Throughout my life, fat was demonized and vilified by the folks in charge, so they could drive up rates of neurodegenerative diseases like Alzheimer’s and Parkinson’s. Women, particularly, bought the “low-fat” con, starving their 80%-cholesterol brains to ruinous effect, “June 29, 2015 - Why Do Women Have A Higher Risk Of Alzheimer’s Disease .”
The con has broken down, though: “August 31, 2015 - New study finds no association between high levels of dietary saturated fat and heart disease.” It’s broken down because that study serves as the foundation for the development of US dietary guidelines.
“ Everyone gets cancer because everyone lives longer, these days. Live long enough, you’ll die of cancer .” So I was told throughout my life. No, if you remove protective, palliative fats from the diet and replace them with sugar and carbs, then you will get cancer, and, oh by the way, heart disease.
The words “ surprised ”, “ baffled ” and “ puzzled ” are memes, used, among many others, whenever anyone in the wholly-controlled-and-coopted Political, Academic, Scientific and Media establishments wants to lie about something:
“ In a surprise twist, the DGAC not only suggested eliminating warnings about dietary cholesterol, it also reversed nearly four decades of nutrition policy by concluding that dietary fats have no impact on cardiovascular disease risk .”
I would suggest that it’s a “crushing setback” to them, versus a “ surprise twist ”, as professed. In that these are the people who flipped the food pyramid to its diametric opposite, being unrepentant, barely-closeted Death worshippers, after all.
The gal who helped develop the food pyramid said “When our version of the Food Guide came back to us revised, we were shocked to find that it was vastly different from the one we had developed. Where we, the USDA nutritionists, called for a base of 5-9 servings of fresh fruits and vegetables a day, it was replaced with a paltry 2-3 servings. Our recommendation of 3-4 daily servings of whole-grain breads and cereals was changed to a whopping 6-11 servings forming the base of the Food Pyramid.”
Can you see how unsaturated fats were lumped in with “fats” as being what you should eat the least of? When the pyramid was being revised in 1995, they were under pressure to alter the wording of the pyramid to say “eat less salt and sugar“. When the revised pyramid was released, it advised people to eat less salt, but “moderate” their sugar intake.
As you can see, the folks who profess to have your best interests at heart cut the fresh, healthy food down as far as they could, and said to eat a gigantic amount of heart disease-driving carbs, and to cut out the protective, palliative fat that protects us from neurodegenerative disease and inflammation. And they also resisted efforts to mitigate sugar consumption.
And in so doing laid waste to several generations, including numerous members of my own family.
You can see the ongoing programme to keep death and suffering levels as high as possible in the following examples:
“ Unfortunately, the DGAC didn’t set the record straight with regards to saturated fats, as it makes no firm distinction between healthy saturated fats and decidedly unhealthy trans fats .”
“ the vegetable oils many restaurants and food manufacturers are trading the trans fats in for may actually be more harmful than the trans fats! When heated, they create highly toxic oxidation products, including aldehydes, which are extremely inflammatory .”
“ Trans fats also increased all-cause mortality by 34 percent. This is important because many “experts” frequently confuse trans fat with saturated fat intake .”
Experts , I see.
No matter, in that I think the populace is wising up to a point where they simply won’t take advice from folks they know they can no longer trust.
We’re leaving these people behind, making our own way forward into a much better world.
http://www.sott.net/article/30…rt-disease
New study finds no association between high levels of dietary saturated fat and heart disease.
August 31, 2015
In February the Dietary Guidelines Advisory Committee (DGAC) submitted its 2015 Scientific Report to the US Departments of Agriculture (USDA) and Health and Human Services (HHS).
This report serves as the foundation for the development of US dietary guidelines.
In a surprise twist , the DGAC not only suggested eliminating warnings about dietary cholesterol, it also reversed nearly four decades of nutrition policy by concluding that dietary fats have no impact on cardiovascular disease risk.
Unfortunately, the DGAC didn’t set the record straight with regards to saturated fats, as it makes no firm distinction between healthy saturated fats and decidedly unhealthy trans fats.
