Vilhjalmur Stefansson lived with the Eskimos for approximately a year between 1906 and 1907. He was a Harvard educated anthropologist and he was a pioneer in the low-carb eating phenomena. The Eskimos lived on a virtually all-meat and fat diet. For the most part they consumed fish and seal. Stafansson was clinaically observed by professionals whilst he continues to experiment with the diet, and to all’s surpise, he remained healthy and very lean.
Years later, but before diet became an ideological forum, another man made inroads in destroying dietary myth. His name was Wolfgang Lutz, and he contributed to a book called, A Life Without Bread. In the book, Lutz talks about his own work in Germany and Austria in using low-carb diets not only for weight loss, but to combat gastro-intestinal disorders and chronic disease related to aging.
Next came Dr. Atkins. Atkins is who people associate low-carb with and he did the most to reveal this diets benefits, though he was still unable to completely shatter the idea that fat is bad for us, because that idea been handed down by our grandparent’s grandparents.
But the results are declarative, the science sound. More carbohydrate in the diet leads to fat retention, cancer, heart disease and probably even dementia. Refined carbs, such as white sugar and bread are the worst. And it’s all because of the most important hormone in your body: Insulin.
I’ve seen too many results in my own body to argue that low-sugar/carb is the way to go. Of course, this does not mean that a person has to live without carbs, but I believe that all would be wise to severely restrict them. It takes time for your body to adjust, but you’ll see a difference.
For the final word on the low-carb phenomena, read Bad Calories, Good Calories. The book’s author is award-winning, scientically competent, and had access to all of the research. You’ll be throwing the Wonder Bread out the window when you’re done reading.