This week Reactions tackles the diet fad that never dies–low carb. There’s a lot of science that goes on with the keto diet and cutting out carbohydrates. Low-carb diets were a thing in the late 90s and they’re still a thing now. But why does this fad have staying power? Is it because the touted benefits are real? Or is that greasy, low-carb burger fried in snake oil?

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Producer:
Kirk Zamieroski

Writer:
Alexa Billow

Scientific consultants:
Kellie Cocconi-Hogan, Ph.D.

Sources:

https://www.healthline.com/nutrition/8-popular-ways-to-do-low-carb#section1

https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831?pg=1

https://chem.libretexts.org/?title=Core/Organic_Chemistry/Aldehydes_and_Ketones/Nomenclature_of_Aldehydes__Ketones

https://blogs.scientificamerican.com/mind-guest-blog/the-fat-fueled-brain-unnatural-or-advantageous/

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Reactions is produced by the American Chemical Society.