The Low-Carb Fraud Author: Visit Amazon's T. Colin Campbell Page | Language: English | ISBN:
1940363098 | Format: PDF
The Low-Carb Fraud Description
About the Author
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the author of the bestselling book, The China Study, and the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine.
Howard Jacobson, PhD, is an online marketing consultant, health educator, and ecological gardener from Durham, N.C. He earned a Masters of Public Health and Doctor of Health Studies degrees from Temple University, and a BA in History from Princeton. Howard cofounded VitruvianWay.com, an online marketing agency, and is a coauthor of Google AdWords For Dummies. When Howard is not chasing groundhogs away from blueberry bushes or wrestling with Google, he relaxes by playing Ultimate Frisbee and campfire songs from the 1960s. His current life goal is to turn the world into a giant food forest.
- Hardcover: 96 pages
- Publisher: BenBella Books; 1 edition (February 25, 2014)
- Language: English
- ISBN-10: 1940363098
- ISBN-13: 978-1940363097
- Product Dimensions: 7.1 x 5 x 0.6 inches
- Shipping Weight: 6.4 ounces (View shipping rates and policies)
The Low-Carb Fraud seems to be intended as a indictment against low-carb and paleo diets, which have been gaining greater acceptance. Dr. Campbell gets some important things right: refined carbs are bad for you and carbohydrates are broken down into glucose in the intestine, leading to a surge of insulin. He adds that low-carb diets help people lose weight and reduce insulin (temporarily, he says), and even calls them fun.
However, the book is riddled with significant errors. Listing them all is beyond the scope of this review, so I'll cover three major areas: Dr. Campbell's slander of low-carb proponents and his misrepresentation of low-carb diets and the field of paleoanthropology.
Dr. Campbell says the authors of low-carb books and diets, including Michael and Mary Dan Eades, Loren Cordain, and Eric Westman have "no experience in scientific research, and a vast fortune generated by the sales of their shakes, powders, extracts, oils, bars, and even chocolates." The popularity of low-carb diets is mostly marketing.
In reality, several authors of low-carb and paleo books are professional researchers at respected universities, and the Drs. Eades have a qualification Dr. Campbell doesn't: treating patients. Dr. Cordain of Colorado State University has written over 100 peer-reviewed articles and abstracts. Dr. Westman is a faculty member of the Duke Clinical Research Training Program. The Low-Carb Fraud doesn't mention Dr. Stephen Phinney, a physician-scientist who has written more than 70 peer reviewed papers and book chapters, or Dr. Jeff Volek, a professor and author who leads a research team at the University of Connecticut?and co-wrote, with Dr. Phinney, The Art and Science of Low Carbohydrate Living, and, with Drs.
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SOME OF THE STRONGEST EVIDENCE AGAINST DIETS HIGH IN ANIMAL PROTEIN AND SATURATED FAT
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In Dr. Campbell's experiments with rats, diets with 5% casein protected from cancer, while diets with 20% casein promoted cancer. However a diet with 20% wheat protein (gluten) did not promote cancer. But when lysine, the limiting amino acid in wheat, was added it also promoted cancer. It's then reasonable to conclude that "complete" proteins usually promote certain cancers. And eating more animal protein is associated with higher IGF1 levels which are also known to promote certain cancers. Here's a supporting study that shows over 1700% more colon cancer in the high meat diet than the low meat diet. (1)
Rarity of colon cancer in Africans is associated with low animal product consumption, not fiber.
OBJECTIVE:
To investigate whether the rarity of colon cancer in black Africans (prevalence, < 1:100,000) can be accounted for by dietary factors considered to reduce risk, and by differences in colonic bacterial fermentation.
METHODS:
Samples of the adult black South African population were drawn from several rural and urban regions. Food consumption was assessed by home visits, food frequency questionnaires, computerized analysis of 72-h dietary recall, and blood sampling. Colonic fermentation was measured by breath H2 and CH4 response to a traditional meal, and to 10-g of lactulose. Cancer risk was estimated by measurement of epithelial proliferation indices (Ki-67 and BrdU) in rectal mucosal biopsies. Results were evaluated by comparison to measurements in high-risk white South Africans (prevalence, 17:100,000).
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