Ever since the 1970’s, the media has put the fear of fat into us. This sparked the rise of the “low-fat,” “lite,” “fat-free,” and “slimmers” products. The idea of eating less fat is based on no scientific evidence and ignores the fact that fat is essential for every cell in our body because the membrane of every cell in our body is made from fat.
Excluding fat to lose weight is based on the assumption that fewer calories create weight-loss. In actual fact, it is the TYPE and QUALITY of the calories we eat that impacts our health and weight-loss.
The exclusion of fat from our diet, and the subsequent rise in dietary carbohydrates, has done nothing to reduce or prevent the continuing rise in obesity and diabetes. When fat is removed from a food, it will have no appeal to our taste buds. Therefore, something needs to be added to make it appealing, and that is usually sugar, refined carbohydrates and damaged (trans) fats.
Carbohydrates are converted to sugar in the blood stream, and this triggers the release of the fat-storing hormone insulin. Fat, on the other hand, doesn’t trigger the release of insulin, and acts to keep our blood sugar levels stable.
It is important to eat healthy, whole fats, like salmon, avocados, nuts, coconut oil, olive oil, olives, butter, ghee and meats. Avoid trans fats found in cookies, cakes, pies, fried foods, donuts, french fries, shortenings and margarine. Trans fats contribute to inflammation which triggers insulin resistance and heart disease.