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ORF-E
English
1 x 45 mins
Worldwide
Low-carb is on everyone’s lips – in addition to sugar and animal fat, carbohydrates in particular have come into the focus of the consumption-critical public. The trend is fueled by increases in food intolerances, which are said to be caused by certain carbohydrates. Ever since humans became sedentary, basic components of our diet have been turned into the complete opposite by this trend. Does our body really function according to these new nutritional rules? Or has the industry conquered a new, profitable business model here?