Fat phobia

Another medical article has been published showing that the fear of saturated fats is highly exaggerated, and the over consumption of carbohydrates is what we really need to worry about. This general misconception of fat being bad for you is based on a poorly made study from the 1960´s conducted by Ancel Keys, where he claimed the results showed saturated fats were connected to cardiovascular diseases. Modern science and more importantly; basic knowledge of physiology claims the opposite though, fat is essential for our cells to function properly and carbohydrates, well they just taste good, without really bringing anything of value to our bodies. However this fat myth is being kept alive by several institutions still as most countries economy depends on selling agricultural products, and if people cut down on the starch, bread, potatoes, pasta, they would obviously loose a lot of money. It´s a sad fact but money rules the world.

To read the whole article, click here:

The Netherlands Journal of Medicine: Saturated fat, carbohydrates and cardiovascular disease


3 thoughts on “Fat phobia

  1. Let me try again to post a comment without hitting the wrong button and losing it all.
    So, your post got me to thinking and a couple of thoughts struck me. Firstly, although human evolution happens astonishingly fast (reference blond(e) hair and blue eyes from 12000 years ago as the ice sheets retreated and humans moved northwards), it is unlikely our digestive systems have been so quick to respond.
    Our physiology seems to have evolved before about 60000 years ago, on the savannah, where meat and fat would have been, if not plentiful, then at least a significant part of our diet. It seems likely then that we would have got the occasional feast of big chunks of meat and fat. However refined sugar did not exist and so our exposure would have been very limited.Probably the closest we got was the odd taste of honey from a bravely robbed bees nest.

    So, common sense (often being nothing of the sort, but bear with me) suggests we probably have very good evolved mechanism to digest and use saturated fat, but a very limited capacity to deal with the vast amounts of sugar we ingest today. Incidentally, an article in Newscientist recently alluded to this with an article called:
    “Is fructose fuelling the obesity epidemic?” I won’t clutter your page with the full link and ts possible you have to be a subscriber to read it fully so I can grab the text and email it should anyone be sufficiently interested.

    You have provided fine food for thought, if you will forgive the rather clumsy and sincerely unintended pun. Monday mornings need not be a time of intellectual torpor after all, it seems 🙂

    • Thank you for subscribing and for your insightful comment. I completely agree with you on the connection between evolution and our ability to eat fat vs sugar. The fact that obesity levels started escalating around the same time as low fat products were introduced to the market I think supports the theory further. Something that I also like to point out to people who still live under the assumption that low-fat is the way to go is the concept of breastfeeding babies. Why would nature make it so that the optimal form of nutrition for newborn humans is breast milk consisting of saturated animal fats, and not some high fiber grain-vegetable oil combo? It´s a very interesting thought, I´m sure mother nature isn´t deliberately trying to exterminate us directly from birth… 🙂
      As for the article on fructose, is it similar to Robert Lustig´s theories on fructose and obesity, maybe? If you have 50 minutes to spare some day I´m including a link of a lecture he gave on the subject earlier this year.

  2. I shall indeed have a listen one day when I am performing some necessary but menial task around the house. Interestingly, only hours after I wrote my response above, I watched a documentary about human evolution which made the point that homo sapiens has eight times more amylase in its saliva than chimpanzees. The implications of this as regards starchy food are quite illustrative. It seems that somewhere along the line, starchy foods became quite important.
    Some strange machine that modeled teeth and biting however, also made it clear just how much more efficient modern human teeth are at cutting through meat than those of our distant ancestors, like Australipithecus. This was quite important in our house because my mother was not a very good cook and eating dinner required all such advantages in dental apparatus as evolution had provided.

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