Posted on 10/15/2014 12:47:28 PM PDT by the scotsman
'Contrary to conventional advice, eating more of some fats may be good for our health, says Michael Mosley.
It really is the sort of news that made me want to weep into my skinny cappuccino and then pour it down the sink. After years of being told, and telling others, that saturated fat clogs your arteries and makes you fat, there is now mounting evidence that eating some saturated fats may actually help you lose weight and be good for the heart.
Earlier this year, for example, a systematic review, funded by the British Heart Foundation and with the rather dry title "Association of dietary, circulating and supplement fatty acids with coronary risk" caused a stir.
Scientists from Oxford, Cambridge and Harvard, amongst others, examined the links between eating saturated fat and heart disease. Despite looking at the results of nearly 80 studies involving more than a half million people they were unable to find convincing evidence that eating saturated fats leads to greater risk of heart disease.
In fact, when they looked at blood results, they found that higher levels of some saturated fats, in particular a type of saturated fat you get in milk and dairy products called margaric acid, were associated with a lower risk of heart disease.'
(Excerpt) Read more at bbc.co.uk ...
Yes. And they traditionally smoked like chimneys as well.
But the silly sheeple who swallow every scam new world order zaps into their brain hook, line and sinker refuse to give up on the “fat is bad” mantra that has been infused into their brains.
processed food means “simulated food”
processed is just “how to make cheaper with substitutes”
Even chocolates went from “milk chocolate” to chocolate flavored.
Obama will kill me long before my rib steak will.
The French also walk a lot more than we do and drink more wine. So hard to say why they have less heart disease.
Overweight people are probably eating lots of carbs, ie sugar or “low fat” food.... good fats, ARE good for you....if you don’t eat sugar/processed carbs
Very true. Removal of fat also produces a gelatinous texture....disgusting.
Fat-free half and half has to be one of the nastiest products on the planet. My mother-in-law had some; I used it, and it took almost half of a small carton to lighten my coffee.
Not all fat is bad. The ethnic/racial group with the lowest rate of cardiovascular disease are isolated inuit tribes who subsist on seal meat and whale blubber.
yep, proteins, healthy fats, red wine, dark chocolate, a little adult beverage, and reasonable carbs earlier in the day.
And they smoke like chimneys.
Lamb fat is delicious also.
People that eat fat actually lose weight. It keeps you from getting hungry so fast.
Maybe smoking is their secret. They die from lung cancer before heart disease has a chance to set in?
I miss the good old days when the non-caloric fat Olestra was marketed and the inconvenient side effect of anal leakage was the source of endless punchlines.
I actually have some lard in the fridge. Don’t use it often but it’s handy for frying corn tortillas and has a nice high smoke point. When you buy it in the box, melt it in pot, then pour into a tight fitting plastic tub. Keeps for years.
A few months ago, my very WISE ol' Ma suggested that I should start drinking fat milk again because, as she put it, the body needed the fat in the package to more efficiently process the calcium and other nutrients. Smarter now than I used to be, I TOOK her advice and switched to 2 percent (whole milk is just a little too heavy for my taste buds these days!) ...
... and within less than a month, eating and exercising otherwise just the same as always, I lost FOUR POUNDS.
So, yep, I'd say eating the fat is the smarter choice than leaving it out. Just as eating the whole egg, yolk and all, is smarter than just eating the egg white. But it will take several hundred thousand dollars and multiple studies to "prove" that bit of common sense to folks who believe studies more than common horse sense.
I eat a 100% Fruitarian diet.
Bacon is my favorite fruit.
We have left margarine and gone back to good old butter.
We have some, in the cabinet, in sticks. We have a recipe I make occasionally, passed down from my husband’s side of the family, for “Mother’s buns” (dinner rolls), which requires the “solid shortening”.
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