In a (very) long term study of nearly 400,000 participants aged 50-71, it was found that those eating low fat diets had significantly reduced overall mortality “by 18%, cardiovascular mortality by 16%, and cancer mortality by 18%” (1). The study differentiated between healthy and unhealthy diets for both low carb and low fat versions. ForContinue reading “In the News: Low Fat vs. Low Carb Diets’ Effects on Mortality”