Coverage from Renal and Urology News, featuring HSPH’s Edward Giovannucci
Coverage from New Scientist, featuring HSPH’s Walter Willett
Coverage from NBC News, featuring HSPH’s Lilian Cheung
How might a high-protein, low-carb diet lead to weight loss more quickly than a low-fat, high-carb diet, at least in the short run?
- First, chicken, beef, fish, beans, and other high-protein foods move more slowly from the stomach to the intestine. Slower stomach emptying means you feel full for longer and get hungrier later.
We’ve been told that regularly eating soy-based foods lowers cholesterol, calms hot flashes, prevents breast and prostate cancer, aids weight loss, and wards off osteoporosis. Some of these benefits have been attributed to a unique characteristic of soybeans—their high concentration of isoflavones, a type of plant-made estrogen (phytoestrogen). However, some of the claims made for soy were based on preliminary evidence.
1. Upgrade the protein on your plate. The Healthy Eating Plate encourages you to eat protein-rich foods like beans, nuts, tofu, fish, chicken, or eggs in place of less-healthy options like red and processed meats.
For example, try a turkey or black bean burger instead of a traditional beef burger. Or slice up a fresh-roasted chicken breast or salmon for your sandwich instead of using processed high-sodium lunch meat.
Eating a healthy diet isn’t simply a matter of knowing what to eat – though that’s a major factor. It’s also about knowing how to acquire and prepare such foods, and last but certainly not least, it’s about being able to afford these healthier foods. One of the biggest barriers to healthy eating is the belief that it’s expensive, a topic explored in a paper (1) coauthored by HSPH’s Dr. Dariush Mozaffarian.
Coverage from thespec.com, featuring HSPH’s Walter Willett
In the U.S., people eat an average of 126 pounds of potatoes per person each year. (1) However, potatoes don’t count as a vegetable on Harvard’s Healthy Eating Plate because they are high in carbohydrate – and in particular, the kind of carbohydrate that the body digests rapidly, causing blood sugar and insulin to surge and then dip (in scientific terms, they have a high glycemic load).
Coverage from The Boston Globe, featuring HSPH’s Walter Willett