If you trust Teicholz’ advice, it is saturated fat we need back in our kitchens. Fat does not cause obesity. We’ve reduced our consumption of saturated fat by 14 percent since the AHA guidelines first arrived. Obesity is at record levels, near 40 percent for those aged 45 to 64.
While I’m not able to provide the full picture in this already lengthy article, pick up Teicholz’ book to learn more. Stick to whole fat dairy, eggs, and meat, even the fatty stuff. Olive oil can also stay on your “good list,” as
not part of the polyunsaturated family of oils that become unstable when heated. The high fat foods don’t have real links to diabetes or heart disease, either.
When asked to follow advice of a book author versus the scientific establishment, it seems counter-intuitive to follow one person’s opinion. But, for my health, I’ll be happily moving towards a higher-saturated fat diet.
The trend may be changing already. Butter is back, whole milk sales are up, and lard dinners are a new fad in New York City. We’ve been part of one of the worst-tasting experiments of all time. Chew the fat, drink the [whole] milk, fry some bacon, and toast with a stick of real butter for a healthier planet.
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