Albert Einstein is often quoted as saying that the definition of insanity is “doing the same thing over and over again and expecting different results.”
Well, I can say pretty much the same about some of the ‘health dogmas’ the mainstream so vehemently clings to, like the saturated-fat myth or the great cholesterol con and the low-fat diet.
We hear it time and again: Dietary fat is not good for us, it promotes heart disease and gives us dangerously high cholesterol levels.
Meh! It’s bad enough that this way of thinking brought scores of horrible “fat free” products to our supermarket shelves. Things like foods that contain Olestra – the no-fat marvel that will have you dashing off to the bathroom and praying you get there in time.
No matter how many studies show that a low-fat diet is in fact making us sick… and fat, this advice just never seems to change… at least, that is until now.
Here’s what real experts are telling us about fat:
A recent study, published in the Annals of Internal Medicine, found that cutting your carbohydrates – NOT fat – will do more to help you lose weight and protect your heart than any tasteless, low-fat diet ever could.
Not only did the people in this study lose weight eating eggs, butter and red meat, but they showed a healthy increase in HDL ‘good’ cholesterol.
Another earlier study, also published in the Annals of Internal Medicine, found that a kind of dairy fat called margaric acid can “significantly reduce your risk of cardiovascular disease.” And guess where you can find a great source of this margaric acid? In butter!
Last year, a big study, published in the prestigious New England Journal of Medicine, found that a Mediterranean-type diet – rich in olive oil and other good fats, like those found in nuts – will slash your diabetes risk by a whopping 40 per cent. And, for people who already have diabetes, following the Mediterranean diet lowered their heart attack and stroke risk by 30 per cent.
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“Cutting back on carbs, not fat, may lead to more weight loss” Allison Aubrey, September 1, 2014, the salt, npr.org
“Why we got fatter during the fat-free food boom” Allison Aubrey, the salt, npr.org