Life without bread giảm cân

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LIFE,
Without

BREAD
How a

Can Save Your

Diet
•

Discover how
even cure

•

Learn

—

how

Low-Carbohydrate

a

Life

low-carbohydrate/high-protein diet can prevent

— and

heart disease, diabetes, and gastrointestinal disorders

to feel better

and

live

longer by changing the way you eat

Develop strategies to transition from high-

to low-carbohydrate nutrition

Christian B. Allan, Ph.D.

& Wolfgang

Lutz,

M.D.

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LIFE

WITHOUT BREAD



Life

J||||LL

Without
Bread
How a

Low-Carbohydrate Diet
Can Save Your Life

Christian B. Allan, Ph.D.

and

Wolfgang

Q
KEATS PUBLISHING
LOS ANGELE
NTQContemporary

S

Publishing Group

Lutz,

M.D.


The purpose

of this book

is

to educate. It

is

sold with the understanding that the

publisher and author shall have neither liability nor responsibility for any injury

caused or alleged to be caused by the information contained in this book. While
every effort has been

made

to ensure

its

accuracy, the book's contents should not be

construed as medical advice. Each person's health needs are unique.

ommendations appropriate

to

your particular

To

obtain rec-

situation, please consult a qualified

health care provider.

Library of Congress Cataloging-in-Publication Data
Allan, Christian B.

Life without bread

:

how a

low-carbohydrate diet can save your

life /

Christian B. Allan, and Wolfgang Lutz.

cm.

p.

Includes bibliographical information and index.

ISBN
1.

0-658-00170-1 (paper)

Low-carbohydrate

diet.

I.

Lutz, Wolfgang, 1913-11. Title.

RM237.73 .A455 2000
613.2'83— dc21
00-030507

Published by Keats Publishing,

A division of NTC/Contemporary Publishing Group,
4255 West Touhy Avenue, Lincolnwood (Chicago),
Copyright

© 2000 by

All rights reserved.
a retrieval system,

Inc.

Illinois

60646-1975 U.S.A.

Christian B. Allan and Wolfgang Lultz

No part of this book may be reproduced,

stored in

or transmitted in any form or by any means, electronic,

mechanical, photocopying, recording, or otherwise, without the prior

permission of NTC/Contemporary Publishing Group, Inc.

Design by Robert

S.

Tinnon Design

Printed in the United States of America

International Standard

00 01 02 03 04 05

Book Number: 0-658-00170-1

DHD

18 17 16 15 14 13 12 11 10 9 8 7 6 5 4

3 2 1


HP
Contents

Foreword by Kilmer

S.

Acknowledgments
Introduction

McCully, M.D.

vii

xi

xiii

CHAPTER ONE

What

Is

Low-Carbohydrate Nutrition!

1

CHAPTER TWO

An

Old Idea: The History of
Low- Carbohydrate Nutrition

9

CHAPTER THREE

Carbohydrates and Hormones:
Balance Your

Way to

Optimal Health

21

CHAPTER FOUR
Diabetes and Insulin Resistance

33

CHAPTER FrVE
Energy: Less

CHAPTER

Is

More

55

SIX

Heart Disease: From Fat

to Fiction

73


CONTENTS

CHAPTER SEVEN
Qastrointestinal Disorders:

Reduction, Relief, and Restoration

111

CHAPTER EIGHT

Weight Control

131

CHAPTER NINE
Vitamins, Minerals, and
Cofactors:

The Myths Revealed

147

CHAPTER TEN
Cancer: Another Disease of Sugar Metabolism?

163

CHAPTER ELEVEN
Evidence from Evolution: The True Fad Diet

CHAPTER TWELVE

The Low- Carbohydrate Program in
Practice: What You Need to Know
Appendix: Carbohydrate Table
References

Index

233

225

195

219

179


—

¥
Foreword

The principal nutritional advice of

Bread

Life Without

are correspondingly increased to achieve a balance of calories
fresh,

whole foods. This sensible and reasonable advice

made during

the observations that Dr. Lutz

sands of patients with

many

his

different diseases

career as an internist in Austria. It

is

also based

is

and

limit dietary carbohydrates. In this approach, dietary proteins

to

fats

from

based on

is

treatment of thou-

throughout

on

a large

his

long

amount of

current scientific and medical data published throughout the world.

