Although the idea of low-fat diets has a long history, it really took off in the 1980s when major American medical studies came down hard on cholesterol and animal fats, causing a revolution in the marketing of food. Suddenly meat and eggs and butter and cheese were thrown under a huge cloud of suspicion in the mind of consumers as possible contributors to heart attacks and stroke, and an unprecedented shift in eating habits started to take shape across the country. It was a painful move for many, but the medical and media pressure continued, and millions began to look for non-animal food products to satisfy their appetites.
It’s not surprising that, instead of turning to green beans and spinach, people began devouring carbs, and often carbs of the highly processed kind. People could happily munch on potatoes, rice, bananas, or other high glycemic index foods, without feeling concerns about health. You could have all the bread you wanted, just don’t put any butter on it. The most highly refined carbohydrate of all, sugar, was not a big part of meats, but could easily be integrated with cereals, breads, and, of course, deserts, so everything tasted sweet and good.
In the 1990s, the risks of a high-carb diet finally began to find their way back into the public’s attention, most prominently with the publication of books by cardiologist Robert Atkins, who based much of his thinking on the previous works of Dr. Alfred Pennington. Pennington had become convinced that weight loss was inversely related to the amount of glycogenic foods a person ate, and urged a diet higher in fat and lower in carbs.
Today, although there is still much controversy about the role of fats and cholesterol in the diet, there is increasing support for a move away from highly processed carbohydrates. Part of this conviction is the fact that such processed foods are foreign to human evolutionary development. People have long eaten meat, have long eaten vegetables and raw fruits, and have long eaten legumes. Later they learned to produce and consume whole grains. But the highly processed carb based foods that have become such a big part of the modern diet are essentially new.
Another major contributor to the move away from carbs is the catastrophic increase in obesity and diabetes, especially in the U.S., that has taken place in the last few decades. It’s clear now that highly processed carbohydrates, coupled with a sedentary lifestyle, can produce deadly results. The number of people with diabetes has skyrocketed in the past 10 years, and is expected to climb to over ½ billion by 2030. These are numbers that are having a major effect on biotech company Boston Therapeutics.
Boston Therapeutics is being catapulted to prominence by the results seen with the company’s lead drug candidate, PAZ320, the first diabetes drug to be based upon an important new technology, carbohydrate hydrolyzing enzyme inhibiting (CHEI). Unlike traditional diabetes drugs, PAZ320 doesn’t require insulin injections, and doesn’t involve interaction with important internal organs, such as the pancreas, kidneys, or liver. Instead, it is a simple chewable that operates in the gastrointestinal track, and has already been shown to be dramatically effective at stopping sugar before it even gets into the blood stream.
For additional information, visit www.BostonTI.com
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