Does Fat Make You Fat?

by Tommy Dyer

Fat consumption in America has decreased dramatically in the last 80 years. Led by the Lipid Hypothesis, a proposed theory by a researcher named Ancel Keys which claims that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the presence of heart disease, America has gone from a diet rich in saturated fats and healthy cholesterol to a diet consisting of highly-processed vegetable oils, refined sugars, carbohydrates, and white flour. Meat consumption has decreased by almost 30%, and Americans are turning away from healthy fats such as real butter, lard, and coconut oil – foods that have nourished our ancestors (and other cultures!) for hundreds of years.  Instead we are choosing from an array of new “butters,” (which are actually synthetic substances colored to look like butter), rancid oils, and synthetic cooking sprays.  Based on advice from organizations such as the American Cancer Society, the National Cancer Institute, and the Senate Committee on Nutrition and Human Needs, consumers are looking to purchase low-fat, low-cholesterol products in hopes that they will steer clear of heart disease and cancer.

So what is wrong with this picture?
You would think that with the advice from modern “experts” to consume less fat and less cholesterol (advice many Americans have obeyed), there should be a decrease in heart disease and cancer…right?  Sadly, it is just the opposite.  Before 1920, heart disease was scarce in America.  Cancer affected around 1 out of every 30 people.  Fast forward to the present day, where heart disease is the cause of 40% of deaths in the United States, and cancer now affects 1 out of every 3 individuals!  Obesity rates have also sky-rocketed.  Half of our adult population is considered overweight and/or obese.  Sadly, it doesn’t stop there – our children are dramatically being affected.  According to recent studies, over 30% of children are battling weight issues.  The truth is that Americans have been fooled into thinking that fat consumption results in weight gain, clogged arteries, and eventually heart disease.  People have turned away from what nourishes the body: raw whole milk, avocados, real butter, lard, animal fat from a good source, coconut oil, among much else that God put here for us to enjoy.  As Craig Keaton always reminds us, “God didn’t screw up, we did.”

Some of you might find this surprising: consumption of fat, according to your personal metabolic type, is critical to achieving optimal health. Fat provides the body with a good source of energy.  Fat is important in hormonal development and regulation.  There is a lot of debate about the different kinds of fats; saturated, monounsaturated, and polyunsaturated.  Which are good, and which are bad?  How much do I consume of each?

Let’s begin by exploring some positive facts about fat, beginning with saturated fats – those that Americans have been taught to avoid at all costs.

• Saturated fatty acids make up at least 50% of the cell membrane, giving them the makeup to function properly.
• For calcium to be absorbed into our bones, at least 50% of the dietary fats should be saturated.
• They protect liver from toxins, such as alcohol.
• They enhance the immune system.
• They are needed for the proper utilization of essential fatty acids (omega-3).
• They lower Lp(a), a substance in the blood that indicates proneness to heart disease.

The main sources of saturated fats are from tropical oils (coconut and palm oil) and animal fats. Saturated fats have long been the nourishment of traditional cultures, without the problems of obesity and heart disease.  Saturated fats are known to be very stable fats, meaning they do not easily turn rancid.  An excellent choice is coconut oil, which is 92% saturated fat and contains strong anti-microbial properties (which means it kills bacteria).  Thought McDonald’s was bad for you?  It is! But the good news is you do not have to stop eating meat.  The most important thing is the source of meat you are consuming.  Research indicates that 100% grass-fed beef has a relatively low content of saturated fat.  In fact, most healthy animals have a much lower saturated fat content.  Saturated fats are labeled by most as the cause of heart disease, among many other health ailments.  Simply put, this is wrong.  There has been no direct link to saturated fat intake and heart disease.  In fact, saturated fat can reduce the risk of heart disease.

Monounsaturated fats are another classification of fat.  Your body is actually able to produce monounsaturated fats from saturated fats you consume.  Pastured chicken fat and lard are two great sources of monounsaturated fats.   Other good sources of monounsaturated fats are extra virgin olive oil, raw nuts, and avocados. Monounsaturated fats, like saturated fats, are great for cooking!

Next, lets explore the often-debated polyunsaturated fats (omega-3 and omega-6), which most of the population consumes in the form of commercially produced vegetable oils derived mostly from soy, as well as from corn, safflower and canola oils.  Contrary to popular belief, polyunsaturated fats coming from vegetable oils have been proven to increase the risk of heart disease and cancer among other conditions such as immune dysfunction, damage to liver, digestive disorders, impaired growth, and weight gain.  The sad truth is that the American diet consists mostly of these harmful fats, as these highly-refined vegetable oils are used as ingredients in the majority of the foods Americans consume today.

Why do polyunsaturated fats cause health problems? The answer is in the way they are produced.  While being exposed to heat, oxygen and moisture during the “hydrogenation”  process, the oils become rancid. Rancid oils are characterized by the free radicals present in them.  These free radicals literally attack cell membranes and red blood cells in the body, resulting in damage to DNA/RNA strands. Research proves free radicals are directly linked to skin damage (in the form of wrinkles), autoimmune diseases, and Alzheimer’s.

Why, then, do so many “experts” recommend the consumption of omega-3 fats? The ratio of omega-3 to omega-6 that exists within these polyunsaturated oils is harmful to your body.  So where do you get good polyunsaturated fats? Fish oils, high quality cod liver oil, and ground flax seeds are great sources of polyunsaturated fats.    Ultimately, by consuming real whole foods (like butter, lard, olive oil, coconut oil, avocados, and various raw nuts) you will be getting the desired ratio of saturated, monounsaturated, and polyunsaturated fats your body needs!

Could the fact that you are not consuming enough good fat be the reason you are overweight?  Absolutely. So where should you start?  Begin by cutting out processed foods.  These foods are packed with rancid vegetable oils that will only cause harm to your body.  Next, find a good source of animal fat.  Here at The Movement Dallas, we offer 100% grass-fed organic beef, pastured chicken, farm fresh eggs, cultured butter, and lard – all a part of Dallas’ best Co-op!  If you have any questions about his article, or anything related, please email us info@themovementdallas.com.

Also, check out our Top 5: Favorite Fats!

Sources:
Fallon, Salley.  Nourishing Traditions.
Shilhavy, Brian.  Virgin Coconut Oil.  West Bend, WI.  2004.
Wolcott, William.  The Metabolic Typing Diet.  New York.  2000.