Eat More Fat and Less Carbs
May 22, 2009
For the past thirty years nutritionists and professionals of the food industry have recommended that individuals reduce their fat intake. The government recommended that consumers reduce their consumption of eggs because of their high cholesterol content.
Doctors have found that cholesterol related problems are more commonly associated with high fat diets and thus concluded that fat is bad for us.
As a result of this research and information an entire generation believes that fat leads to health problems, clogged arteries, and obesity.
Fat is part of our meals that tastes good. People who eliminate fat from their diet tend to substitute it with carbs and then simulate the taste of fat artificially.
The flavors that are injected increase the carbohydrate levels of the foods, leaving us with ‘fat free’ high carb foods. This is not a good option, as the ‘fat free’ food has not led to a trim and healthy population.
Many nutrients and vitamins that we consume require fat in order to be broken down and absorbed. Fat is a required part of our diet in order to facilitate the body’s metabolic processes. This fact was only recently discovered, too late to prevent the negative effects of this theory.
Dangerous cholesterol levels are the result of negligent eating habits and a sedentary lifestyle. Two types of cholesterol were later discovered, LDL and HDL. Some kinds of fat are good for our arterial health while others are detrimental.
How could these erroneous theories about fat and carbs have been circulated? Doctors tend to seek out what they want to find rather than the truth. If their scientific testing had been continued, they would have eventually found these conclusions.
Today’s food industry has been developed around fat free foods and low fat substitutes. Manufacturers have a lot at stake financially. Large corporate investments may be the reason why such essential information has been suppressed. A reformatting of the food processing industry could in fact lead to the closure of several companies.
Efficient organ function and natural defences against disease are just some of the uses for fat produced in the body. Many artificially injected carbs are converted into stored fat and lead to obesity.
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