Low Carbs and Some Fats Can Cut Heart Risk by 30 Percent

Sally Squires gives us her interpretation of a report published in the New England Journal of Medicine, claiming that eating few processed carbohydrates and replacing animal fat with a moderate
amount of healthful vegetable oils can help reduce the risk of heart
disease by up to 30 percent. Squires tells us that the findings, drawn from a study of more than 80,000 nurses, reinforce
a growing shift in nutritional advice toward moderate amounts of
healthful fat found in such foods as nuts, avocados, liquid vegetable
oils and seafood along with less-processed carbohydrates, including
whole-grain bread and cereal and fruits and vegetables. Read more in the Washington Post.