The Modern Nutritional Diseases And How to Prevent Them

Millions of people have been using the low-fat, low-cholesterol, high-carbohydrate diet that has been promoted for the last half-century in the mass media for prevention of heart disease and stroke. During this same period, the numbers of new cases of heart disease and stroke have not decreased as promised but increased, and type-2 diabetes and obesity, which were uncommon 50 years ago, have grown to become major epidemics.

In this book, heart disease, stroke, type-2 diabetes, obesity, and cancer are termed the modern nutritional diseases because scientific studies and biochemical facts clearly point to the modern American heart-healty diet as a major underlying cause of these diseases. This book describes the changes that have taken place in the American diet over the last 100 years and explains how these changes were accelerated after 1930 by advances in food technology. The book presents biochemical and other scientific evidence to show how these changes are implicated not only in the modern nutritional diseases but also in other growing disease problems such as Alzheimer's disease, osteoporosis, senile dementia, and depression.

This book shows how micro- and macronutrients relate to health and disease prevention. It also shows how faulty science has influenced national health policies and explains how the reader can sort truth from fiction. The final chapter outlines simple dietary and lifestyle changes that can significantly reduce the risk of the modern nutritional diseases and, at the same time, improve one's health and sense of well-being.