I eat a pretty high fat, moderate protein, low carb diet. Can I give you my Fitday breakdown? No. And I probably never will. I counted calories and obsessed for YEARS. All it did was make me crazy, and starving. I learned about the dangers of carbs years ago when I read Protein Power and The Atkins Diet, cutting back on bread and pasta wasn’t hard. The reason for the craziness was that for a long time, I was Low Carb and Low Fat, because I believed that Fat Was Bad, and it would make me fat. That mantra had been drilled into my head. Diet and low-carb “foods”, with plenty of vegetables and fruits on the side, were what I lived off of (during the week). It kept my weight good ( weekday stringency combined with weekend binges), but I hated the binges, and the stomach aches, the nightly bloats, and now looking back, my energy levels and moods were just okay. A couple of years ago I dropped the “food products”, and incorporated fat, tons of it. Literally, if my foods don’t have enough fat in them, I add it. The results? The most stable weight I’ve ever been (good bye binges), great energy, great mood, ( right Mark??), and ***a flat stomach that rarely ever bloats anymore. I feel confident that I’m following a food plan that’s giving me Optimal Health and a Normal, Stable Weight, but I constantly run into or work with people who are deathly afraid of fat, and their fear is often compounded by their doctor’s 1970 advice to cut the fat. Oh but the Tide is Turning and I love it!
It seems like everyday there’s more scientific validation that Saturated Fat is healthy, and that decades of Main Stream Medical Advice has been Wrong. If you have time to read a long article on some of the latest information, here’s a link to Dr. Mercola’s excellent post. If you want the short version, here it is: Saturated fat and Cholesterol have NEVER been conclusively linked to Heart Disease, ever. When our Government decided to demonize fat, they relied on a study by Ancel Keys called the 7 Countries Study, which linked high levels of fat and cholesterol to heart disease. The problem with using this as the basis of their Health Paradigm is: There Were 22 Countries in the study – 15 of them didn’t fit the theory, so they were ignored.
Here’s a link to the British Medical Journal that just published an article called “Saturated Fat is Not the Issue”. Another testament to the power of High Fat – Low Carb, is that Sweden has developed NATIONAL DIETARY GUIDELINES proclaiming low fat diets not good for your health or waistlines, and that High Fat diets DO fight disease and obesity. This was a total turn around from decades of previous dogma, which was pretty identical to our government/health care system dogma. However, after reviewing 16,000 studies, the results were clear: sugar and grains, (which break down to glucose and fructose), and trans fats are dangerous for your health and a disaster for weight loss; and Real Fats such as saturated fats and cholesterol, are actually good for you.
Our body uses Healthy Fats to BUILD ITSELF. Our brain is 60% fat, our heart, organs, and glands, are loaded with fat – on purpose by God. Fat’s even part of our bones! Fat doesn’t go rogue and clog our arteries. That’s a really, really incorrect picture.
What else is good about saturated fats? They lower the bad, small LDL, and they raise HDL. They literally escort calcium and other minerals into bone to be assimilated. They’re good for the liver’s health and actually protect the liver from NSAIDS and alcohol. The surfactant of your lungs is lined with saturated fat; they contribute to proper nerve signaling, and several fatty acids have anti-viral/anti-bacterial properties that help the immune system.
The best thing about saturated fat? Satiety.
Ingredients: 2 big sweet potatoes, a giant onion, a round squash, 3 big carrots, 1 big green, tart apple, 3 beets. Scrub and cut everything but the squash into pieces. Puncture the squash and roast it whole, scoop out the seeds after it bakes. I like to add a little water to the vegetables and cover with foil, that helps everything stay moist. Bake at 425 for 40 minutes. When it’s done, cool slightly; peel the skin off the squash, put all this into your food processor and blend til smooth.
Add the vegetables, about 6 cups of (any) broth, and a can of full fat coconut milk together in a big pot and start whisking, with the heat on medium high. Next, whisk in 2 tablespoons coconut oil, 2 tsp sea salt, 2 tsp cinnamon, 1 tsp ginger, 1tsp cloves, a couple pinches of curry powder ( we like heat).
I’ve used so many different vegetable combinations, and a few other fruits (pears and plantains), different spice mixes, different levels of heat, and every time it comes out good. Oh!, I also added sausage. Crispy bacon also rocks it.
What’s the message of the day? Fat is Healthy. Fat doesn’t make you Fat; sugars and grains make you fat, and unhealthy. Read those last lines again:) Off to practice yoga; Make Good Choices!!