Observations of the benefit of low-carbohydrate nutrition are explored beginning with Herodotus in the

fifth

century B.C., continuing

with Savarin and Banting in the nineteenthth century, and culminating with Steffanson and Price in the twentieth century. Moreover, the

approach in

Life

Without Bread

is

thoroughly compatible with cur-

rent knowledge of nutrition in the Paleolithic era of human evolution.

The

so-called "diseases of

Western

civilization"

—heart

obesity, hypertension, diabetes, cancer, dental caries,

became pervasive

in

human

disease,

and others

populations of developed nations dur-

ing the twentieth century primarily because of the consumption of
a diet

sugar.

rosis

containing refined carbohydrates, especially white flour and

The development

of the homocysteine theory of arterioscle-

during the past three decades explains the origin of arte-

riosclerosis

vitamin

B6

,

and heart disease
folic acid,

as a deficiency

of three

B

vitamins:

and vitamin B 12 Epidemiological and
.

clinical

Framingham Heart Study, the Nurses' Health
Canada Study, the Physicians' Health Study,
and many more, have proven that deficiencies of these B vitamins
studies,

such

as the

Study, the Nutrition


FOREWORD

Vlll

lead to elevation of blood homocysteine levels and increased
tality

from coronary heart

that animal fat

is

disease.

not detrimental to

dietary deficiencies of these
tive vitamins

These same

human

B vitamins

is

health.

The

reason for

destruction of these sensi-

during milling of grains into white

flour, extraction

sugar from plants, and other types of harsh food processing.
fact that

vitamin

B 12

is

of

The

only obtained from animal foods suggests

that the recent decrease in animal food

by high-carbohydrate

mor-

studies also indicate

diets

may be

consumption accompanied

responsible for

B 12

deficiencies.

Consumption of refined carbohydrates and other processed foods
B vitamins and micronutrients in developed countries, contributing in a major way to "diseases of Westleads to deficiencies of other

ern civilization."

Beginning with observations of elevated cholesterol and
els

lipid lev-

of victims of vascular disease and the production of fibrolipid

plaques in the arteries of animals fed cholesterol, the cholesterol
hypothesis was developed in the early twentieth century to explain
the origin of vascular disease. As pointed out in Life Without Bread,
the hypothesis that dietary cholesterol

is

responsible for elevation of

blood cholesterol has never been proven.

An

unfortunate conse-

quence of the unproven and outmoded cholesterol hypothesis has

been the misguided dietary advice given to the public by various
governmental agencies and professional societies to consume a lowfat

low-cholesterol diet.

By restricting

dietary

fats,

meats, and dairy

consuming carbohydrates, as advised
by the Food Pyramid promulgated by the U. S. Department of
Agriculture. The current epidemic of obesity, diabetes and hyperfoods, the public has turned to

tension

among

adults

and children in the United States

is

a conse-

quence of overconsumption of carbohydrates, especially refined
grain foods. According to the nutritional advice of Life Without
Bread, restriction of dietary carbohydrates will counteract the in-

creased susceptibility to these "diseases of Western civilization."

Decreased dietary carbohydrates
cretion and

min B 6

,

insulin resistance

folic acid,

will decrease excessive insulin se-

and

amount of vitafrom fresh, whole foods,

will increase the

and vitamin B 12


Foreword

preventing numerous problems including elevation of blood

homo-

cysteine levels and vascular disease susceptibility.

Improvement

in dietary quality, as

recommended

Bread, offers the best chance to reduce

problems associated with Western

many

in Life Without

of the current health

civilization.

Kilmer

S.

McCully, M.D.

Providence,

Rhode

Island

February 2000



J||Dk

HIP
Acknowledgments

I

owe a great debt to Wolfgang Lutz for providing some of

on low-carbohydrate nutrition ever accumulated by one individual. It is his evidence from
more than forty years of clinical practice that makes Life Without
the most comprehensive long-term data

Bread so powerful and
I

would

also like to

sights into nutrition

difficult to ignore.

thank

and

Thomas Nufert

disease. It

was

for his invaluable in-

at his insistence that I

began

exploring the medical and biochemical relevance of low-carbohydrate
nutrition.

A special

thank-you goes to

my wife, Jenny,

for her help in edit-

ing the manuscript and her constant support. She,
one, has
I
I

made

this

wish to thank

book

more than any-

possible.

many of the

teachers, professors,

and researchers

have been associated with over the years. Although some did not

agree with the premise of Life Without Bread, they compelled

me

to

fully evaluate the alternatives.
I

extend

my

sincerest thank-you to Peter

Hoffman, Senior Edi-

tor of Keats Publishing. Peter has been a valuable guide in writing
this

book and

a

very patient editor. His experience and suggestions

have contributed significantly to
his friendship

is

my ability to

finish this

book, and

appreciated.

