Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products | Harvard T.H. Chan School of Public Health
hsph.harvard.edu
A new Harvard Chan School study shows it’s the quality—not quantity—of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial.
  • U7826391786239@lemmy.zipEnglish
    2·
    10 hours ago

    i should have said “for me,” edited. i’m not deathly allergic, but enough to get a reaction in my mouth and wreck my gut. wish i wasn’t, because i love them