>how does it work ? (carb reduction = hypertension control)

Here's the role of carb reduction in the lowering of cholesterol levels,
something in the same ballbark (for any newbies):

Q: Won't all that meat and eggs raise my cholesterol?
A: No, unless you eat a diet that's also high in sugar and starch.  Of the
cholesterol in your blood, only about 15 to 20% comes from your diet-your
body, primarily the liver, makes the rest.  The signal to make cholesterol
comes from the hormone insulin.  When it's high in the blood, the body makes
cholesterol.  Insulin rises in response to dietary carbohydrate-starch and
sugar-not dietary fat or cholesterol.
(source: press kit, Drs. Michael & Mary Dan Eades - info from them, worded
by my firm, i.e. me)

Controlling insulin levels does soooooooo much more than help bring one's
weight under control.  Excess cholesterol is tied, of course, to heart
disease.  What The Establishment can't seem to figure out (or admit) is that
insulin is tied to excess cholesterol and that dietary starch is tied to
excess insulin.  Very simple math that leaves doctors scratching their heads
and drug manufacturers tallying their profit margins.

Dori Zook
Denver, CO

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