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A Low-Carb Diet Doesn't Harm Your Heart

Conventional medicine has taken another look at the low-carb diet and was, again, surprised by the positive results of a study appearing in today's New England Journal of Medicine.

Researchers tracked the diets of some 83,000 women participating in the ongoing Nurses Health Study over two decades, dividing women into 10 different groups based on their intake of calories from carbohydrates. To important caveats: Women weren't following a prescribed diet like the flawed Atkins program and dieting wasn't an issue.

Patients who ate a low-carb diet but got more of their fats and protein from vegetables decreased their risk of heart disease by 30 percent, compared to those who received them primarily from animal fats. To the bad, however, they didn't lose weight, meaning their diets probably needed some fine-tuning.

The crucial factor in any diet you follow: Tailoring it according to the foods your body burns best based on its unique nutritional type. Fact is, some patients may even need to follow a high-carb diet, albeit one that features low-glycemic vegetables and not grains.

New England Journal of Medicine, Vol. 355, No. 19, November 9, 2006: 1991-2002

Yahoo News November 8, 2006

CNN.com November 9, 2006