But, actually, there's a spate of studies that have come to the same conclusion concerning the advantages of swapping a low-fat, high-carb strategy for a
design of eating that emphasizes healthy fats minimizing carbohydrate consumption.

It's not just waistlines that respond. The low-carb, healthy fats approach can cut the chance of heart disease.

One big study published in the Colonial Journal leisure 18 slimming coffee of Medicine found that a Mediterranean diet full of olive oil cut the risk of heart attacks and strokes by 30
percent, compared to a low-fat diet.

Research published last year within the Journal of the American Medical Association, which compared a low-glycemic-index diet which minimizes refined
starches with a classical low-fat diet, also documented advantages.

"We saw improvements in triglycerides, [good] cholesterol, and also the possibility of lower chronic inflammation" one of the lower carb group, JAMA study
author David Ludwig of Harvard Medical School and Boston Children's Hospital told us.

Here's the fascinating part: Ludwig also found that when individuals stopped eating so many refined carbohydrates, they shed about 150 more calories per day,
compared to those eating a greater carb, lower fat diet.

"Too much refined carbohydrates white bread, white rice, potato products all the meals that crept into our diets as we've followed the low-fat craze has
undermined our metabolism," says Ludwig.

In other words, the high-carb, low-fat pattern super slim green lean body of eating "caused us to become hungrier and melt away fewer calories," he states.

What's happening in the body when we follow this pattern of eating is still the subject of great importance and research, but Ludwig says the thinking goes
like this: Eating a lot of carbs sends an indication towards the body to release a lot of insulin. That extra insulin, when not being employed by the muscles
for energy, gets locked up and stored in fat cells.