zuuum wrote:

> "ConnieG999" > wrote in message
> ...
>
>>Oh, so the site I provided with studies is useless? Guess that means we
>
> can no
>
>>longer trust any of the following:
>>American Association of Clinical Endocrinologists
>>Journal of American Dietetic Association
>>Journal of American Medical Association (JAMA)
>>New England Journal of Medicine (NEJM)
>>North American Association for the Study of Obesity
>>Duke University
>>Harvard Medical Center
>>Universiy of Pennsylvania Medical Center
>>Journal of Clinical Endocrinology and Metabolism
>>etc, etc.
>>
>>So, if we have to discount all of the above, who DO we believe when it
>>comes to long-standing studies?
>>
> I'm sorry if I offended anyone in any way. The sources listed above may
> indeed be authoritative. I'm sure it is apparent that I don't know enough
> about "low-carb" diet to speak as an authority on that subject. LOL, I am
> not even sure if the term "low-carb" means specifically reduction of
> processed grains (flour) and sugar, or ALL carbohydrates. Which is it?

Forgive me here. You're talking crap and rejecting authoritative
sources. You don't really know what the subject is that you seem to
have strong opinions on. You don't seem particularly interested in
finding out. Why should anyone pay any attention to you?

> Though nutrition should be a concern of professional cooks, that isn't my
> primary interest. Don't take the tone of my writing as if I am presenting
> myself as an authority. I just know what I was taught, when it comes to
> nutrition.

And you've stopped learning.

> And one of the things I was taught was to question "facts", out
> of the mainstream, presented by anyone with a profit motive.

This is a very specific non sequitur when confronted with the sources
detailed above.

> Now, back to......... cooking........

Um, sure.

Pastorio