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
    0·
    21 days ago

    solid yellowfin packed in EVOO topped with tony chachere’s creole seasoning = better than anything you’ll get for $15 at a burger joint