translate into usable advice.

Sylvia Tara is a freelance writer who holds a doctorate in biochemistry and an M.B.A.; she has worked at McKinsey and on the management side of various biotech companies. Drawing on insights from both science and consulting, she has produced a book that is part physiology and part marketing pitch. Tara wants us to view lipids positively. Once we stop treating fat like a vicious enemy, she argues, it could become beloved once again.

But Taras attitude to fat is more ambiguous than this statement suggests. She claims to be obsessed with her figure, measuring her worth by how well she fits into skinny jeans. In her telling, the spur to her investigations comes from her envy of a friend who stays svelte despite gorging on beer and burritos, drinking sugary lattes, and never exercising. Tara, who writes that she gains weight easily, is interested in the question of why some people eat like hogs and stay thin, while others expand no matter how abstemious they try to be.

The book is a useful primer on the biology of fat. Fat comes in different forms, categorized by color. White fat, the type that we seek to lose when overweight, stores energy. Brown fat, normally found in the neck, back, and around the heart, is filled with tiny structures called mitochondria, and serves as a furnace to burn energy for body heat. A third type, beige fat, was identified some five years ago; during exercise, it receives messages from our muscles to morph into brown fat. Moreover, fat should not be characterized simply as inert blubber. It is the vehicle by which our cells receive certain essential nutrients, like Vitamins A, D, E, and K. The myelin sheaths around our nerves are eighty per cent lipids, which means fat is actually required to think, Tara writes. Studies by Jeffrey Friedman, at the Rockefeller University, have shown that the hormone leptin travels from fat cells to the hypothalamus, a part of the brain which is involved in regulating appetite. Friedmans discovery redefined fat, Tara writes. It was a verifiable endocrine organ with wide influence to our bodies. Through leptin, fat could talk. It could tell the brain to stop eating.

All this will be illuminating for many readers, but Tara is a less reliable guide when she uncritically embraces various new theories about the causes and effects of obesity. She trumpets the findings of a Turkish physician, Gkhan Hotamisligil, whose work suggests that a molecule known as TNF-alpha, which has potent inflammatory properties, may be the link between obesity and Type 2 diabetesa condition arising when the body becomes resistant to insulin, a hormone that we need in order to process sugar. (Though theres a clear correlation between diabetes and obesity, no one has yet discovered a causal link.) Hotamisligils experiments showed that not only is TNF-alpha produced by fat; it also can cause resistance to insulin. This discovery was big news, Tara writes. However, she fails to specify that the finding was in rodents, and that subsequent studies in humans, including some by Hotamisligil, did not show the same results.

Tara also speculates that viruses may cause obesity. The research she draws on here is obscure and unconvincing. It concerns a virus called Ad-36, which infects fowl and can make chickens fat. In the studies Tara cites, more overweight people appeared to have antibodies to Ad-36suggesting that they had been infected in the pastthan slim people did. There are many reasons to be skeptical: theres no evidence that fowl can pass Ad-36 to humans, and there are many viruses that could easily be mistaken for Ad-36.

As with many books on diet, The Secret Life of Fat alternates exposition with prescription. But the idea that understanding lipids at a molecular level will help you stay trim seems far-fetched. Its telling that Taras final triumphmanaging to fit back into her skinny jeanshas little to do with her sophisticated understanding of fat. Rather, she follows the advice of Mark Sisson, a fitness educator who fasts eighteen hours a day, and who, at sixty-two, she writes, is muscular and fit and looks every bit like the Malibu surfer he is. Tara lost weight by restricting her daily intake to at most a thousand calories and by intermittent total fasts.

This is hardly a healthy note to end on, yet elsewhere Tara seems to take aim at our destructive cultural fixation on body image. Fat was prized in the past, she notes, with big bellies signalling access to plentiful food and, thus, prosperity. The Buddhas belly is a major part of his brand, she writes. (Such consultant-speak seems odd in the context of religion.) The porcine aristocrats one sees in eighteenth-century portraits are frequently shown near tables overflowing with delicacies. The womens bodies depicted in canvasses by Peter Paul Rubens have long since made Rubenesque a euphemism for plus-size. And, if one goes far enough back, the huge bellies and buttocks of the Paleolithic Steatopygian Venus figures that have been found across much of Europe suggest that fat can connote fertility and desirability.

