By JUDY MOULAND
With all the different dietary advice flying around these days, how can you even begin to know what food choices to make?
Take fat for example. For years it has been painted as an evil monster and the root cause of high cholesterol, heart disease and obesity. But scientific studies now show that there are many benefits of eating more fat, and it’s time we started rethinking this essential part of our dietary regime.
In short, fat has gotten a bad rap.
In Grain Brain Dr. David Perlmutter describes our ancestor’s diet as being 75% fat, 20% protein and 5% carbs compared to our current diet of 60% carbs, 20% protein and 20% fat. Dr. Perlmutter goes on to explain how the cornerstone of many of today’s health conditions, including Alzheimer’s, ADHD, depression, anxiety and chronic headaches are linked to inflammation in the body and brain triggered by carbs.
Other studies tell us that the obesity epidemic, which has doubled in the last 50 years, is not because of us eating too much fat but because of our consumption of readily available carbs and sugar, including glucose found in fruits and juices.
Excessive glucose is converted by the body and stored as fat. Gary Taubes in Why We Get Fat says that “if the world had never invented cigarettes, lung cancer would be rare disease. Likewise, if we did not eat such high carb diets, obesity would be a rare condition.”
So fat is not the culprit it is believed to be!!!