T.C.A. agrees that "eating meat, vegetables, nuts and seeds, fruit, little starch and very little sugar" is adequate to prevent the scourges of diet-induced disease. A finely tuned good diet will increase energy, sense of well-being and acumen, while flensing fat and packing on muscle. When properly put together, the right diet can nudge every important quantifiable marker for health in a positive direction. A good diet is crucial to enhancing human function and performance.
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For several decades now, bad science and bad politics have joined hands to produce what is arguably the most costly error in the history of science—the low-fat diet. This fad diet has cost millions unnecessary death and suffering from heart disease, diabetes, and, it increasingly seems, a host of cancers and other chronic and debilitating illnesses.
Gary Taubes, the esteemed science writer, has written two brilliant and highly regarded pieces on exactly this subject. The first appeared in Science Magazine in 1999 and the second in the New York Times just this summer (July 7, 2002). A new age is dawning in nutrition: one where the culprit is seen not as dietary fat but as excess consumption of carbohydrate—particularly refined or processed carbohydrate. In fact, there’s an increasing awareness that excess carbohydrates play a dominant role in chronic diseases such as obesity, coronary heart disease, many cancers, and diabetes.
T.C.A. agrees that "eating meat, vegetables, nuts and seeds, fruit, little starch and very little sugar" is adequate to prevent the scourges of diet-induced disease. A finely tuned good diet will increase energy, sense of well-being and acumen, while flensing fat and packing on muscle. When properly put together, the right diet can nudge every important quantifiable marker for health in a positive direction. A good diet is crucial to enhancing human function and performance. 
Gary Taubes, the esteemed science writer, has written two brilliant and highly regarded pieces on exactly this subject. The first appeared in Science Magazine in 1999 and the second in the New York Times just this summer (July 7, 2002). A new age is dawning in nutrition: one where the culprit is seen not as dietary fat but as excess consumption of carbohydrate—particularly refined or processed carbohydrate. In fact, there’s an increasing awareness that excess carbohydrates play a dominant role in chronic diseases such as obesity, coronary heart disease, many cancers, and diabetes.