Tara digs up examples of Americans celebrating fat as late as the latter half of the nineteenth century. Ladies Home Journal gave tips on gaining weight, as did an 1878 book titled How to Be Plump. Still, the nineteenth century in general was more notable for a growing concern with being slim, as has been shown by previous writers, such as Gina Kolata, whose Rethinking Thin (2007) itself draws heavily on Hillel Schwartzs remarkable history Never Satisfied (1986). Lord Byron, who struggled with his weight, swore by vinegar; at other times, he ingested just a single raisin a day, supplemented by a glass of brandy. Women in the nineteenth century stuffed themselves into near-suffocating corsets to achieve an hourglass figure with an unnaturally tiny waist. Weight-loss regimens included consuming soap, chalk, pickles, digitalis, camphor tea, grapefruit (which was thought to contain fat-dissolving enzymes), potassium acetate (a diuretic), and ipecac (which induces vomiting). People tried sweating their fat away in rubber suits, or squeezing it away in a pressurized reducing machine.

Indeed, the weight-loss fads of past centuries include precedents for all the main contemporary diets, from low-fat, low-calorie ones to high-fat, low-carbohydrate ones, like the Atkins diet. In 1825, a French lawyer, Jean Anthelme Brillat-Savarin, wrote a famous treatise, The Physiology of Taste, in which he contended that true carnivores and herbivores did not get fat; it was only when one ingested grainread: breadthat the trouble started. Around the same time, an American Presbyterian minister, Sylvester Graham, reasoned that, as gluttony was the greatest sin, abstinence must lead to virtue; he advised eating vegetables and drinking water, eschewing meat, coffee, spices, and alcohol. For a while, students and faculty at Oberlin College were made to follow Grahams diet; graham crackers were so named in order to appeal to his acolytes. Several years later, Horace Fletcher, known as the great masticator, touted very slow chewing as the remedy for obesity; adherents included normally skeptical people like Upton Sinclair and John D. Rockefeller.

A genuine advance, which put nutrition on a solid scientific footing for the first time, was the work of the chemist Wilbur Atwater. In the eighteen-nineties, he began studying how the body converted food to energy, by placing subjects in a closed chamber and measuring the amount of carbon dioxide they produced and oxygen they consumed after eating various foods. Atwater came up with the idea of the food calorie, adapting a measurement previously used for heat energy. In 1917, Herbert Hoover, then the head of the U.S. Food Administration, worked to publicize Atwaters findings. I eat as little as I can to get going, he said. Low-calorie foods and skipping meals became popular. The importance of caloriesif energy gained exceeds output, the excess becomes fatremains one of the few unchallengeable facts in the field of dietary science. Still, further research has shown that calories eaten are only part of what determines weight. Our metabolism reflects an interplay of things like genes, hormones, and the bacteria that populate the gut, so how much energy we absorb from what we eat varies from person to person.

In the nineteen-fifties, the American Medical Association identified obesity as the countrys No. 1 health problem, and the diet industry exploded. The end of that decade brought the idea of the liquid dietskimmed milk, supplemented with bananas or other fruitwhich, in turn, eventually gave rise to products like Metrecal, Carnation Slender, and SlimFast. Self-help groups modelled on Alcoholics Anonymous began proliferating with the establishment, in 1948, of a movement called TOPS (the acronym stood for take off pounds sensibly). Overeaters Anonymous followed, in 1960; Weight Watchers, in 1963; and Jenny Craig, in 1983.

The immediate postwar years also brought the first sustained scientific assault on dietary fat. Ancel Keys, a physiologist at the University of Minnesota, who had spent the war developing nutritionally optimal Army rations and studying the effects of starvation, became interested in the high rates of heart attack among a seemingly well-fed sector of the populationAmerican businessmen. He soon became convinced that the saturated fats found in meat and dairy products were the cause, and thus began the war on fat that galvanized my parents. Keys became, with his wife, Margaret, an advocate for the Mediterranean diet of unsaturated fats. Their books promoting the diet were best-sellers, and Keys, who spent his latter years in Italy, lived to the age of a hundred. (Margaret lived to ninety-seven.)

The author of The Case Against Sugar, Gary Taubes, gained prominence as a science writer in 2002, with a cover story in the Times MagazineWhat If Its All Been a Big Fat Lie?which challenged the orthodoxy of restricting dietary fat. Carbohydrates were the real danger, he wrotenot just processed foods containing refined sugars like sucrose and fructose but also easily digestible starches from grains and vegetables. He expanded these arguments in a book, Good Calories, Bad Calories (2007), and, in his new book, he goes much further. Though he now allows that people can eat some carbohydrates and still live a relatively healthy life, he sees sugar as the devil incarnate, doing harm independent of its known role in causing obesity. Taubes believes that a wide range of seemingly unrelated diseasesdiabetes, heart disease, cancer, stroke, and Alzheimers, which account for five of the top ten causes of death in the U.S.are in fact linked, and that dietary sugar is the cause of them all, as well as of other disorders that associate with these illnesses, among them polycystic ovary syndrome (PCOS), rheumatoid arthritis, gout, varicose veins, asthma, and inflammatory bowel disease. In addition, he aims at showing that the food industry has systematically tried to obstruct scientific research that exposes the dangers of sugar, just as tobacco companies tried to hide the risks of smoking.

