carbohydrates

An estimated 20 to 30 percent of the population has trended toward gluten-free products in an attempt to avoid whole grains these days. According to Dr. Donald Hensrud of the Mayo Clinic, people who are not gluten intolerant should eat those whole grains for their many different health advantages.

This week on “Take Care,” Hensrud, the medical director of the Mayo Clinic Healthy Living Program and editor of the No. 1 New York Times bestseller, “The Mayo Clinic Diet,” talks about what whole grains are and their benefits.

Over the last several decades, Americans have been searching for the ultimate diet that will result in the greatest weight loss for everyone. Low-carbohydrate diets are currently among the most popular, with proponents saying they are the ticket to losing weight. But how do low-carb diets actually compare to low-fat diets?

This week on “Take Care,” we interview a researcher who studied that very question. Kevin Hall is a senior investigator at the National Institute of Diabetes & Digestive & Kidney Diseases, one of the National Institutes of Health. His main research interests are the regulation of food intake, macronutrient metabolism, energy balance, and body weight.

You may be careful to eat whole grain breads and cereals instead of white bread, but did you know that some experts say even those foods could be hurting your health?

This week on “Take Care,” Dr. David Perlmutter discusses the negative health effects of carbohydrates and how to reduce those effects.  Perlmutter is a board-certified neurologist and Fellow of the American College of Nutrition.  He is also the author of Grain Brain: The surprising truth about wheat, carbs, and sugar—your brain’s silent killers.

Click 'Read More' to hear our interview with Dr. David Perlmutter.