Christian

B.

Allan, Ph.D.


ACKNOWLEDGMENTS

Xll

My first book was written and published in Germany in
title,

Leben Ohne Brot, translates into the

out Bread. I wish to

early interest in

my

title

acknowledge Dr. E.

1967. Its

of this book: Life With-

Idris

and Verlag for their

nutritional findings and research, and for the

publication of Leben Ohne Brot.
I

me

am

extremely grateful to Chris Allan for his

and for keeping the pledge he made to

would write an English language
and hard work are the reason
I

wish to thank the people

in

my

contact with

in Austria, that

he

book came

to be.

Keats Publishing who have been as-

sociated with this project and the

worked with

initial

Life Without Bread. His dedication

this

at

me

many

associates that

I

have

long career. Their research and belief in low-

carbohydrate nutrition has

made

a

tremendous impact on

my life.

Wolfgang Lutz, M.D.


•Jim

Introduction

CJver THE LAST few years,
est in

there has been a resurgence of inter-

low-carbohydrate nutrition as the best way to lose weight and

maintain health. As with most ideas that contradict conventional

mainstream theories, low-carbohydrate nutrition generates considerable controversy. Unfortunately for
trition

is

all

of us, the truth about nu-

not always dominated by what

is

actually healthful, but

often by special interests, ego, and a lack of proper education needed
to evaluate the available information. Equally important,
ple

who

most peo-

are proponents of a "pet" theory have not taken the time to

They
may be

evaluate contradictory information in an unbiased fashion.

often refuse to consider the alternatives, even though there

good evidence

for these different ideas.

The low-fat theory of nutrition is
troduction, even though
erative disease

The

it

at center stage as I write this in-

has not stopped the incidence of degen-

from skyrocketing over the

last thirty

or

more

years.

information presented in this book will clearly show that the

low-fat theory of health and disease
Life Without

wrong.

Bread convincingly outlines the unmistakable benefits

of low-carbohydrate nutrition.
ical files

is

It

of Dr. Wolfgang Lutz,

presents actual data from the

who

med-

has used low-carbohydrate nu-

on many thousands of patients in Austria and Germany for
more than forty years. He has put together powerful evidence that
trition

proper
tein,

here

human

nutrition should emphasize high animal fat and pro-

not high carbohydrates.

—

far

A mountain of information is presented

beyond anything ever before published

in the

United States

INTRODUCTION

on

This book shows

this topic.

actually reverse

—and

in

However, Dr. Lutz
In

diet.

fact,

we had

But

diet.

how

as

at

our

low-carbohydrate nutrition can

cases cure

didn't always

both of us were,

of the low-fat
lives,

some

some

own

—many

different diseases.

champion

low-carbohydrate

a

stage of our careers, proponents

health began to fade early in our

to explore other nutritional alternatives.

The

results

of

our journey to vibrant health follow in the pages of this book.

We have written Life
mal

health. It

is

Without Bread to help people achieve opti-

our hope that even those

who

are adamantly against
this book beAmerican readers.

low-carbohydrate nutrition will take the time to read
cause

Our
for

much

of the information will be

intention

all

of us to

authors

who

is

new

to

to dig deeply into the lifestyle changes necessary

live

happy, healthy

lives.

We also hope that the many

publish books on this subject will use our information

to help support the

wisdom of low-carbohydrate

nutrition.

So sit back, grab a handful of beef jerky and a glass of whole milk,
and enjoy. We believe this journey will be one of the most important
ones of your life, as it has been for us, our relatives and friends, and
the thousands of people

who have

already benefited from the power

of low-carbohydrate nutrition.

Christian

B.

Allan, Ph.D.

Brookville,

Maryland

January 2000


Ml

CHAPTER ONE

What

Is

Low- Carbohydrate

Nutrition?

CONTRARY TO CURRENT POPULAR WISDOM,
not

fat,

that contribute to

many dietary related

it is

carbohydrates,

diseases.

You may be wondering what carbohydrates are, how many carhow one can realistically

bohydrates are in different foods, and

maintain low-carbohydrate nutrition for the rest of one's

life? Let's

components of foods. There are
three types of macronutrients that constitute most of what we con-

begin with a closer look

sume: proteins,

fats,

at the

and carbohydrates.

