A few decades ago, “low-fat” and “fat-free” were all the rage. The “experts” decided that dietary fat reduction would reduce obesity and heart disease. Even the American Heart Association got behind this initiative.
Ironically, obesity rates and heart disease prevalence did not improve with a low-fat diet and, in fact, got worse. That’s because eating fat doesn’t make us fat, but carbs and sugars do. And, unfortunately, words like “low-fat” and “fat-free” often translate to “loaded with sugar.”
Additionally, our “super-size” mentality doesn’t help (nor does a sedentary lifestyle). Portion control (or lack thereof) — overeating — remains a significant challenge in our country.
I’m not suggesting that we should increase our fat consumption, especially people who have health risks like high cholesterol, but certainly awareness and education are warranted.
Here’s an article — 5 Reasons why you need more fat in your diet — that provides some perspective. Ultimately, fats and carbs have a different effect on the body and its propensity to store fat, and eating fat won’t necessarily make us fat; all fats (saturated, unsaturated) are not created equal; and moderation is still the key.
Your thoughts?
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