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Message: <blockquote data-quote="HSSS" data-source="post: 2754419" data-attributes="member: 480869">Low carb is a totally different approach to the low fat we are all used to. The vast majority of us find that our cholesterol readings and far more importantly the breakdown of which type of cholesterol improves as does blood pressure, despite extra fats, so long as we cut the carbs right down.  Also once you do it for a while your tastebuds change. I used to loathe any fats, mayo, cream etc. I love them now. Things like peppers taste sweet to me now.  I can’t stand even a mouthful of any store bought cakes etc as they are so sweet it’s actually disgusting and I never thought those changes would happen to me. There is an increasing number of medical professionals and researchers supporting the view that the fats aren’t the problem as previously believed, particularly for those of us that are T2 diabetic or approaching it. It does go against the status quo and is hard to make the mental change.The low carb higher fat approach is even approved by the nhs with some areas prescribing it the same way others do slimming world or weight watchers. There are a number of nhs GP surgeries leading the way and publishing guidance for the rest of the nhs in low carb higher healthy fatways of eating too.Have a read through the stories in <a href="https://www.diabetes.co.uk/forum/category/success-stories-and-testimonials.43/" target="_blank">https://www.diabetes.co.uk/forum/category/success-stories-and-testimonials.43/</a> Many here felt just as you (and I) did when told to eat the fat. But their personal experience shows that it really does work (and often far better) so long as you aren’t also eating the carbs.</blockquote>

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