"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?

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

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