https://youtu.be/9F8qXxjdh-4

Thanks for the link, RN. Jamie Owen spends 3 weeks on a low carb diet exploring the people for and against while he's doing this "experiment." What's striking is how many in the medical profession are dead certain that a low carb, high fat approach is extremely unhealthy and not sustainable. His doctor, who advised him against this experiment, but relented when he promised it was only for 3 weeks, was surprised that he lost weight, and shocked at the change in his cholesterol in a short 3 weeks. Of course, they simply measured cholesterol, but his doctor expected him to do very poorly in these health markers. There was no conclusion drawn in this exercise (what can you expect in 3 weeks?); however, he left open the door that with the history of obesity and diabetes, there had to be a better way than the diet recommended over the past 40 years. Zoe Harcombe and Asseem Malhotra were interviewed among other experts, both pro & con LCHF.

I watched it - thanks for the link!

I had my cholesterol done before I got back into hardcore keto in June. My doctor gave me a prescription for statins. I just smiled and said thank you and told the pharmacist to put it in my file, that I would NEVER be filling it. Her eyebrow went up lol. One day they will know the truth...

I have never measured anything below normal BP (always over 120/80) since I was 19. 2 weeks ago, 109/77. LCHF works spectacularly well and if anything, the shocking thing is how quick and easy and doable it is. Dont take no will power, if you got no cravings. I am also IF'ing, and today I did a 48 hour. Up from the 24 hour for the last 29 days. I'll try a 60 hour now, and I'll stay ~ 60 a few weeks I think, till I get to 158.
Thanks.
Srinath.

Great video! Surprised he didn't touch on the economics of why the government may be pushing a high carb diet. Here in the US...can you imagine what would happen to our economy if people laid off the corn and grain?

Thanks for sharing!!! Great vid.

This looks great. I'm going to watch the whole thing when I have time.

It's not just the carbs. It's the processing.

Prior to WWII, (and the need for K Rations, which Keys invented) the closest there was to processed food was canning and freezing it. Now, the stuff is pulped and extruded and chemicalized. Judging from our family's testing with a blood sugar meter, there's little difference between salisbury steak with gravy and mashed potatoes, and Pixy Stix.