The Exceptional, Health-Giving Future of Fat

butterFat has always played an important role in the history of the human diet, and new science is proving dietary suggestions, such as the ones mentioned in pyramids made by the USDA and large food corporations, isn’t in line with the presiding research. As Bryan Walsh, editor for Time Magazine and author of “Ending the War on Fat” explains, ‘The taste of my childhood was the taste of skim milk. We spread bright yellow margarine on dinner rolls, ate low-fat microwave oatmeal flavored with apples and cinnamon, and put non-fat ranch on our salads.’ These lighter food options, however healthy they initially seemed, only increased calorie dependency and gave American’s a reason to eat more processed, fat-free fare. Unable to curb our extreme appetite, carbohydrate consumption skyrocketed and Type-2 diabetes increased 166% from 1980 to 2012.

As cardiovascular disease became more prevalent, government agencies replaced fat with subsidized corn products and toxic sweeteners, a chronic disease paradise fought for over four decades. More than a third of American’s are now considered obese, but there is hope.

According to new research from Dr. Robert Lustig, a pediatrician at the University of California, carbohydrates, such as the ones found in bread, pasta, crackers, and pastries, cause dramatic changes in blood chemistry and leads to unnecessary weight gain.

When Ancel Keys, inventor of the K ration and proponent of the landmark study “Seven Countries” cherry picked his results, he left the indelible notion that all waxy, fatty cholesterol clogs arteries. Referenced over 1 million times, the study focused on the relationship of LDL cholesterol and fat intake. Leaving out important countries like France and Germany, Keys unwillingness to reevaluate his findings and aggressive attempts to discredit other researchers lead to extreme bias and confusion within the diet community and public at large.

Based on the type of food provided, fat comes in a variety of forms, such as monounsaturated, polyunsaturated, and saturated, but chemically speaking, they all look very similar. However, saturated fat can actually raise “good” HDL cholesterol, and it acts as a kind of cardio wash, rinsing away the so-called bad LDL. According to research, there are two kinds of LDL particles: small, dense and large, fluffy. The more dense LDL cholesterol a person has, the higher their chances of developing heart disease and carbohydrates add to the total risk. The large, fluffy kind of LDL does not lead to plaque on the large, medium-sized arteries.

One thing is for sure, fat is not the silent killer early food science has lead us to believe. In fact, it can heal the body, prevent hunger, and provide a strong foundation for optimum health. Rather sugar, like the kind found in most processed foods that often replace healthy fat, stimulate the overproduction of insulin, which eventually causes bodily resistance, a cause for many types blood sugar-related diseases.

Truth be told, low-carb, organic diets can help consumers form healthy eating habits and lower the risk for cardiovascular disease. If the proof is in the evidence, saturated fat and its healthy counterparts are not only an important part of overall health, they’re truthfully necessary.​

Too many have it wrong. Americans have been misguided for decades about proper nutrition. Purchase Dr. John Salerno’s latest book, titled Fight Fat With Fat, to find out how the best healthy fast can improve your overall health.

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