Cutting Carbs is So 2003

Have you cut down your carbohydrate consumption? It turns out that low-carb diets, as well as which types of fats and proteins you eat to replace those carbs, could be a matter of life and death—literally—according to new research published in Annals of Internal Medicine. In a study of more than 130,000 men and women, investigators found that the mortality rate of those adhering to low-carbohydrate diets was 12 percent higher than people with sufficient carb intakes. In addition, among the low-carb contingent, those who loaded up on vegetable-based fats and proteins (nuts, legumes) were 20 percent less likely to die than dieters who turned to animal products like red meat. The lesson: Keep eating complex, healthy carbs and make sure to work artichokes, chickpeas, and pumpkinseeds into your weekly menu. And don’t try food fads. (Hey, it wasn’t long ago that millions of Americans thought jumbo bagels were healthy.)