A recent long-term study funded by the National Institutes of Health (NIH) and published in the August 3, 2010, issue of the medical journal Annals of Internal Medicine has provided scientific information to support low carb menus. The study that followed the weight loss and health effects of people on low-fat and low-carb diets over the course of two years is a huge win for the low-carb community.

Historically, health experts have recommended low-fat diets because there is very little solid research evidence to prove the benefits of low carb menus. This new information will help proponents educate and encourage others about the benefits of removing processed foods, white flour, and sugar from their plates.

The NIH published the requirements that low-fat dieters followed and the requirements that low-carb dieters had. Low-carb people could eat as much for food as long as they stayed below 20 grams of carbs per day. Low-fat dieters stayed between 1,200 and 1,800 calories per day with less than 30% fat. Each group participated in behavioral treatments on diet, lifestyle and exercise.

During the time frame of the research, both groups of dieters lost about the same amount of weight, but those who didn’t eat carbohydrates gained in two important reports, raising LDL (good cholesterol) and lowering blood pressure. Given the growing number of health conditions in the world, these findings are important to combat the stigma surrounding low-carb diets.

With the increasing competition for research funding, researchers are always clamoring for ways to prove their research project worthwhile. Hopefully, this will pave the way for more funding to continue low-carb research, increase the scientific information sought, and provide the medical support for this important way of life.

It’s time to celebrate a victory for low carbon emissions everywhere.