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110 - Decade 11 - BANTING-BEST : This is the front page from, March 22/1922. It talks of the Banting and Best accomplishments regarding insulin and diabetes cure.(Michael Bliss supplied this page. Banting's photo was cut out of the Star's copy before it was microfilmed)

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Low-carbohydrate, high-fat as weight-loss strategy now linked to early death.

Although reducing carbohydrates can result in short-term weight loss it is not adoptable as a viable long term healthy lifestyle. If you have altered your habits to effect carbohydrate restriction, you should reconsider that medical research has linked low carb high animal protein with early mortality. So, you should reconsider your choices and alter your lifestyle and habits yet again. If you want to follow a restricted carbohydrate diet, you could also restrict animal protein sources and increase plant based protein sources.

A new study published in the Lancet found: “Both high and low percentages of carbohydrate diets were associated with increased mortality”

Balanced Diet is Best: A balanced diet usually includes fruit, vegetables, nuts, legumes, fish, dairy and unprocessed meats all in moderate amounts.

The study also commented on evidence prior to the findings of this study: “Although many randomised controlled trials of low carbohydrate diets suggest beneficial short-term weight loss and improvements in cardiometabolic risk, mortality risk has typically not been investigated in light of the practical challenges posed by studies involving very long duration..”

Study Findings: “Both high and low percentages of carbohydrate diets were associated with increased mortality, with minimal risk observed at 50–55% carbohydrate intake. Low carbohydrate dietary patterns favouring animal-derived protein and fat sources, from sources such as lamb, beef, pork, and chicken, were associated with higher mortality, whereas those that favoured plant-derived protein and fat intake, from sources such as vegetables, nuts, peanut butter, and whole-grain breads, were associated with lower mortality, suggesting that the source of food notably modifies the association between carbohydrate intake and mortality.”