PROTEINS

Proteins are the most abundant

component of our

cells

and

tissue.

The name protein comes from the Greek word proteios, meaning "of
first importance." They perform an amazing array of functions
throughout our body. They include enzymes, antibodies, hormones,
and transport molecules, and are even components of the skeleton.

There
teins,

are twenty

common amino acids that constitute most promany less common amino acids that are also

but there are

important.

However, there are eight amino acids that are essential. Essential
means that they must be obtained in the diet because the body cannot make them from other nutrients and raw materials supplied in
the diet. In many instances, nutrients can be made from simple

LIFE

WITHOUT BREAf)

building blocks directly within our

cannot be made in

The

essential

this way.

amino

cells,

acids

must be consumed

only foods that supply

obtained in the

diet.

acids are valine, lysine, threonine, leucine,

isoleucine, tryptophan, phenylalanine,

amino

but the essential nutrients

They must be

all

and methionine. These eight

in the diet,

and animal foods are the

eight in one single source. People

who do

not eat animal foods run the risk of deficiencies in the essential

amino

acids. All

of them can be obtained from nonanimal foods,

but no single plant food contains

the

body needs

order to

all

make important

acids are supplied, the

become

all

eight. Studies

have shown that

of the essential amino acids in the same meal in

amino
of them

proteins. If only a few essential

body does not
amino

store

available; instead, the

them

acids are

until

all

broken down and

one of many reasons that animal foods are very

eliminated. This

is

important in the

human

diet.

FATS
Fats (sometimes called fatty acids or
diverse functions in the body.

lipids)

They are

have

many important and

the primary storage form of

energy in the body and supply the most energy to our
heart, for example, uses primarily fat for

its

The

cells.

energy. Fats are the

major constituents of cell membranes. Cell membrane integrity and
permeability to various biomolecules
functions. Finally,

members of

is critical

a select class

for proper metabolic

of lipids function as

hormones.

There

are

two known

linolenic acid.

These

essential fatty acids: linoleic acid

trary to popular wisdom, saturated fat
will explore this in detail

said

about

The

it

and alpha-

fatty acids are classified as unsaturated.
is

Con-

actually very healthy.

throughout the book, but

a little

We

should be

here.

terms saturated and unsaturated are used to denote the

amount of hydrogen atoms that are contained on each carbon atom
in the fat molecule. The more unsaturated the fat, the fewer hydro-


What Is Low-Carbohydrate

gen atoms there
unsaturated

are.

fats are

are chemically

more

Nutrition'.

A consequence of fewer hydrogen atoms is that
more

chemically
stable.

reactive, while saturated fats

Why does

this

matter? Saturated fatty

more resistant to oxidation, which means membranes that
contain more saturated fat are less susceptible to oxidation. Many
studies have shown that the types of fat associated with membranes
acids are

are related to the types of fat

consumed.

Research has repeatedly emphasized the value of antioxidants, yet

seems to have overlooked the

fact that, unlike unsaturated fat, satu-

rated fat alone can resist oxidation. Saturated fat does not require a

secondary molecule, such as an antioxidant, to eliminate the negative effect

of oxidation.

The two
all

essential fatty acids

can be found in varying degrees in

animal foods, as well as in nuts and vegetable

oils.

Animal foods

tend to supply equal amounts of the two essential fatty acids,

whereas vegetable

oils typically

contain predominantly one or the

other of the essential fatty acids.

CARBOHYDRATES
Carbohydrates are primarily used

as

an energy source.

They are

also

often attached to proteins to enhance the recognition and specific

transport properties of proteins.

Some forms of carbohydrates are
known carbohydrates that help

part of cartilage, and there are a few

eliminate toxins from the body.

To our knowledge,

there has never been an essential carbohy-

drate discovered. Every carbohydrate your

from either protein or
there

is

fat.

This

is

not

a

ample evidence to support the

nutrition

is

very healthy and

is

body needs can be made
we dwell on because

point

fact that

low-carbohydrate

the proper nutrition for humans, re-

gardless of whether carbohydrates are essential or not.
esting, however, that

even in nature there

dietary necessity placed

on carbohydrates

for

is

not

It is inter-

much

humans.

specific


LIFE

Carbohydrates are

WITHOUT BREAL?

classified as either

ples of simple carbohydrates are sugar

hydrates are found in
cereals.

many

Exam-

simple or complex.

and honey. Complex carbo-

foods, including potatoes, bread, and

You probably have heard the term "starch" associated with

is just another way of saying that potatoes contain

potatoes. This

carbohydrates.

