The dangers of eating low-fat

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So much time and energy have been wasted these past 40 or so years in trying to reduce dietary fat, including saturated fat. All you need do is look around you to see the result: the most unhealthy, fattest, most diabetic population in history, prescribed more drugs, more reliant on this (corrupt and unhelpful) thing called modern healthcare, with people in healthcare such as your doctor blaming YOU, rather than themselves and their misguided message. After all, doctors and dietitians are following the dictates of the U.S. Dietary Guidelines for Americans and the USDA food plate that carries the blessings of Big Food and agribusiness.

Cutting dietary fat is not a benign practice—it results in many unhealthy consequences. Cut your fat, cut your saturated fat and:

  • Other foods need to fill the calorie gap—Step in grain-based foods with their appetite-stimulating, autoimmune-initiating, inflammation-causing, insulin resistance-cultivating, bowel-disruptive effects.
  • While absurd measures such as total and LDL cholesterol may drop, small LDL particles, VLDL particles, and postprandial (after-meal) lipoproteins reach new highs, effects that lead to heart disease.
  • Metabolic distortions develop—Insulin increases, blood sugars increase, HbA1c increases, inflammatory measures like C-reactive protein increase.
  • Insulin resistance develops—The repeated high blood sugars that develop with increased consumption of grains and other carbs cultivates resistance to insulin, the phenomenon that leads to pre-diabetes, type 2 diabetes, visceral fat accumulation, hormonal disruptions, man breasts, hypertension, and increased potential for heart disease, cancers, and dementia.
  • Fatty liver develops—Because the flood of carbs from the amylopectin A of grains, sugar, and fructose fuel the process of de novo lipogenesis, the conversion of carbs to triglycerides that accumulate in the liver.
  • Unhealthy changes in bowel flora develop—The increase in carbs/sugars contribute to cultivation of unhealthy species and encourage them to ascend up the small intestine to create small intestinal bacterial and fungal overgrowth.

Despite the misinterpretations and misrepresentations that led to the “cut your fat and saturated fat” message, the most recent evidence tells us that risk for heart disease is not reduced, but is increased by reducing fat. There is no health benefit to reducing dietary fat, only adverse effects. The American Heart Association, the American Diabetes Association, the Academy of Nutrition and Dietetics have all helped propagate this corrupt message even though there was never any real evidence that cutting fat provided health benefits.

If you were to track, for example, lipoprotein levels, metabolic and inflammatory measures such as HbA1c, insulin, glucose, C-reactive protein, and liver enzymes, you would quickly see how destructive low-fat diets can be and how dramatic reversal of all these abnormalities are accomplished by banishing all grains and sugars.

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