For decades, healthy fat and cholesterol have been wrongfully blamed for causing heart disease, but over 70 published studies overwhelmingly dispute this.
Trans Fat, Not Saturated Fat, Raises Your Heart Disease Risk
Now we can add yet another large study to this ever-growing list. The meta-analysis published in the British Medical Journal (BMJ), found no association between high levels of saturated fat in the diet and heart disease.
Nor could they find an association between saturated fat consumption and other life-threatening diseases like stroke or type 2 diabetes.
However, the study DID find a disease link to trans fat consumption. As reported by Newsweek.
"[C]onsumption of trans unsaturated fats found in everyday supermarket goods such as margarine, processed cakes, and microwave popcorn can increase the risk of death from coronary heart disease (CHD) by 28 percent."
Trans fats also increased all-cause mortality by 34 percent. This is important because many “experts” frequently confuse trans fat with saturated fat intake.
Moreover, a pooled analysis of 11 studies showed that replacing saturated fat (found in foods like meat, egg yolks, dairy products, salmon, nuts, avocados, coconut oil, and olive oil) with monounsaturated fat (vegetable cooking oils, or carbohydrates (sugars and grains) raised the risk of non-fatal heart attacks.
This prompted the authors to comment that dietary guidelines for saturated fats and trans fats “must carefully consider the effect of replacement nutrients.” This too is in line with previous findings.
What Happens When You Replace Saturated Fat with Carbs?
In a 2014 editorial published in the Open Heart journal, research scientist and doctor of Pharmacy James J. DiNicolantonio reviewed the cardiometabolic consequences of replacing saturated fats with carbohydrates.
The health consequences are significant, including increased risk of coronary heart disease, increased inflammation and increased risk of cancer.
The Hazards of Replacing Partially Hydrogenated Oils with Vegetable Oils
The issue of what to replace trans fats (partially hydrogenated oils) with is equally important. Ideally, you’ll want to replace them with healthy saturated fats — NOT vegetable oils.
This is discussed in Nina Teicholz’ book, The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet, and in the interview I did with her last year. Nina is an investigative journalist, and she was actually one of the reporters who broke the story on the dangers of trans fats, a little over 10 years ago.
Now she’s warning us that the vegetable oils many restaurants and food manufacturers are trading the trans fats in for may actually be more harmful than the trans fats! The reason for this is because when heated, they create highly toxic oxidation products, including aldehydes, which are extremely inflammatory.
So what’s the ideal fat to cook with?
Tallow and lard are two great options. Tallow is a hard fat that comes from cows. Lard is a hard fat that comes from pigs. They’re both animal fats, and used to be the main fats used in cooking.
One of their benefits is that, since they’re saturated fats, they do not oxidize when heated. And saturated fats do not have double bonds that can react with oxygen; therefore they cannot form dangerous aldehydes or other toxic oxidation products. Coconut oil is another healthy option, as it too resists oxidation when heated.
Food Industry Petitions FDA to Make Allowances for Trans Fats in Packaged Foods
The evidence showing trans fats are a major health hazard has prompted the US Food and Drug Administration (FDA) to remove partially hydrogenated oils — the primary source of trans fats — from the list of “generally recognized as safe” (GRAS) ingredients.
The initial proposal was issued in 2013, and on June 16, 2015, the decision was finalized. Food manufacturers have until 2018 to get partially hydrogenated oils (PHOs) out of their products.
Despite the evidence of harm, and less than a week after the BMJ study’s publication, the Grocery Manufacturers Association (GMA) petitioned the FDA to permit “small amounts” of trans fats in certain packaged foods . Proposed allowance for trans fats in the GMA’s petition include adding PHOs during processing, as an:
Heart Healthy Benefits of Nuts and Olive Oil
In related news, both nuts and olive oil — which are sources of healthy fats — have been shown to promote heart health. As noted by Dr. Michael Greger, MD,18 a number of studies in which subjects added nuts to their diet (without replacing specific foods, which might skew results one way or another), found that nuts significantly improved arterial health. Moreover, while some studies show mixed results in terms of the level of benefit, there’s no evidence that nuts might actually worsen health (provided you’re not allergic).
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