Bread industry low carb diet

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A study conducted in 1965 at the Oakland (California) Naval Hospital used a diet of 1000 calories per day, high in fat and limiting carbohydrates to 10 grams (40 calories) daily. Over a ten-day period, subjects on this diet lost more body fat than did a group who fasted completely. (Benoit et. al. 1965). Some advocates of low-carbohydrate diets have termed this the metabolic advantage of such diets.

Supporters claim the exclusive focus on reducing fat is oversimplified, and that low-fat diets are not automatically healthy ones. The western world is not suffering from a collective failure of will to exercise, but has been encouraged to eat more carbohydrates, which in turn stimulate appetite and more eating.

Other producers have taken advantage of the trend. In response to consumer demand for low-carb foods, the food industry has been marketing low-carb products in recent years and restaurants are increasingly offering low carb menus. These items typically replace carbohydrate-laden wheat flour with high-protein soy flour and replace sugar with artificial sweeteners such as sucralose and sugar alcohols.

Bread industry low carb diet