I’ve been reading John McDougall’s book The Starch Solution. He’s definitely in the low-fat camp of vegans, and does point out that starchy vegetables, by and large, are very low in fat, which is one reason one can eat a lot of such foods because they tend to be low in calories with such low-fat content.
He surprised me with his comments about sugar and salt. Most of these nutrition gurus condemn both. Sugar because of the empty calories and salt because of its impact on blood pressure — not McDougall. He says go ahead and add a little sugar or salt to the starchy foods if that makes them more palatable for you. He doesn’t see the harm in doing that at all.
Henry's Views 