Fat, It’s What’s For Dinner

“The argument against fat was totally and completely flawed.”
— Dr. Robert Lustig, Institute for Responsible Nutrition.

It has taken 50 years and an obesity epidemic for our “governors” to reconsider their faulty (and sometimes fatal) advice to add carbs and eliminate fat from our diets. I’ve preached the error of our ways in this column for a long time, so I won’t reiterate those reasons here. Just remember that my grandparents and parents lived abnormally long and full lives on diets that included plenty of good fat and protein. If there is a problem with beef, pork or chicken at all, it has everything to do with the Omega acids getting out of balance from the forced and unnatural diet of caged and penned animals and not with the meat itself, a flaw you avoid when eating from JVF. Congratulations. And remember that when you think about trimming your budget by eliminating our good meats and going back to the cheap stuff in the meat counter, it’s cheap for a reason. You’re only saving money in the short run. The big costs will come later and it has the power of wiping out those savings exponentially. Not to mention what it does to your quality of life at a time when you are supposed to be enjoying your life accomplishments. Don’t be short-sighted.

What is as disturbing as obesity and its many related diseases are recent studies that correlate a lack of dietary fat with dementia and the A word, Alzheimer's. I am reading a neurologist’s book, Grain Brain, by Perlmutter, which follows the relationship of grains, sugar, and/or produce/fruits with mental dysfunctions. Bottom line according to Perlmutter: the higher your fat content, the lower your likelihood of a demented mental state. His analysis goes beyond correlative studies. He explains his belief by his knowledge of bio-chemistry and how essential fat is for a healthy, functioning brain.

So, should we eliminate carbs from our diet? Not at all. I’m not willing to give up my Blue Bell ice cream on Sunday afternoons either. But refined sugars and white carbs should be infrequently consumed. Stick to whole food carbs in moderation and be sure to include good fats and protein in an adequate amount. You’ll find it in your JVF cooler this weekend.

Book Review: Fat Chance, by Dr. Robert Lustig

Dr. Robert Lustig’s new book, Fat Chance, lays the statistical foundation which identifies the cause of obesity in the world’s population (yes, Mildred, it is world-wide). Not surprisingly to most, it is sugar, specifically the fructose variety of sugar. In exposing the cause, not just the correlation, he relies on documented quantification of food supplies, their increase, and the types of food constituting that increased availability. Wherever an increase in fructose consumption occurs, obesity and all of its resulting diseases follow close behind.

I’m hoping that our increasing understanding of dietary dysfunction will ultimately get it out of our heads that Fat is the cause of obesity. Good fat is a good thing. I find that it is self-regulating as well, meaning you will not over-eat like you will with sugar products. As good as it tastes when your body needs it, it tastes as bad when you have had enough. Have you noticed that too?