FAT WON’T MAKE YOU FAT! In fact, new scientific evidence suggests that fat is actually good for you, and mainstream media is finally catching on.
In the last 6 months, the New York Times has posted several articles citing studies on dietary fat intake. The articles explain that strong evidence now suggests that people can reduce their risk of heart disease by eating less carbohydrates and more dietary fat, with the exception of trans fats, of course. This evidence also suggests that higher fat, lower carbohydrate diets more effectively reduce body fat and overall weight.
In a recent article entitled A Call for a Low-Carb Diet That Embraces Fat, the author cites a new study that was financed by the National Institutes of Health. When completed, the study was published in the Annals of Internal Medicine. The study included a racially diverse group of 150 men and women who were assigned to follow either a low-fat or a low-carb diet for an entire year. There was no restriction on calorie intake for either group.
By the end of the year long study, the low-carb diet group lost an average of eight pounds MORE than those in the low-fat group. They also had greater reductions in body fat than the low-fat group, and saw greater improvements in lean muscle mass. Another shocking aspect of the study; neither group changed their levels of physical activity. The low-fat group did lose weight, however, they appeared to have lost more muscle than fat.
The low-carb group was told to eat mostly protein and fat and to choose foods with mostly unsaturated fats such as fish, olive oil, and nuts. They were allowed to eat foods high in saturated fat, like cheese, butter, and red meat, as well.
The low-fat group’s diet consisted of mostly grains, cereals, and starches. They reduced their total fat intake to less than 30% of their total daily caloric intake. The low-carb group increased their total fat intake to more than 40% of their daily calories intake and a little over 13% of their daily calories came from saturated fat (over double the limit recommended by the American Heart Association).
As published in the New York Times article, “In the end, people in the low-carbohydrate group saw markers of inflammation and triglycerides — a type of fat that circulates in the blood — plunge. Their HDL, the so-called good cholesterol, rose more sharply than it did for people in the low-fat group… Blood pressure, total cholesterol and LDL, the so-called bad cholesterol, stayed about the same for people in each group. Nonetheless, those on the low-carbohydrate diet ultimately did so well that they managed to lower their Framingham risk scores, which calculate the likelihood of a heart attack within the next 10 years. The low-fat group on average had no improvement in their scores.”
FINALLY! Butter is back, and rightfully so. Here at Perfect Supplements, we eat mostly local and organic whole foods that are in line with the Weston A. Price diet- we certainly do not fear fat! We are so happy to see this type of nutritional breakthrough, one that we’ve known about for years, finally published by mainstream media outlets.
Read More about This Exciting Real Food News!
Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial
A Call for a Low-Carb Diet That Embraces Fat
Butter is Back
Re-thinking Fat: The Case for Adding Some Into Your Diet
New Study Puts Final Nail in the ‘Saturated Fat Causes Heart Disease’ Coffin