Good Fat, Bad Fat

Eat a High Fat Diet

… relative to carbohydrates and provided you choose good fats and oils instead of bad oils.

Ever since I have eaten a higher fat diet, combined with eating less carbs, I have become leaner and stronger. I have also had my gallbladder removed in 2014 and that has not effected my higher fat diet.

The Harvard School of Public Health has announced the results of a painstaking 20-year study: fat does not make you fat, or sick, or anything else we’ve been taught about fat. In fact, a high-fat, high-protein diet does not contribute to heart disease. For now, bear in mind, I have to stress that I am talking good fats (fish, avocados, nuts and the like).

So eat more butter (grass fed is best; is amazing), salmon, extra virgin olive oil, coconut oil, avacado, tuna, sardines, cod live oil, grass fed dairy if you tolerate it, nuts (peanut is NOT a nut), and lard (again pastured and grass fed animals produce the healthiest fat). Put emphasis on Omega-6 oils, since Omega-3 oils dominate our diets. A good balance of these is preferred.

But don’t eat margarine, sunflower oil, safflower oil, crisco, canola oil, “vegetable” oil, corn oil, or other industrial seed oils like these. You can bet when you eat out, especially fried food, the restaurants have used these inferior, cheaper oils. Balance that at home when you cook with only good oils.

Read The Definitive Guide to Oils for the science behind these recommendations. 

“Not all oils are created equal, especially given the fact that most of the ones people use nowadays are actually created in an industrial laboratory. No oil “exists naturally,” mind you. Olive oil isn’t harvested by leaving open containers under leaking, dripping olives on the branch, nor is that liquid sloshing around inside a coconut pure oil. I’m not trying to disparage processing in and of itself. It takes a certain amount of processing to get any sort of oil, but a good general rule is to avoid consuming the oils that require processing on a large scale. If it involves an industrial plant, multiple stainless steel vats, a deodorizer, a de-gummer, and the harsh petroleum-derived solvent known as hexane, I wouldn’t eat it. But that’s just me (and Grok, who probably wasn’t processing wild rapeseed to get the precious canola oil).

But this is the Definitive Guide to Oils. Everything goes. No stone left unturned. No oil left un-tasted and bereft of analysis for fatty acid profile, oxidative potential, and rancidity proclivity.”

Get all the info you need to make your best choices with this great book:

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