The latter claim is the more persuasive. Taubes, a pugnacious writer who clearly relishes the role of muckraker, digs up a long history of attempts to discredit charges against sugar and to point the finger at fat as the primary dietary cause of disease. In 1943, when sugar, dismissed by the government and medical organizations as empty calories, was being rationed as part of the war effort, sugar companies formed a trade association to set the record straight. It devised a two-pronged strategy: support scientists who endorsed the notion that sugar was a valuable source of dietary energy without any specific health risks; and then mobilize these experts in a public-relations campaign. A prominent Madison Avenue firm was hired to design a public-health campaign that would establish with the broadest possible audiencevirtually everyone is a consumerthe safety of sugar as a food. Among the scientists they supported was Ancel Keys, the Mediterranean-diet pioneer; his work influenced the dietary guidelines of the American Heart Association and the American Diabetes Association. Fred Stare, an influential nutritionist at Harvard, received not only research funding but a donation of more than a million dollars, from the General Foods Corporation (whose products included Kool-Aid and Tang), to build a new department. He proclaimed that it was not even remotely true that modern sugar consumption contributes to poor health. Taubes recounts that Stare appeared on talk shows on more than two hundred radio stations as a front man to dismiss anti-sugar sentiments publicly.

The spread of diet crazes and of obesity anxiety in the fifties alerted the sugar industry to the fact that its product was at risk. Diet sodas with artificial sweeteners were gaining market share. The sugar industry responded in two ways: by stressing how important sugar was as an energy source for children (neither a weight reducing nor fattening food); and by discrediting artificial sweeteners such as saccharin and cyclamates as health dangers. It funded research at the Wisconsin Alumni Research Foundation and at the Worcester Foundation for Experimental Biology, which managed to find various adverse effects from consumption of cyclamates in rats. The latter achieved this by giving rats an absurd dosethe equivalent, in human terms, of five hundred and thirty cans of Fresca. Nonetheless, the F.D.A. eventually banned cyclamates as a health risk.

Though Taubess account of these little-known manipulations is useful, he overreaches in blaming sugar for such a wide range of diseases. In attempting to lump them together, he cherry-picks from a variety of recent research. For instance, some epidemiological surveys have shown that when people move from the developing world to the West they change diet and often become obese, leading to an increased incidence of diseases, including diabetes and cancer. And other diseases, such as Alzheimers, appear on Taubess list, because researchers have studied whether they are linked to insulin resistance.

Synthesizing these conjectures, Taubes sees insulin resistance as the bedrock disturbance in the body which unleashes a cascade of other hormonal and inflammatory molecules that attack the brain (causing dementia), degrade the heart and the blood vessels (causing heart attack and stroke), disturb the metabolism of uric acid (causing gout), and so on. He then attempts to build his case as a prosecuting attorney by means of a chain of if/then statements, such as If sugar and high-fructose corn syrup are the cause of obesity, diabetes, and insulin resistance, then theyre also the most likely dietary trigger of these other diseases. He invokes Occams razor, a concept adopted by medieval philosophers and theologians, which holds that explanations should rely on the smallest possible number of causes. If this were a criminal investigation, the detectives assigned to the case would start from the assumption that there was one prime suspect, Taubes writes.

Occams razor is hardly a fundamental law of the universe, however. No credible scientist would ever think of using it to prove or disprove anything. And Taubes neglects findings that contradict his idea that diabetesand, by extension, sugaris at the root of all our troubles. A study of the diabetes drug metformin, published two years ago in The Lancet, failed to show any impact on the treatment of pancreatic cancer. A placebo-controlled trial in which insulin was given to dementia patients did not find a meaningful improvement in cognition. Indeed, there is no conclusive evidence that excess dietary sugar per se causes diabetes. Most important, Taubess assertion that all these diseases are closely related is not scientifically supported. The biological behavior of cancerDNA mutations, aberrant growth, metastatic spreadis nothing like that of diabetes. Inflammatory-bowel disease, a complex disorder that appears to have a variety of genetic underpinnings, does not seem to be caused by any particular diet or substance, and there is no evidence that restricting sugar ameliorates it. The attempt to characterize Alzheimers as type-III diabetes, linking it to insulin resistance and inflammation, is likewise speculative.