As

far as

food

is

concerned, carbohydrates are simply different

forms of sugar. Simple carbohydrates contain one sugar molecule,
or two sugar molecules linked together.
contain

many

rides. All

Complex carbohydrates

sugar molecules linked together, called polysaccha-

of these act like sugar in our bodies.

testinal juices

Our stomach and

in-

can break apart the complex carbohydrates, and our

bodies see them as a simple sugar.

Complex carbohydrates may be

absorbed into our bloodstream more slowly than simple carbohydrates, but they
lative effect

still

break

down

into simple sugars. It

is

cumu-

the

of eating large amounts of carbohydrates that can lead

to a host of health problems.

To

when you eat any carbohydrate
The implications of this will be disbut for now don't be fooled by those who say that some

repeat this important point,

you are
cussed

essentially eating sugar.

later,

carbohydrates are healthy because they are complex carbohydrates.

A Utilizable Carbohydrate
By "utilizable," we mean the amount of carbohydrate that actually gets
into the bloodstream when we eat certain foods. Let's look at a few examples. A medium apple that weighs approximately 100 grams contains

about 12 grams of utilizable carbohydrate; in other words,

percent utilizable carbohydrate. That means that

when you

it is

12

eat this

apple, you actually eat about 12 grams of carbohydrate. However, if
you eat 100 grams of white bread (four or five slices), you actually consume about 50 grams of carbohydrates because white bread has more

than 50 percent utilizable carbohydrate. Light beer, on the other hand,
contains around 5 percent utilizable carbohydrate (in addition to alco-


What Is Low-Carbohydrate

you drink 250 grams of beer (about half of

hoi), so if

you would be getting about

8 ounces),

The take-home message
is

Nutrition'.

12

for healthful

a glass,

or

grams of carbohydrate.

low-carbohydrate eating

the following:

Restrict all carbohydrates to

12 utilizable grams per day.

Eat as much of any other foods as you
That's

all

there

cated formulas.
nutritional

is

The

program

to

it.

There

is

no need

to

wish.

memorize compli-

following pages describe our low-carbohydrate
in

more

detail.

THE BASICS
Permitted Foods

•

Fish

•

Any type

of animal meat (beef, pork, chicken, lamb), sausage,

cold cuts
•

Eggs

•

Cheese, sour cream, cream cheese, plain yogurt (without

•

All kinds of animal fats

sugar), cream, milk (in

•

Salads, leaves

moderate amounts)

and stems of vegetables (asparagus, brussels

sprouts, cauliflower, lettuce, cabbage, broccoli), cucumbers,

avocados, tomatoes (in moderate amounts)
•

Alcoholic beverages (only unsweetened, and in sensible

•

Nuts

amounts)
(in

moderate amounts)

These foods can be prepared any way you
roasted, broiled, barbecued, or steamed. Small

like: fried,

baked,

amounts of breading


LIFE

WITHOUT BREAD

and sauces don't count toward the 72 grams of carbohydrate per
day. Larger amounts will have to be counted, particularly if the
mostly sugar-based (beware of typical barbecue sauces and
sweet-and-sour sauces).
sauce

is

Restricted Foods

•

All carbohydrate-containing foods (breads, pastas, cereals,
grains, potatoes, pastries, bagels)

•

Sweet

•

Sweetened foods of all kinds (yogurt, drinks,
Dried fruits

•

Now,

fruits

this

sounds

you want,

tein as

or less per day.

of fat

easy, doesn't it?

long

when you reduce
I

eat as

much fat and pro-

you keep the carbohydrates to 72 grams
And don't skimp on fat. It is important to eat plenty
as

as

carbohydrates; don't rely on protein only.

You're probably thinking: "If

per day, and

You can

desserts, candy)

eat unlimited

reduce carbohydrate to 72 grams

I

amounts of fat and protein, won't

I

gain

weight?" Perhaps. However, one of the wonderful consequences of
reducing your carbohydrate consumption to a very low amount is that

you won't have the
get

full

appetite to eat too

much

fat

and protein. You

very quickly and will be able to naturally stop eating.

completely opposite

fect

is

"I'll

just

have one more potato chip, pretzel, or piece of candy"; "Just

whole bag so they won't go

I'll

stop"; or "I

stale!"

might

Most people

as well finish the

are actually addicted

one must eat plenty of

to carbohydrates; to

overcome

fatty foods to kill the

urge for more and more carbohydrates.

freely:

ef-

when it comes to sugar and carbohydrates:

one more of those cookies and

Any

will

The

this addiction

foods that contain virtually no carbohydrate can be eaten
fish, eggs, and butter. Foods such as these conno carbohydrate, so they won't count toward your 72

meats, cheese,

tain almost

grams per

day.


