History of Information on Low Fat, Low Carb Eating

Dating back to 1825 (you read that right) professional medical people and others focused onexcess weight gain had learned that ingesting fats just isn't just what makes men and women fat. There were the "Atkins" look-alikes of the moment and also journals created to spread this information in order to aid individuals shed extra pounds. First published in 1825, The Physiology of Taste by Brillat-Savarin, came to be republished in the USA in 1865 and re-named The Handbook of Dining, or Corpulence and Leanness Scientifically Considered. This specific publication, and also a pamphlet written and published in 1863 by William Banting (a former fatty) Letter on Corpulence, Addressed to the Public, extolled the worth of taking in a low

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