The temptation to draw facile connections is ever-present in medical research, and the most valuable current work on these conditions is a matter not of grand unified theories but of a multiplicity of very fine-grained observations. Taubes is critical of scientists tendency to see disorders as multifactorial and multidimensionalthat is, as arising from a complex interplay of factors. Lung cancer, he argues, is also multifactorial (most smokers dont get it and many non-smokers do), yet no one disputes that smoking is the primary cause. But cigarette smoke contains carcinogens, molecules that have been shown to directly transform normal cells into malignant ones by disrupting their DNA. Theres no equivalent when it comes to sugar. Taubes surmises a causal link by citing findings that cancer cells need glucose to thrive, and absorb more of it than other cells. But this proves nothing: malignant cells consume in abundance not only carbohydrates like glucose and fructose but other nutrients, like vitamins. To imagine that, just because cancer cells like glucose, elevated levels of it might prompt healthy cells to become cancerous is to take a vast, unsubstantiated leap.

Ultimately, Taubess indictment of sugar as the leading culprit in virtually all modern Western maladies doesnt provide enough evidence for us to convict. That doesnt mean sugar is without dangers: it certainly plays a role in the development of obesity, to say nothing of dental cavities. But these are lesser charges, and they make for a less dramatic headline.

Taubess big claims get our attention, of course, but for people suffering from these diseases theyre not just a harmless rhetorical strategy. A woman I know who recently emerged from chemotherapy treatment for ovarian cancer and is now in remission told me that she was terrified after reading Taubess book. She asked if eating chocolate would make her tumor start growing again.

The problem with most diet books, and with popular-science books about diet, is that their impact relies on giving us simple answers, shorn of attendant complexities: its all about fat, or carbs, or how many meals you eat (the Warrior diet), or combinations of food groups, or intervalic fasting (the 5:2 diet), or nutritional genomics (sticking to the foods your distant ancestors may have eaten, assuming you even know where your folks were during the Paleolithic era). They hold out the hope that, if you just fix one thing, your whole life will be better.

In laboratories, its a different story, and it sometimes seems that the more sophisticated nutritional science becomes the less any single factor predominates, and the less sure we are of anything. Todays findings regularly overturn yesterdays promising hypotheses. A trial in 2003, led by researchers at the University of Pennsylvania, compared an Atkins diet, high in fat and low in carbohydrates, with a low-fat, high-carbohydrate, low-calorie one. After a year, there were no significant differences in how much weight the people in each group had lost, or in their levels of blood lipidsincluding their LDL cholesterol, the primary concern for heart attack and stroke. In a follow-up study in 2010, participants who followed either a low-carbohydrate or a low-fat diet ended up losing about the same amount of weight (seven kilograms) after two years. It was impossible to predict which diet would lead to significant weight loss in any given individual, and, as most dieters well know, sustaining weight loss often fails after initial success.

Other research seems to undermine the whole idea of dieting: extreme regimens pose dangers, such as the risk of damaged kidneys from a buildup of excess uric acid during high-protein diets; and population studies have shown that being a tad overweight may actually be fine. Even studying these issues in the first place can be problematic. Although the study of the Mediterranean diet, for example, reflects randomized controlled experiments, most nutritional studies are observational; they rely on so-called food diaries, in which subjects record what they remember about their daily intake. Such diaries are notoriously inexact. No one likes admitting to having indulged in foods that they knowor think they knoware bad for them.

Science is an accretion of provisional certainties. Current research includes much that is genuinely promisingseveral groups have identified genes that predispose some people to obesity, and are studying how targeted diets and exercise can attenuate these effectsbut the more one pays attention to the latest news from the labs the harder it becomes to separate signal from noise. Amid the constant back-and-forth of various hypotheses, orthodoxies, and fads, its more important to pay attention to the gradual advances, such as our understanding of calories and vitamins or the consensus among studies showing that trans fats exacerbate cardiovascular disease. What this means for most of us is that common sense should prevail. Eat and exercise in moderation; maintain a diet consisting of balanced amounts of protein, fat, and carbohydrates; make sure you get plenty of fruit and vegetables. And enjoy an occasional slice of chocolate cake.

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Is Fat Killing You, or Is Sugar? - The New Yorker