Switching to a low carbohydrate lifestyle
may reduce the risk of cancer. For years, scientists have
been trying to figure out why cancer rates continue to rise
despite dramatic improvements in health care. Lately, it's beginning
to look as if our growing appetite for carbohydrate laden foods
may be the culprit.
The "Carbohydrate and Cancer" theory
made headline news in April when a team of Swedish researchers
discovered that using high heat to cook carbohydrate dense foods
creates alarming amounts of a cancer-causing agent known as
acrylamide. In May, the Great Britain Food Standards Agency
(FSA) confirmed these findings in their own study.
It all began when scientists at the University
of Stockholm in Sweden found that high levels of acrylamide
are formed when goods high in carbohydrates are fried or baked.
Do you eat french fries, potato chips or bread? Please, consider
making these habits of the past...
