For Part 1, see this post.
It’s no secret that I heart fat, so it should be no surprise that I love when articles come out in the mainstream press vindicating fat and vilifying sugar/processed food. It’s so satisfying to see the dietary principles that have worked so well for me and my YNC clients get backed up by science.
The latest article I’ve seen, from the Huffington Post, says much the same thing as all the others: replacing saturated fat with carbs can increase your risk for heart disease, diabetes, and other “diseases of civilization.”
I think the following paragraph should be required reading for anyone remotely interested in nutrition and “healthy” eating (or anyone eating a low-fat diet!):
…Most foods are composed of a many different types of fats. For example, half the fat found in beef is unsaturated and most of that fat is the same monounsaturated fat found in olive oil. Lard is 60 percent unsaturated and most of the fat in chicken fat is unsaturated as well, according to Taubes 2008 book Good Calories, Bad Calories. In his New York Times article he writes, "Even saturated fats—AKA, the bad fats—are not nearly as deleterious as you would think. True, they will elevate your bad cholesterol, but they will also elevate your good cholesterol. In other words, it’s a virtual wash." Taubes continues, "Foods considered more or less deadly under the low-fat dogma turn out to be comparatively benign if you actually look at their fat content. More than two-thirds of the fat in a porterhouse steak, for instance, will definitively improve your cholesterol profile (at least in comparison with the baked potato next to it); it’s true that the remainder will raise your L.D.L., the bad stuff, but it will also boost your H.D.L. The same is true for lard. If you work out the numbers, you come to the surreal conclusion that you can eat lard straight from the can and conceivably reduce your risk of heart disease."
But the most disheartening thing about the article was this:
…Old dietary habits die hard and convincing people that what they’ve been told for the past 50 years is just plain wrong, is a hard sell. Not only that, but the continued recommendations to eat low-fat versions of foods (as in the USDA’s latest dietary guidelines and on the Mayo Clinic’s Web site) don’t help. Americans are confused about nutrition and disease and it’s only getting more complex with corporations claiming to make healthier foods (see Mark Bittman’s take on McDonald’s oatmeal and my take on Wal-Mart’s health washing).
I get that people are confused, but I think it’s because no one wants to revise their thinking about what they’ve been told for the past 20-30 years. Understandably. But do yourself a favor and READ THE NEW RESEARCH. It might really surprise you.
And check out my other I Heart Fat posts while you’re at it!
Thanks to Kaleigh for bringing this article to my attention.