What Is Low-Carbohydrate

To make

this

program easy

Nutrition!

to follow,

we have chosen

a special

term to describe the amount of utilizable carbohydrate in any given
weight of food. That term

was introduced
for diabetics.

in

Vienna

At that time,

is

bread unit (or BU).

in the
it

The term bread unit

beginning of the nineteenth century

was already known that diabetics needed

to restrict their intake of carbohydrates.

A half of a roll that weighed

20 grams contained 12 grams of utilizable carbohydrate, and
considered
this

BUs

1

book, hence the
present in a

Exhibit

1.1

title,

Life Without Bread. Exhibit

number of common

was

1

.

1

lists

the

foods.

Bread Units (BUs) and Their Equivalents

Bread Units (BUs)
1

this

We have adopted this terminology in

bread unit (BU).

bread unit

Selected

1

Food

tablespoon sugar, honey, or flour

4 teaspoons dry white or brown

% cup dry pasta
1

slice

(all

rice

kinds)

of bread (wheat, rye, or white)

% of a bagel
Vi

of a

2

tablespoons dried beans

tortilla

2

A cup peas
Vi

of a

A of a

l

1

medium potato
medium yam

cup broccoli

Vi

grapefruit

1

medium

apple

handful of grapes

% cup strawberries
1 ounce dried fruits (2 tablespoons)
1 cup whole or low-fat milk
Vi

cup

V:

cup soda (4 ounces)

1

cup beer

fruit juices (4

(8

ounces)

ounces)


LIFE

WITHOUT BREAI}

Each bread unit is 12 grams of utilizable carbohydrate. Under
program, you are allowed 6 BUs per day:

this

12 grams x 6

You can

BUs =

eat these

milk, candy, or pasta,
less)

12

total grams

any way you

you

can.

of utilizable carbohydrate

like. If

you want

to have pastry,

BUs total (or
we have made a table that
in many common foods. The

But you can only eat 6

per day. In the back of the book

shows the amount of BUs contained

numbers were calculated from the total carbohydrate content of the
foods and then adjusted for utilizable carbohydrate. Remember,
foods that have little or no carbohydrate are not included in the
table because these can be eaten in

drate table

shown

any amounts.

If there are foods

you can use any published carbohyand simply remember that 12 grams of utilizable carbo-

that are not

hydrate equals

1

in the table,

BU.

In the beginning you will have to consult the table often to see

how many BUs you
know from

are eating, but after a while

experience.

you

will

simply


CHAPTER TWO

An Old

The History of

Idea:

Low- Carbohydrate Nutrition

If you ask ten

people how nutrition contributes

to disease

and

We

can

poor health, you would probably get ten different answers.
hardly blame anyone for being confused. There are so

approaches to nutrition that

becomes

it

many different

difficult to trust

any of them.

For instance, vegetarians believe that only food of plant origin
healthy and object to
ians eat only fruit

products, even

and

rice.

that only

all

plant-derived food

contain lots of starch, such as bread, potatoes,

who

fat are

detrimental to their health. There also

only eat raw vegetables because they believe

uncooked plants

are

wholesome. The

list

goes on.

Other people believe that the increasing use of artificial
pesticides,

modern
is it

This

an opinion?

is

a reasonable idea,

Some people

same people eating

cific

by

a lot

it

and hormones

to guarantee the continued health of

So many people base

but has

been proven or

think that food from animals

raised without the use of antibiotics

see these

fertilizer,

and insecticides has led to the increase of many of today's

diseases.

just

is

Some vegetar-

consider milk and milk products harmless but be-

meat and

are vegetarians

foods derived from animals.

and vegetables; others eat

if they

Some

lieve that

all

mankind.

is

the only

way

we

often

on

a spe-

Ironically,

of sweets.

their nutritional ideas

on

hearsay,

study covered by the popular media, or on what they are told

their physician. Here's a typical scenario:

story or magazine article that says fat

formation to some friends, and they

is

tell

You read a newspaper
You relate this in-

unhealthy.

others. Pretty

soon

it is

"the