Every so often, I’ll bring timely, worthwhile projects that I think can make a real difference to your attention. Today, I’d like to ask for your help in reshaping the new dietary recommendations put forth by the Harvard School of Public Health. On Tuesday, October 4th at 2:30 PM EST Dr. Eric Rimm will host a free Q&A session about Harvard’s new “Healthy Eating Plate” guidelines. In my point of view, and that of many highly esteemed nutrition experts, Harvard’s guidelines are surprisingly similar to prior recommendations set forth by the USDA and the WHO (World Health Organization) which have likely contributed to the ever increasing rates of diabetes, heart disease and obesity in the US and worldwide.

Here’s what you can do. Register at the website below, which will allow you to access and participate in the question and answer session.

Note: It’s useful to register even if you can’t attend the online event. Registration will indicate genuine interest and “power in numbers”. So, if you register, please forward the confirmation e-mail that accompanies the online registration to me. This will help us determine exactly how many people participated in this grassroots process.

You also have the option of not registering and just sending comments and questions directly to the folks at Harvard via e-mail or Twitter. The details about both options can be found at this URL: http://tinyurl.com/harvardqa

In this and all consumer driven activist efforts, turnout is key. The more people who get involved, the more likely that our voices will be heard by members of the Harvard faculty and the media.

Here are a few sample questions which may be helpful in shaping your own inquiries. Please build upon or modify these questions based on your own concerns and interests.

1) Dr. Richard Feinman: Nutritionally, fruits have more sugar, more calories, less potassium, fewer antioxidants than vegetables.  Why are they lumped together?

More information about Dr. Feinman’s Nutrition and Metabolism Society

2) Fred Hahn: Are you aware of this 2010 paper by Krauss et. al. on saturated fats? Their conclusion: “A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD.” Given this, why then does your food plate limit saturated fats? What research are you using to support your recommendations to limit saturated fats?

More information about Fred Hahn’s site: Serious Strength

3) My Question: The quantity of carbohydrates suggested in the “Healthy Eating Plate” doesn’t differ much from the official dietary recommendations that have been in place since the early 1980’s. Over the last several decades, the incidence of diabetes, heart disease and obesity has grown consistently despite widespread advocacy of this low-fat, high-carbohydrate dietary model. When composing your guidelines did you or your colleagues consider the numerous studies that have found safety and greater success with lower carbohydrate diets? If not, why?

More information about this topic can be found on Jimmy Moore’s LivinLaVidaLowCarb web site. Please check out Jimmy’s site for a wealth of information about the health benefits of carbohydrate restriction.

Thank you and be well!

JP