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Saturated Fats Are NOT Bad For You – Here’s PROOF

Written by Wellness Club on June 6, 2013 – 2:50 pm -

Part V of a multi-installment series on cholesterol and the dangers of statin drugs.

Part IV can be found here: Cholesterol: Life-Giving Or Life-Threatening?

Part III can be found here: New Research Into Statin Drug Memory Loss

Part II can be found here: Trade Your High Cholesterol For Diabetes!

Part I can be found here: Lower Your Cholesterol – Lose Your Marbles?

By Nurse Mark

 

After decades of being told that saturated fats in our diet is what has caused untold misery and suffering for mankind in the form of heart disease, the truth is beginning to come out. Every day new voices join a growing chorus that are shouting “the emperor has no clothes” as they present their research showing that saturated fats like animal fats, eggs, cheese, butter, coconut and palm oils, fish oils, and others are not the “instant heart-attack” that we’ve been warned about – that indeed, our obsession with “low fat” and conventional medicine’s war on fats is actually harming us.

Dr Glen D Lawrence of Long Island University in Brooklyn, NY is the most recent of these scientists brave enough to speak out against the fat-is-bad party line.

In a study published May 1, 2013 in the journal Advances in Nutrition Lawrence concludes:

“The influence of dietary fats on serum cholesterol has been overstated, and a physiological mechanism for saturated fats causing heart disease is still missing.”

 

He goes on to say:

Various aldehydes produced in the oxidation of PUFAs, as well as sugars, are known to initiate or augment several diseases, such as cancer, inflammation, asthma, type 2 diabetes, atherosclerosis, and endothelial dysfunction. Saturated fats per se may not be responsible for many of the adverse health effects with which they have been associated; instead, oxidation of PUFAs in those foods may be the cause of any associations that have been found. Consequently, the dietary recommendations to restrict saturated fats in the diet should be revised to reflect differences in handling before consumption, e.g., dairy fats are generally not heated to high temperatures. It is time to reevaluate the dietary recommendations that focus on lowering serum cholesterol and to use a more holistic approach to dietary policy.

 

So, there we have it – saturated fats are not “the great Satan” that the religion of no fat preaches about.

Lawrence’s contention that oxidized PUFAs (Poly Unsaturated Fatty Acids – like vegetable oils) agrees with our experience – these oils such as flax oil and olive oil are not necessarily bad, but they are easily damaged and oxidized turning them rancid. They should never be used to cook with as they do not tolerate heat.

What we need to be restricting is our exposure to trans fats, PUFAs, sugars, and starches. These are the things that are responsible for the explosion of cardiovascular disease, obesity, metabolic syndrome, and diabetes in our modern world.

Ditch the “low-fat” foods, the margarine, and that “heart-healthy” corn oil; enjoy your steak, butter, bacon, and eggs.

Your heart will thank you!

Reference:

Dietary Fats and Health: Dietary Recommendations in the Context of Scientific Evidence
Glen D. Lawrence, Department of Chemistry and Biochemistry, Long Island University, Brooklyn, NY
Adv Nutr May 2013 Adv Nutr vol. 4: 294-302, 2013
http://advances.nutrition.org/content/4/3/294.long#abstract-1

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